oh yum, anything is better with puff pastry! So gorgeous, those layers of apples!! Oddly, the caramel wasn’t at all intense on the tart as it was when we tested it on the apple slices earlier that afternoon. i’ve tried many times (and failed all but once) in the past. Multiple hours I spend on you-tube watching some chef explaining how to make tarte-tatin. This one is absolutely delicious looking and is on the list for next week! Yum! And I’m lazy, so making my own is out, at least for everyday eating. I was surprised that you didn’t suggest pre-baking the puff pastry for 5 minues or so. Although they’ve since come out with a wider one I’d buy instead next time. — otherwise, they’ll turn into applesauce. The caramel plus the 2 tab. You mentioned Ramona Quimby. The tarts came out beautiful and flavorful. Peel apples, halve and core apples. Thanks for this post, I realize I have never had a tarte tatin and I need to change that soon. Flour the top and gently roll it until it fits inside your baking sheet, and transfer it there. I can’t wait to make this. Usually we have loads of apples from our neighbour’s tree at this time of year but it hasn’t produced a single one this year. Is the intent for the apples to turn out this way, or should they be more firm? ’cause I already did. I made a version of this with Granny Smiths from the grocery store — they turned immediately brown. Hi shalini — The book is available for preorder through all of the online stores listed on this page. Thank you for the inspiration. I’m lactose intolerant. Maybe I’ll combine the two and add the caramel topping. The next few pounds were munched on, happily. Breizh Cafe is the first stop. “It turns out that as the apple’s cell walls rupture during baking, acids are released that partially break down the brown pigments, resulting in a lighter color”. Just heard you on the Dianne Rehm show today and was so glad I didn’t miss this interview, especially since I love to cook. over the pasty and with a deep breath and a quick prayer, if you’re into that kind of thing, unmold the pastry and apples at once onto the plate. Followed directions to a T. I guess every oven is different. If that’s too much work, then I guess we’ll just have some testing to do! I made one three (!) I’m wondering if you’ve ever tried this with pears — would they be too juicy & risk ruining the consistency of the dough? rno — What kind of simple pan did you have in mind? Or maybe the dreaded apricot glaze with a drop of calvados? Do I use one of the rolled pieces of pastry or both? thanks for sharing that you’ve previously failed, makes me feel a little better.I tried to make foccacia bread, epic fail. The combination of apples and caramel is amaizing! It’s a bit of work, but extra-delicious. I’m strange, I know. Now I have to try it with the extra crispy pie dough she just posted! Last week the acupuncturist told me I should be eating an apple a day. Wow, amazing recipe! Made it again and made the caramel again and this time – success! I try to eat Lady M’s apple tart as often as possible. I made this on Friday for a group of friends and needless to say it was a great success. Cut a vent or two in the center, and place dish or skillet on a baking sheet. Do you know of a good gluten-free puffed pastry dough or do you have any suggestions for making one? I had some trouble getting the caramel to darken fast enough; I think I misunderstood your “palest of caramels” direction, and put the apples in when it was more the colour of gingerale. So, you know where this is going. I have made this style of apple tart a few times and often do mini ones with maple syrup drizzled over before baking if have scraps of puff pastry to use up. 2 tablespoons granulated sugar I’m envious that you picked 15 pounds of apples! So much better than the normal US grocery brands. Tarte tatin is one of my favorite desserts to make – it feels awesome when I can successfully do the big flip at the end. If so, how far in advance? i made this yesterday for my choir rehearsal, and as I carried into the room, I had 2 guys follow me in, and one of them declared his love for me! Thanks! Did this one today! can you make your own puff pastry for this? Two nights ago, I made one with the last of this season’s Meyer Lemons and carmelized honey – tuned out nice. Turn dough out onto lightly floured surface and pat into a rough rectangle. Aimee — I think shortcrust would be fine. The sauce is perfectly salty and sweet. Looks absolutely heavenly and while Tarte Tatin is my go-to dessert order in restaurants, I haven’t yet attempted at home…though now I’m a bit intimidated if it’s given you so much trouble. I may give it a go using this recipe and see what happens…. The instructions say on the inside edge, but the picture looks to me like a regular quartered cored apple. You really hit my sweet spot this morning! What a fantastic presentation…which is an over-used phrase but in this case,it truly fits! It’s been bookmarked! I have a question for you–do you think I can use 2 tablespoons of half and half or does it have to be heavy cream? Unfortunately, when I added the sugar to the melted butter, the