When I added some extra apple pieces after turning the ones in the pan over, I made sure they had syrup on both sides. I was peeling apples yesterday for a crisp and discovered that my regular ol’ vegetable peeler does a fine job, and I don’t cut my fingers that way. maybe i have a super-powerful stovetop, but my apples were burned to a smoking black mess in about eight minutes and i had to toss the whole thing. Looks so delicious! Buy the ingredients for our Banana tarte tatin recipe from Tesco today. I had to start over, and since I don’t have a garbage disposal, that meant figuring out how to dispose of a whole skillet full of blazing-hot sugary fruit. I finally made this to resemble what you described: the apples actually tasted of caramel and they had a nice coppery tone. I thought I waited long enough but the pan was still slightly warm. Consider me inspired. (Ps we live in upstate ny, aka apple country). I used store-bought pink lady apples, and they worked beautifully. I caved and took it off the heat at 8 minutes. I made it, my sister in law made it, my neighbor made it, and everyone posted back to you! Bake in oven until the top of the crust is golden-brown in color, about 25-35 minutes. If you’ve ever wondered why so many apples are called for in a 9- to 10-inch round tart, this is why. *grumble* they don’t make ’em like they used to */grumble* Thanks for the lovely post! 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). Thanks for a great recipe :). Recipes. I tried making puff pastry from scratch, but it didn’t work out. One difference is that i use a puff pastry base (or topping! Wish I could attach a pic to show you how it turned out. If you can find Jazz or Envy, get them every time. I live in France and I use Golden Delicious apples. Keep your eyes out for Cosmic Crisp which has a lot of buzz and starts selling next month. https://smittenkitchen.com/2019/11/perfect-apple-tarte-tatin My caramel was not lovely amber but a tarry mess. In the time it takes to un-seize and cook the apple-caramel mxture in the pan, I microwave the rather generous cores (without stems and flies) for a few minutes, put them through a foodmill and enjoy my Cook’s Share of freshly made applesauce. The pastry is lovely though it took closer to 40 minutes to become golden brown. I thought it would fill me with the confidence I needed to replicate it at home. Thanks so much for such a detailed recipe – I’ll definitely be making this again! They didn’t turn to mush in the caramel, so I was encouraged. This looks fabulous. Throw more flour underneath the dough if necessary. I can’t wait to try this too, on my way home I stopped by the local orchard and bought 2 bushels of apples. ... banana puddings with vanilla bean wafers. It does take some experience with sugar caramelization, and then nerves of steel to get the timing right. Post was not sent - check your email addresses! I know it’s ready when I catch the first, faintest whiff of acrid smoke, and from there it comes off the stove and goes into the oven. It was still delicious. (And patience, always patience.). eventually i got it together and it worked out, but next time, on my stove, i would make the caramel on medium & move the pan every minute or so The apples were tender and sweet, but a liquidy mess. Thanks! Not to make you jealous but Le Creuset makes special tarte tatin pans http://www.lecreuset.fr/produits/plat_a_tatin.php. I’ll stick to the recipe next time. The finished product tastes very lovely, but not like caramel. After all, I did vote for it. Also, how far in advance can I make it? If you make it with another kind with success, shout it out (and whether it procured locally or from a grocery store) in the comments. [Guest post by Molly] You remember Molly, right? I like how it’s made in a skillet. A few stayed in the pan, but as stated, you can just pop them right into the correct space on the crust. My family devoured it (thanks, whipped cream!) 3 to 6 tablespoons ice water, Filling Made this today with home grown Granny Smith apples and a few modifications. Method STEP 1 I think that might be the key to getting the caramel flavor. I do think you could increase the caramel — try 1 cup sugar and 5T butter. Image by author. Nella. That looks delicious! This time of year I make as many tartes as I can in this short season. 