The pre-prepared apples stay firmer and plumper than the just-peeled sort, with the butter and sugar providing enough moisture to keep things pleasantly juicy. Traditionally the apples are arranged upright in concentric circles, but, pretty as this looks, it means that only a small section of each piece of fruit is caramelised. I prefer the lazier method of using apple halves arranged round-side down, as suggested by Claire Clark, to cover the base of the dish — it's much easier, and gives a greater surface area for toffee coverage.
For such a simple concept — caramelise apples, top with pastry, bake — there's a surprising divergence of method concerning tartes tatin. The simplest, from Julia Child's Mastering the Art of French Cooking , has me assembling the tart butter and sugar, topped with apples and more butter and sugar, followed by pastry in a cake tin and putting the whole lot straight in the oven.
It's certainly the least fussy, but the pastry is soggy with juice, and, despite my best efforts at caramelising the apples retrospectively under the grill, as suggested, they never get beyond a pale tan.
Raymond Blanc meanwhile, in his Foolproof French Cooking , suggests making a caramel from sugar and water first, and then using this, mixed with butter, to coat the bottom of the baking tin, before topping with the apples and pastry. Although the apples are jammy sweet, they don't really seem to have caramelised except on the top, and as for his orders to leave the tart to cool completely before removing it from the tin — that way chipped bakeware and frayed tempers lie.
Claire Clark begins in the same way as Julia Child, assembling the tart in one piece in a cold pan, but instead of putting it straight in the oven, the tart simmers on the hob, pastry and all, for 15 minutes before baking.
Presumably this is supposed to caramelise the sugars, but, despite using the size of pan specified, mine just keeps boiling over spectacularly, and after 25 minutes, anxious of overcooking the fruit, I put it in the oven anyway, regardless of any "golden caramel colour".
To be fair, my Jersey butter is fairly golden to start with, so it's difficult to tell. Despite the clearing up involved, the results are hands down my favourite to date — all the butter has given Claire's tart a wonderfully fudgy flavour. Larousse does things slightly differently, putting a pan of butter, sugar and apples on the hob to caramelise. What it doesn't say is what to do if it persists in boiling over, while singularly failing to caramelise — as with Claire's recipe, with a pan packed full of fruit, it's rather difficult to assess the exact colour of the liquid beneath.
Once I manage to coax it to a buttercup colour, I must allow it to cool completely before adding the pastry lid and baking. Although there's so much butter that it needs to be drained before serving or presented in a bowl , the pastry is the crispest yet, which I attribute to the cold fruit beneath. Darina Allen's Ballymaloe Cookery Course follows the Larousse template, although they allow the butter and sugar to turn golden before adding the fruit to the pan and cooking until you achieve a "dark caramel colour".
Featured in: Easy As Pie. X Search. Ingredient Substitution Guide. Nutritional analysis per serving 8 servings calories; 10 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 39 grams carbohydrates; 4 grams dietary fiber; 31 grams sugars; 1 gram protein; 78 milligrams sodium;.
When cooking is complete, lightly press down on the apples with a spatula. Split the vanilla bean in half lengthwise and use the tip of a knife to remove the seeds. Sprinkle them over the apples. Do the same with the cinnamon. Turn off the heat. Cover the apples with the flaky pastry crust. Gently slide the edges of the crust between the inner edge of the pan and the outer edges of the apples. But I found the amount of caramel to just right for me. Followed the recipe exactly, including the times for cooking the caramel and apples, and used Pink Lady apples.
Turned out perfectly. This pulls out more liquid from the apples before they are put into the pie dish. It also makes it easier to fill the dish chockfull, even piled up a bit. I then simmer the caramel-juice mix until thick and pour it over the apples before, eventually, putting on the crust and baking. Deb, did you run into any issues with soggy pastry when you were playing with this recipe? I made it today — the apples were perfectly cooked, and the pastry was well baked I cut into it a bit after it cooled to peek.
I waited an hour before flipping it out, and it was well set. But when we ate it 90 mins later the crust has become a soggy, compressed mass. Just wondering if you have any insight to share. Puffed pastry is finicky like that. A pie crust base instead definitely stays more crisp, but it looks less dramatic. Thanks, that should be helpful to know the next time I make it. The apples and caramel were delicious, though. I added a bit of finely chopped rosemary and lemon zest to the caramel.
I made this with a mix of Pink Lady and Bramley apples. The Pink Lady apples cooked up perfectly; the Bramleys were quite pleasantly tart, but not as nice texturally, perhaps because the pieces were bigger. I turned the tart out after almost two hours of resting — the pan was still slightly warm to the touch, so I took a chance without putting it back in the oven.
It unmolded perfectly, with no runny caramel. I followed the recipe to a T but the caramel flavor did not come through, and the puff pastry seemed to steam rather than bake. My friends oven run hot so not sure what the issue was. It sure did look cute though. I also may have over-appled mine, using a little over 3. The Pink Ladies came out so much better, with each apple clearly distinguishable. The pie crust was fine, but was damp in the way that bottom crusts on pies typically are.
