(15-05-2022, 07:57 PM)SarrissUK Wrote: Vinny can I recommend a plum tarte tatin please? This one is absolutely gorgeous, and no soggy bottoms, cause the bottom is the top!This looked gorgeouse Sarris but I still went for the plum pie.
https://www.bbcgoodfood.com/recipes/plum...tart-tatin
I did adopt the marzipan tip though and it turned out very well.Marzipan and plums seems to be a marriage made in heaven. 
Because I had the oven on I also made a ham,egg and cheese pie as well although the lump of pastry Ihad left was a bid stodgy. I tried Brens methos of cooking pies for longer at a lower heat and it did make a difference. 
I have ordred a couple of metal plate oie dishes so will see if that helps in future!
As an aside, what do all you folks do with any left over pastry. I tried freezing it but wasn't impressed and I just wondered if it could be used and cooked somehow along with the pies?
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