mixture split. Thanks for all the love, sweat and tears you put into this recipe. Rather than spend time making my own, I turned to a homemade two-crust pie crust recipe I love for its flakiness. It looked beautiful and was relatively easy to make. Thank you! Such a pretty tart. I want to make this right now. The best tatin I’ve ever made! Yum. Hi Deb, I made it today…very yummy and looked just like yours! I own a Benriner Mandoline and have been using it about 6 years now. Looking forward to browsing your site. Harvest Cheer.. see you on the 30 th!! I used my creuset skillet, and the flip was nerve wracking, but it came out looking great! I kept the apples and caramel soup and smothered it with vanilla ice cream to cover the ugliness. Is it okay to make the tart a few hours or overnight prior to serving? Will this recipe be in the book? I was the crazy mom with a full time job and 3 kids who bought 40lbs. wow this looks incredible! Looks very impressive but actually pretty simple and straightforward. Although I’ve made it the “day of” each dinner party, and it was fabulous, there were leftovers both times, and it was still very good at the next meal. The caramelized sugar clung to the fork and got hard. Thanks for the recipe! Looks great – and I usually feel that dessert with fruit in it is a waste of calories better spent on chocolate. Meanwhile, about 20 minutes into the baking time, make your glaze. The morning of? I haven’t made it with a regular pie crust but I wonder if this galette one would work well, it’s a bit flakier than a regular pie crust. JJ — Just keep cooking it. What kind of apple do you recommend for it? my god. This looks amazing! This recipe is amazing! A thinner frying pan or a more enthusiastically-heating stove could push it over the edge to too dark. to think it some? For anyone who needs suggestions on what to do with too many apples, I use my apple peeler corer (I have the Pampered Chef variety) to process them, shake a little lemon juice over them, and then divide them into freezer bags in quantities of 4 or 8 cups, and freeze them until I need them. Should I go on and add the apples? Oh yes, next week. Ich liebe einfach diesen buttrigen Geschmack und die fluffige Konsistenz. Often, the apples didn’t cook through. Honeycrisp? They’re better with caramels and baking. I love anything with apples in them, though I’m not sure how daring I am – I see this ending in a molten, caramel mess on the floor! I tried making this the other day but I ran into a problem. Patricia — I think you’re thinking of phyllo, which I agree can be stressful. I’ve only got an 8″ skillet though, and I couldn’t figure out what maths I’d need to do to scale it down. Thank you so much for this wonderful recipe :). This looks like it would play right into that unnecessary but ever present insistence I have to make every apple line up just perfectly (and then insist it took me no time at all). It’s been said over and over here, but once more,… beautiful, awesome, can’t wait to try this! You can find frozen puffed pastry in the freezer section (usually with pies and other ready-to-bake desserts) of most grocery stores. Perfection. It was so beautiful I wish I could post a picture. (My aunt does the same thing but will go as far as to put the rest of the ingredients for apple pie filling in the same bag as the apples so that she can just dump it into the pie crust when she’s making her pie.) I was going to make the fanned apple one you just posted recently but this was simpler! I loved your article in Martha last month. If any apples stubbornly remain behind in the pan, nudge them out with a spatula. This looks amazing. So weird! I had to whack my roommates with a spatula to keep them from eating the whole thing in 5 seconds :) Thank you so much for the recipe! So pretty! (Also allows you to finish it at the last minute for a from-the-oven dessert.) I don’t know if this is total sacrilege, but I didn’t have time to make the caramel sauce on the stove (and I always burn the first batch anyway), so I tried the microwave. Who knew there was a puff pastry season? SO glad to see this here today! The result is a mosaic of fall apple bliss. Dufour turns out stellar puff pastry, but if anyone can’t find it, check out White Toque, which also is made with butter. I was going for a firmer one, soft only when melted, and with as clean of a color as possible (not muddied by extra cream). Or an entire pie sent to my door express.. Who knew? Amy N. — Costly is relative. Pfanne für ca. Perfect timing. This would have been way more efficent, amd delicious with caramel sauce. Thank you so much for an imaginative recipe that uses the best of the season AND our pantry/freezer worlds. Can this be frozen after it’s baked? When I said I was reading a blog about apples with bites, my way-too-big 6 year old instantly said, “That is Ramon!” I used a mixture of apples; maybe the variety should be chosen more carefully? About apples d post in case anyone was looking for that other brand and couldn ’ decide! I hoped it would get not the final one I hastily photographed here. ] and! 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