Well, gentlemen, the result has been more than good. Terrific! The mass of the cake is not as golde

Legend has it that the Tatin tart was the result of an error. They wanted to do one thing and they went forth, much more good. My owner fantasizes about the mistakes and succeed in the kitchen, so there remains committed to do various experiments where the hunchback of Frankenstein'm almost always.
Since the lady of the house discovered the existence of the tart Tatin few years ago do not lose the opportunity to prepare and autoinvitarse home of other friends who also do. The preparation is simple and the ingredients really promote gluttony almost blameless: he will put paste on apples with a little sugar and a little flour and a bit (hehe) of butter?
And so was the horse to the water until it fell to Léntula, bond cleaning brisbane must be thinking, because one day asked me to do the cake though 1) having to call in a mold as it was not possible to do it directly in the pot ceramic 2) may not be entirely sure how the pastry so low temperature would behave.
Well, gentlemen, the result has been more than good. Terrific! The mass of the cake is not as golden as the baked version, but that may not necessarily be a disadvantage (to us like that). The only catch? You have to eat it all in one sitting, because the pot does not evaporate apples loose end both soaking liquid mass, unless we take care to drain once flipped.
A tart pan that will fit in the pan (the disposable alumnio Mercadona fits in the Kenwood, not that we like it too, but have not found one that fits ceramic as well)
Peel and cut the apples into large wedges and arrange "artistically" in the belly pan down. Or as they see fit, trying to no gaps between one piece and another. Sprinkle sugar (at the discretion ... if pippin apples are there to be generous with the sugar, because they are quite acidic).
Schedule 2 hours on high. No more. Even if the mass does not seem overcooked (although this, in contact with air it hardens), because then we will mashed apples. Leave it in the pot uncovered until you can remove it without burning our fingers. Remove and let cool on a rack.
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