Saturday, April 30, 2011

Picture perfect Tarte Tatin


I keep making Tarte Tatin since I came back from France. Last time I made a pretty innocent one, with not much sugar and butter. This time I wanted it to be rich and really pretty. The idea was to make a thick apple layer. Like the one I saw in Berthillon Paris cafe.


  1. Tatin photo from Kiev, Ukraine
    Специально для тебя :)

  2. Wow this looks fantastic! Pineapple is my favorite :) Glad to be your newest follower!

  3. I'm making this now - so far so good! Nice simple recipe which I'm sure is delicious!! I was looking for a recipe as I enjoyed this dessert when in Paris recently. Thanks!

  4. That's great! Thanks for letting know :) enjoy it a lot!

  5. It was a complete success! My wife and I have finished it off this evening with vanilla icecream. What kind of apples do you use? I will try Golden Delicious next time. I also used raw sugar but will try white sugar next time. My wife did notice some small blobs of butter so perhaps I could have stirred the butter into the caramelised sugar before laying out the apples. The photos were very useful for checking that I was doing the right thing. Many thanks for a great little recipe!!

  6. Thanks so much for letting me know! That makes me very happy :)
    I must say I use different apples depending on what I have at hand. It looks like Jonagold works well and 'Granny Smith' (green crunchy) does too (gives more sourness to the tart).
    Regarding the butter, you could cook the caramel with the butter stirred in. Melt the butter in a pan, then sprinkle the sugar over it. Cook on medium-high heat till you see the sugar melting and starting to caramelize. Then stir it gently to get all the sugar melted and pour the caramel into the baking dish. Stirring the butter into the hot caramel might turn problematic (it gets chunky, bubbles like crazy etc).
    Hope you will enjoy your further experiments a lot!