1 tablespoon sugar (optional) the hot flipping is a little scary, but nothing i haven’t done before. Well, Molly also makes a killer apple tarte tatin, one of my favorite desserts and she was kind enough to come over to my apartment last week and demonstrate–you wouldn’t believe how amazing it smelled. Stacey. But this actually looks quite manageable. Anything carmelized in that much sugar and butter has got to be good. But the apples look pretty. You can’t heat a no-stick pan up like that. It was so good, I smooshed a slice into my oatmeal this morning. Return to the stovetop on high heat once more. I’m making several desserts, most of them from your recipes. I mean, just look at them — too thin, too sparse, too pale, apples either under- or overcooked, and way too many apples have dissolved long before the cooking time should have been up, despite being “good baking apples.”, I’d begrudgingly resigned myself a life of tatin mediocrity when I spotted one of the most stunning ones I’d seen to date on a magazine stand. i think i would then flip it maybe into a 9 inch pie plate for ease of storing leftovers & re-heating. Eight years ago: Homesick Texan Carnitas (My husband? not because i want to eat it, but because i want it to come out perfectly . Tuck edges under slightly, along the inside of the pan, being careful not to burn fingers. After crock pot brisket to oven (this method is seriously superior, thank you Deb!) I own one and it’s great for baking the tarte, because it’s designed for easy flipping over. Like many others, after reading that an apple might taste like it’s been napping in caramel my daughter and I couldn’t resist. If you are feeble and clumsy, get someone stronger and more coordinated than you to do this. crust side up or down? white bean soup with crispy kale. Other ideas: a bit of Calvados in the caramel is delightful. Her cookbook, The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook, is a testament to how much […] Lesson learned. 7 medium apples (I’ve had good results with Granny Smith, Gala, McIntosh…use your favorite, but make sure they are very firm, fresh and flavorful.) The apples held up a shape though they were not as distinctly cobblestoney as Deb’s pics. I also cooked it on the stove about ~10 minutes longer due to the giant apples I used not seeming 3/4 cooked through, and some clumps of sugar needing to dissolve. Don’t burn yourself or drop stuff! 4. I skipped the lemon juice and I cooked off some of the liquid after removing the apples and then used cast iron(better heat conductor) and not a standard pie dish. [BTW I found the pan on their website: All-Clad 10″ Stainless fry pan.]. In final picture of cake the grannies are the nice looking ones, darker in the front. Notify me of follow-up comments by email. I Was nervous about them being crunchy. It means that when you nestle the apples against each other before you bake it, you want each to lean onto the one behind it, overlapping it by one-third, so as it shrinks in the oven, they’re still tightly snugged together. 6. Thanks! I cheated and used frozen puff pastry but this was super easy! This looks wonderful and the pictures of it cooking stovetop take alot of the fear factor out of the prep. After letting the tart cool for about an hour and a half, it came out perfectly with only a small amount of caramel spilling. Thanks, Molly and Smitten Kitchen! Save my name, email, and website in this browser for the next time I comment. I’m anxious to try this. I have never had tarte tatin before, but this was pretty delicious. Did the extract cause that or did I do something else wrong? Apparently that makes a good tarte tatin as well. Finally made this now that I’m a proud owner of a 10-inch cast iron skillet, and it didn’t work out because the apples were over-caramelized before I even put them in the oven. The pate brisee was easy (though I undersized it a bit) and the hardest part of making the whole thing was peeling the apples (i.e., nothing about it was hard). I will admit that I cheated and used Trader Joe’s premade pie crust (hey..its all natural, at least). Thanks for breaking it down for the home cooks. Here are a few things I learned from watching a professional, and basically making five tatins in two weeks: 1. I cooked the apples 7 minutes, flipped when the sauce wasn’t yet brown, then 7 minutes again. Kind of like this one but bigger: Remove from heat, add the sugar and stir until blended. Can you use normal sugar or substitue for brown sugar or stevia? I think I’ll try that next time…, I made this ALMOST exactly as written, timings were perfect, but I added a little orange extract to the caramel after i had taken out the apples into my pie dish. I’m not sure if you’d need to fully double it and it might be tricky to find a skillet big enough that it’s not overcrowded when you’re sauteeing the apples. Turn the oven temperature down to 180° C / 355° F and cook for a further 15-25 minutes until the pastry is golden brown. like another poster, i was totally thrown off by the suggested time for caramelizing the apples. Or should I invert it first, and then refrigerate it? It just goes to show–the most delicious recipes often spring from just a few, stellar ingredients. Top sautéed apples with the pastry round, tucking the edges in all around. 