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Deep-Dish Apple Tarte Tatin Recipe

Deep-Dish Apple Tarte Tatin

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Average Rating:

Total Reviews: 43

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  • on August 25, 2009

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    Okay - the syrup takes at least 25 minutes to caramalize. No problem - I have time. However, after baking for 25 minutes and resting for 15, I inverted onto a plate as directed and ended up with a soupy mess. The caramel sugar was all stuck to the bottom of the ramekin and not holding the apples together. The juice from the apples ( I used Fuji as Tyler did on the show made everything soggy including the puff pastry which turned to leather as it sat. I really would like to know how Tyler got the result he got. I fail to see how that's possible.

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  • on August 16, 2009

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    As others have said, the timing is off on the caramel. I did use the 1:1 sugar to water ratio, but it took 20 minutes at high for camelization. Importantly, it went from a thick, clear syrup to camelization almost instantaneously. I took it off at that point and added the butter. I added cinammon to the sprinkled sugar for more flavor.

    I baked for 20 minutes, although the pastry didn't appear as gold as I would have liked. The syrup was till liquidy, and the recipe would have been better with another 10 minutes of baking I think. I suspect this is very dependent on how moist your apples are - pies work the same way.

    I cooled 15 minutes for the first one, as suggested, but it was too hot to be solid. I refrigerated until fully cool and they flipped fine. I topped with whipped cream and toasted almonds. It was still quite sweet.

    Overall, the caramel would work better with less water or more cooking. A bit more syrup and longer bake time would help make the tart more solid, especially if the apples are wet. Cooling the tarts prior to flipping is critical if you want a solid tart. It's a good idea, and very easy, but I thought it needed some tweaking.

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  • on May 23, 2009

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    Does anyone know how to fix this recipe. I like the idea but I did 1 cup of water and 1 cup of sugar and cooked it over medium heat for 10 mins. It never looked like caramel, but I figured it would work when I put it in the oven. For those of you who posted that this recipe is great - Let me know what I did wrong

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  • on January 24, 2009

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    the components of the recipe are not working. sugar and water never carmelized.

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  • on January 13, 2009

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    this is not the first inacurate time Tyler has given in his recipes.

    i am really tired of reading his reviews just to find out how to adjust the actual recipe.

    I was trying to make the caramel and after 45 min on the stovetop, it still had not turned into caramel. It was getting close, but no cigar.

    The appled would not have been ready in 10-15 min either. See other reviews.

    So, after 45 min, i gave up and threw the whole thing away.

    Thanks for nothing, Tyler!

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  • on November 12, 2008

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    I loved this recipe because it is very easy to make and DELICIOUS!
    Did a couple minor adjustments...added 1 tablespoon of butter and let the apples cook a few minutes longer in the pan before transfering to one (not individual ramekins baking dish which yeilded amazing results! Thanks Tyler!

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  • on September 21, 2008

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    The Apple Tarte Tatin was very easy to
    make (just like Tyler said on his show
    I made it for dinner, when my fmmily came over last Sunday. Fortunately, I
    made extra, my sons ate seconds (as usual.

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  • on September 15, 2008

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    I thought this was a very good apple tart and so easy to make. I added raisins which made it even better. Tyler did it again!!!

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  • on August 03, 2008

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    Like most, I knew the apples would not be soft enough after 20 min. Tyler what were you thinking. Plus we were not crazy about the way the "puff" pastry turned out. Might as well just use pie crust, there was no puff to it. After a couple of tries, here is what I came up with.
    Slice all the apples toss in lemon juice, sugar, nutmeg, and cinnamon then saute with a little butter until semi-soft. You can either make your own carmel sauce or use store bought. In the ramekin add a couple tablespoons of the carmel sauce and then spoon in your sauted apples, packing them down a bit. Place your apple filled ramekins in the oven for about 10 mins. to warm the carmel, this allows the carmel to bubble up into the apples. Remove from oven and let rest while the pastry is baking. Take the puff pastry, cut it into squares slightly larger then the ramkin and bake per package directions, (about 10 mins they puff up quite nicely. When the pastry is done, remove from oven and gently press down in the center to create a well. Slide you knife around edges of ramekin to loosen and invert ramekin on to puff pastry. Now top with ice-cream. You get the flakey puff pastry and beautiful sliced apples that are tender.

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  • on August 03, 2008

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    This was the WORST dessert I have ever made. First of all, the carmel recipe is WRONG -- 2 cups sugar 1 cup water NOT 1cup of each. Once that was fixed, after all was cooked and set, it was HORRIBLE. No one in my family liked it one bit. AVOID THIS RECIPE. SAVE YOURSELF.

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