Apple Cake "Tatin"
Show: Barefoot ContessaEpisode: Housewarming Party
Rate This RecipeRead users' reviews (179)
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Total Reviews: 179
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By mihaela122_12319135
Pasadena, 43
on May 22, 2012
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I did not believe the other reviews, but it's true, it really is too sweet. I will reduce the sugar in the batter next time, add more apples, and leave it in the oven less time ( the dough was not very moist. It's a work in progress, but it looked good, and the best advice was to butter the pan well and then spray with Pam. It came right out.
By hottconji
alameda, CA
on May 03, 2012
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Be careful to watch the carmel as it boils so that it does not burn. If it does, the tatin will not taste good!!! (Bitter!
Indeed, the texture is a little "soft" for my liking and perhaps a little too sweet. I will try to make it one more time without overboiling/burning the carmel and using less less sugar to make it.
Otherwise, it looks very impressive and the cake part is excellent!
By meshebug
on May 02, 2012
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love it..
By Lazy_Daze
Montana
on March 29, 2012
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I love that so many shows like this one were actually filmed years ago, but repeats make them available to us now. I'm not a cake baker (I usually go for mixes but the recipe was so intriguing that I decided to try it. It was actually easy to put together and looked absolutely beautiful. On her "Barefoot Contessa" website, Ina mentioned that she frequently uses a 9 inch round pan from Williams-Sonoma". I ordered one and it has nice high sides so batters don't run over the edges when baking, and that's the pan I used for this cake. I followed another's comment by buttering the pan and then spraying with Pam; the entire cake popped right out! We have lots of company coming this summer, and this will be a "go to" dessert.
By dalasm
on January 01, 2012
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This is a really nice recipe to make when you're having small company. I've had to do it a few times before I got it to my likings though.
The first time I trusted the candy thermometer and didn't watch the sugar. I waited for 360F as recipe states for the sugar to caramelize but it all burned out and I almost turned on the smoke detectors in the house. It''s better to watch visually for color changes.
The second time i made it, it tasted way way too sweet.
The third time I cut down on the sugar and it was very good.
By iheartcocoa
on December 17, 2011
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Absolutely delicious! Great for all occasions.
By motten_7556905
Austell, GA
on December 11, 2011
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Three words: Delicious, Easy, and Quick. This was so simple to make, looked amazing, and tasted even better. I had never made the caramel (boiling sugar and water before and don't have the candy thermometer, but I followed the directions and removed the boiling sugar water when it turned amber like the recipe instructed. Someone else posted that this is an elegant dessert - absolutely it is. A small scoop of a good vanilla ice cream would be perfect with it. Next time, I toss in a few cranberries or other berry with the apples (or even use pears maybe for color. This is a keeper for sure.
By Mahus93
on December 05, 2011
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Such an elegant dessert but so simple to make.
By gochicagobears
on December 01, 2011
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Yum!
Rich, and quite sweet. I can see how some would say it's too sweet. I didn't have lemon zest, so I made it without, and I didn't have granny smith apples so I used fuji apples, but it's still very good. I too, like joyfulone54 was worried I had messed it up because the carmel immediately turned hard when I poured it on the apples. A little soggy, to be honest, but it's very good. Very sweet, but good.
By joyfulone54
Billings, MT
on December 01, 2011
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This is one of my favorite "go to" desserts and always a huge hit! The first time I made it I was sure I had messed up... the carmel was hard when I put the cake batter on it. I went ahead and baked it anyway and it came out perfect! So pretty too! Thanks Ina!