The anodised surface is characterised by a silver, smooth, easy-release, easy clean finish and the aluminium core is effectively “sealed in”. This product is not suitable for dishwashers.
Silverwood Bakeware never skimps on quality – for example:
- Heavy gauge alloys are used to ensure robust construction;
- Many products have a removable base so that the cooked food can be removed perfectly;
- Cake pans are a full 3” deep and up to 4” deep, with the larger sizes;
- Square cake pans have welded corners to ensure they can’t bow;
- Sandwich pans are a full 1½” deep for lighter sponges;
- Baking sheets are made from a rigid alloy, which ensures that they don’t distort in the oven.
Best of all, it’s still made in England!
There’s a fabulous recipe for onion tarte tatin here.
Tradition says that the Tarte Tatin was first created by accident at the Hotel Tatin in Lamotte-Beuvron, France in 1898. The hotel was run by two sisters, Stéphanie and Caroline Tatin. There are conflicting stories concerning the tart’s origin, but the predominant one is that Stéphanie Tatin, who did most of the cooking, was overworked one day. She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert. An alternative version of the tart’s origin is offered on the Brotherhood of the Tarte Tatin website, according to which Stéphanie baked a caramelised apple tart upside-down by mistake. Regardless she served her guests the unusual dish hot from the oven and a classic was born.
The Tarte became a signature dish at the Hotel Tatin and the recipe spread through the Sologne region. Its lasting fame is probably due to the restaurateur Louis Vaudable, who tasted the tart on a visit to Sologne and made the dessert a permanent fixture on the menu at his restaurant Maxim’s of Paris.