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Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Deep-Dish Apple Tarte Tatin Recipe courtesy Tyler Florence, 2007 Show: Tyler's Ultimate Episode: Ultimate Short Ribs Overall User Rating:  |
Light & Delicious
12/24/2007 at 04:43pm
User: Jessica from Rio Grande, NJ User Rating:
I served this dish to utterly RAVE reviews from friends, and I'm making it again tomorrow for Christmas breakfast. The caramel bubbles up during baking and flavors the apples, and presentation is beautiful! The first of Tyler's recipes that I've tried - I could have eaten two in a row!
A DISASTER
12/24/2007 at 12:07pm
User: Anonymous User Rating:
The apples did not cook, the carmel sauce was rock hard, there was liquid all over the plate when inverted, and it was frankly a waste of the puff pastry.
needs adjustments as stated but great
12/17/2007 at 11:47am
User: MIKE from los angeles, CA User Rating:
Yes, the quantity of water is excessive for the caramel, you only need enough to wet it. I also found it too sweet and so I halved the quantity of sugar and preferred the result. Yes, the caramel may not dissolve. The solution is to add more butter or a little water when caramelizatin is complete. Yes, the apples were undercooked and there was too much liquid left. I cooked them for 25 mins. without the crust, basted the apples with the juice and then baked it for another 20 min. with the puff pastry on it. Perfect. Using the right variety of apples makes a difference too. One variety I used didn't get soft, others did. I did at least 6 tries before being satisfied, maybe more.
Caramel recipe does seem to be off
12/14/2007 at 10:58am
User: Roger from Brooklyn, NY User Rating:
I'm planning on making this recipe for the holidays, and it does seem like the water/sugar ratio for the caramel is off. I've always seen at least 2:1 sugar/water for caramel. I will probably use another recipe for caramel that I've used with success: Caramel Ganache: 1/4 cup water 1 1/2 tablespoons corn syrup 2/3 cup sugar 1/2 cup heavy cream The corn syrup helps it from seizing up on you.
Please as always with Tyler's stuff
12/11/2007 at 09:50pm
User: Nancy from Sierra Madre, CA User Rating:
This is a very good recipe with only a couple of minor changes. The carmelized sugar is fine but you do need more than l0 minutes. Don't go too far,however, or it will harden up on you while baking. Somewhere between l5-20 minutes, just not too thick but yet reduced to a thickness and slightly browned. I needed a little more time on the baking and let it go until the puff patry was golden brown. I found my apples to be perfect. The recipe should come out right and really tasty.
Good flavor, but apples didn't cook long enough
12/10/2007 at 10:05am
User: Tecumseh from cincinnati, OH User Rating:
Only half the apples were cooked in the time given. Next time will try cooking the apples half the time then putting the puff pastry on top to cook until golden on top.
Disappointed
12/09/2007 at 08:54pm
User: LAURIE from salt lake city, UT User Rating:
The sugar water ratio is not right for caramelizing. I should have recognized it when making this recipe. I am disappointed to say the least. Usually, I find the recipes from Tyler Florence to be reliable but this one isnot.
Not what I expected
12/08/2007 at 10:43pm
User: Anonymous User Rating:
Well, first of all the sugar/water mixture does NOT carmelize like it's supposed to. And I added some vanilla to it, also some cinnamon and nutmeg to the apples. I liked the concept but I just felt like something was missing.
Great Dish
12/07/2007 at 04:50pm
User: Kris from Vacaville, CA User Rating:
This was an excellent dish! I cooked this for my family and they loved it! The cook and prep time was just about what you advertise which I am fine with that. I am cooking this tonight and experimenting with cinnamon. I really like Tyler?s recipes; they are practical and simple.
5stars
12/04/2007 at 10:16pm
User: joyce from sylvan lake, MI User Rating:
great reviews 5 star
Deep Dish Apple Tarte Tatin
12/03/2007 at 12:50am
User: Anonymous User Rating:
Apples did not break down enough after baking 20 minutes. They were still too crunchy. Carmel sauce got hard and would not flow when inverted. I will try this recipe again but will pre-cook my apples and add cream to my carmel sauce.
Great Apple Dish
05/19/2008 at 12:47pm
User: Pat from St. Petersburg, FL User Rating:
wow this recipe is so easy to make and so tasty thank you
Good flavor-needs work with the caramel
02/02/2008 at 10:17pm
User: PAOLA from Hialeah, FL User Rating:
I tried this recipe and the caramel took a while to get to thick consistency...like 15 minutes and added butter. Follow directions in the recipe. The dessert looked great, but the apple juice melted all my caramel. Tasted really good, but I was expected a nice caramel coating on top. Instead I had a sweet syrup. Will definitely try again but with a new caramel recipe.
Total disaster
01/22/2008 at 01:00am
User: Brian from Little Rock, AR User Rating:
The apples didn't cook enough, the caramel was stuck to the bottom of the ramekin, and too hard to make. Also the puff pastry was not flaky at all (and I use the stuff alot to make dishes). This is a dish that seems to work after you make it 6 times and get it worked out right. Love Tyler, but that's just too much effort to get a recipe right. Should be right the first time around!