Comments on: Plum Tart Tatin with Mulled Plum Sorbet http://www.britishlarder.co.uk/plum-tart-tatin-with-mulled-plum-sorbet/ Culinary Inspiration Wed, 08 Feb 2012 17:08:17 +0000 hourly 1 http://wordpress.org/?v=3.3 By: Madalene http://www.britishlarder.co.uk/plum-tart-tatin-with-mulled-plum-sorbet/comment-page-1/#comment-16206 Madalene Tue, 06 Sep 2011 20:49:37 +0000 http://www.britishlarder.co.uk/?p=1475#comment-16206 Dear Pat, Oh dear I have been busy and it's taken a while to reply to your question. Please accept my apologies. An 8" or 10 " should be perfect, you need to increase the amount of butter sugar you need, and increase the amount of fruits as well. Cooking time for a large tart tatin will be 40 - 45 minutes. Happy Cooking Maddy Dear Pat,

Oh dear I have been busy and it’s taken a while to reply to your question. Please accept my apologies.
An 8″ or 10 ” should be perfect, you need to increase the amount of butter sugar you need, and increase the amount of fruits as well.
Cooking time for a large tart tatin will be 40 – 45 minutes.

Happy Cooking

Maddy

]]> By: Pat Walker http://www.britishlarder.co.uk/plum-tart-tatin-with-mulled-plum-sorbet/comment-page-1/#comment-15247 Pat Walker Mon, 05 Sep 2011 20:50:27 +0000 http://www.britishlarder.co.uk/?p=1475#comment-15247 Hi Madalene I would like to make this as a large tart. What size tin should I use and how long should I cook it? Many thanks Pat (Roger Hipwell's other half!!!) Hi Madalene

I would like to make this as a large tart. What size tin should I use and how long should I cook it?

Many thanks
Pat
(Roger Hipwell’s other half!!!)

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