It definitely looked like it was a teensy but of caramel for so many apples. What are your thoughts on doubling/tripling this into a 9×13 for a large family meal? Keep the sauce warm while cooking the fritters. Did the extract cause that or did I do something else wrong? I thought I waited long enough but the pan was still slightly warm. – Smitten w Smitten Kitchen! A caramelized apple pie baked upside down, with the dough on top of the filling. Thank you for this revolutionry Tatin recipe! I probably cooked the apples on the stove top longer than I should, but they still held their shape really well. It turned out delicious. Last year I made tarte Tatin from one of your other recipes (it was fantastic). My friends oven run hot so not sure what the issue was. I am so excited to make this. Thank you! It may be because it was from a grocery store (I actually don’t find them at markets much) where they’re often very, very old, or maybe it’s just that they’re all wrong for this recipe. 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. Thanks, that should be helpful to know the next time I make it. you’ll just need to make sure that your puff pastry or pie crust is butter-free, as well! It’s not like there can ever be too much caramel!! I loooove sautéed apples, so this is pretty perfect for me. I have been making Tarte Tatin for over 20 years and my best results are with Golden delicious apples. Lacking strength and courage, can I just skip the flipping step and eat it like regular pie with the crust on top? Have the butter very cold and ready by the stove. To invert, top with a serving plate and grasp the pan and plate tightly together as a unit (wearing oven mitts if it is still warm;) and flip quickly. Scatter half of sugar in a heavy 9” skillet and scrape in vanilla seeds; discard pod. Put the apples in a saucepan with 150ml of water and a tablespoon of the sweetener. We were happy how it looked (not as dark as yours pictured), but a little disappointed that it wasn’t caramel-y-er. It’s very hard to cook the not-yet-shrunk apples evenly in caramel in a small pan. If you began with 8 apples, you’ll probably find that you don’t need all the pieces. Bake in the oven for 35-40 minutes, with a baking tray on the shelf underneath to catch any sugary drips, until the pastry is crisp and golden and the apples are soft. This time of year I make as many tartes as I can in this short season. You don’t need to cut them all crazy. Making it in a large frying pan is absolutely foolproof. Bit of a strange question here, but I’m wondering if anyone has had success with used pre-made caramel? Do you reheat the pie plate to loosen the caramel and then invert onto cake plate? 1/4 cup sugar. Winesaps which are tart and crunchy and our favorite eating apple, and Cameos which are a little sweeter. I like Molly’s recipe a lot, so I’m looking forward to trying this one. Also appreciated your note about how long to cool it for – 30 minutes was perfect, the caramel stayed nicely in place. It can be accompanied by a scoop of vanilla ice cream or some whipped cream. Your email address will not be published. I confess, I was momentarily discouraged when I put the butter into the melted sugar and suddenly had hard clumps. I made this and it was too thin and too pale and the apples were wrong. ILA so much better than the classic one(s)!! I made this with a mix of Pink Lady and Bramley apples. thanks! Return to the heat and add the apples and cook over medium high heat. (my partner is vegan and I suffer the consequences when I bake! It might have just needed longer to cool and set up. (Pink Lady is available but I couldn’t find them) Used Gala apples and followed the recipe pretty exactly, except my pan was bigger so I actually used even more apples. Biggest takeaways: Cutting larger pieces and using cast iron to bake. And most French apple recipes seem to call for Golden Delicious. Squeeze the juice of half a lemon over them and toss to coat. I don’t think Granny Smiths would ever work as they go mushy. Any opinions on which to use? I now use them for all recipes calling for Golden Delicious, because they hold up in cooking/baking the way Golden Delicious do, but have much better flavor. Outcome was fantastic – thanks for all your efforts to perfect and share the technique! Trust me. If I make this in advance, should I leave it in the original pie pan while it’s in the fridge, then re-warm it in the oven and THEN invert it onto a serving platter? More than once, in just the 10 to 20 seconds I was fumbling with my thermometer (the temp reading won’t stay steady), it got too dark and smoky and I had to start over again. . Thoughts? I actually flipped it over my counter, so the juices spilled there — quick, while my husband wasn’t looking, I just swiped all the juices off the counter and back onto the pie. 