2. Hi Deb….Can I make the crust tonight, refrigerate it and then make the tart tomorrow in the AM? (And, it cools the apple mixture down a bit, essential because you don’t want to melt the butter in your pastry before it gets in the oven.). The first tries were exactly like yours ( apple cider !) You can make it with pretty much any fruit that you'd like to eat cooked , and apples seem to be a favorite among most bloggers, but I opted for a banana … If you began with 8 apples, you’ll probably find that you don’t need all the pieces. I confess, I was momentarily discouraged when I put the butter into the melted sugar and suddenly had hard clumps. Peel, core and quarter the apples. Yes, you definitely have to use the color of the caramel as your indicator, not the clock. Next time I will take the time to make my own pastry, it is the only thing I can imagine doing to make it even better (although someones mention of a little bourbon intrigues). And can you re-warm it once it’s flipped? David Lebovitz made a video several years ago in which he made an Tarte Tatin san recette and I’ve followed his no-recipe ever since. Rave reviews, and demolished by 4 adults and one child. The most convenient, and safest for transport would be to leave it in the pan until I get to their house–but will the caramel harden too much by then? Also, I never made anything like this before, so the detailed instructions were really useful. You can replace butter with margarine it appears. First published October 13, 2008 on smittenkitchen.com |, There’s a newer, more perfect version of this recipe over here, http://www.lecreuset.fr/produits/plat_a_tatin.php, http://www.nytimes.com/2008/10/08/dining/08curi.html?em, http://www.flickr.com/photos/delia_kostas/?saved=1, http://www.amazon.com/Creuset-2-Quart-Multi-8-Inch-Omelet/dp/B00005QFPE, http://www.meilleurduchef.com/cgi/mdc/l/fr/recette/tarte-tatin.html, https://smittenkitchen.com/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/. a few things i would do differently: That photo of the sizzling apples made my mouth water. Thanks Molly! Whisk in eggs and vanilla When made well, this upside-down apple tart looks like snug copper cobblestones on top of a rippling puff of flaky pastry. Prepped the apples and moved into second pan day before. I bake all the time, but caramel makes me panic. I couldn’t believe how much less liquid they produced. I have been making Tarte Tatin for over 20 years and my best results are with Golden delicious apples. I grew up in WA state apple country so I’m anxious to try it. like MFM, i would also advise people to go by the color of the caramel and not the cooking time indicated here. Oh dear, smoking black mess. 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, … It was burnt and horrible within mere minutes! I think cast iron might heat up to much on high on some gas stoves, maybe that is why some readers had problems with it burning. I have never made a tarte tatin but I love the name!! Apples shrink a lot when they cook. Wow….. that looks Yummy. (it won’t quite be a “ball,” and it won‘t look smooth–you don’t want to overprocess it!) I expect to come back way heavier than when I left, and that’s perfectly fine with me. Thanks, Deb! Seemed a bit salty, but can’t really judge by this. It turned out delicious. (my partner is vegan and I suffer the consequences when I bake! The upside: this recipe is a delight even for cooks who aren’t normally nuts about baking; the stovetop caramelization is a fragrant, fascinating process. I can tell I’m a true novice when it comes to being a ‘foodie’ when I read your blog and the comments, lol. We were happy how it looked (not as dark as yours pictured), but a little disappointed that it wasn’t caramel-y-er. A wonderful classic dessert. After all of this, it came out of the pan beautifully, after TWO hours (my schedule demanded the delay). So I generally either burn it or take it off before it’s done. Thanks so much for the clear guidance!! I have a beautiful copper Tatin pan but have never used it. Both recipes make great crusts achievable by all!! Still delicious, though! This is a delicious Tarte Tatin, I made it last night and it looked every bit as good as the picture and tasted as good as it looked. and maybe cinnamon with the apples bc i really love apples and cinnamon Can’t wait to try it!!! I don’t think I had the right pan – I’ll have to give it another shot now that I’m better equipped! I also went a little dark with my caramel and that burnt sugar flavor was perfect. Wrap the dough in plastic and chill for a least 1 hour, or overnight. Good for cooking or baking they say – for flavor perhaps – but what I really want to know is how quickly something goes to mush or how much liquid the apples tend to release even if they do stand up. And i use regular butter instead of salted, but i’ll definitely try it because i’m a sucker for salted caramel! Thanks, Pat. It looks fantastic. The man’s insane.) So