Everything about this Apple Tarte Tatin is a good idea.
Everything except the scalding hot sugar, the super heavy 400 degree cast iron skillet… and the fact that you somehow have to flip that skillet and all of its contents out onto a serving platter.
Ok… maybe not eeeeeverything about this tart is a good idea But! The French have been doing this for an eternity and they know a thing or two about how to make butter and sugar delicious.
So, let’s just say that most things about this tart is a good idea. I’m tellin’ ya… burning your mouth of super hot tarte tatin because you can’t wait to slice into the darn thing!? Totally worth it.
Man I made this recipe tempting… didn’t it!?
Jill and I are at it again! Do you see a video here? I reallllly hope you do.
Apples. I used two sorts. Granny Smith because they’re firm and tart (just like me… ew) and Fuji Apples because they hold up to baking and they taste like apple honey.
Salted melted butter is combined with plain old sugar.
They’ll date for a while, get engaged, get in a giant freak-out fight, make up, buy a couch, get married… then turn into the most lovely, golden salted caramel you’ve ever seen.
Did I mention that wedged and stacked apples are a part of the butter and sugar courtship?
Duh.
Butter and sugar and apples. The part of their relationship where they buy a couch.
Puff pastry is the last addition to the apple and caramel marriage. It the topper. It’s time to shine is in the oven.
What we have here is about 25 pounds of cast iron, baked apples, caramel and flaky crust. It’s about a million degrees. That’s super hot.
Wait until the cast iron is about half a million degrees hot… then flip the apple tarte tatin onto the ugliest red plate you can find.
Actually… a pretty white plate would better. Why didn’t anyone tell me that?
Awkward.
Apple Tarte Tatin
1 sheet all-butter puff pastry, thawed but still cold
7 apples (I used Granny Smith and Fuji)
1 stick (4 ounces) salted butter
1 cup sugar
Preheat oven to 374 degrees F. Place a cookie sheet in the oven too.
Peel, core and quarter the apples. You might be tempted to cut the apple pieces smaller that quarters. Don’t. The apples will cook down considerable when cooked so you’ll want to keep the pieces nice and big. Set aside. If the apples brown just a bit while they’re waiting to be baked… that’s totally fine.
Melt butter in a 10-inch, heavy bottom… heavy all over… cast iron skillet. Remove butter from the heat and whisk in the sugar. The mixture will be thick. Just spread it evenly over the bottom of the cast iron.
Arrange the apple quarters in the pan by stacking the pieces in a circle along the outside of the pan and working you way in. Pack the apples in tight as they will cook down when they’re cooked on the stovetop. Save any extra apple quarters to add to the tart as it cooks on the stove and more room frees up.
Return the pan to the stovetop and cook over medium high heat for 10 minutes. Be sure to keep the flame at medium high, letting the sugar boil and caramelize. The high heat will help the sugar caramelize and the apples cook at the correct rate. A lower heat will break down the apples before caramelizing the sugar. I know it’s scary… but medium high is the way to go.
While apples are cooking, remove and unfold puff pastry. On a lightly floured surface, gently roll out puff pastry, extending it about 1/2 to 1-inch on all sides. This won’t require a lot of rolling at all. Find a dinner plate about the size of the 10-inch cast iron skillet. Place the dinner plate on top of the puff pastry to use as a measuring guide to cut out a circle. Cut the pastry about 1/2-inch bigger than the plate. The extra dough you’ll just tuck into the cast iron. Place the puff pastry in the fridge until the apples are done cooking.
Check apples after 10 minutes. The caramel should be close. Add any extra apple quarters if you find you have room. Let apples and caramel cook for another 5 minutes. Keeping an eye on the caramel color. There is no need to stir or otherwise disturb the caramel or apples… just watch.
After 15-18 minutes on the stovetop, remove the pan from heat. Careful… this will be hot and heavy.
Carefully place the puff pastry over the hot apples, tucking into the edges of the puff pastry. Don’t worry if it’s not smooth and perfect… it’ll bake up just fine. Place the cast iron on top of the hot cookie sheet in the oven and bake for 20-30 minutes, until the pastry is puffed and golden.
