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 Tart Tatin |
Yes, but it's a caramel, the color is a very easy indicator that you can adjust to your taste too. If you want to use a thermometer anyway, a caramel start at 160°C (checkout cooking sugar). Comment #23138 posted on may 2nd 2025 at 06:28 Per jh. |
Tart Tatin |
It would be useful to have the temperature of the sugar at stage 6. I guess that if we don't cook the sugar enough the tart will turn into a soup... Comment #23137 posted on may 1st 2025 at 14:17 Per hmijail@gmail.com. |
 Dandelion flower jelly |
I shall certainly try this - it looks delightful. I have often used the dandelion leaves in a mixed salad, but never made this jelly! (And we have plenty of dandelions today!) Comment #23136 posted on april 28th 2025 at 12:24 Per David. |
 Late summer tart with plums and apricots |
@Zlatan Absolutely! Comment #23073 posted on october 14th 2024 at 09:57 Per jh. |
Late summer tart with plums and apricots |
Can't go wrong with fruit and almond cream. Comment #23068 posted on october 6th 2024 at 10:10 Per Zlatan. |
 Shortbread tart with sweet apricots and rosemary |
At least, a sweet apricots tart! Comment #23060 posted on september 12th 2024 at 18:22 Per Don. |
 Verbena |
What's the difference? Comment #23053 posted on september 2nd 2024 at 07:51 Per jh. |
Verbena |
Is Verbena or Vervein for this recipe?! Comment #23051 posted on september 1st 2024 at 08:30 Per Penny. |
 Like MaronSui's |
Yes Comment #23014 posted on may 27th 2024 at 08:45 Per jh. |
Like MaronSui's |
So, egg whites stay raw? Comment #23012 posted on may 26th 2024 at 22:27 Per Zlatan. |