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. i waited 90 minutes & flipped immediately before serving, but my caramel was very liquidy. So delicious, but always the same problems: runny caramel and a bit of a mess as the pan was too small to cook the apples. Method. I’ve tried a middle eastern brand that was a little better (it was a little thicker and not dusted to death with flour), but I’ve only seen it in specialty markets in Southern California. With a few little tips, this recipe is really very easy. It looked nothing like mine, lol. They are actually my favorites (along with Ambrosia) although I always eat them fresh. Bring to the boil over a high heat, reduce the heat to low and cook for 10 minutes or until tender. Possible to make in advance and freeze, and defrost and warm up on day it’s needed? Also, I never made anything like this before, so the detailed instructions were really useful. I made this using grannie smith apples because I didn’t read the full recipe before buying ingredients. 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. Upside down apple pie! I then made four more without her and all except the one I made with what turned out to be the wrong apples, looked exactly like hers. Pudding & Desserts. Then, arrange the apples exactly the way you want them in a smaller ovenproof skillet or standard pie pan. 2. i used dufour puff pastry and it was puffed and golden after 30 minutes, but it probably could have done with another five or ten minutes so it didn’t go soggy immediately after flipping. I tried the Apple Cider Caramels last week and while it was probably the best thing I’ve ever tasted when warm, when it had cooled I realized that something went wrong (I don’t think I heated hot/long enough after the addition of cream). A lovely dessert, fun, and easy with the instant crust. Add in the sugar, cinnamon, nutmeg, vanilla extract and salt and whisk to combine. Spoiler: I’m the sous! ;) The caramel syrup worked! Thanks Deb It is THE Apple. The apples were tender and sweet, but a liquidy mess. Hairy Dieters. Made this last night for a dinner party and it was amazingly delicious. 1 cup all-purpose flour, plus extra for rolling. Do you have a video of this being made? The apples were always too pale, too thin, and didn’t taste like much. It was a sirupy caramely delight and not a runny mess like the last two times. It was delicious! Thank you for your service – seriously! The classic French upside-down apple pie is reportedly named after a pair of sisters who invented the dish. I have successfully used Earth Balance vegan margarine for Tarte Tatin (Molly Wizenberg AKA Orangette’s recipe from her book A Homemade Life). Then the pastry will stay crisp, and I won’t have to worry about the liquid. Once the apples were cooked, I arranged them in the pie dish and cooked down the caramel just a little more (on low heat), and added an extra tablespoon of butter to cool it down again. I highly recommend just eyeballing the color. Anyway, this recipe is a definite improvement and I’ll be using it from now on. 1. medium high heat for the caramel resulted in the sugar nearly burning in a hot spot but the rest not melting at all. Combining the pleasures of dark caramel, crisp pastry and the sweet acidity of apples, it deserves to be served with the very best crème fraîche (“full fat, please,” says Raymond) or vanilla ice cream. My husband thanks you. Your email address will not be published. And can you re-warm it once it’s flipped? Roll the dough out to a rough circle about one inch larger than the pan. My burners aren’t the best because they get too hot, so I moved the skillet to my marble counter to calm everything down. 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. 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. Thanks so much for going to the work it took to find the very best recipe. Here are a few things I learned from watching a professional, and basically making five tatins in two weeks: 1. If you can find Jazz or Envy, get them every time. It was so beautiful. Continue to cook until apples soften and caramel begins to brown, 10 to 12 minutes. oven or stovetop? I’ve made about a zillion tarte tatin recipes searching for The One that will yield consistent and crazy-good results, and can’t wait to make this one! Cooking 1 h 10 mn. One the best tarte tatin recipes ever. Stir in the apple brandy and simmer for 1-2 minutes. I made this with pink lady apples and it was amazing! It looked amazingly similar to the one in the photo and was enjoyed by all – even the cat managed a lick when he thought no one was looking! My family devoured it (thanks, whipped cream!) It’s, I think, a Mercer dinner plate from Crate & Barrel. 2) I used a dutch oven to bake it rather than a standard pie dish. I grew up in WA state apple country so I’m anxious to try it. The first three worked great; the last one fell to mush. 1) I cut most of apples in half rather than thirds. This was a tremendous amount of work to have it turn out so poorly. i saved it in a mason jar & am thinking of trying to reduce it further to serve with the leftovers. Can you make the apple portion in advance (potentially refrigerating overnight), and do the last bit (baking with the pastry) right before serving? Both recipes make great crusts achievable by all!! As I continued to cook it gently, everything smoothed out beautifully. Iv’e made Nigella’s recipe many times with good success ( using her quick puff pastry) but they weren’t as perfect as this one. of poury caramel in my fridge. You can replace butter with margarine it appears. The sugar did caramelize so fast! I’m wondering whether I was foolish to turn it out so long before we ate, or maybe the crust wasn’t as well baked as I thought. 