“The beauty of a recipe that uses just pastry dough, butter, apples, and sugar to make the magic, is that no matter how yours comes out you'll enjoy it.” - by Chef John
Ingredients
Adjust Servings
Original recipe yields 1 10-inch tarte tatin
Directions
- Preheat oven to 425 degrees F (220 degrees C).
- Coat a 10-inch oven-proof skillet with butter. Sprinkle sugar evenly over the top of the butter.
- Place apple quarters, rounded sides down, on top of the butter and sugar in a circular pattern.
- Place skillet over medium-high heat and cook until butter melts and sugar dissolves and begins to caramelize. Continue to cook until apples soften and caramel begins to brown, 10 to 12 minutes. Remove from heat.
- Sprinkle work surface with flour and roll pie dough into an 11-inch circle. Pinch edge to create a ruffle around crust.
- Place crust on top of apples and tuck in edges around apples.
- Bake in the preheated oven until crust is golden brown, about 20 minutes. Allow to cool for 5 minutes. Place a plate over the top of the pan and carefully invert to release tarte from the pan. Scrape any remaining apples stuck to the pan back on top of crust.
Nutrition
Amount Per Serving (6 total)
- Calories
- 351 cal
- 18%
- Fat
- 15.7 g
- 24%
- Carbs
- 52.8 g
- 17%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"Pam, if you watch his video on this recipe it shows exactly how he does it and takes the mystery of the butter away. We plan on making this with the added bonus of watching his video first...." See more"
Columbiagorgelvr
"This is a marvelous recipe. It was so very delicious that I have made 3 in 2 weeks. Being adventurous, it sounded kind of like a pecan sticky bun which I adore, so I included whole pecans just before..." See more the carmelized apples were to go into the oven. Then I topped it with some cinnamen and topped it with the crust. It was appreciated by all."
Pam
"I was looking for alot more from this recipe. Difficulties started with the clarity of the directions. I wasn't sure whether this called for melted butter or not in step two. The directions state to c..." See moreoat bottom of pan with butter, which seems to mean in order to coat, it needs to be melted however then, when placed on stove in step 4, it calls for cooking until butter melts. Which is it? When I went to flip the tarte in was stuck to the bottom of the pan. I had visions of a beautiful tarte and instead it turned into a mess. I ended up using a spatula to get it out and there was no presentation to it at all. To top it all off, it was bland. This needs some cinnamon and nutmeg. Will not be making again. Sorry Chef John. I am usually a big fan."
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