Remove from the oven and allow to cool for 30 minutes.
Run a knife along the edges of the cast iron to make sure that none of the puff pastry edges are sticking to the pan. Place a large plate on top of the cast iron and, using two giant pot holders, invert the plate and pan. You should hear or feel a little drop as the tart falls onto the place. Life the cast iron and you should have a gorgeous tarte tatin.
If any apple slices stuck to the cast iron, just remove them with a fork and place them right back in the tart.
Perfect! This tart is best served warm but keeps for a day at room temperature.
Emily
such a wonderful recipe! I love to prepare,smell and eat it, thanks Joy:))
Subhadra
Hei, Will it be possible for me to use your buttermilk pie crust on this?
sally
Why is my caramel not setting????????? GRRRRRRRR
Karina
Could you make this recipe with peaches somehow? I’d like to see how that turns out, pleeeeeeeeease. It looks wonderful, but I have a strong affection for all things peach related.
Noga
I love tarte tatine! However, I usually use golden delicious apples, as I find that granny smith’s tend to get too soft and can make the tarte a bit “runny” :)
henri
the hot scalding sugar got me. i was placing the apples in and one slipped and splattered me…oy! other than that, this is one of my all time favorites. i combined your recipe and andrew zimmern’s version in his “cook like a parisian” series. the combo equals ecstasy. thank you.
Dori
I just made this! Had some apprehension after reading how difficult it was on various websites, but figured what the hay.. peeled my 7 apples.. dropped my butter and sugar into the pan, started to arrange the apples.. OOPS! my cast iron skillet is 12″ not 10″, quick! double the recipe..peel more apples… ok.. so doubling the recipe wasn’t such a good idea.. smoke.. lots of smoke… but after the smoke cleared.. I have a beautiful Apple Tarte Tatin!. Will be serving at Christmas on Saturday! Thank you for the recipe!!!!!
Neera
Joy, I just got my first cast iron skillet. Am planning to make this again in that rather than the All Clad skillet I used before. Do you first pre-heat the skillet (after coating with a bit of oil) before adding the butter? Or do you just stick the butter in and melt it without pre-heating the cast iron?
Thanks!
Rosemary
finally made this today–EASY AND DELICIOUS!!! thanks joy :)
Rosemary
Although now that I compare mine to other people’s photos online it seems mine is too runny and the caramel a bit undercooked. I think next time I will cook the filling over high heat.
Shelbie
I just made this fabulous dessert and it is currently sitting on my countertop waiting to be devoured. I’m sprawled on the couch icing a nasty burn courtesy of my devilish cast iron skillet while watching Marley and Me. Every few minutes (or possibly seconds) I glance towards the kitchen wondering if the tarte is finally cooled enough to eat. Ahhh I can’t wait to try this, it just looks so delicious! I don’t even care about the calories, plus I’m already planning on going to the gym twice tomorrow (but who are we kidding?) (:
neera
thanks!
Neera
This looks so yummy! Couple questions: I watched the video and you say you bake at 425 degrees whereas recipe says 375. Which do you suggest? Also do you let it stand 10 min (per video) or 30 (per recipe) before inverting? Really want to try this!
joythebaker
i found that 375 worked well.
Neera
Finally got around to making this. So so so so so so yum!!! Can’t wait to make it again!
Seren
I wanted to make this tarte tatin, but I don’t own a cast iron skillet or an oven-safe metal pan. I found a Martha Stewart recipe in which she makes caramel on the stove, pours it into a buttered pie dish, and then tops it with apples and pastry before baking the whole thing. It was a SUCCESS! Joy’s recipe + Martha’s pie-dish technique = delicious apple caramel goodness :-)
joythebaker
i love this!
Emily
I am making this for dessert tonight!!! I can’t wait to try it! I have a pretty new cast iron skillet. I have been trying to use it as much as I can to season it (it was pre-seasoned too), but stuff still sticks to it (i’m sure I have a few more years till it is good and non-stick), so hoping that my apples don’t stick too bad!!
