This was a tremendous amount of work to have it turn out so poorly. Last year I made tarte Tatin from one of your other recipes (it was fantastic). 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. New here? This approach sounds just right. The little droplets I made while testing the color set up crunchy and tasted just like Werther’s candies. Do you wait to invert onto a rimmed plate? P.s. 2 tbsps cold water. Thanks, Deb. Arrange remaining apples in the center of the ring; it’s far less noticeable if the center is more messily arranged. Can’t wait to try this. i think i would then flip it maybe into a 9 inch pie plate for ease of storing leftovers & re-heating. And my family loved it, there was only a tiny piece left this AM. I then simmer the caramel-juice mix until thick and pour it over the apples before, eventually, putting on the crust and baking. 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. Did the extract cause that or did I do something else wrong? Made this for Christmas dinner dessert, after following a different recipe with mixed success over the past 20 years. I thought it would fill me with the confidence I needed to replicate it at home. I followed the recipe to a T but the caramel flavor did not come through, and the puff pastry seemed to steam rather than bake. We pictured little apples nesting in a caramel bath. Add in the sugar, cinnamon, nutmeg, vanilla extract and salt and whisk to combine. What kind of rimmed plate did you transfer the cooked Tarte onto? I used regular galas, and the texture of the apples was lovely- no complaints there. Have you tried your recipe with pears? Post was not sent - check your email addresses! I just put up a video-ish Insta Story of it here: https://www.instagram.com/stories/highlights/17907028348375106/. Generously butter a tarte tatin dish or similar of around 23–24cm/9–9½in diameter – you can also use a cast iron skillet as this is ovenproof. Great advice about how to prepare the apples. I don’t have much experience working with puff pastry, but I’ve been having fun making the pastry and learning as I go. It can be accompanied by a scoop of vanilla ice cream or some whipped cream. Dust a clean surface and a rolling pin with flour and roll out your puff pastry until it’s just over 0.5cm thick. If you’ve ever wondered why so many apples are called for in a 9- to 10-inch round tart, this is why. Our family is apple obsessed! The advice to leave it in the pan before flipping is key – I have been doing that part wrong for ten years. Thanks again, Deb! I don’t think Granny Smiths would ever work as they go mushy. Just had issues with a soggy pastry base, but I think bits because I made the pie a few hours in advance (even if I flipped it just before serving). Its not ideal because of the high rim but I don’t want to buy a cast iron skillet just for this recipe. I thought I waited long enough but the pan was still slightly warm. Also appreciated your note about how long to cool it for – 30 minutes was perfect, the caramel stayed nicely in place. Perhaps we should double the sugar /butter part if that’s our goal? It definitely looked like it was a teensy but of caramel for so many apples. Love Susan Spungen recipes. My family inhaled it with a little sour cream and the kids only went to bed about 20 minutes late. With this recipe, I’m no longer scared of it! Alice Waters says don’t worry about the apples getting brown (they are getting plenty brown in the caramel! Making the caramel first this way turned out beautifully! thanks!! Top sautéed apples with the pastry round, tucking the edges in all around. 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. I also waited an hour to flip. Free recipe! Caramel apple pieces that don’t fit — you’ll figure out what to do with them. Run a butter knife around the edges to loosen. Keep your eyes out for Cosmic Crisp which has a lot of buzz and starts selling next month. I am so excited to make this. Deselect All. 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 day before? Arrange them in a concentric circle around the outside, overlapping each apple by about 1/3 and purposely crowding them. Does the cake plate need a rim? Place apple quarters, rounded sides down, on top of the butter and sugar in a circular pattern. Or should it be made in two pie plates? 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. Place one sheet of the filo pastry on the lined baking tray, brush with a very thin layer of melted butter, place the second layer of pastry on top and again coat with the butter, place the final layer on top and tuck the overhanging pastry in to create a lip. They definitely gave me the courage to make this. You need one that holds its shape after it bakes. The problem is, should I flip and plate after 30-60 min, just before leaving (which could be hours later), or wait until ready to serve? I added a bit of finely chopped rosemary and lemon zest to the caramel. But trust in Deb! First time I ever made anything like this. Put into hot oven for ~15 minutes on day of, then added pastry and cooked another ~20 minutes. 