First time making one I got the sugar to boil a small bit, (not nearly as much as yours) and it tasted like ass. bit of a burnt aftertaste, so the next time I tried I got it to a light brown color and it tasted much better, probably just me idk.
Don't know if this will be read, but do you recommend certain varietals of apple over others when baking sweets? I have heard green apples like Granny Smith pair well because the sugars that are added and already present come out after heating.
After you added the apples to the caramel, you didnt mention that you then baked them in the oven, you then took them out and put the pastry on and baked again. No mention of how long or at what temperature you baked them. Please explain your method more clearly next time.
Bonjour, pourquoi une seule hauteur de pommes ? Ne met-on pas deux hauteurs de pommes habituellement ? J'ai comme l'impression que votre caramel est un peu trop brûlé, presque noir… donc il risque d'y avoir un goût d'amertume. Right !?
Also, you can cook the pie. We had the crust for the first 20 minutes and then add the door on top. Put it back in the oven for another 20 minutes or until the door is cooked and crispy.
I love apple tarte tatin..I make it so often…its so simple but so deliciously elegant..how the caramel becomes a kind of apple jam..and how cool it looks when it's flipped over. It MUST be served with proper vanilla ice cream..to complete the dish..imo
18 Comments
That looks fabulous! Thank you 😊
OMG!!! So simple, yet so elegant. I’m thinking instead of apples maybe trying pears or possibly apricots.
Hate to be a party pooper but that attempt at “caramel” is less than stellar
Un de mes desserts préférés de tous les temps, et pour tout le temps et pour toujours
Jamalia hussn,642 b,110#2*46 amk 4 b,sv,north point yhn nirza,sv,fr jamalia h
First time making one I got the sugar to boil a small bit, (not nearly as much as yours) and it tasted like ass. bit of a burnt aftertaste, so the next time I tried I got it to a light brown color and it tasted much better, probably just me idk.
Don't know if this will be read, but do you recommend certain varietals of apple over others when baking sweets? I have heard green apples like Granny Smith pair well because the sugars that are added and already present come out after heating.
Beautiful! (Edited to add: I used to make this when I worked at Vaux Bistro in NYC. Served it with granny Smith apple sorbet.)
Great but you should caramelize the apples instead of dumping them in the caramel
Best choice of music for this video! Havent heared it for a long time
After you added the apples to the caramel, you didnt mention that you then baked them in the oven, you then took them out and put the pastry on and baked again. No mention of how long or at what temperature you baked them. Please explain your method more clearly next time.
Made this with pears and pie dough yesterday and galette if you will
Lovely. So many people add water to melt the sugar, but I find it doesn't give that rich deep colour if you do. Shop pastry is the best imho.
Bonjour, pourquoi une seule hauteur de pommes ? Ne met-on pas deux hauteurs de pommes habituellement ?
J'ai comme l'impression que votre caramel est un peu trop brûlé, presque noir… donc il risque d'y avoir un goût d'amertume.
Right !?
Ok pas mal j’ai fait u top chef 🎉
Also, you can cook the pie. We had the crust for the first 20 minutes and then add the door on top. Put it back in the oven for another 20 minutes or until the door is cooked and crispy.
Il faut rajouter de la cannelle et du calva très important
I love apple tarte tatin..I make it so often…its so simple but so deliciously elegant..how the caramel becomes a kind of apple jam..and how cool it looks when it's flipped over. It MUST be served with proper vanilla ice cream..to complete the dish..imo