Video: How to Make Apple Tarte Tatin -

Video: How to Make Apple Tarte Tatin

See how to make a simple and amazing apple tarte.

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In this video, you’ll see how to make a quick-and-easy rustic apple tarte. It’s basically just caramelized apples baked in a simple crust—and much lighter than an apple pie. You’ll discover Chef John’s favorite apples for this dessert and see how to peel, core, and slice them perfectly. His technique is incredibly quick and easy. You’ll simply lay apples into a well-buttered (and sugared) skillet. Give the sugary apples some sautéeing on the stovetop, then lay pie crust on top of the apples before popping the skillet into the oven. Incredibly easy! Watch the video, then get Chef John’s recipe for Apple Tarte Tatin. Serve with a spoonful of vanilla ice cream. See more Chef John videos >>

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Aug. 7, 2014 5:17 pm
This is the best and easiest recipe ever! I had discovered Tarte Tatin 27 years ago and have dreamed of someday making it. Always in fear of pie crust or some other unknown. I have followed this recipe 10 times now and each time amazing and perfect. Exremely simple....Apples, butter, sugar and flour..... No mystery...Thanks for this Chef John
Mar. 15, 2014 4:26 am
I've tried this twice now and not managed to get it right. Can anyone help me? My sauce turns into hard caramel...what am I doing wrong?
Jan. 19, 2014 8:06 pm
I have done this recipe with and without the lemon juice. There was no difference. I cut my apples and placed them directly into the pan once, but it didnt alter the look or taste.
Jul. 31, 2013 5:51 am
@bontwobon How DARE you question the ancient culinary wisdom??! Haha, joke apart, that's a very good point. I'm guessing it's just habit, and the niggling question in the back of the cook's mind: "Maybe it will look bad if I don't do this. It's not worth risking it, let's add the lemon juice!".
Mar. 31, 2013 9:19 am
A question I have never had answered is this: Tarte Tatin or other types of fruit pies etc. WHY does the recipe tell you to put the sliced fruit into acidulated water to keep from browning? WHY? It's going to turn brown if it's well cooked isn't it?
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