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 I’ll also stick to the smitten kitchen apple pies for “presentation” occasions, as those have never gone wrong. Plenty sweet for us, and set off nicely with the unsweetened whipped cream. If you collect the syrup that runs off, you can pour it back over as it cools. 5. i think mine looks exactly like yours here & in the instagram video, but my caramel was very thin & i def want it much thicker next time. Required fields are marked *. This is incredible! The caramel stayed sirupy and thick and coated the apples well. The story goes that it was created by accident but was such a success with the guests that it became a much-loved classic. Pinch salt. 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. Just before putting the pastry on, I nuke the dish for a few minutes to bring it up to baking speed. i think i would then flip it maybe into a 9 inch pie plate for ease of storing leftovers & re-heating. Serve with cream or crème fraîche. Your instructions for the apples made it look impressive. Going to try this recipe tonight! 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. And my family loved it, there was only a tiny piece left this AM. Can’t wait to try this. Cox’s Orange Pippin, Braeburn, Elstar, Jonagold, Granny Smith, or even Golden Delicious apples are all good for this. With this recipe, I’m no longer scared of it! Three years ago: Roasted Cauliflower with Pumpkin Seeds and Brown Butter and Apple Strudel 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. Love Susan Spungen recipes. Top sautéed apples with the pastry round, tucking the edges in all around. 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 used a mix of Ambrosia and Fuji apples. I made this with Goldrush apples from my local farmers market and they worked very well, but then this a wonderful apple that is great for both eating out of hand and baking. I’ve been wanting to make a Tarte Tatin forever but was scared. If any apples stick to the pan, just replace them where they should go on the tart. I added a bit of finely chopped rosemary and lemon zest to the caramel. It unmolded perfectly, with no runny caramel. Deb, I conquered a lifetime of tarte tatin anxiety with this recipe. After letting the tart cool for about an hour and a half, it came out perfectly with only a small amount of caramel spilling. Perfect dessert for when flour is in short supply! I can tell I’m a true novice when it comes to being a ‘foodie’ when I read your blog and the comments, lol. An important note about checking the caramel’s temperature: It takes 1 to 2 minutes for the caramel to get to the dark amber color after you whisk it smooth — this is really fast. Or, you should be able to. Alas. Thanks, Deb! I’m definitely trying this recipe. When I flipped it after waiting 53 minutes, the caramel was really watery and just spilled out over the counter. Can’t wait to try your recipe, Deb. Did the caramel run off or did it stay on top at all? Pour the caramel into a 23cm cake tin with a solid base and spread the caramel out quickly with the back of a warm spoon. Previous post: white bean soup with crispy kale, Next post: roasted cabbage with walnuts and parmesan, roasted cabbage with walnuts and parmesan. ), so I cut the lemon juice. Preheat oven to 375°F (190°C). Wow! I waited an hour before flipping it out, and it was well set. With these tweaks it finally seems foolproof! Unfortunately, I haven’t found a great quality non-dairy puff pastry. I love Autumn :). The extra flaky crust recipe is a lot like Stella Park’s no-nonsense yummy pie crust. Bake a sensational sweet treat with our top apple tart recipes. I was going to suggest Goldrush. The official Hairy Bikers website. The apples and caramel were delicious, though. I have made it twice – once with apples and once with with asian pears – works beautifully with both. Tart apples (I used Pink Lady), heavenly caramel. The apples held up a shape though they were not as distinctly cobblestoney as Deb’s pics. There was a foto on Susan’s Instagram where I saw the amount of caramel she had on the apples up close. I also used regular pie dough as the crust, which came out fine, though since I made this a day in advance I wish I hadn’t also flipped it a day in advance. crust side up or down? My family inhaled it with a little sour cream and the kids only went to bed about 20 minutes late. Resting 2 h. Dessert. In future I’ll stop adding apples when they make a single layer in my 12″ pan. This is an upside-down fruit tart, first cooked by the Tatin sisters at their restaurant in central France. Pie dough holds up better. Not to sound snobby but on the subject of the”right” apple for a Tarte Tatin I found – at our farmers market- the Caville Blanc D’Hiver. Like Molly ’ s just over 0.5cm thick 10 minutes or until pastry is nicely browned and crisp and! Boiled off in cast iron than the pastry under the broiler later fantastic ) want it to out. 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