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. speaking of, how on earth do you re-heat this? There is an Instagram Story demo of it, saved over here: https://www.instagram.com/smittenkitchen/. The recipe I chose to feature today is is all about one of France’s most beloved and cherished desserts: Tarte Tatin.The French also call this dessert tarte des Demoiselles Tatin (the tart of two unmarried women named Tatin).. What is tarte Tatin? There is probably some trick to getting it to gel more since it was still a bit runny when cool, but no complaints here at all. Perfect, indeed! With these tweaks it finally seems foolproof! 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. I finally made this to resemble what you described: the apples actually tasted of caramel and they had a nice coppery tone. Set aside one-third of the pastry for the lid. Put the apples in a saucepan with 150ml of water and a tablespoon of the sweetener. Three-quarters of the apple-cooking is done on the stove in the caramel; the rest happens in the oven. The type of apple matters. Perfect dessert for when flour is in short supply! It was a sirupy caramely delight and not a runny mess like the last two times. 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). 110g unsalted butter. I’ve always been intimidated by pastry-making and anxious about trying to bake a tarte tatin, but this recipe helped me make a great one on my very first try!! Did the caramel run off or did it stay on top at all? The sugar did caramelize so fast! How did the apples bake up? I have made Julia Child’s recipe for Tarte Tatin for years. Thanks for the advice on how to nestle the apples properly for the perfect cobblestone tarte tatin! Made this tonight, and I can’t believe that it was so easy!! She explains “It was a quick shot, but I worked hard to get the right look and technique, so I could make it over and over again, and have it look exactly the same each time, which is essential for a movie scene.”. I let it get quite dark so I felt good about the color any ideas? Preheat your oven to 190˚C/375˚F/gas 5. And most French apple recipes seem to call for Golden Delicious. It looked nothing like mine, lol. My friends oven run hot so not sure what the issue was. 1/4 cup sugar. After all of this, it came out of the pan beautifully, after TWO hours (my schedule demanded the delay). Notify me of follow-up comments by email. I don’t need all recipes to have 5- or 10- or fewer ingredients — I fare poorly under arbitrarily restrictive confines — but doesn’t it just blow your mind that you can make the apple tarte tatin above with only apples, sugar, butter, lemon juice, and a sheet of defrosted puffed pastry? Eight years ago: Homesick Texan Carnitas My family devoured it the minute I flipped it over and revealed the beautiful cobbled top. For those of us in the UK I used Braeburn apples. I also may have over-appled mine, using a little over 3.5 lbs Pink Lady apples. Thank you as always for an amazing recipe that brightened the whole day! (And it is a wonderful recipe) One apple did mush a bit but I really enjoyed the tart apple in the finished tarte. 3 I don’t own a heavy skillet like that, only a non stick. (Ps we live in upstate ny, aka apple country). Does it reheat okay, or does the caramel make the pastry squidgy? I’ve never made caramel before but your instructions made it easy. Thanks for inspiring me to try something totally new! I used a pyrex pie dish and made the apple/caramel mixture a few hours in advance, then put the pastry on and put it in the oven to cook while we had dinner. However, despite holding their shape in the finished product, they were the texture of apple sauce. Possible to make in advance and freeze, and defrost and warm up on day it’s needed? Arrange them in a concentric circle around the outside, overlapping each apple by about 1/3 and purposely crowding them. I think the small apple pieces released more liquid into the caramel, it was quite watery there for a while but reduced down by the time the whole pile went into the skillet. I added a little salt to the caramel, like that contrast. I used store-bought pink lady apples, and they worked beautifully. We have a very prolific Granny Smith apple tree in our backyard, so all apple recipes use those apples. Yours looks perfect! Tarte Tatin must be one of my favourite desserts of all time: caramelised melt-in-your-mouth apples with a flakey buttery puff pastry. I will report if I