Foolproof tarte Tatin from Dessert Person: Recipes and Guidance for Baking with Confidence (page 107) by Claire Saffitz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ginger_0gphso on January 31, 2026

    This was not as sweet as I wanted it to be. And it was a bit soggy

  • anya_sf on November 01, 2023

    I don't know if I'd call this foolproof - mine certainly wasn't perfect. For some reason, my Honeycrisp apples did not soften enough, even after 2 hours of baking. I ended up microwaving them. The tart baked up nicely, but there was A LOT of liquid caramel, so I'm glad I put the rack over a sheet pan to catch it (Claire says to put it over the sink, but I'd hate to waste it all). With all that liquid, the crust softened immediately. Still, the flavor was excellent.

  • raybun on January 17, 2021

    This is probably the most laborious tatin I’ve ever made, but also the most delicious! I did have to make a significant change when I discovered only 2 apples left, so I poached 3 quince using a recipe on EYB by Ottolenghi (pomegranate poached quince). Absolutely spectacular, and I’m looking forward to trying with apples.

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