Thanks, Deb! I finally made this to resemble what you described: the apples actually tasted of caramel and they had a nice coppery tone. Biggest takeaways: Cutting larger pieces and using cast iron to bake. My biggest issue and one I saw in the comments, too was too much liquid.
It dilutes the caramel flavor and makes the pie soggy. The caramel stayed sirupy and thick and coated the apples well. This was a good solution though because so. Because of the high rim and less heat getting to the bottom I will consider leaving it in the oven for min longer. Or maybe putting it on the floor of the oven first and browning the pastry under the broiler later. It was a sirupy caramely delight and not a runny mess like the last two times.
With these tweaks it finally seems foolproof! I looked at your post amazing I get a lot of knowledge information about this post my wife is requesting me for pizza so I ask my friends to tell me which one is the best pizza place so he recommends me to taste Milano pizza. Like so many others here, I followed all the directions, cut my apples in thirds, and could have cooked the caramel a little darker, but otherwise did everything as listed, and when I flipped it after waiting more than an hour, the caramel ran out into a puddle on the floor.
What I was able to catch in a cup tasted like apple cider, not caramel. The finished product tastes very lovely, but not like caramel. What did I do wrong? Hope that helps. In my comment above I described the same problem and for me these things helped: Cutting less apples in thirds and leaving more halves resulted in less moisture overall.
I skipped the lemon juice and I cooked off some of the liquid after removing the apples and then used cast iron better heat conductor and not a standard pie dish. The first tries were exactly like yours apple cider! Made this last night. I added a pinch of salt and for some reason did not see the lemon juice in the printed recipe.
It was delicious! It was so good, I smooshed a slice into my oatmeal this morning. And it was beautiful. Perfect, indeed! I live in France and I use Golden Delicious apples.
We would have more caramelisation on the Tarte Tatin but apart from that, yours looks good. I was following the recipe carefully, but something went wrong when I added the cold butter. It never mixed with the melted sugar, despite my furious whisking. It just turned into very hard clumps. This worked out well for me; the crumbly caramel issue did not roar its head again. With the apples cooked in the caramel on the stove, I went back to your recipe and put everything in a pie pan to bake.
It turned out delicious. Thank you very much!!! I tried the recipe twice, and got hardened clumps both times. Looking forward to trying your suggestion. Sad embarrassed? The apples were tender and sweet, but a liquidy mess. Still delicious, though! I made this with pink lady apples and it was amazing! My caramel also got very thin after adding the apples. Once the apples were cooked, I arranged them in the pie dish and cooked down the caramel just a little more on low heat , and added an extra tablespoon of butter to cool it down again.
I also added sea salt and vanilla to the caramel. After letting the tart cool for about an hour and a half, it came out perfectly with only a small amount of caramel spilling.
Made this for Christmas dinner dessert, after following a different recipe with mixed success over the past 20 years. Prepped the apples and moved into second pan day before. It would be so so great if you made a video or provided some photos to accompany this recipe. Mine remained very, very wet after cooling. This was a tremendous amount of work to have it turn out so poorly. I used gala apples. Used granny smiths. Just had issues with a soggy pastry base, but I think bits because I made the pie a few hours in advance even if I flipped it just before serving.
Used Fuji apples and was able to fit 8 in! I followed the directions exactly and even when the caramel seized up after the apples went in and it felt wrong, just keep at it. It will work out!
I probably cooked the apples on the stove top longer than I should, but they still held their shape really well. I Was nervous about them being crunchy. It came out Caramely and picture perfect! Thanks for the advice on how to nestle the apples properly for the perfect cobblestone tarte tatin! I made this ALMOST exactly as written, timings were perfect, but I added a little orange extract to the caramel after i had taken out the apples into my pie dish. When I flipped it after waiting 53 minutes, the caramel was really watery and just spilled out over the counter.
Did the extract cause that or did I do something else wrong? I know caramel is very finicky, I am kicking myself!! It might have just needed longer to cool and set up. If you collect the syrup that runs off, you can pour it back over as it cools. Your instructions for the apples made it look impressive. And my family loved it, there was only a tiny piece left this AM. Perfect dessert for when flour is in short supply! Thanks again!
Tart apples I used Pink Lady , heavenly caramel. I confess, I was momentarily discouraged when I put the butter into the melted sugar and suddenly had hard clumps. But trust in Deb! As I continued to cook it gently, everything smoothed out beautifully. Thank you, Deb, for this lovely recipe! I have been making Tarte Tatin for over 20 years and my best results are with Golden delicious apples. It was so beautiful. Thanks for a great recipe, Deb! I thought the caramel level in this was perfect!
Plenty sweet for us, and set off nicely with the unsweetened whipped cream. Yes my caramel was runny, but I tucked my pastry in quite a bit, which, while a little less pretty, meant all the sauce was caught. There is probably some trick to getting it to gel more since it was still a bit runny when cool, but no complaints here at all.
A lovely dessert, fun, and easy with the instant crust. Last year I made tarte Tatin from one of your other recipes it was fantastic. I love the additional tips you provide. A wonderful classic dessert.
The French, man. They get it!
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