Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
On Wednesday, January 04, 2017 at 6:30 AM, jmacnaughtan said:
I have this recipe, and have been looking at it for a while. Is it worth doing (in comparison to a normal tatin), and have you tried his quince version?
ETA: It looks good, by the way
Honestly, it's not different from any other tart tatin I've tried, except for maybe a little more eye appeal.
ETA: I have not tried the quince version- in fact, I'm embarrassed to admit that I've never baked with quince before at all!
On Wednesday, January 04, 2017 at 6:30 AM, jmacnaughtan said:
I have this recipe, and have been looking at it for a while. Is it worth doing (in comparison to a normal tatin), and have you tried his quince version?
ETA: It looks good, by the way
Honestly, it's not different from any other tart tatin I've tried, except for maybe a little more eye appeal.