Mae @ Passionatemae
Love love love your videos Joy and Jill! More please!!
OMG, looks so delicious! Can you please send a piece to Sydney too :)
If only I had apples in my pantry now…
Alex
I made this twice over Thanksgiving weekend. Once exactly as you described, and a second time modified for a smaller pan and a very strict diet. For the second tarte I made an olive oil crust (it’s no puff pastry, but it’s not bad) and I used 2 Tb. of butter in with the sugar. I used the proven combination of Granny Smiths and Fujis. My grandparents (who for medical reasons, follow a rigid diet that all but eliminates animal fat) really never get to eat dessert and couldn’t have been more delighted!
erica nwa
I made this apple tart for friends last week for a 30th bday party, and everybody loved it, Great Recipe! I have to say that I did not flip it over, because it did not drop, guess I overcooked it a bit, but that did not affect the taste, it was delicious! I’m so not a baker, but Joy definitely helps!
Gretta Coffee
Was sent here from natalielloyd.blogspot about your apple tarte tatin. Love the video, love the dessert more!
Gretta
kelseylane
this apple tart is amazing! i am in the process of creating my second one!!!
literally, the apples are caramelizing as i putting my fingers to the pad.
yes!!!!!!
sooooo freaking good!!!!
Ken Topham
Now I know why they call you Joy. Your recipes are a JOY to make and enJOY! I made this today and was amazed at how simple and easy it was. Everyone just loved it and it was gone in about 3 minutes! Thanks so much and look forward to another great recipe.
Bonnie
I loove, love your video, It was so cute and funny, especially the part where you warn us not to take a second bite of the hot tart and then you do it yourself. Hahahaha! :P The Apple tart looks super good and I cant wait to try it. Thanks for posting.
Amy
Aww… your video was adorable! :)
I thought the recipe turned out really nicely, and I love anything I can cook using my cast iron skillet. Lower dish death toll that way. I’m wondering… would this work using half brown sugar? I was a little tempted to try it, but wanted to follow your recipe first.
judy robinson
Yes brown sugar works just as well … Find it more flavourful too … I also dust my fruits with cinnamon and nutmeg.
Mavis
I just made this and it was an enormous hit! My entire family said it was the best thing they’ve ever tasted. It’s pretty hard to go wrong with just apples and butter and sugar, but this recipe is perfect! JOY YOU ARE AMAZING!
Olivia
This was delicious! My 13yr old daughter and I made this for my 15yr old daughter’s family b’day party. Grandparents were literally licking their plates clean!!! Your posts always seem to put a smile on my face….thank you!
Secret Recipes Exposed
I liked the video and the man at the top comment is rude you are right the best bit on the video is that you both are so happy, and cooking should be all about that.
Leslie
Joy,
Is there an alternative to using a cast iron skillet? I know they work wonders, but they’re too heavy for me to lift. Any suggestions? Thanks!
Cheers! Leslie
PS This Apple Tarte Tatin looks fantastic!
Kristi Di
I’m currently experimenting with making a pear tart tartin, based on this recipe. I don’t have a cast iron, so I’m just using an all metal, oven safe pan. I’ll let you know how the results turn out.
Kristi Di
It was a great success! (And everyone was very impressed, thank you Joy!) I was expecting a lot of sticking, but it flipped beautifully and all in one piece. If you have some sort of oven safe metal pan, I say go for it!
Kristi Di
Just to clarify, when I say all metal pan, I do mean a skillet, not a cake pan or other baking dish.
joythebaker
oh good! i’m so glad it was a hit!
