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.

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 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.

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!

This is incredibly easy and so-o-oo delicious!