Apple Cake "Tatin"

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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.

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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!

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love it..

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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.

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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.

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Absolutely delicious! Great for all occasions.

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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.

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Such an elegant dessert but so simple to make.

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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.

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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!