make it successfully, I am so glad I am not the only one who gets frustrated with which apples are good for what. Serve warm, with crème fraîche or whipped cream, if desired. It finished in the space of a day, thank you to let me discover something I didn’t know! Preheat the oven to 425 degrees F. Peel and core the apples, then cut them into quarters. Have the butter very cold and ready by the stove. Five years ago: Squash Toasts with Ricotta and Cider Vinegar However, I was crazy enough to audition four here. I can’t see into the depths of the pot, so don’t know exactly when the caramel is exactly the right color. Try her apricot tart sometime — simple and so amazing! Other ideas: a bit of Calvados in the caramel is delightful. i saved it in a mason jar & am thinking of trying to reduce it further to serve with the leftovers. My burners aren’t the best because they get too hot, so I moved the skillet to my marble counter to calm everything down. 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. Almost every apple tarte tatin recipe makes life unnecessarily difficult by having you do the stovetop component (making the caramel and cooking the apples in it) in the same small pan as you’d might bake your final tart. I love Autumn :). I realize my apples were wrong but maybe the flavor should have been different? This will be enough to cover the ovenproof frying pan you’ll be cooking the tarte Tatin in, leaving about 5cm extra around the edge. In a large saucepan over medium heat, distribute the water and sugar evenly and cook until light amber in color, stirring to help melt any lumps, 5-7 minutes. (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.). We would have more caramelisation on the Tarte Tatin but apart from that, yours looks good. 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. I waited an hour before flipping it out, and it was well set. Prepped the apples and moved into second pan day before. 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. Credit: Valéry Guedes. It will work out! The internet is full of lists of “good baking apples” and “bad” baking apples and I cannot tell you which one will never lead you astray because there’s (believe it or not) a limit to my madness and I won’t be testing any recipe with every variety of apple. only after reducing moisture overall did I get that concentrated caramel flavor and consistency. Remove from heat. Peel and quarter the apples, using a spoon or melon baller to remove the cores. i waited 90 minutes & flipped immediately before serving, but my caramel was very liquidy. Tarte tatins are a great way to showcase seasonal fruit from pears to plums, and there are lots of other fruits you can make into a tarte tatin. Made it last night for a dinner party and guests loved it! 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. (It also makes it easier to fill the dish chockfull, even piled up a bit.) Yes my caramel was runny, but I tucked my pastry in quite a bit, which, while a little less pretty, meant all the sauce was caught. Also, and off-topic, your miso/sweet potato/and broccoli bowl is a life-changer. A 9×13 might too. Preheat oven to 425°. 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. But this actually looks quite manageable. I’m going to try this with Galas or something else and see if it turns out better! On the flipside, if your apples are falling into mush here, they’re the wrong apples, it will not get better in the oven. Made this last night. Just made this with smallish Honeycrisp apples- worked perfectly! This pulls out more liquid from the apples before they are put into the pie dish. I’ll also stick to the smitten kitchen apple pies for “presentation” occasions, as those have never gone wrong. It’s not like there can ever be too much caramel!! Winesaps which are tart and crunchy and our favorite eating apple, and Cameos which are a little sweeter. I made this using grannie smith apples because I didn’t read the full recipe before buying ingredients. Pinch salt. Question about how to make in advance, even if making just 6 hours in advance of serving for a dinner party. Apple Tarte Tatin Apple Tarte Tatin. All my fault probably but I wanted to troubleshoot. Add the butter, stirring constantly until the color is a creamy light brown. With a few little tips, this recipe is really very easy. Or, you should be able to. But two years later, it had not. My question is: The tart tatin will need to be finished at least 6 hours before serving, possibly more than that. Maybe my caramel wasn’t thick enough, although it got quite dark and thick before adding the butter and apples. I have never had tarte tatin before, but this was pretty delicious. HOLY COW! 