https://smittenkitchen.com/2019/11/perfect-apple-tarte-tatin When the pastry is nicely browned and crisp, it’s done. Oh my, that looks sooo good. Spoiler: I’m the sous! Prepare about 1/3 cup ice water and refrigerate. It was so beautiful. I tried Tarte Tatin many years ago before I really learned to cook, and finally had to give up. Heat oven to 200C/180C fan/gas 6. Used granny smiths. But have faith. Over low heat in a heavy, ovenproof skillet measuring 7 to 8 inches across the bottom and 10 to 11 inches across the top, melt the stick of butter. It was delicious! Your instructions for the apples made it look impressive. They didn’t turn to mush in the caramel, so I was encouraged. But oh, when you do! Cook, gently stirring and turning to ensure even cooking, until apples soften and begin to turn translucent at the edges and are about 3/4 of the way cooked through, about 10 minutes. It’s very toxic. (And patience, always patience.). And can you re-warm it once it’s flipped? Then, arrange the apples exactly the way you want them in a smaller ovenproof skillet or standard pie pan. I always use a 10″ Calphalon teflon frying pan, and never have any problems with burning or sticking. I can tell is lunch time because I want to jump through the screen and have a slice of this. [BTW I found the pan on their website: All-Clad 10″ Stainless fry pan.]. I just put up a video-ish Insta Story of it here: https://www.instagram.com/stories/highlights/17907028348375106/. You might want to check out the comment guidelines before chiming in. I just made this in a non-stick skillet and it turned out great without any sticking. This keeps well for about a day at room temperature; if you have to refrigerate it, warm it up slightly before serving for optimum enjoyment. A few quick shakes when inverted over the plate, and all the apples fell into place. Look for apples that are relatively even in size for even “cobblestones” on the tart. Kind of like this one but bigger: Whisk in eggs and vanilla Finally, it had cooled too much after sitting for 1/2 hour and was sticking to the pan, so I heated the whole thing again on the stove just until I could see the whole tart move when I shook the pan, so I knew the apples would not stick. After the fifth fold, use your rolling pin to tap the dough into a neat square. However, despite holding their shape in the finished product, they were the texture of apple sauce. I haven’t baked the pie yet and am worried about it – its for a special dinner tonight. I think this is my favorite apple dessert in the world. Thanks for a great recipe, Deb! to report that I still couldn’t get the caramel to come together this way. It’s been a nightmare. I also added sea salt and vanilla to the caramel. ILA so much better than the classic one(s)!! But this actually looks quite manageable. i used a non-stick pan and it was actually going great until i turned the apples to cook on the other side and had the not-so-good idea to cook them for 6 minutes instead of 5 (they were not as browned as i expected) at exactly 5 minutes and 30 seconds the syrup turned black and i ended up having to toss most if it. Fantastic recipe. http://www.flickr.com/photos/delia_kostas/?saved=1 Also I used coconut oil instead of shortening in the crust. Even if I’m the only one that eats the damn thing. It just goes to show–the most delicious recipes often spring from just a few, stellar ingredients. I also used a pate brisee pie crust and it worked well. Made this with grocery store Galas, turned out great! It’s not a very sweet dessert in general, but it is possible going forward to make it with more sugar if you’d like the caramel flavor more present; it’s as simple as using 1 cup of sugar and up to 5T butter. Again....not sure if I would modify. I made this using grannie smith apples because I didn’t read the full recipe before buying ingredients. My caramel didn’t come together well; I was nervous about overcooking it, so it wasn’t as dark as it could have been, and then the butter didn’t fully incorporate. The apples and caramel were delicious, though. High heat? Flour the top of the dough and use rolling pin to quickly press and roll the dough out into a 10 to 11-inch circle. I can tell I’m a true novice when it comes to being a ‘foodie’ when I read your blog and the comments, lol. You’ll mostly commonly find the apple tarte tatin when visiting a Paris bakery, but don’t let that fool you into thinking a banana tarte tatin is any less better. It was on the latter project that she got very, very good at apple tarte tatins. With the apples cooked in the caramel on the stove, I went back to your recipe and put everything in a pie pan to bake. Return your pan to the stovetop on high heat. Post was not sent - check your email addresses! Do I have to buy a new skillet or can I work in batches? I mean the whole thing was pretty spectacular but the crust came out super flaky and delicious. Arrange apple quarters in pan, first making a circle inside the edge of the pan. to top it off, it happened with the in-laws over for company…. I turned the tart out after almost two hours of resting – the pan was still slightly warm to the touch, so I took a chance without putting it back in the oven. 2016 and this recipe is still gaining new fans. This was a tremendous amount of work to have it turn out so poorly. Three years ago: Roasted Cauliflower with Pumpkin Seeds and Brown Butter and Apple Strudel ;) The caramel syrup worked! It was, according to my guests, “incredible.” The crust in particular seemed to draw quite a bit of attention. Turn out onto well-floured surface and pat together into a ball. Google images led me to your recipe, and I can’t wait to try it with the copper tarte tatin pan (that Santa forgot to give me) when Amazon delivers. Unfortunately, I haven’t found a great quality non-dairy puff pastry. I have a beautiful copper Tatin pan but have never used it. I’m so telling my landlord that All-Clad pans would be a nice addition to the lease. 