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

I made this for a gathering that included Americans and French natives. The Americans gave it a rave, and the French said nothing at all. Since I'm not a Michelin-rated chef, I consider the lack of dissension by the French to be a silent rave.

I thought it was great. I even flipped it out onto the pan while at the party.

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

Made this twice one with Anne's crust one with puff pastry that I had in the refrigerator. Came out great and beautiful both times.

I added a couple teaspoons of apple pie spice and some vanilla extract (no bean, too expensive.

The tarte creates a little bit too much liquid. The solution is to take out after baking and before unmolding. What to do with this liquid - Add it to the mascarpone instead of sugar. Absolutely great.

Gustavo - Miami

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 followed the recipe to the "T" and it turned out GREAT! I used a european butter for the crust and carmel sauce. I could eat this for breakfast lunch and dinner. It's true that Anne is underated, she is a excellent teacher and a great Chef. Thanks Anne

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 am planning on making this tonight. It looked so wonderful on the show the other day. I always like to read the comments before I try a new recipe, however I read
a few comments where people mentioned vinegar!?! There is absolutely no mention of vinegar in this recipe! It calls for APPLE CIDER, not apple cider vinegar! There is a big difference. I just thought I should write this so that no one makes that
mistake again. I can't imagine putting vinegar in this recipe....YUK!

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 AGREE WITH OTHER REVIEWERS ABOUT THE NEW SITE BEING A REAL PAIN. PREFERRED THE OLD ONE. HAVING SAID THAT, I AM CRAZY ABOUT ANNE AND ALWAYS FEEL I HAVE LEARNED SOMETHING AFTER WATCHING HER, GREAT TIPS AND FINESSE IN THE KITCHEN - ALSO LOVED WATCHING HER AS MARIOS ASSISTANT ON IRON CHEF. IF YOU ARE ON THAT SHOW, YOU HAVE TO BE GOOD. THE TART WAS EXCELLENT AND THE CRUST WAS INCREDIBLE. ALSO, THE MARSCAPONE WAS A WONDERFUL COUNTERPOINT TO THE SWEET CARAMEL. LOVE TO SEE MORE OF ANNE AND LESS OF THE FRENETIC, HAND WAVERS.

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've made this recipe twice with the halibut and my family loves it. It turns out beautifully like on the show. the second time because of time I actually used store bought pie crust and nobody could tell the difference. a just sprinkled the lemon zest on top of the apples. I just don't get where a few reviewers were talking about vinegar. The recipe I printed didn't call for any vinegar.

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 Anne's tart with what I had in the pantry. Brown sugar and no cider and no vinegar. I didn't get a gooey caramel but had a beautiful brown sauce. Didn't make the pastry but used canned biscuit dough. I rolled 5 round biscuits into a crust to top it. Sliced 3 apples into thin crescents and piled them up in my cast iron pan. Tossed apples with lemon juice and zest of lemon and orange first. When it flipped it was runny but it all soaked down into the dough after it sat for a few minutes. Couldn't believe how wonderful it was. Thanks, Anne. Next time I'll get the real ingredients and do it "by the book". As for the searching, I found Anne and typed in Apple Tart - went right to this recipe. Saw the show 8-1-09.

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

At this point this is just a comment. I wanted to save this recipe to my recipe box and had a lot of difficulty finding it. I kept running into the video of the recipe which I didn't want since I'd already seen the show. I finally found it after getting very frustrated and almost giving up. Perhaps the tool bar could show a RECIPES WITH VIDEO tab or have the recipe available on the video that could be sent to the recipe box. I love Anne Burrell's show and the tart looked delicious. I will try it soon.

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

Annes recipes are of a brilliant smplicity. Pure flavour and well balenced textures. The crust is to die for! No matter her personal style, I think it shouldn't be mixed up with her culinary expertise and skill to create and write proper recipes.

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 simple, came out absolutely beautiful. I substituted apple juice for apple cider and could not believe it would be better than this! When putting the crust on the sides melted off the pan and as they were still cold, I took a spatula and tucked thos cold melted off pieces down the sides of the pan. When I turned it over it was beautiful and no one could tell! The new website is not as user friendly and Anne is not getting the exposure she deserves!