TARTE TATIN | foolproof recipe of the original french-style apple tart

Dark caramel, sweet apple and crisp pastry….so divine!
A classic French dessert perfect for the autumn season and surprisingly easy to make.
There you go the simple ingredients that you might need:
Flat-sided cake pan of 23 cm
100 g sugar for the caramel
150 g unsalted butter
150 g sugar
150 ml water
1 tsp Cinnamon
2 tsp Vanilla extract
N^ 8/9 apples (braeburn apples)
Puff pastry
Let it cool at room temperature for about 1 hour before de-moulding on to the serving platter.
To make it even more delicious serve with crème fraîche or a scoop of vanilla ice cream.
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[@13c11a]

That's the most beautiful Tarte Tatin I've ever seen. Thank you.

[@CynthiaAAzzam]

I watched this 3 times just because it was beautiful. Thank you.

[@truenorth2977]

Ok I'm going to try this - nice video - and beautiful tarte tatin!

[@vilathaisamayal]

Healthy tasty fruit recipe superb

[@lornamecani4966]

Fantastikeeee

[@sheethalsaji9459]

Super ❤❤❤❤❤❤❤❤❤❤❤

[@pinucciadonzello3609]

WOW 😋😋😋

[@Meritas_Bakery]

grazie Pinuccia

[@christinac.4647]

Great recipe and video! it was really easy to follow. Only thing is I don't like wasting food. I made a cobbler with the leftover butter/sugar/apple juice sauce and covered it with the leftover puff pastry and granola. I wonder if anyone else has any recommendations for what can be done with the leftover juice?

[@meritaagolli7645]

Non ho parole waaaaewww

[@lotuscookingplaza7917]

Super👍👍 s b cheythu 👍👍

[@mmhclark9333]

Can you pre prepare up to stage before pastry goes on?

[@tonyrotzler63]

Cinnamon???

[@amelrechet2379]

❤❤❤

[@williamlyon5535]

What do you mean by de-molding?

[@user-ph3rf7bx1g]

😋😋😋👍👍👍

[@meritaagolli7645]

Che dire 😋😋😋😋😋

[@Meritas_Bakery]

grazie agolli

[@juliacau6441]

Wow, looks amazing! Quick question: do I use medium heat to cook the caramel and the apples, or low? I will, for sure try this recipe soon!

[@Meritas_Bakery]

Medium heat is best

[@Meritas_Bakery]

Thank you ❤️

[@juliacau6441]

Thanks, will try that, then.

[@rivkafergan6364]

איזה יופי של עוגה

[@ytukike]

i do the caramel directly in the pan to cut one step ;)

[@ratnakarnila870]

Syg g ada subtitel indo..

[@bbkira3077]

❤️🇩🇿

[@nollygreen5586]

When you turn over don’t the apples stick to baking dish.

[@jamesroad316]

Nope, the butter prevents that

[@Jacklette]

Tip: peel apples before cutting! Much less work! 🙂

[@francisgallo9588]

ça a l'air très bon mais ce n'est certainement pas une tarte tatin...

[@Safestassets]

I wouldn't call this "fool proof." This fool tried making the caramel exactly as you had demonstrated and each time it turned into hard candy within seconds. haha I have no idea what I am doing wrong.

[@lauracosta6844]

Add butter

[@Safestassets]

@@lauracosta6844 I did try it and same results. I even tried a splash of lemon juice, same results. I didn't stir or anything. The last time I tired with butter the sugar and butter didn't even mix. I couldn't try again after that because I used up all my butter at the point. Is the caramel supposed to be candy hard just after you put the apples in?

[@lauracosta6844]

Try to change recipe. Sometimes it's the recipe.

[@Safestassets]

@@lauracosta6844 What do you think would happen if I made the caramel the traditional way and then baked it? Should I be concerned about the caramel burning during the bake or is the risk low?