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

[@13c11a]

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

[@truenorth2977]

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

[@esthertrevino5396]

Really Beautiful and I’m sure Delicious too.!

[@vilathaisamayal]

Healthy tasty fruit recipe superb

[@hori166]

If you add the apples right after the caramel is ready, you don't need to cook them separately. I add the butter first, let it sputter and slow down the caramelization, then toss in the sliced apples. Cover and cook fro around 15-20 minutes. The apples will release their juices. Next, I lay the slices out on the bottom of the tart pan. and pour the caramel apple mixture over it, then the crust. If the caramel is too watery reduce it until it's the consistency of syrup, then pour it over the apples. Butter the pan well before arranging the apples and pouring over the caramel. You'll the same result provided the caramel mixture is not too watery. This tart looks gorgeous. For a treat watch what happens to Julia Child's tarte because she unmolds it before it's cooled. It happens to everyone on the first try.

[@sheethalsaji9459]

Super ❤❤❤❤❤❤❤❤❤❤❤

[@CynthiaAAzzam]

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

[@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?

[@lornamecani4966]

Fantastikeeee

[@mmhclark9333]

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

[@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.

[@meritaagolli7645]

Non ho parole waaaaewww

[@pinucciadonzello3609]

WOW 😋😋😋

[@Meritas_Bakery]

grazie Pinuccia

[@tonyrotzler63]

Cinnamon???

[@danielperez8093]

Only if you want!!!!

[@meritaagolli7645]

Che dire 😋😋😋😋😋

[@Meritas_Bakery]

grazie agolli

[@williamlyon5535]

What do you mean by de-molding?

[@Veneficus1996]

de-molding means taking it out of the mold. When you put the plate over the mold, turn it over and take out the tartin, you could call that de-molding.

[@ytukike]

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

[@amelrechet2379]

❤❤❤

[@lotuscookingplaza7917]

Super👍👍 s b cheythu 👍👍

[@rivkafergan6364]

איזה יופי של עוגה

[@شهيواتمعسعيدة]

😋😋😋👍👍👍

[@nollygreen5586]

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

[@jamesroad316]

Nope, the butter prevents that

[@ratnakarnila870]

Syg g ada subtitel indo..

[@Jacklette]

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

[@bbkira3077]

❤️🇩🇿

[@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?

[@frenchustube]

I’m a French pastry chef and I have made a lot of Tatin in my life. It’s either because the pan or the sugar is dirty and it size right away. I never ever make a dry caramel like she’s making in the video. Always put a little bit of water to start it and your problem is solved. Try it. Also, the advantage of it is that you can really see the caramel forming slowly. It does not sneak on you like the Dry method.