Emily
Just found your blog yesterday….so totally enjoying reading it!! Love your video! I am definitely going to be trying this out!! A cast iron skillet is definitely on my Christmas list this year! :)
Jessica
DEFINITELY making this Apple Tarte Tatin as a celebration when midterms are over. I’ve even bought all of the ingredients already…and, yes, I bought the GOOD puff pastry…with butter =)
denise
you are freaking beautiful!
joythebaker
we should be friends forever.
denise
=))
Melissa
I made this last weekend for a friend’s birthday dinner (a birthday tatin, if you will) and while it tasted divine, the caramel was a bit runny/soupy. i mean, whatever, we still ate the entire thing, but i was wondering if i just need to bake it longer next time (caramel was pretty dark from the stovetop cooking)? thanks!
joythebaker
hm… was the tatin cooled? it may be that it’s just a little soupy by nature. glad you still ate the whole thing!
Cindy
It’s so much fun watching you and Jill bake! I hope you two make more videos!
Bonnie@WhatAboutPie
I am super impressed! What an elegant dessert, but rustic at the same time! This looks so so so delicious! So few ingredients made such a wonderful dish! Thank you so much for making this recipe and making the video. When you make the videos, your recipes just come to life and make me want to make your recipes even more! I am so happy that I have a cast iron skillet…that I have only used once….cause now I have a new recipe to make in it! Happy, happy, happy!
Style Your Food Recipes
these picture have my mouth watery right now. LOL. I am going to make this first thing in the morning. Thanks for sharing.
Ashleigh
Hi-ya Joy!!
Love the video! I love my cast iron skillet. It’s amazing, and how awesome to use for a tart?!? So, I just made the tart. The carmel was a little overcooked where the burner was (totally my fault), but it was still delish. It was so simple and easy. Plus, I used puff pastry for the first time. This stuff is amazing. Thanks for the idea!
Helen
Lol, “how to make butter and sugar delicious”. They already are delicious!
The Tarte looks even more delicious though, well done on not scalding yourself! I end up with a blister nearly every time I make that.
Lucia
Joy, I’ve been reading your blog for a while, and now I’ve finally “met” you in this great video! If you go to France with Gill I’d love to join you and bake Tarte Tatin in the French countryside ;-). Or you can come to Italy, if you want! I once made Tarte Tatin with homemade pastry but I only baked it, without putting it on the stove first. It didn’t caramelize properly, probably because of that. I’ll try again, in the traditional way! Thanks for sharing!
Katie
Awesome video!!! Hahahaa so entertaining, I loved it. Everything looked delicious too.
Deb in Indiana
What a great video! I avoid videos — reading a recipe is so much faster and easier, and so many how-to videos are really sad — and so I missed (until now) discovering how great BakeOut is!
The two of you are wonderful!
Bonnie@WhatAboutPie
Deb, if you liked this one, you’ve gotta search her site for the other videos…they are all great and very entertaining!! It’s more than a “how to”. I love them!
Rachael
Hello!
Ilove your site, and even though I’ve never commented before I thought of you right away when i saw this NYTimes post for a new chocolate flavor of Dafour’s Puff Pastry Dough. I haven’t seen it in my Whole Foods in NYC yet, but I’m sure we’ll get them soon and they will be out in LA in no time at all…
Dafour Chocolate Puff Pastry Dough
http://www.nytimes.com/2010/09/29/dining/29pastry.html?ref=dining
Keep up the great baking!
-Rachael
peachkins
it is tempting!!!! Wowza!
Kareene
I made it tonight, at 7h30 pm, instead of doing the chores I usually do… And it was sooo easy and then so good to eat !! But I made mine a little paler than yours (the caramel I mean) cause I heard a French chef say not to cook entirely the caramel on the stove, as it will still continue to cook in the oven… and many thanks to you to show in your video how fun and simple it is to make ! Sometimes, some bakers or cooks complicate things for no reasons !
And it was delicious !! Another recipe to go in my kitchen book !
Audra
Awesome place called Fig in Charleston has a tomato tarte tatin. Epicurious has a couple that I modified. Same idea as apple, but tomato. With a splash of balsamic and serve with a dollop of goat cheese and basil garnish!!!
