Salted Caramel Apple Tart Tatin

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We really enjoyed this. We like our apples mushy and soft when it comes to pies and tarts, and this recipe delivered.
If you want a "bite" to your apples, this probably is not the recipe for you.

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My daughter and I were watching the episode and she wanted it soooo bad... so I made it that same day. She's pregnant and I didn't want to fool around with that. It was AMAZING!!! Even with the slightly overcooked caramel (which I'll watch out for next time. It was super-easy and straightforward to make considering that I always have to watch out when making caramel. Chef Thornton- I look forward to making others of your recipes.

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This was awful! I was too embarrassed to take it to a party, after spending all morning making it. There was no caramel sauce left after baking, and it looked anemic.

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Very tasty. My caramel bubbled in the oven after 60m (and the apples were a overly soft. So doesn't need nearly as much time as in the recipe. Also no indication of how much salt. I used 4 pinches, and it was minimally salty (I used unsalted butter also.

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Delicious! Fabulous aroma and soooo pretty! Took more time than other recipes, but really at all and well worth the effort.. Would love the Creme Brulee recipes... When will that be up?

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Taste was very good and I followed the recipe to a "T", making sure to cut the apple slices 1/2 inch thick as specified. Unfortunately, the apples were way overcooked leaving them quite mushy. Almost, like applesauce on a puff pastry. Don't think I will make again.

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Be careful...I cooked the caramel too long and it had a burnt taste. It goes from golden color to dark brown rather quickly. The apples were a but mushy also. I'm going to try again with the lessons learned.

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the longest recipe,would love to have a picture with this recipe.