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Tarte Tatin

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When you're looking for a dessert that's extra special, think Tarte Tatin - the very fashionable fruit tart that rocked Paris Society in the 1890's. Simple to make and yet sophisticated with a "wow" factor! The Silverwood Tarte Tatin Pan combines all the properties you need to make these desserts in the traditional way, simply and effortlessly, and it's even made in Britain. A Tarte Tatin was originally an upside-down, caramelised apple tart, but the Celebrity Chefs have created variations using pears, plums and nuts, and even a fabulous savoury recipe using tomatoes. The Silverwood Tarte Tatin is an extra heavy gauge pan, (frypan gauge) made from a special alloy, which is one of the best conductors known. It conducts heat evenly and quickly, with no hot spots and will not buckle. The pan is firstly used on the top of the hob (including ceramic, halogen and Aga hobs), to caramelise the fruit, sugar and butter. After the fruit is cooked, it is covered with pastry and baked in a hot oven. Next, used to be the tricky bit, but the Silverwood Pan has made it so easy. You have to turn the Tarte Tatin upside down onto a plate. The wide lip on this pan makes it so easy to do, that your Tarte Tatin is perfect every time. The pans are available in both silver anodised or hard anodised finishes. The advantage with the hard anodised finish is that it can be used a bit more roughly and it won't scratch, even with metal utensils - just right for chefs!! They are available in 2 different sizes: the regular size 8" (20cm) and the 11" (28cm) " party size" and both Silver Anodised and Hard Anodised finishes. suitable for all hobs, except induction highly efficient heat conductor easy-release, easy clean can never rust can never blister or peel inert, scratch resistant surface wide lip for easy turnout 2 sizes available in 2 finishes British made recipes include not suitable for dishwashers