1 of 5 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (133g) Recipe makes 12 servings |
||
| Calories 258 | ||
| Calories from Fat 106 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.8g | 18% | |
| Saturated Fat 4.4g | 22% | |
| Monounsaturated Fat 5.4g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 10mg | 3% | |
| Sodium 52mg | 2% | |
| Potassium 112mg | 3% | |
| Total Carbohydrate 38.6g | 12% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 26.4g | ||
| Protein 1.8g | 3% | |
people who like this recipe also like:
Maroulosalata (Classic Greek Lettuce Salad)
Loaded Mashed Potatoes (Paula Deen)
By: SweetsLady
By: LikeItLoveIt
By: Sue L
By: luvinlif2k
Tarte Tatin -- Easy Version
By: Susiecat too
Jul 13, 2007
Classic French apple tart. I make this every fall during apple season, usually end up with the recipe memorized as I'm churning out my 14th, or 15th, tarte by the end of the year. Use tart Granny Smiths for best results. Use store-bought puff pastry to make it super easy! I found this method by trial and error to bypass making caramel first.
(At the suggestion of my friends 2Bleu, a note about traditional tarte tatin: The traditional tarte tatin starts by making caramel in a cast-iron skillet first, then cooks the apples in the caramel on the stovetop, then has you make a crust like a pie crust, which gets placed on top of the apples, then the whole thing is moved into the oven. It's delicious, but a tedious method. So I played around in the kitchen until I discovered this method by a wonderful accident! Don't you love when that happens? 
)
SERVES 12
Ingredients
- 8 medium apples, peeled, cored, and quartered
- 1 cup sugar
- 1/4 cup unsalted butter, melted
- 1 sheet frozen puff pastry, thawed (or other crust such as pie crust, or tart dough crust)
- cinnamon, as desired
Directions
1
Mix sugar and melted butter and press evenly into greased 8" or 9" round cake pan.2
Put apples on their sides in rows decoratively around pan, packing closely together and filling small spaces with broken segments of apples.3
Sprinkle tops of apples lightly with cinnamon if desired.4
Bake uncovered at 425F about 1-1 ½ hours.5
If apples start to burn, they can be covered toward the end of the baking time.6
Meanwhile, unfold pastry sheet and cut to fit pan. Use another pan to trace shape if necessary.7
Poke fork holes into both sides of puff pastry sheet to allow air to escape while baking.8
Press pastry on top of baked apples, pushing edges down. Bake another 20 minutes.9
Cool partially, then invert to a platter. Serve warm.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Cardamom-Flavored Fruit Salad (Salatat Al-Fawaakih)
Try these recipes on Food Network:
Brunch in a Cast Iron Skillet: Oysters, Tasso, Bacon and Grits
Bacon, Egg and Cheese Stuffed Crepes with Leeks and Tomato
Browse similar recipes by category
- Course > Desserts > Pies & Tarts > Tarts
- Main Ingredient > Fruit > Apples
- Cuisine > European > Western > French
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Occasion > Holiday/Event > Religious > Rosh Hashana
- Occasion > Seasonal > Fall
- Occasion > Brunch
- Occasion > Taste/Mood > Sweet
- Dietary > Kid Pleaser
- Dietary > Kosher
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Mia #3
On Jun 6, 2009
Hello from Portugal. What a great receipe you have here, yes it is very easy to make, but very very impressive, and tastes absolutely delicious. Came out of the pan without any problems of sticking at all. This is a definite in my receipe box, will be making this again thats a promise. Thanks so much for sharing this lovely receipe with all of us.
From: Mazen & Fouzia
On Jan 28, 2009
Thanks for such delicious and easy recipe. I did not think at first that it will come this good. I loved it and so did my family. I used the refrrigerated pie crust from Walmart. Thanks again. I'm making it again tomorrow for a friend 
I
From: Kim127
On Jan 6, 2008
This is really easy! You weren't kidding. My first attempt at this kind of dessert and I was so pleased with the results. My apples started to brown a bit after 45 minutes so I covered them with foil (as suggested) and baked for another 20 minutes or so before adding the puff pastry. I did sprinkle with about 1 tsp of cinnamon and I will always do that. I had a little with some french vanilla ice cream, yumm!!
From: Mirj
On Aug 2, 2007
You bet your sweet bippy this is the easy version! I hate rolling pastry, why oh why didn't I ever think of using puff pastry, huh? I used a round silicone cake form and the tarte just came out easily and gorgeously (is that a word?). I only made tarte tatin once before and hated working with pastry so I never made it again. Susiecat, thanks so much for this simple innovation!
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved