Recipe by Chef John
"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."
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Granny Smith apples - peeled, cored, and quartered
9-inch unbaked pie crust (see footnote for recipe link)
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.
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 coat 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.
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 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.
I used medium sliced apples and packed them closer together. Also
used shredded almonds and 1 tsp cinnamon. Being very naughty I used
store bought puff pastry. It was fantastic!
Very tasty. Didn't have a skillet I can put in the over, so I cooked on the fire in a non stick frying pan and the transferred to a pe dish. my dish is 8inch and hence I used only 2 apples, 1/3 cup sugar and 70g butter. Came out extremely tasty. Needs icecream/custard.
First time came out great. Second time I cooked too long on the stove top and it carmelized too much (almost burnt) and turned too hard. Then it wouldn't come out of the pan. Thank goodness the first time was served to guests and not the second time. Be careful how long you cook on stove top. The entire pan does not have to have the deep caramel color (or it will burn).
I loved the simplicity of the recipe and it tasted amazing. Take the 5 mins and watch the video...it really does help understand the instructions. I made minor changes. I reduced the sugar to 1/2 cup and I used Gala apples because that's what I had on hand. I cheated and used a Pillsbury pie crust and it did not disappoint. Before I put it in the oven, I sprinkled cinnamon over the apples. I think that was an important addition. When I flipped it, it looked picture perfect...just like Chef John's. When I make it again, I will double the apples. Thank you Chef John!
I have made this tarte several times and always with good results. I have a pretty solid pie crust, so have not made Chef John's.
Two things I would note: Be sure to make sure the applies are really snug when placing in skillet; and do not get impatient while cooking. You want that lovely caramel to brown! It makes a huge difference in your end result.
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Tarte Tatin
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 142
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