Reviews (2)
Add Rating & Review
77 Ratings
5 star values:
10
4 star values:
11
3 star values:
33
2 star values:
19
1 star values:
4
Martha Stewart Member
Rating: 5 stars
12/03/2013
I just baked this for Thanksgiving - chose it specifically because I did not have a pan that I could transfer from stove top to oven. It turned out perfectly. Perhaps it isn't exactly like a traditional Tart Tatin, but it still caramelized and the shape held together. Some of my foodie-guests who had spent a good amount of time living in France had several helpings, if that's any testament to how it turned out.
Martha Stewart Member
Rating: Unrated
09/14/2013
Who the heck gave this recipe 3 stars? It is perfection and cannot be topped!! Make no mistake, you will love this.
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch tart
msb_05_tarttatine.jpg
Ingredients
Ingredient Checklist
4 tablespoons unsalted butter, cut into small pieces, plus more for pan
All-purpose flour, for dusting
1/2 Pate Brisee for Woven Dried-Fruit Tart, chilled
1 cup sugar
Dash of lemon juice
2 to 3 medium baking apples, such as Cortland or Rome (about 1 1/4 pounds), peeled, cored, and cut into quarters
Creme fraiche, for serving (optional)
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch tart
msb_05_tarttatine.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch tart
Recipe Summary
Yield: Makes one 9-inch tart
Yield: Makes one 9-inch tart
Makes one 9-inch tart
msb_05_tarttatine.jpg
msb_05_tarttatine.jpg
Ingredients
Ingredients
- 4 tablespoons unsalted butter, cut into small pieces, plus more for pan
- All-purpose flour, for dusting
- 1/2 Pate Brisee for Woven Dried-Fruit Tart, chilled
- 1 cup sugar
- Dash of lemon juice
- 2 to 3 medium baking apples, such as Cortland or Rome (about 1 1/4 pounds), peeled, cored, and cut into quarters
- Creme fraiche, for serving (optional)
Directions
Preheat oven to 425 degrees. Generously butter a 9-inch metal pie plate; set aside. Line a baking sheet with parchment paper, and set aside. On a lightly floured work surface, roll out the dough to a 9-inch round, about 1/4-inch thick. Place dough on the prepared baking sheet, and chill until firm, about 30 minutes.
Meanwhile, in a small saucepan, mix together the sugar, 2 tablespoons cold water, and the lemon juice to form a thick syrup. Bring to a boil over high heat, swirling pan; cook until the mixture turns medium amber, about 3 minutes. Remove the pan from heat, and pour the mixture onto the bottom of the prepared pie plate. Immediately add the butter, distributing evenly.
Arrange the apples, rounded sides down, around the bottom of the pan in a circular pattern, starting from the outside and working in, fitting them as close together as possible (the apples will be the top of the tart when served). Drape the chilled dough round over the apples to cover the mixture completely.
Bake until golden, about 25 minutes. Meanwhile, line a rimmed baking sheet with a clean nonstick baking mat. Remove the tart from the oven, and immediately invert onto the mat, working quickly but carefully to avoid contact with the hot caramel. Using tongs, carefully lift the pie plate off of the tart. Transfer the sheet to a wire rack to cool. Serve warm with creme fraiche, if using.
Reviews (2)
Add Rating & Review
77 Ratings
5 star values:
10
4 star values:
11
3 star values:
33
2 star values:
19
1 star values:
4
Martha Stewart Member
Rating: 5 stars
12/03/2013
I just baked this for Thanksgiving - chose it specifically because I did not have a pan that I could transfer from stove top to oven. It turned out perfectly. Perhaps it isn't exactly like a traditional Tart Tatin, but it still caramelized and the shape held together. Some of my foodie-guests who had spent a good amount of time living in France had several helpings, if that's any testament to how it turned out.
Martha Stewart Member
Rating: Unrated
09/14/2013
Who the heck gave this recipe 3 stars? It is perfection and cannot be topped!! Make no mistake, you will love this.
Reviews (2)
Add Rating & Review
77 Ratings
5 star values:
10
4 star values:
11
3 star values:
33
2 star values:
19
1 star values:
4
Add Rating & Review
77 Ratings
5 star values:
10
4 star values:
11
3 star values:
33
2 star values:
19
1 star values:
4
77 Ratings
5 star values:
10
4 star values:
11
3 star values:
33
2 star values:
19
1 star values:
4
77 Ratings
5 star values:
10
4 star values:
11
3 star values:
33
2 star values:
19
1 star values:
4
- 5 star values:
- 10
- 4 star values:
- 11
- 3 star values:
- 33
- 2 star values:
- 19
- 1 star values:
- 4
Martha Stewart Member
Rating: 5 stars
12/03/2013
I just baked this for Thanksgiving - chose it specifically because I did not have a pan that I could transfer from stove top to oven. It turned out perfectly. Perhaps it isn't exactly like a traditional Tart Tatin, but it still caramelized and the shape held together. Some of my foodie-guests who had spent a good amount of time living in France had several helpings, if that's any testament to how it turned out.
Martha Stewart Member
Rating: Unrated
09/14/2013
Who the heck gave this recipe 3 stars? It is perfection and cannot be topped!! Make no mistake, you will love this.
Martha Stewart Member
Rating: 5 stars
12/03/2013
I just baked this for Thanksgiving - chose it specifically because I did not have a pan that I could transfer from stove top to oven. It turned out perfectly. Perhaps it isn't exactly like a traditional Tart Tatin, but it still caramelized and the shape held together. Some of my foodie-guests who had spent a good amount of time living in France had several helpings, if that's any testament to how it turned out.
Rating: 5 stars
Rating: Unrated
09/14/2013
Who the heck gave this recipe 3 stars? It is perfection and cannot be topped!! Make no mistake, you will love this.
Rating: Unrated
All Reviews for Tarte Tatin
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Tarte Tatin
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
