We love tarts. So you can imagine us having tart tins of varying sizes. And the white ceramic ones are our favourite. They look nicer and tolerate the blade of the knife better.
Well, we are also old enough to know that they are fragile and break into a thousand pieces if we smash them on the floor. Still, in the last 6 months, we managed to break 3 of them. That's at a rate of one every 2 months!
Here's our three suggested ways to break your ceramic tart tin, without smashing it into a thousand pieces. If you do it correctly, it will just crack and break into 2 or 3 parts:
1. After unmoulding your tart straight from the oven, run the still very hot tin under cold water.
2. Put empty tin in a hot oven until it cracks.
3. Use the tin as a cooking pan and put it in direct contact with heat on the stove.
Despite having just mourned for our last broken tin, we still enjoyed the Tarte Tatin done by Rémi today. It is an upside down apple tart, a truly classic French dessert. Surprisingly, Camille's classic French cookbook doesn't have the recipe, so Rémi got the recipe from this website.
According to him, it's easy. Just don't use the ceramic tart tin to cook the caramel on the fire. And be generous with the amount of apple.
To serve, sprinkle cinnamon powder around the plate and add a scoop of vanilla ice cream. But the truly purist way of eating it is to add nothing to it.
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2 comments:
Are you kidding? Did you guys really use the pan on a cooking stove? hahaha, that is hilarious. Serve you right for breaking it. Opps, one min of silent for the poor pan.
No joke. That's what I told Rémi not to do and he still did it. Now he knows.
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