Apple Tart Tatin

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This was very easy and very good, I was concerned about the vinegar but it turned out really good, a little sweet but good!

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I made this for a big Super Bowl party this past Sunday. I am a relatively new baker so was quite nervous about making the caramel etc. It turned out absolutely incredible. All my guests raved! And everybody loved the Mascarpone Cheese. I read the reviews about packing the apples - good advice. I cut up 8 apples and probably only used about 61/2 - 7. I made the dough Friday night and the rest Saturday. I had a huge dilemma of what to turn it out onto because obviously it is better hot and I wanted to heat it up Sunday. I looked for a round oven proof serving plate but couldn't find one! I decided to take a chance and just put my dinner plate in the oven (on a baking sheet at 325 for about 5 minutes. Perfect! I don't even bother trying to make things that you can't make ahead because it's just too stressful trying to do everything on the day. This is a keeper! And I love the way Anne teaches. Very down-to-earth and gives so many valuable tips and tricks. Anne - you have totally inspired me to cook and bake. The one problem I had was my dough was a bit stiff so when I laid it over the apples the edges started melting as I tried to tuck them in. Didn't work quite as smoothly as hers did. But surprisingly it still looked beautiful. If anyone has feedback it would be most welcome!

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It did take a few weeks for this recipe/episode to show up on this site. I wrote it down while i viewed the show. I waited to make it until i could download the recipe itself. I didn't have the measurement for the cider. I used golden delicious apples (no tartness there. I have made caramel before, no problems there. Sprayed a stainless steel pan(not nonstick with Pam, no problems there. Came out just like the picture, tasted yummy, and i wouldn't change it at all.

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I have to agree that the new website format is NOT user friendly. I also agree that Anne is fabulous and doesn't get the recognition she deserves. That said, this dessert is another wonderful example of her expertise. The apples do cook down quite a bit so feel free to add 2 or 3 more. Depending on the tartness of the apples, a little sugar and nutmeg sprinkled over the apples while sauteing added a bit more flavor. Very easy to make and absolutely wonderful with vanilla ice cream.

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I made this for a dinner party a few nights ago, and it was a hit. I can admit, it wasn't exactly to my taste, a bit sweet for me. All that being said, hover over the caramel. I was swishing mine while it still wasn't the right color, turned around to see to my apples, turned back just in time to realize I needed to remove it from the burner--disaster narrowly averted, so keep your eyes on the sugar.

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I've made this tonight and I'd rate this very high for flavor; however, the carmel was very tricky.

The first time I made it, the carmel changed color REALLY REALLY fast and I overcooked it (almost a burnt taste. So after salvaging the apples. I made up another carmel batch. This time I was a little gun shy and I undercooked it (tuned color, but did not reach temp to change to softball stage. When I removed it from the oven & cooled it, I flipped it to find that the suace did not bind up & ran all over the plate (and into the sink I flipped it over. I'm an experienced cook, so I'd say this one is better done with a candy thermometer and with caution; therefore, I've given it a lower rating. I'm passing on this recipe again, but will take elements & make up my own to be more user friendly for me. I do like Anne's show though, so I'll try other recipes from her.

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Made this for after dinner dessert and my friends left, that evening, wanting more. Next time I will make two as a few are accustomed to leaving with the "left overs" . I love to bake and I try different recipes frequently, but I have a few that are worthy of repeating. I will definately add this to my "favorites" folder. Thank you Anne for another great recipe.

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I saw Anne make this on TV and thought it looked delicious -- it totally was. The only big suggestion I would make if you are planning to try this out is don't skimp on the apples when you're putting them in the caramel. Shove as many as you possibly can into that pan! I was conservative because I was afraid of causing the hot caramel to overflow but the apples cook down so much that I had a lot of vacant pan space when it was finished. I could have easily used 2 or 3 more apples than she calls for. Other than that, marvelous!

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Love Anne's show, and this recipe was as easy as she made it seem on the program. Absolutely delicious, the flavor of the apples really comes through, and the crust was flaky and wonderful. I can't wait to make some of her other recipes.

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made this at home, just from what i remembered from the show. omitted the lemon, and was absolutely as beautiful and delicious as i saw on tv. so easy. so wonderful!!! new fan of this show for sure!