Jessica @ Jessiker Bakes
Hmm, I need to bake something in a skillet soon…looks amazing. and beauty rustic
HappyWhenNotHungry
I’ve never tried making a tarte tatin, but I will definitely have to try after watching your video. Thanks for sharing!
Lori @ RecipeGirl
ok, my son & I just sat here and watched your entire video :) What an easy recipe. I totally want to make this, and I’m definitely officially on the lookout for the good Puff Pastry!! See you at BlogHerFood this year?
delaney @ heartbreakpie
I LOVE TARTE TATIN! I have a pastry problem, and you Joy, are not helping! Yum. Yum yum yum YUM.
Elizabeth
If this didn’t seem like a trip to the emergency room waiting to happen, I would totallyyy make it. Combining apples and puff pastry, yes please!
Maybe, I’ll e-mail this recipe to my less klutzy and amazing baker friend to make for our potluck ;)
Noel
Whole different type of fruit– but how do you think the puff pastry will hold up to Peaches? too juicy?
joythebaker
the peaches might break down too quickle.
Linda
Yum, Tarte Tatin. Looks lovely.
Just one thing, though…it should read “reeeeeeeally”, not “reallllly”. Write it like you say it…you’re elongating the vowel not the consonent.
Grammar Snob
REALLLLLLLY?
grammar snob 2
consonEnt? realllllllllly? DON’T write it as you SAY it, darling.
joythebaker
ugh. seriously.
enough, people. geez.
Leandra
LOVE the video! you guys are so fun!
When Pigs Fly
I used to make these at the french restaurant where I worked in Chicago. Very yummy but it took patience placing the apple slices perfectly overlapping. I could use a nice warm piece of that with vanilla ice cream right about now.
Cathy B. @ Bright Bakes
I’m going to have to try this…I would love to give it a whirl using King Arthur Flours “blitz puff pastry” recipe….you know, since i’m challenged with using anything store-bought…
Even when it doesn’t even make sense to make it from scratch… :)
Cathy B, @ brightbakes
Katie@Cozydelicious
Another cast iron skillet recipe!!! I love it – since my make-shift temporary kitchen pretty much only has my one cast iron pan and nothing else. I’m so making this for my dinner party next week (yes, I have dinner parties!)
Lucy
This looks delicious. I made a similar Tarte Tatin a few weeks ago, but used pie crust rather than puff pastry. I have read several times that you shouldn’t use a cast iron skillet because the apples will burn, but that’s what I used also and it turned out fine. Happy cooking!
kangli
O.O Didn’t know Fuji apples had any use in baking recipes. Your’s is the first I saw with Fuiji apples, so thanks for sharing! :)
Becca
This looks awesome. All of the recipes I have tried of yours have been great :)
It’s super awesome that you were able to stand that baking in this heat in the LA area!
I had to bake stuff for a friends event and was dying with the oven on, so you must have been with that 400 degree cast iron.
:)
Becca
Anita
I would like to try this recipe. Is there a decent replacement for a cast iron skillet? Unfortunately, I don’t have one.
Christine
The video is fun, but the camera jiggling and sudden skips forward that make the frame shake upset my stomach! lol D:
joythebaker
yeaaaa.sorry.
Loretta A.
i noticed on the recipe it says pre-heat oven to 374 and on the video you said 425 to bake it. is it 425?
thank you it looks so wonderful. ;)
Vicki B
This looks incredibly delicious. I’m gonna have to buy some puff pastry.
Catherine
One word for this post. Yumm. ;)
Sarah K. @ The Pajama Chef
Hehehe this is cute! This looks good!
TJ
That looks so easy to do!! Can’t wait to try this with apples from our yard when they ripen.
Oh, been meaning to tell you, I love the intro music to your videos. It’s got a teeny bit of a “Walk Like an Egyptian” sound to it.
TJ
Karim
even with all those disclaimers, i’m gonna have to make this ASAP!
Emily
Is the cast iron pan a must?
joythebaker
any heavy pan that is safe for the stovetop and the oven will do!
Emily
Thanks Joy! Can’t wait to try this!
