Comments on: Apple tarte tatin

By: Janice Lawandi

Janice Lawandi — Tue, 05 Aug 2025 15:28:45 +0000

In reply to hmijail. Hi, There is no hard layer of caramel as the apples release a lot of juice as they bake, creating a sauce.

By: hmijail

hmijail — Tue, 22 Jul 2025 23:49:50 +0000

Thank you for the educative recipe. It makes me wonder...
I *think* I tried sometime a tarte tatin with bits of hard caramel on top. I tried a couple of recipes that cooked the apples in the caramel, but no hard layer remained at all. Sounds like your explanation of what happens while cooking (about the fruit juice candy) explains well the situation, so I imagined that cooking separately the hard caramel and the apples might work...
... and then your recipe seems to do just that but sounds / looks like the result also doesn't expect any hard caramel to remain... right?

By: Dimitri

Dimitri — Sun, 02 Jan 2022 21:34:50 +0000

Hi! Thanks for this recipe. I have a long history of failing tarte tatins, but with your recipe it went significantly better. I liked your detailed description of caramel preparation, it was much better than anything that I have red before. Also your tips on pan selection and flipping were very helpful. One thing that went a bit different for me was the last baking step: I found 45 mins extremely long for this temperature, my puff pastry was already brown after 20-25 mins. Might have something to do with the pastry thickness. Thanks again.