Claire Saffitz Makes Sheet Pan Tarte Tatin for a Crowd | Dessert Person
Many thanks to today’s video partner, New York Times Cooking. I’m a contributor there, and this recipe was developed specifically for NYT Cooking. The full recipe is available here: https://nyti.ms/4kX9RVw
This Sheet Pan Tarte Tatin recipe is a large-format take on the classic French apple dessert, made entirely in the oven instead of on the stovetop. In this video, Claire Saffitz shows how to caramelize over five pounds of apples in a jelly roll pan, then finish the tart with buttery pastry for a dramatic, crowd-sized dessert.
While the sheet pan format may sound simple, this tarte Tatin is a true baking project, with several steps and plenty of hands-off time. The result is a deeply caramelized apple tart with classic flavors of sugar, butter, and fruit, perfect for holidays, dinner parties, or feeding a crowd. This oven-baked method makes it easier to scale up while preserving everything people love about traditional tarte Tatin.
Whether you’re looking for an elegant French dessert, a make-ahead apple recipe, or a sheet pan dessert for a crowd, this version delivers impressive results with thoughtful technique.
#apple #clairesaffitz #dessertrecipe
Chapters:
00:00 Intro
00:52 How To Make Apple Tarte Tatin
01:25 Ingredients & Special Equipment
03:37 Make the Caramel
07:56 How To Prep Apples
14:58 How To Make Caramel
17:43 Add the Apples
20:51 Roll out the Pastry
23:44 Remove and Let Cool
24:47 Serve
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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor/Motion Graphics: Hal McFall
Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton
23 Comments
While on my way into work, the mind works out problems that are not really problems – I was wondering if the recipe could be re-engineered a little… par – cook the apples first, prior to making the carmel, drain and measure the liquid reduce or add additional water to equal the water amount to add to the sugar make the carmel.. I am not sure if the pectin will interfer with the carmel making processing.. If pre-cooking the apples first putting them in a rack over the pan- using a rack would promote the reduction of the liquid and may even provide a richer flavour with the carmellzing of the sugars (hopefully not burn).. and if we pre-cook the apples can they be done a day a head – or do they need to be still warm when going into the oven.. also consider pressure-cooking the apples to speed things along? – its just a thought or two..
Drooling
What is better that Tarte Tatin? A gigant Tart Tatin!!! I am 100% going to do this one
I think I "oooooooo"d at unison with Claire 🤣🤣🤣 That tarte Tatin looks SO. SEXY. Also, gamechanger, I hate that tarte Tatin is a dessert for a small party, but this is such a great improvement!!! (mexican here, our parties are NEVER small).
v
Lotsa work.
I love the original French recipe from Gourmet mag, they insist on golden delicious apples, but this looks marvellous for a crowd!
I tried to make this once……. it wasn't even edible. I think I used too much butter. Maybe I should try again. Thanks Claire!😊
28 minutes to demonstrate a single recipe for apple tart. Great, great chefs have demonstrated multiple recipes on TV in this amount of time.
Enjoy the ads, everyone?
The quadruple "MMM" is a powerful combo
Yes!!! Great recipe and caramel primer! ❤❤❤
The way Claire breaks down recipes into steps makes something like this seem very approachable.
I love Cauliflower so much. 😻🐈⬛🫶
Claire, did you knit this cardigan yourself? From Rowan Denim? 😍
this is a mess…
This looks both gorgeous and delicious! I was surprised that slicing the apples, as opposed to leaving them in halves, helps to prevent them from turning into apple sauce.
Don't bet on us forgetting about kinder bueno!!! 😉
Love your videos!
Oh MY! This looks soooo delicious! I’m sometimes the one to bring desert for a group meal – this will be fantastic!
I made the original version of this. It’s very good.
I was bummed about needing a special pan. I probably won’t be making this for that reason.
I DO soooo love a Tarte Tatin! Now I can make one for a crowd!! On another note… WHERE did you find that GORGEOUS cardigan?? I HAVE TO HAVE ONE!!! 👩🍳
Tarte tatin in a pan? Claire out here doing the Lord's work.
Need a NYT Cooking account to access the recipe ☹️. Only a matter of time until NYT Cooking is pay walled.
you dont want it to crystallize unless youre on a competition cooking show where it becomes the most tasty thing ever lol