Julie @ Willow Bird Baking
Let’s see . . . flaming hot skillet, scalded mouth . . . and I still want to make it immediately. Success! ;)
chocolate freckles
Hahahahahahaha great video!!! Your tarte tatin looks great!
Kylie @ A Hungry Spoon
Love the butter and sugar courtship story–it definitely gave me a smile! I once blogged about the romantic love story of almond butter and sugar cookies…that’s a coutship I won’t be forgetting soon :)
Gen
Love your recipe! And if you like it, you can add a scoop of vanilla ice cream. From a French girl who loves tarte tatin! Bon appétit!
Surcie
You two are darling. I’ve been wanting to try tarte tatin for a long time but have been a little intimidated. Thanks for the helpful video!
the blissful baker
this looks soo delicious! i might have to buy a cast iron skillet just so i can make this :)
Amanda
*That.
*your.
I apparently need caffeine too.
Amanda @ teatimewithmandy
My nose is cold today. that means it’s the perfect weather to crank the oven up and bake this. Gorgeous.
I like you’re ugly red plate.
Giovanna
by chance I discovered this blog! Beautiful! I hope you will follow me.
Greetings from Italy!!
Georgia @ The Comfort of Cooking
This is a recipe I’ve been wanting to make forever, and I’m so glad that you’ve done it and inspired me further. It’s absolutely beautiful, Jill and Joy! You two make an awesome pair in the kitchen.
The cookie shop
Joy…sorry to say… but you burned your tart tatin!
It doesn’t look good at all… half of the apples are black!
Don’t teach things that you can’t do well, leave the difficult recipes for the french or people that can cook/bake and continue making cookies….
joythebaker
it’s not burnt! it’s French brown!
ps. you’re rude.
Lauren
geez louise, you’re just not very nice at all.
joy, keep rockin. i love what you do.
Bethany
Obviously your mother didn’t teach you good manners… If you don’t have anything nice to say you should just keep to yourself. Or maybe you should just go write in your own blog about your utterly perfect desserts and leave other people alone. Seriously.
Joy, I love your site and your tatin look delicious! Mine turned out like a charm :)
Kate
Black? Or extra delicious! Yummm…I dibs the super caramel part :) Oh and some people should probably stop reading blogs to attend an etiquette class. No names mentioned >cough cough The cookie shop cough cough<
Eric
Cookie Shop,
You better check yourself before you wreck yourself.
Julie
I thought it was amazing! You guys are so super cute.. I was jealous that I wasnt right there with you baking and burning my mouth on the NON-BURNT tart tatin! It looks FABULOUS!
Oh, and Eric’s comment was halairous! Down with the Cookie Shop!!
S.
This is a perfect fall recipe and, dare I say, a possible substitute for the traditional apple pie this Thanksgiving?!
Kareene
I’ve seen so many versions of the Tarte Tatin, but the basic is the same… One baker even turned the apples one at a time with a fork when it was caramelising… (meaning when it’s cooking on top of the oven), to make sure they’d be all coated with caramel, but I guess it’s more complicated this way !
By the way, the sound of the Canon when you take your pictures, is just awesome !!! I want one for my food pics ! :))) Nice video !
Max
Joy, joy, joy… you’ve read my mind once again!! I have 15 kgs of pears and apples we hand pick in a farm a little week ago, and I couldn’t find a recipe of “tatin” I could trust… and I TRUST you!!! I think I will be using pears instead, as the apples sort of turned into chutneys…
You are the Madonna of the Baking world! You Rock & Pop!!
Thanks!!
heidi
I watched your video then looked at the recipe, what should the temp of the oven be? 425 or 374? Looking for Dufour pastry online, not available in Utah, talked to the company and I said they should send you free product for all the free PR! Love your blog, you make me smile and laugh at your quirky sense of humor. Perfect!
joythebaker
go for 400 to 425! good question! sorry for the confusion!
Ron Merlin
You guys are nuts! I’m sitting at my desk at work watching this on Monday morning and people
are wondering why I’m laughing out loud. You two are delightfully zany together.
