Tarte Tatin

[L Austin France]

We've a glut of apples so I've knocked up several tarts for the freeezer.

IMG_20210916_185357_compress6-1 tarte tatin.jpg

[MAD87]

I love Tarte Tatin. I could send you my address....

[suein56]

I love Tarte Tatin. I could send you my address....

Me too, as your tarts look so good .. somehow mine don't look as beautiful as yours but they taste ok

[Char]

Oooh you tease

Can we have the recipe pretty please.

[Doug]

YUM YUM.
Love tarte tatin in my tum.

[L Austin France]

Oooh you tease

Can we have the recipe pretty please.

I've tried lots of recipes but this one comes out consistently best & is easy to do. I've tried the 'cook the lot in a pan' recipes but I find this way is easier to control.
I use a Golden Delicious type apple & only cook in the syrup for about 6-7 mins to avoid going mushy. About 10-11 needed to fill the 10" dia baking tray I lay 'em up in. A spoon & spatula is usefull for handling the very hot syrup coated slices.
I prepare the apple slices before 'cooking' the syrup & keep 'em from going brown in a bowl with a bit of lemon juice & water. The slices are 'wet' when laid up so no water needed in the syrup mix. Putting the cut round of pastry in the freezer for 10 mins before use helps handle it.
Leave until well cool before turning out to ensure syrup has set.
Good luck if you try it. I've now got 4 in the freezer.
https://tasty.co/recipe/french-style-ap ... arte-tatin

[Char]

Oooh you tease

Can we have the recipe pretty please.

I've tried lots of recipes but this one comes out consistently best & is easy to do. I've tried the 'cook the lot in a pan' recipes but I find this way is easier to control.
I use a Golden Delicious type apple & only cook in the syrup for about 6-7 mins to avoid going mushy. About 10-11 needed to fill the 10" dia baking tray I lay 'em up in. A spoon & spatula is usefull for handling the very hot syrup coated slices.
I prepare the apple slices before 'cooking' the syrup & keep 'em from going brown in a bowl with a bit of lemon juice & water. The slices are 'wet' when laid up so no water needed in the syrup mix. Putting the cut round of pastry in the freezer for 10 mins before use helps handle it.
Leave until well cool before turning out to ensure syrup has set.
Good luck if you try it. I've now got 4 in the freezer.
https://tasty.co/recipe/french-style-ap ... arte-tatin

That's brilliant thanks ever so much V.