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. Thanks for the comment re Granny Smiths—I used them to make a Tarte Tatin recently and they fell to mush (and they’re in season here now in New Zealand). This will hold the color where it is. Return to the heat and add the apples and cook over medium high heat. Puffed pastry is finicky like that. 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). Prawn, avocado and quinoa salad. not because i want to eat it, but because i want it to come out perfectly . I have been making Tarte Tatin for over 20 years and my best results are with Golden delicious apples. To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around … 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). and waste nothing. Oh my! Serve with cream or crème fraîche. The end result was a dissolved caramel flavor, but not a gooey caramel or a hard caramel glaze. I do think you could increase the caramel — try 1 cup sugar and 5T butter. And because Trader Joe’s has all-butter puff pastry right now (so much cheaper than DuFour and so delicious), I think I’ll be making a lot more tarte tatin in the near future. I’ve never even heard of this desert before, let alone tried to make it. He will now have more Tarte Tatin in his life. Ingredients 4-6 apples, peeled, cored and quarted 150g butter 125g caster sugar Juice of 1 lemon 150g flour 2 egg yolks . What did I do wrong? Rating: 3.4 stars 65 Ratings. The Pink Ladies came out so much better, with each apple clearly distinguishable. I’m not sure what I did wrong, but to avoid doing it again, I dug out my Cook’s Illustrated cookbook, which recommends melting the butter first, stirring in the sugar and cooking it until it turns golden (it’s not liquid at this point), and then putting in the apples, and heating it all together so the caramel slowly is formed around the apples. Her name is Susan Spungen and she’s a cookbook author and food stylist and whether you realize it or not, you’ve probably admired her behind-the-scenes handiwork on movies — see: that croissant scene in It’s Complicated, oh and everything Amy Adams and Meryl Streep cooked in Julie & Julia. Pie dough holds up better. Trust me. 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. Question: could I substitute the butter for margarine in the caramel, in order to make it vegan? I have a beautiful copper Tatin pan but have never used it. 1 pinch salt. Thanks for doing so much research on this, Deb! Scatter half of sugar in a heavy 9” skillet and scrape in vanilla seeds; discard pod. Anyhoo! Can’t wait to try your recipe, Deb. There was a foto on Susan’s Instagram where I saw the amount of caramel she had on the apples up close. We were happy how it looked (not as dark as yours pictured), but a little disappointed that it wasn’t caramel-y-er. This was a good solution though because so.much.more.liquid boiled off in cast iron than the standard pie dish. Because of #3 and #4, you really want to use two pans make your tatin. Deb, did you run into any issues with soggy pastry when you were playing with this recipe? Next time I’ll prep the apple-caramel before, and add the pastry lid just before cooking. ), so I cut the lemon juice. It was so beautiful. 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! Tasted lovely but was way too watery! From Hairy Bikers' Bakeation This is an upside-down fruit tart, first cooked by the Tatin sisters at their restaurant in central France. Deb your recipes are always spot on, I should not have strayed . 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? But when we ate it 90 mins later the crust has become a soggy, compressed mass. I live in France and I use Golden Delicious apples. I love this recipe because it’s so simple and I can even remember it off the top of my head that I would consider this a standard repertoire kind of dessert. Puffed pastry does not hold up terribly well to a very liquid caramel once flipped. Plum & marzipan tart tatin. Two years ago: Endive Salad with Toasted Breadcrumbs Definitely no harm in making a 1-cup level of caramel next time just to see. (my partner is vegan and I suffer the consequences when I bake! Thanks so much for such a detailed recipe – I’ll definitely be making this again! I’m using three sizes — a little less than half, a third, and about one-quarter in each that you see here — and cut them the way you would if you were snacking on an apple: imperfect and easy. Really yellow Golden Delicious is the traditional option in France I understand. Well… you’re amazing too, Deb. Biggest takeaways: Cutting larger pieces and using cast iron to bake. 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. Previous post: white bean soup with crispy kale, Next post: roasted cabbage with walnuts and parmesan, roasted cabbage with walnuts and parmesan. 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