Ron Merlin
joythebaker
zany.
Alex
Love the bake-out videos they are so cute.
And this sugar, apple, puff pastry love fest is going on the list for my group to make in my baking class today! hah
Sues
This looks awesome and like all that danger is worth it… And the video is fabulous!
Erma
I’m not a big fan of apple pie and the dough-ey crust but I might approve of the apple and the puff pastry relationship. I would really like to try it. Now to persuade my mother to let me use her cast iron skillet. Thanks for the recipe. and YAY for another Bake Out episode! Keep those coming! I love ’em! I love you two!
life and kitchen
Yum! I love apple season. This gives me really good ideas about what to do with the peck of apples that I picked yesterday :)
Ronnie
I loved the video! sooooo funny!!!
The Tarte Tatin looks delicious!
Sarah
This is amazing! As in, econ-midterm-in-half-an-hour-but-instead-of-cramming-I’m-sitting-at-my-computer-drooling-over-butter-sugar-apples-and-puff-pastry-with-more-butter-deliciousness-instead-of-cramming amazing.
Maybe when I fail my midterm I can bribe my econ professor with this tart. Sound like a good plan? I think so.
Emily
I love making these! So satisfying when flipping it over works… not so satisfying (but more exciting!) when it doesn’t. I just use pie crust, but I’ll give the puff pastry a try!
Katrina
This apple tart looks mighty fine! I wont be able to wait for the tart to cool down. Oh well!
Susan
WOW! This looks incredibly delicious with all the pictures, but then I watched the video and now I can not wait to make this, you made it look totally doable …..I am going to order a cast iron skillet right now.
Mo'Betta
this makes me so sad that I do not own a cast iron skillet. maybe i should look into purchasing one. immediately!
Rachel (Two Healthy Plates)
Sounds somewhat dangerous. And totally worth it!
Jessica @ bake me away!
Mmm, agreed that this would be great for Thanksgiving…it’s amazing how simple it is! I’ve seen Dufour, and my store also carries it in chocolate. Can only imagine…
p.s. I love your videos with Jill!
Lauren
This…this recipe may just get me through the winter. That is, if I can make it. And not kill myself trying. But what a tasty way to go….
Susan
Hi Joy,
Recipe looks delicious! I can’t use my cast iron pan on my new glass-top stove, so what type of pan would you recommend?
Thanks!
Samantha Angela @ Bikini Birthday
You can’t use cast iron on glass top stoves? Is that a rule?
Kareene
You can use a copper pan, a deep one that goes in the oven too. I’ve seen it on a cooking show… the results seem to be the same. I think copper pans are allowed on glass-top stove.
Susan
Yes, as far as i know a cast iron pan shouldn’t be used on this stove. I do use my Le Creuset dutch oven all the time, but that’s enamel coated so it’s ok. I sometimes just want to try it with my old cast iron skillet, but I’m nervous I’ll ruin the stove?
joythebaker
i’ve never heard that before!
Susan
I think they tell you not to use it because the cast iron gets so hot and the pan is so heavy that it may break the glass or scratch it? But I’ve used the enamel coated cast iron pots and they have been fine. Maybe I’ll break the rules??!! haha.
Jennifer @ Maple n Cornbread
I LOVE the video!!!!!
The tarte tatin looks amazing, and I would have to agree with a treat this good, burning your mouth would be totally worth it! I tend to burn my mouth a lot, I guess I don’t have patience trying dishes!
Megabite
I’m so glad that butter and sugar are officially together, despite all the ups and downs. AND while the French sure do know things, I know that I’d have a hard time flipping that! Once I set my pizza stone on a pot holder and burnt it, so I don’t know about my skillz.
julie @ rosy + tart
Good Lord, that looks like a workout… yummy… but a workout nonetheless. But I’m thinking the butter and sugar make it all worth it.
The Blue-Eyed Bakers
Delicious. And you two are such stars in front of the camera! This looks like such a perfect fall dessert…off to buy a cast iron skillet and some all butter pastry…!
