Alan Silverwood8 x 2 Tarte Tatin Dish by Alan Silverwood

Excellent quality. This looks like a pie pan in the picture but is much thicker in person.It says not to wash in the dishwasher (no problem, soak a few minutes and everything comes right off).It performed very well (comparable to my Mauviel copper tarte Tatin pan that cost ten times as much).The rimmed edge is a GREAT HELP when flipping the tart Tatin over. Let it cool five minutes, press it down hard against an upside down plate, use good oven mitts, hold it over the sink, give it a shake motion up and down a couple times, then flip AWAY from you, and no problems. Easy release.This is of very nice quality and exhibits thoughtful design (especially that rim that helps minimize the chance of lava-hot caramel and juices burning you when you flip).I highly recommend this item, especially given the relatively low cost compared to Le Creuset, Emile Henry, and Mauviel (the design of the Le Creuset actually scares me given what I know of tarte Tatins and how hot juices can fly out during the flip sometimes).There's a larger size of this available too I see on eBay.The recipe is quite good but only gives weights, not amounts (you'll need a scale or to convert online). It also said about 8 apples whereas in reality 5-6 would do.Here's how I adjusted the recipe to make a tarte Tatin in this pan using one sheet of Pepperidge Farms puff pastry (available in the freezer section of most major grocery stores).After peeling the apples with a paring knife, for coring and slicing the apples evenly I like to use the -- it's the best one I've ever tried.TARTE TATIN (USING 8" SILVERWOOD TARTE TATIN PAN)3 ounces (3/4 stick or 6 tablespoons) unsalted butter6 ounces (3/4 cup) sugar4-5 apples that hold up to bakingJuice of one lemon1 sheet Pepperidge Farms puff pastryNote:Apples that hold up well to baking include Pippin, Granny Smith, Golden Delicious, Fuji, and Egremont Russet (I prefer Granny Smith since there's a lot of sugar in the recipe already and the tartness is a good counterbalance).1. Remove one sheet of Pepperidge Farm puff pastry from the freezer to soften while the cooking on the stove top is taking place.2. Cut the butter into thin slices and arrange to cover the base of the pan, turn on the heat to medium and melt the butter.3. Once the butter is fully melted, sprinkle over the sugar to make an even layer. Leave on medium heat while you peel, slice, and core the apples, adding the apples to a bowl of water with the lemon juice (to keep them from browning) as you go along, and swirl or shake the pan of sugar-butter mixture from time to time if needed while doing so.4. Once the apples are ready, dry them thoroughly in a kitchen towel and arrange them in the pan on top of the sugar-butter mixture in a fanned circle (starting from the outside in [see pictures I uploaded]), putting two apple slices in the space left over in the center, curved sides down.5. Add a second row of the remaining apple slices in the spaces in between the apple slices but in the opposite direction this time (pointed inner side down, curved outer side up).6. Preheat the oven to 425 F.7. Allow the apples and caramel to cook on the stovetop over medium heat for 20-30 minutes, just until the butter and sugar have formed a richly colored caramel and the juice from the apples has evaporated.8. Remove from the heat.9. Press down gently all along the fold lines of the puff pastry sheet, then set it over the apples, cut off the corners, and use your fingers and a spoon if needed to press the edges down into the pan and around the outside edge of the apple slices (being careful not to burn your fingers).10. Bake for 15-25 minutes in the oven until the crust is golden brown and crisp.11. Remove to a cooling rack and allow to cool for 5 minutes.12. Invert a serving plate over the pan and, using oven mitts (or at least pot holders), take the pressed together dish and upside down plate to the sink, give them a couple up and down gentle shakes, then (still pressing down hard to create a seal) flipping the plate and pan AWAY from you until inverted in one quick motion.13. Set the plate on a cooling rack and lift off the pan.14. Soak the pan in soapy water while allowing the tarte to cool for five minutes.15. Serve warm with crème fraiche (the sour cream-like tartness is a good counter to the sweetness of the apples and caramel, and it's easy to make at home a few days in advance), or with vanilla ice cream or fromage frais.