Deep-Dish Apple Tarte Tatin

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What's all the uproar about? They could've added more instructions to the caramel sauce part, but it's a fine recipe. I used granny smith apples and instead of individual ramekins, used a big cast iron skillet. The caramel turned out perfectly - it took about 13 mins over med-high heat. Stir only to dissolve the sugar, then do NOT stir it at all once it starts bubbling or crystals will form on the sides and create a crunchy texture. Let it boil away till it turns brown and remove immediately from heat. Stir in the butter. (I added about 1/4-1/2 C heavy cream and a sprinkle of salt too. Add the apples cut side up. Top with the pastry. Bake for about 25 mins till pastry is browned. Let it cool for 10 mins or so, then invert to a large round serving plate. The apples kept their shape but were perfectly soft. The crust edge was crispy and the sauce was caramel-goodness. This is my favorite dessert and a wow for guests.

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Yes, the quantity of water is excessive for the caramel, you only need enough to wet it. I also found it too sweet and so I halved the quantity of sugar and preferred the result. Yes, the caramel may not dissolve. The solution is to add more butter or a little water when caramelization is complete. Yes, the apples were undercooked and there was too much liquid left. I cooked them for 25 mins. without the crust, basted the apples with the juice and then baked it for another 20 min. with the puff pastry on it. Perfect. Using the right variety of apples makes a difference too. One variety I used didn't get soft, others did. I did at least 6 tries before being satisfied, maybe more.

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Love the icecream choice! To think it was but one imperfect burnt apple pie that brought about this creation in 1898, central France. For a recipe with a short (history tid-bit, and an even shorter 30 minute preparation time we would like to share with you: frenchiness dot com/recipes -> Tarte Tatin! Bon appetit pour quiconque :

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I had made a wonderful dinner using one of Tylers recipes. I decided that since this was a simple desert it would go great with the meal I had planned. This recipe was all wrong. I guess I should say that reading the reviews BEFORE trying a recipe would make a world of difference in making the decision to use it. My compaints are the same as other reviews. The syrup never caramelized but was a watery syrup. Never having made a caramel sauce before I thought perhaps baking it completed the sauce. WRONG. I think this recipe should be fixed or removed because the concept is excellent. A simple and elegant desert. Wish it had worked.

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yommy

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I also should have read the reviews. I was able to make a caramel sauce, but it stayed stuck on the bottom like a caramel candy. Maybe I let it thicken too long? Needless to say I wouldn't make this for a dinner party if you haven't tried it first. The idea is great and sounds excellent but it's obvious it'll need your own tweaks.

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Y'ALL....why did I not listen? Since the water/sugar ratio is for simple syrup, as mentioned below, I melted sugar in butter, sure that it would work. Crammed the pie dish with apples, covered them with Pepperidge Farm puff pastry. When I cut into it for Thanksgiving dessert, ..... as said below, the apples were gone - melted or something. There was liquid, a few apple slices, and beautiful crust...I, too, saw this made on TV - why does it not work??

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Tyler, what happened? I usually read reviews before trying a new recipe. However, after watching Tyler make this on his show I proceeded without reading. I had a dinner party disaster. The taste was OK but liquid was not thick, very watery which led to a very soggy crust. My first TYLER disaster.

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The sugar / water ratio is for simple syrup, not caramel! Add just enough water to the sugar to make a "wet" sand consistency.

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I have to say that this recipe is so simple to make but absolutely delicious! What a great recipe to keep handy for dinner parties or to whip up for unexpected company. I made the caramel sauce as printed (with 1 cup sugar, 1 cup water, and 2 tbsp butter and it came out perfect--sweet, velvety, and thick. I used Pepperidge Farm puff pastry which produced flaky, golden results. A++