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Caramelized Apple Tart: Tarte Tatin Recipe

Caramelized Apple Tart: Tarte Tatin

Recipe courtesy Pascal Rigo, The American Boulangerie: French Pastries and Breads for the Home Kitchen, Bay/SOMA Publishing, 2003

Show: Sweet Dreams

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • on October 11, 2008

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    My mother is french and is always complaining that she misses things like a Tarte Tatin. I made this for her 2 nights ago, adding a split vanilla bean to the sugar as it was cooking (which I later removed and a dash of fresh cinnamon and it was fabulous. As an additional flourish, I served the Tarte warm with homemade cinnamon ice cream and a splash of calvados on top. My mother said that this compared with the best Tarte that she had in france. I will be making this many times in the future! Also as an added twist, I used honeycrisp apples, they have the same firmness as granny smith, but have a less 'bitey' taste.

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  • on November 23, 2007

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    I used store bought pastry dough and it was easy to make. I added cinnamon and ground clove as recommended by another review which I thought was a good idea. It turned out beautifully, except for the way it tasted. Reading the reviews, I was surprised with the results. It was sickeningly sweet and the apples were overcooked into mush. Next time, I'm going to use about half the amount of sugar and cook it for about 10-15 less.

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  • on March 06, 2007

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    i haven't made it yet but it makes me want too.

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  • on November 22, 2006

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    Everything might have worked if it would have been mentioned that apples should be also PEELED!!!!!!!!!!!!!!

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  • on October 10, 2006

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    I was so worried when I could not get the butter and sugar to combined and then saw it in a hard lump in the bottom of the pan when it cooled, but I am glad I kept going forward. This was the best apple dessert I have ever made.

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  • on January 22, 2006

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    looks very good.

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  • on August 15, 2005

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    I was so disappointed in this recipe. It wasn't sweet at all like you would expect. It looked beautiful and appitizing but didn't come through with the flavor.

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  • on April 23, 2005

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    This was very easy to cook and it tasted very good. The only thing is it does not have an appetizing look to it, but once you taste it that goes away.

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  • on July 22, 2004

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    My first attempt at making a Tarte Tatin and couldn't believe how easy it was...I did use Pepperidge Farm frozen puff pastry from the grocery store, which helped in the ease. One note, I did have to cook the apples a little longer than the 50 minutes indicated, but made sure they cooked until "very tender" as stated. I also added some cinnamon, nutmeg, vanilla and lemon peel and salt to the carmel...very lucious. I took the Tarte to work and it was gone by lunchtime. This one's a keeper!

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