the next time I let the sugar cook in butter and almost melt before putting the apples in. and I will try again one day with the right apples. I think that if I make it again, I just won’t flip it at all! This pulls out more liquid from the apples before they are put into the pie dish. I loooove sautéed apples, so this is pretty perfect for me. What kind of rimmed plate did you transfer the cooked Tarte onto? Return to the heat and add the apples and cook over medium high heat. Return your pan to the stovetop on high heat. First published November 7, 2019 on smittenkitchen.com |, Roasted Cauliflower with Pumpkin Seeds and Brown Butter, Squash Toasts with Ricotta and Cider Vinegar, Spicy Squash Salad with Lentils and Goat Cheese, https://www.instagram.com/stories/highlights/17907028348375106/, https://www.instagram.com/smittenkitchen/, 4 tablespoons (55 grams or 2 ounces) unsalted butter, cubed, very cold, 1 sheet of defrosted puffed pastry or a half recipe of, 7 to 8 medium-large Pink Lady, Gala, or Fuji apples (3 to 3 1/2 pounds; 1.3 to 1.5kg), Crème fraîche or softly whipped cream, unsweetened, for serving (optional). Took this to a brunch this morning and everyone loved it! Run a butter knife around the edges to loosen. 5. Or….is it best to do everything at the same time? Yes, rewarm it, though. When I get back in town I am going to make this. 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. This was a good solution though because so.much.more.liquid boiled off in cast iron than the standard pie dish. Job–I want to check out that the Le Creuset tarte tatin pan. Thanks for the great instructions. [Ed note: Aww.] I don’t mean to sound like one of those nagging people who substitute everything and then complain about a recipe…I am fully aware that I did things wrong I just wanted to have some input of what to try next. Here in Nova Scotia, Canada, I have to boast we have THE best apples this time of year ;) Gravesteins are fabulous for cooking, but the Macs right now make my mouth water just thinking. I really like in this recipe that you aren’t applying your crust to a scalding-hot pan; that was always a little too exciting for me. so sad. I found a minimum of 30 minutes and up to 60 worked well. I think this is my favorite apple dessert in the world. Have the butter very cold and ready by the stove. Yes, trying to plan ahead for thanksgiving! You need one that holds its shape after it bakes. Molly, my only question is whatever will you do when you move out and leave the magic pan behind? I used a mix of Ambrosia and Fuji apples. But they’re right, size doesn’t matter. Also, and off-topic, your miso/sweet potato/and broccoli bowl is a life-changer. I can tell is lunch time because I want to jump through the screen and have a slice of this. I squeezed a bit of lemon and added my own salt. I was worried the puff wasn’t cooked through, so I ended up leaving it in the oven an extra 15 minutes. Using tongs, transfer apples, rounded side down, one at a time to a smaller (10-inch) skillet with an oven-proof handle or a 10-inch (standard) pie dish. OOOO, I made your mom’s apple cake twice in the last week and sent many folks to your blog for the recipe. Would it make a difference if I poured the sauce in the pan and then refrigerated it until firm prior to baking? Ah, Deb, you’re in Paris!! I’ve been wanting to make a Tarte Tatin forever but was scared. The most recent version was a ginger pear with salted pistascio I think your mom’s Jewish Apple Cake for Rosh Hashanah last week was the most downloaded recipe on the internet! Molly, can you post the series name, domensions, info, maybe even a link to a buyable version of the pan you use? Depends on the pastry and depends on how soon you flipped it. Country Crock recently came out with some vegan margarines; I’ve used the olive oil one in baking, and perhaps the almond oil one would work well in this dish. What oh what will I do when I move out of my apartment and have to leave the Magic Pan behind?? Just look how many apples end up in the final tart, and that’s after they’ve shrunk. Now I have a Browne-Halco heavy (HEAVY) cast iron skillet, and umpteen different Paderno’s to choose from…. (When I was about 4 months pregnant, I hadn’t gained a pound, apple season came and I gained 10 pounds, changing nothing except a 5 a day apple binge). Yet another fabulous dessert and guest post!! Thanks for a great recipe, Deb! New: A good tarte tatin looks like snug copper-colored apple cobblestones on top of a rippling puff of flaky pastry. free food! A pie crust base instead definitely stays more crisp, but it looks less dramatic. So I have a small jar (maybe 6oz?) The Pink Lady apples cooked up perfectly; the Bramleys were quite pleasantly tart, but not as nice texturally, perhaps because the pieces were bigger. 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