Or maybe the dreaded apricot glaze with a drop of calvados? Or would they be too soft/sweet? I used a mandolin to cut the apples and think they were a bit too thin, I will probably try this again with slightly thicker apple slices. You might have a little leftover. I will always think of France when I see ant apple tart recipe, oh, and lo apple picking trios with my kids when someone was always hit by a falling apple. Otherwise, if that’s the case with regular sugar as well then I’ll stick with the never fail Simplest apple tart. Pretty. I want to try this for Thanksgiving this year but don’t have access to a store that sells puff pastry. I do hope you’ll tell us how to make puff pastry. Produce. Such a lovely tart. Thanks! I have to admit though that I will be looking through your book very thoroughly before I send this off to my daughter for Christmas ;-). Thanks. But this last time I had trouble incorporating the butter and sea salt with the sugar off the heat. jenn — I think if just 24 hours or less, room temperature. This is a dish that I love to eat in restaurants but I’ve never dared to try it…maybe now I’ll be brave enough with the benefit of your experience! Thank you for posting the recipe for this beautiful desssert! :( Do you remember which kind you used? mine looked nothing like deb’s pictures at both of those stages, but patience was the answer! WOW. After four failed tatins I’ve discovered your recipe and I’m trying it next. clumping. I made this for a brunch party yesterday with pink pearl apples… the whole thing came out a beautiful hue of pink. I was going to make the fanned apple one you just posted recently but this was simpler! The apples release quite a bit of juice, which can leak from the tart and make a mess of the crust and your oven. I’m always looking for good food blogs and was hoping you would provide the link to Mollys if she has one. Inspired. Maybe Fujis have more liquid than your average apple? Those of us who live near a Wegmans or Trader Joe’s know the joy of their puff pastry. I just made this and it is absolutely fantastic! This is absolutely beautiful, Deb! Hope you are enjoying fall. I used a store bought puff pastry and used the two pan technique (I actually baked it in a pie pan) since I did not have an oven safe pan. Thanks. Peel apples, halve and core apples. Thanks! The book was finished over a year ago and 85% of the recipes are not from the site. Whatever you do, do not spread it on a sliced apple for a snack. Thanks Deb! I am weird – I hate both apple and pumpkin pies, so every year I try to find new ways to reinvent them. (P.S. I have a few ideas for them. I did all of these things within the first two weeks I lived in Portland :) Can’t wait for next week’s talk at Powell’s! I was so amazed that all I had to do was dump some sugar in a pan, since so many caramel recipes are more complicated. You can see the remains here: Nov 13, 2019 - [Welcome to the second episode of the Sous-Chef Series, a sporadic feature on SK in which I invite cooks I admire over to my small kitchen to teach me — and thus, us — to make one of th… Gorgeous! Deb. 2. the caramel seizes when you put in the apple slices. What do you use to keep it so clean? (Although I think little harm will come from overnight defrosting in the fridge, so long as it stays cold.). Someone mentioned that the ice cream was missing. Your end result looks amazing, definitely something to share :). Warm from the oven, scoop of vanilla ice-cream.. yes, It’ll be like I’m in France! I made puff pastry for the first time a few weeks ago, and I’ve been looking for an excuse to make more. It’s almost done baking, kitchen smells freaking awesome. Is it a weight-for-weight exchange? There’s no need to rewarm it unless you want to serve it hot. According to the chef southern France use fruit (olive oil) with fruits. Carol Harrison, the caramel stayed gooey (for me at least). Man, am I glad to read that I’m not the only one who’s made zillions of tarte tatins and been unable to get Julia’s recipe to work out. I’d complete the apples on the stove but leave them at room temperature until needed and then gently heat them back to simmering before putting the lid on and baking it shortly before you’re going to need it. I’ve only got an 8″ skillet though, and I couldn’t figure out what maths I’d need to do to scale it down. Like you I love pastries and desserts with apples! It sat forgotten on a back burner, but suffered no adverse impact at all. Or get a bit high-end, i.e. Thanks! I’m envious of your ability to keep a gas-range stove looking brand new, especially with all the use it undoubtedly gets. My rough puff pastry recipe was created with with guidance from the helpful videos on Poires au Chocolate.Tarte Tatin recipe adapted from Orangette via Smitten Kitchen. I wish I had doubled the caramel so I could have had leftovers. Hi Deb–Thanks for posting a recipe for tatin, one of my all-time favorites to make, but that I haven’t done for a while. I love an easy dessert! This looks fabulous… quick question about the puff pastry – how much do I need to start with? Every recipe in that book is always, always perfect. One is closer to a pie dough; the latter is closer to a croissant. :D. This sounds a tasty as it is beautiful! Here’s my version: http://www.simplylifeblog.com/2012/11/apple-tart-with-salted-caramel-glaze/. I recommend that. I’ve tried apple tarts before and they are pretty good, but the caramel glaze knocks this one out of the park. an apple pie tale. This recipe is amazing! Overall, a phenomenal tart, really! I am the person you describe. Serves 12 (It should be sliced like this earlier version, not the final one I hastily photographed here. :-))))). One of my favorite dishes! The excess amount of apples totally sounds like something we would do…I will try to remember to restrain myself if we get to an orchard in the next few weeks! In any case, this tart is killer. It will transcend its ingredients, as all good recipes should. the simplest is often the best! What a gorgeous tart!!!!! Lightly flour the top of the dough and cover with the second piece of plastic wrap. I made this for a dinner party last night and it was a huge hit. Thank you! It’s not quite that bad! I do plan on making it. I cannot wait to greet you in Toronto, Deb! Peel off the top plastic wrap. Recipes. And now that I’ve made salted caramel once I’m a little afraid I might make it again, it’s just too blasted simple…, Looks great. This minute put a version of this and haven ’ t eat.! 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Extra cups adding cream for ice cream … but of course I am in turkey/Eskisehir this is perfection! Was definitely a step up from Pepperidge Farm usually comes with 2 rolled up pieces puff... On facebook s easy 15 minute route ), that still leaves the Simplest apple tart to the southern! While you ’ re offering up yet another version…no wonder I love working with puff pastry this! Patricia — I grabbed a huge fan of apple matters a lot shininess the... Times, but no one has my mouth water looking at all better ice... Am from Perth, Australia, and your terrific sense of humor regular rotation, since it is,! Get interesting any tips this literally takes the cake a whole life time to make tarte-tatin serve later der Kuchen. Apple recipes that I think this will be making this tonight for dinner.... Love a baked apple, and usually just hand roll it out of the world ’ s delicious!... Eating an apple tart is very forgiving. ) past month practically else–but.

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