And most French apple recipes seem to call for Golden Delicious.Deb, I conquered a lifetime of tarte tatin anxiety with this recipe. I also used a pate brisee pie crust and it worked well. Thanks for inspiring me to try something totally new!
I then simmer the caramel-juice mix until thick and pour it over the apples before, eventually, putting on the crust and baking. Thanks for doing so much research on this, Deb!This is a delicious Tarte Tatin, I made it last night and it looked every bit as good as the picture and tasted as good as it looked.Like many others, after reading that an apple might taste like it’s been napping in caramel my daughter and I couldn’t resist. If it's too dark, you risk burning when the caramel continues to darken while the tart bakes. I would never have thought to put lemon in it.
I don’t have much experience working with puff pastry, but I’ve been having fun making the pastry and learning as I go. I think the small apple pieces released more liquid into the caramel, it was quite watery there for a while but reduced down by the time the whole pile went into the skillet. Stone fruits, such as plums, nectarines and apricots, are excellent contenders, which is why tarte tatins should be added to your summer to-do list.The key to a successful tarte tatin, besides luscious in-season fruit, is the caramel, which is the base in which the fruit is cooked. Serve warm, with crème fraîche or whipped cream, if desired.If it has cooled completely before you serve, either return to the oven (if in a pie dish) or the stove (if in a skillet) to warm up and loosen the caramel for a few minutes. ;) The caramel syrup worked!I made this with Goldrush apples from my local farmers market and they worked very well, but then this a wonderful apple that is great for both eating out of hand and baking. Multiple people asked for the recipe. Detailed perfection is not necessary. And, I’ve been using Granny Smiths for this forever and they always got mushy; I had no idea I was using the wrong apple! Exacting quality standards, a fresh crop every 6 months (one from each hemispere per year) and perfect density make them my baking apples of choice and I work at a farm that grows 12 varieties commercially so I can have my pick!Brittany, thank you for the information that Jazz and Envy apples are great for baking. Wish I could attach a pic to show you how it turned out.First time I ever made anything like this. It was so beautiful. What did I do wrong?It’s not a very sweet dessert in general, but it is possible going forward to make it with more sugar if you’d like the caramel flavor more present; it’s as simple as using 1 cup of sugar and up to 5T butter. More than once, in just the 10 to 20 seconds I was fumbling with my thermometer (the temp reading won’t stay steady), it got too dark and smoky and I had to start over again. I grew up in France and that’s a dessert my grandmother cooked for me quite often. I’m not sure if you’d need to fully double it and it might be tricky to find a skillet big enough that it’s not overcrowded when you’re sauteeing the apples. A 9×13 might too. Tarte tatin isn't just for apples Looking forward to trying your suggestion.Sad (embarrassed?) 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. Question: could I substitute the butter for margarine in the caramel, in order to make it vegan? )Can I substitute butter for margarine in order to make it vegan? Steady and center the skillet and the plate, and ... just flip it.
In the time it takes to un-seize and cook the apple-caramel mxture in the pan, I microwave the rather generous cores (without stems and flies) for a few minutes, put them through a foodmill and enjoy my Cook’s Share of freshly made applesauce. If you’re not ready to use it yet, chill until needed on a lightly floured plate or tray.Top sautéed apples with the pastry round, tucking the edges in all around. I’ve tried a middle eastern brand that was a little better (it was a little thicker and not dusted to death with flour), but I’ve only seen it in specialty markets in Southern California.
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