Apple Tart Tatin

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Loved it. I burnt the caramel the first time within 6 mintues on high so you have to watch it. The second batch came out awesome! It was easy and very tasty! My husband had seconds. I didn't have the vanilla bean but used extract once the butter was incorporated into the caramel.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Nice recipe! To think it was but one imperfect burnt apple pie that brought about this creation in 1898, central France. For a recipe with a short (history tid-bit, and an even shorter 30 minute preparation time we would like to share with you: frenchiness dot com/recipes -> Tarte Tatin! Bon appetit pour quiconque :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Sooo, delicious. The pastry has a lovely "slight" lemony flavor. My question is, is the vanilla bean really necessary. I think I'm going to try pure vanilla extract. The vanilla beans are way too expensive. When I saw Anne creating this on TV, I didn't notice that she had a second layer of apples. I followed the recipe to a T and had too many quartered apples left over???? I would suggest using a firm apple also. I used Empire, which I found a little too soft. Also, after making the dough, I placed it on wax paper and with my hands, rounded it into shape. No rolling pin needed here. Over all this is a very stunning, delicious recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a truly a beautiful and elegant dessert. However, it’s not especially decadent or luxurious-tasting. I expected something more flavorful from a somewhat advanced recipe. The cake was light and the lemon zest gave it a very fresh flavor, but it wasn’t at all sweet. The apples cook perfectly with the caramel syrup, but again, not very sweet. If you’re an apple purist, this might be perfect for you. I just like something a little sweeter, a true dessert, after a meal.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Like the last rater, I also don't like giving out less that 5 stars. Unlike the last rater, I didn't get along with the lemon. Using Granny Smith apples brought enough tartness to the it without the lemon juice. I might be too used to the classic of just sugar, butter, and apples. What I did like was the more rustic crust than versions with puff pastry. Next time it will be Anne's pastry with my filling.