2. ... banana puddings with vanilla bean wafers. This was a good solution though because so.much.more.liquid boiled off in cast iron than the standard pie dish. Just made this with smallish Honeycrisp apples- worked perfectly! The finished product tastes very lovely, but not like caramel. Multiple people asked for the recipe. But I do turn the fan on whenever I make this. I’m definitely trying this recipe. Anyway, the dish is a delight, as always. By the way, I’m new here and this is the first recipe I’ve tried from your website. I started with a basic broth and will definitely be moving on to more complicated ones in the future. Wow!!! I like this better than apple pie! Possible to make in advance and freeze, and defrost and warm up on day it’s needed? I used the vodka pie crust on your site but made it with brandy instead. If you’ve ever made one and really thought you crammed the fruit in, only to have a tatin that looked like sparse apple cobble stones, ditto. Puffed pastry does not hold up terribly well to a very liquid caramel once flipped. My family devoured it (thanks, whipped cream!) I’ll let you know how it goes…. I made this with pink lady apples and it was amazing! I was following the recipe carefully, but something went wrong when I added the cold butter. As in, it left rust spots. This is my absolute go to recipe for tarte tatin! After you’ve chilled everything for at least 20 minutes, add the cubes of butter to dry ingredients and pulse until the largest pieces of butter are no bigger than tiny peas. Used Gala apples and followed the recipe pretty exactly, except my pan was bigger so I actually used even more apples. Unfortunately high hopes turned into a fire alarm, all the windows open and a dinner with only vanilla ice cream for desert (the fennel ice cream is fantastic by the way). I’ll just have to make more to practice. Buy the ingredients for our Banana tarte tatin recipe from Tesco today. Same process, different size. I’ve made tarte tatin from this recipe several times now, always to rave reviews. Many years ago, after having my first tarte tatin in a small restaurant in Normandy, I tried repeatedly to make a halfway respectable version and failed miserably. I actually rushed home and made it. Thank you so much for this recipe. Heed Deb’s advice: don’t use Granny Smith. 5. I made your butterscotch sauce a few days ago and was wondering if I could use it in this recipe in lieu of the butter-sugar mixture. Almost every apple tarte tatin recipe, including my previous ones, tells you to flip it out of the pan too soon. THANKS for another thing to add to my list of tries… lol. Nice and tart and apple-y. Next time I’ll try the cast iron and not be dissuaded by the comments, I’ll just watch the heat. I doubt Julia Child would approve, but on the other hand, I’m reading quite a few comments saying that the tart wasn’t caramel-y enough for folks. All-purpose flour, for work surface 1 sheet frozen puff-pastry dough, thawed in the refrigerator for 1 day 3 tablespoons unsalted butter 1/2 cup packed dark-brown sugar 1/2 teaspoon sea salt flakes 5 large ripe (but not speckled) bananas, peeled, … The most recent version was a ginger pear with salted pistascio My caramel was not lovely amber but a tarry mess. I couldn’t just switch to another pan–remember, this is the Magic Pan we‘re talking about!) Seemed a bit salty, but can’t really judge by this. But the apples look pretty. Perhaps my Thermador is a bit enthusiastic, but I followed the cooking times/directions and I had Blackened Apples from Hell. I am starting to think that the caramel would have been enough had my apples not watered it down.But I will try two batches next time and then use 1/2 cup of sugar with each. :) I made mine in a heat proof glass bowl and it worked really well I didn’t pay attention to the cooking time of the apples though, but used some sense instead ;) I’m definitely gonna make it again. I’m fairly confident this is the most scrumptious tarte tatin recipe known to man (this coming from a girl who spends quite a lot of time visiting family in France). But two years later, it had not. As far as they were concerned, it was super authentic. the hot flipping is a little scary, but nothing i haven’t done before. Puts apple pie to shame. (it won’t quite be a “ball,” and it won‘t look smooth–you don’t want to overprocess it!) The apples tasted like apple but nothing like caramel and the whole pie tasted nothing like caramel. (This happened to me once. I’m going to try this with Galas or something else and see if it turns out better! I see recipes that call for halves (too big), quarters (too small), and some that call for thirds, which is about right but there’s no need to do exacting knife work to get every piece to be the same size, even if you have the patience to make finicky apple cuts. Really yellow Golden Delicious is the traditional option in France I understand. I invited myself over and watched her make one in her tiny kitchen, not even breaking a sweat, and it was perfect. If there are any pieces of apple left behind in the pan or otherwise out of place, carefully put them back where they are supposed to be. Molly’s Apple Tarte Tatin We stopped and filled our backpacks. 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