Emile Henry Tarte Tatin Set, Black

Fantabulous!!! Super flexible.

I have one small Emile Henry Flame pot which I ADORE, and really wanted to try more. This set is truly FANTABULOUS!!!! The flame piece is basically a SKILLET, which makes this apparently very specialized piece of cookware amazingly VERSATILE, as you can use it for anything you would use a skillet for – except you can microwave it, put it in the dishwasher, and in the fridge. Clean up is a breeze.

I got the red tarte tatin set, and the pan does turn a burgundy color when heated (which I have never seen in my other EH flame pot, which is black), which is normal and really fun to watch, but it goes back to normal once cooled. The pan is is scratch resistant, much lighter than our cast iron skillet, and cooked eggs to perfection! I can’t wait to braise meat, make quiche, and well, tarte tatin in it! Among many other things, I am sure. Oh yeah, and I (a rather unremarkable cook until very recently) can make some pretty tricky pan sauces from roux on my other EH Flame, so I am…

Perfect Tarte Tartin

This particular Emil Henry Tarte Tartin set is the best, specifically for the last step of getting the tarte out of the hot pan. The pan has holders on each side and a plate larger than the pan. When the tarte is done it is placed on the top of the pan, then turned over onto the plate. Voila. This part has always been the anxious piece for my husband. With this pan it is a snap. The pastry chef of the house has now enlarged his repertoire.

Useful, beautiful and versatile

I received this as a housewarming gift a few years ago, and I absolutely love it. I have used it to make tarte Tatin many times, with great success- the caramel never sticks and it always comes out beautiful. (Although if I let it cool too long before flipping, I will heat it up for a minute on the stove top to make sure everything is ready to release)

I have also used it to make several variations of fruit upside down cake- take some fresh berries, saute in butter with a little sugar, pour a cake batter over top and bake. When flipped onto the plate it is beautiful, and the juice from the fruit saturates the cake so everything is moist and delicious. Top with fresh whipped cream and call it done.

I have used it to make savory upside down veggie dishes as well- corn bread or other savory bread mix on the top instead of cake. Tonight I will use it to make a veggie/egg frittata type thing. Everything always comes out easily with the flip, if you burn…

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