Today I've made a first attempt at baking Tarte Tatin, and though it tastes good, the apples are very soft and almost mushy. Is this what it's meant to be, or should they be firmer?
I used granny smith apple halves in a carbon steel skillet, which I softened in the caramelised sugar for about 35-40 mins before covering with puff pastry and baking at 180C for another 45mins. Perhaps I cooked them for too long, or used a bad apple variety? https://i.imgur.com/jifSS1z.jpg https://i.imgur.com/hUH0Ymk.jpg https://i.imgur.com/Pf9f8nO.jpg
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