Pandora wrote:
> "Bob (this one)" > ha scritto
>
> I wanted to say that the chef there was in Tv yesterday recommended to use
> an alluminium baking pan. I don't know why, but they said so!?!

I like the skillet and will continue to use it. I don't like the idea of
using an aluminum baking pan to cook on top of the stove.

>>Another approach to the topping:
>><http://www.grainfields.com/RecipeDatabase/PastryRecipes/Streusel_HoneyTop.htm>
>
> This one is with honey.
>
>>For the tarte Tatin, I would cook the apples on the stove in the skillet,
>>as the recipe demands, then I would sprinkle this topping on the apples
>>and bake in the oven. I would probably make double the amount of topping
>>in this recipe to put on the tarte.
>
> I don't understand: you say that you put topping over apples.
> Then, do you put also bread, before putting the cake in the oven?

No. Just the topping. But it isn't like a cake. It's close to an apple
pie or tart.

> or the cake you want to do is only "Apples and topping"?

Yes. A thick layer of topping.

Pastorio