Emily
what if i don’t have a cast iron skillet? :S
Tabitha (From Single to Married)
so cute – love the video! And the tarte looks delicious!
Marina
Joy of Joy’s…. this is the first time that my laptop has allowed me to see your lovely photos, and just in time for tarte tatin – an all time favourite of mine. Does this mean I need to buy a cast-iron skillet now…? I second the idea of a ‘Bake Out’ DVD:-)
Estela @ Weekly Bite
Can use your magic powers to send a piece to DC please? Thanks :)
caro
mmmmmmmmmmmmmmmhm can actually taste that tarte tartin
Jessica @ How Sweet It Is
A piece for breakfast please!
Lauren at KeepItSweet
looks awesome! im surprised at how short the ingredient list is
Andrea
1. Joy, you inspire me.
2. If Bake Out were a DVD I would buy it.
3. I don’t often buy DVDs.
4. Where do I find Dufour puff pastry? I really want to try making puff pastry but I’m scared and the fact that you buy it sort of makes it ok to buy it.
5. I want to go apple picking.
PeaSoup
Fantastic recipe and so easily veganized too – yippee!
Silvia
Your tarte looks lovely but I’m so depressed because I cannot see your video with Jill, my mac is not updated enough and it will never be… I could see the previous videos, what changed now?
Please help…
joythebaker
you know… i think Vimeo might have changed it up a bit. i’m sorry you can’t see the video! bummer.
notyet100
mmmmm,..delicious,.
LimeCake
yum apple tarte tatin… the name alone sounds so sexy. this looks delicious!
Hannah
Jamie Oliver made this last night on the television! It certainly looks good.
At least if you had smashed the plate you wouldn’t have minded :)
Seems like the most scary recipe ever for someone who forgets pans on the stove are hot sometimes (aka me)
Fee
I’ve only ever seen tart tatin made in what must be the cheater-peater way in the oven, this looks WAY yummier!
Julie Anne Rhodes
You two are so cute in the kitchen together, and the tarte tatin looks amazing. One of my all time favorite desserts (of course in my household it is popular for breakfast and snacks too).
bella
in the video you said 425 degrees for the oven…your post says 374 degrees…
which one is right?
THANK YOU…it looks delicious :) can’t wait to make it…
Megan Gordon
I love desserts that seem fancier/more difficult to make than they really are (case in point). I haven’t quite made it into fall baking mode yet (it’s been sweaty here lately!), but when I do…
Thanks, Joy.
Lani
Looks divine!
Danielle- SecondWindVintage
I made my first caramel apple tarte tatin a couple weeks ago. I didn’t come out so well (it tasted pretty good though). I put it on a pretty white plate, but it still didn’t look real pretty. Anyway…. i think i might have to try one more time.
Thanks Joy for all your fantastic inspiration!
Allie (Live Laugh Eat)
Going on the menu for Thanksgiving! Why does my favorite holiday have to be so far away? Perhaps I shall celebrate Canadian Thanksgiving this year as a good excuse to make this :).
The Boob Nazi
This is so fall-ish! I love it.
Heather (Heather's Dish)
you know, after 3 failed attempts at an apple tarte tatin, you’d think i’d learn…but dangit, i’m trying this again this week!
delicieux
Burning my mouth because I couldn’t wait to eat this is SO something I would do. Good to see i am not alone!
This looks fabulous. I love tarte tatin!!
Roxy
Hi Joy!
I could almost smell the caramel…and I’ve always wondered how people flip all of that hot madness over without going to the ER after. Congrats on your (almost) injury free bake sesh (:
Besos,
Roxy
ps i love your blog, im always procrastinating doing my homework checking out what shenanegans you’ve been up to
Laura @ SweetSavoryPlanet
OK. You talked me into it. We actually had this in a restaurant the other night and it was delish. Got the pan and the apples . . .
Stephanie
EVERYTHING is right about this post!!! Ah. Fantastic.
Wei-Wei
I… think…. I may love you.