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Deep-Dish Apple Tarte Tatin Recipe

Deep-Dish Apple Tarte Tatin

Tyler Florence

Recipe courtesy Tyler Florence, 2007

Show: Tyler's UltimateEpisode: Ultimate Short Ribs

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (42)

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Average Rating:

Total Reviews: 42

Showing 1-10 of 42

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  • on October 04, 2011

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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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  • on September 18, 2011

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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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  • on June 08, 2011

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    yommy

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  • on March 21, 2011

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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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  • on November 28, 2010

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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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  • on November 12, 2010

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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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  • on October 24, 2010

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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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  • on September 16, 2010

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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++

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  • on September 03, 2010

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    I am very disappointed with most of the comments about this recipe. I love watching Tyler and I love to cook. Patience is needed to make a caramel at least 10 min in a med.heat. I fixed the recipe by adding only 2 tablespoon water just to wet the sugar and add butter when it started to become syrupy. Added the delicious apples to the caramel for another 2 min before I pour it to the ramekins. I followed the rest of the directions and it was sooooo easy and very delicious.
    Good job Tyler !!!!!

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  • on April 19, 2010

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    Please believe the reviewers, not what you saw on the show. Some kind reviewers have made good suggestions to try and fix this recipe such as either adjusting the recipe for the caramel or using store bought, but it still wouldn't work because the apples throw off too much liquid. This is actually a recipe for stewed apples with a puff pastry crust. Yuck.

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