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Deep-Dish Apple Tarte Tatin Recipe

Deep-Dish Apple Tarte Tatin

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (43)

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Average Rating:

Total Reviews: 43

Showing 31-40 of 43

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  • on May 19, 2008

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    wow this recipe is so easy to make and so tasty
    thank you

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  • on February 02, 2008

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    I tried this recipe and the caramel took a while to get to thick consistency...like 15 minutes and added butter. Follow directions in the recipe. The dessert looked great, but the apple juice melted all my caramel. Tasted really good, but I was expected a nice caramel coating on top. Instead I had a sweet syrup. Will definitely try again but with a new caramel recipe.

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  • on January 22, 2008

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    The apples didn't cook enough, the caramel was stuck to the bottom of the ramekin, and too hard to make. Also the puff pastry was not flaky at all (and I use the stuff alot to make dishes. This is a dish that seems to work after you make it 6 times and get it worked out right. Love Tyler, but that's just too much effort to get a recipe right. Should be right the first time around!

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  • on December 24, 2007

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    I served this dish to utterly RAVE reviews from friends, and I'm making it again tomorrow for Christmas breakfast. The caramel bubbles up during baking and flavors the apples, and presentation is beautiful! The first of Tyler's recipes that I've tried - I could have eaten two in a row!

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  • on December 24, 2007

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    The apples did not cook, the carmel sauce was rock hard, there was liquid all over the plate when inverted, and it was frankly a waste of the puff pastry.

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  • on December 14, 2007

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    I'm planning on making this recipe for the holidays, and it does seem like the water/sugar ratio for the caramel is off. I've always seen at least 2:1 sugar/water for caramel. I will probably use another recipe for caramel that I've used with success:

    Caramel Ganache:
    1/4 cup water
    1 1/2 tablespoons corn syrup
    2/3 cup sugar
    1/2 cup heavy cream

    The corn syrup helps it from seizing up on you.

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  • on December 11, 2007

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    This is a very good recipe with only a couple of minor changes. The carmelized sugar is fine but you do need more than l0 minutes. Don't go too far,however, or it will harden up on you while baking. Somewhere between l5-20 minutes, just not too thick but yet reduced to a thickness and slightly browned. I needed a little more time on the baking and let it go until the puff patry was golden brown. I found my apples to be perfect. The recipe should come out right and really tasty.

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  • on December 10, 2007

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    Only half the apples were cooked in the time given. Next time will try cooking the apples half the time then putting the puff pastry on top to cook until golden on top.

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  • on December 09, 2007

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    The sugar water ratio is not right for caramelizing. I should have recognized it when making this recipe. I am disappointed to say the least. Usually, I find the recipes from Tyler Florence to be reliable but this one isnot.

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  • on December 08, 2007

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    Well, first of all the sugar/water mixture does NOT carmelize like it's supposed to. And I added some vanilla to it, also some cinnamon and nutmeg to the apples. I liked the concept but I just felt like something was missing.

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