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Apple Tart Tatin Recipe

Apple Tart Tatin

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Average Rating:

Total Reviews: 56

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  • on July 27, 2010

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    needed a desert item for a church social this last sunday evening. i remenber Ann making the fantastic looking apple tart and had to try it.

    I was the hit of the social, all the older ladies were saying guys jsut are not supposed to be able to bake like that. They might make good cooks, even excelent grillers, not bakers.

    needless to say this hometown Chef was enjoying the lime light

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  • on July 23, 2010

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    My first complaint was that my dough was very soft. I ended up sticking it in the freezer to firm it up then I was able to roll it out on a piece of cling wrap to shimmy it on top of the apples. I overcooked the caramel a bit so when I flipped it it stuck to the pan. It pretty much collapsed onto my platter making all my hard work useless. However, when I scooped up some and put it on my plate I was delighted by the taste. The lemon zest was absolutely delicious in the crust! My whole family loved it and didn't mind it looking like I dropped it on the ground (bless them. Overall the taste was delicious. Next time I will not overcook the caramel and add more apples to it! Delicious!

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  • on July 21, 2010

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    I thought the crust had far too much lemon in it, and the apples seemed to clash with it. I love Chef Anne, but this one honestly did not satisfy me. It looked beautiful and smelled delicious, but it wasn't my taste.

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  • on May 03, 2010

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    OK, I had the pleasure of working in a French deli in Los Angeles, with an excellent France Cordon Bleu Chef. The man was a legend. His Tatin was sublime, this Tatin, I made myself, my first attempt wasnt pretty, but WOW was it tasty. I will work on style next, but my family of 4 ate the whole thing in one night. Yes, the mascapone is a stroke of genius. Finally a chef who's recipe worked. Yes I made the fish as well, with a twist, and the combo for dinner was wonderful. Thank You!!!

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  • on April 29, 2010

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    A truly gorgeous recipe, I am completely addicted to Tarte Tatin,
    Anne you gave me new recipe and it is FABULOUS. `Loved the recipe and love you Anne! You are truly a great chef!!!

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  • on March 09, 2010

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    your my new hero

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  • on February 21, 2010

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    I was really getting frustrated on how to make tarte tatin. I attempted to make it twice following other recipes and by the time I tried out this recipe, I told myself that if this doesn't work then I'm giving up. I tried Anne's version of tarte tatin and it turned out wonderfully and it looked like the hers in the video. Thanks
    Anne! You rock!

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  • on January 19, 2010

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    Words cannot express how awesome this is.

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  • on January 18, 2010

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    I'm French and this is the real deal! Easy to make, I love Anne's comments, all the times indicated are accurate. The look is beautiful and the taste excellent.
    I wasn't sure about the mascarpone as it is italian. I would have used creme fraiche instead but the mascarpone is good too and works well with this sweet pie.
    I was surprised by the use of golden delicious but indeed they're great, they hold their shape very well and the taste is great.
    It is as good at room temp than hot. I should try some vanilla ice cream with it next time.
    My husband loved it and thinks this is as good as my maple syrup tarte tatin. Thanks Anne for all your great recipes!

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  • on November 27, 2009

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    My husband is an avid apple pie lover, he even told me years ago that apple pie is to be served at Thanksgiving dinner from now on. Well, now this tart is to be served instead - wow.
    This wasn't as hard as I thought it was going to be and it came out great! I was really nervous about making the caramel but that came out great. I've destroyed more than my share of sugar in the past trying to make caramel.

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