It feels really weird to see a tarte tatin made with a pâte feuilletée. It should be a pâte brisée or a pâte sablée, which is a good thing since the pâte feuilletée is quite difficult to make (actually, not really difficult but time consuming)
Just as a heads up, the “pâte feuilletée” is for the crust. You can buy them in stores here, but if you don’t have it in your country you might want to look for a recipe for that as well so you can make it at home (I don’t think it’s too complicated?)
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Thanks Google 😉
It feels really weird to see a tarte tatin made with a pâte feuilletée. It should be a pâte brisée or a pâte sablée, which is a good thing since the pâte feuilletée is quite difficult to make (actually, not really difficult but time consuming)
Just as a heads up, the “pâte feuilletée” is for the crust. You can buy them in stores here, but if you don’t have it in your country you might want to look for a recipe for that as well so you can make it at home (I don’t think it’s too complicated?)