Apple Tart Tatin

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this turned out to be easy (I was surprised at this, dramatic and yummy! ''thank you Anne"

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deliciouse,love you Anne Burrell

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I love this recipe! However, I have some comments, I used green apples but unfortunately they were too acidic, so even with the sweetness of the caramel I felt that other apples would have worked better (of course, my husband didn't notice anything and ate it happily. Another thing is that I had problems with the crust because when I took it out from the food processor it was way too sticky, I didn't feel it was warming up but maybe you just need a little bit of warm to get it sticky as she said, anyways, I just add more flour and it was fine. And finally, I thought that 1 stick of butter for the caramel was a lot, so I just put half of it and turned up great. so overall results, with the struggling and everything, I really like the recipe and I'm definitely doing it again, but now with those little changes ;.

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This was very good. I can see other reviewers' points regarding the sweetness - it is sweet but I think what saves it from being too sweet is the lemon juice. I didn't have a 10 inch round pan so I made everything in a saucepan over the stovetop and then put it in a 9-inch round cake pan and used only 5 apples and after seeing the price of vanilla beans I used pure vanilla extract as well. You also have to watch the sugar mixture so it doesn't burn. The crust is also pretty rigid and hard to work with but not impossible. All in all, it was a great dish and made for a great presentation. Almost everyone had pumpkin pie and this tart just to try it out and they raved about it. I will make it again.

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I'm only giving the second star because I like Anne. The crust was very fragile and difficult to work with. The apple mixture was so overly sweet it was inedible for our household. The tatin did not have a caramel taste as some other reviewers stated. I'm not a master baker but at a minimum a good cook.

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When I saw Anne's show featuring the Apple Tart Tatin, I was intrigued and came to this site to get the recipe. I always read the reviews first, however, which resulted in my deciding NOT to go with this recipe for my gathering tomorrow but instead, leave right now and go find Anne's recipe for an apple crisp! I gave this a five-star rating only because Anne IS five stars and the rating also goes to other "posters" who gave their loyal opinions. Thanks everybody!

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This was super easy to make and delicious! I love the lemon flavor in the crust. I made this gluten free by using a gluten free flour mix, otherwise I followed the recipe as written.

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It turned out very good, I did not used the zest in the crust and would use about half of the lemon juice in the filling. The crust is good but was a little fragile. After I baked it I let it rest for only 8 minutes and it was stuck to the pan so I put it back on the stove for about a minute to remelt the caramel then I was able to flip it successfully. I will make this again now that I know the basics!

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I made this for Christmas dinner for the first time. I have always wanted to make this. I purchased a le cruiset tart tatin pan to make it. It came out perfect. Have all your ingredients ready to go in and make sure you follow the directions. I would highly recommend it and your guests will be so impressed. I watched several videos to educate myself before making.

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Really good. I was a little nervous when I had to flip the pan, but it all held together with no problem. A nice light finish to an otherwise heavy Christmas dinner.