Tarte tatin from Baking - From My Home to Yours (page 312) by Dorie Greenspan

  • apples
  • frozen puff pastry
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    See recipe for other pastry options and different fruit toppings.

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

  • Eat Your Books

    See recipe for other pastry options and different fruit toppings.

  • jzanger on October 03, 2013

    Update (10/2013): I made this again, using my 10" clad pan and it worked out really well! The clad pan is the way to go, especially since I can never get my cast iron to heat evenly at med/low temps. I followed a combination of Dorie's recipe along with Deb's from Smitten Kitchen (http://www.eatyourbooks.com/library/recipes/592585/apple-tarte-tatin), using the ingredient list from Dorie and adapting the techniques from Deb's recipe. I let the apples--beveled as she suggests--sit with lemon juice and an extra 1/4 c sugar before beginning with them in the pan. I also took Deb's advice to begin letting the butter/sugar caramelize before setting the apples in the pan. Her suggestions to baste the apples and move them around as necessary for even cooking was also helpful, if a bit fussy. However I ended up with a really lovely, evenly caramelized apple tart. Here's a photo of my final product: http://instagram.com/p/e-13CZJogt/

  • jzanger on November 19, 2012

    This recipe (and really any tarte tatin recipe) is so simple that it comes down to your technique. I failed to use the best pan, choosing cast iron over a clad pan, which meant uneven heating and therefore a few shall we say "dark golden" spots. Moral of the story is that if your burner creates hot spots in the traditional cast iron pan, use something else. Luckily I was able to catch the caramel before it lent a charred flavor to the whole tarte, but next time I'll use my 10" stainless steel clad pan and/or keep the pan on an even lower flame. What a stunning and delicious dish, though!

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