An excellent and simple beef stew recipe!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 1 (10-inch) tarte tatin |
Ingredients
- 3 tablespoons butter
- ¾ cup white sugar
- 3 large Granny Smith apples – peeled, cored, and quartered
- 1 tablespoon all-purpose flour
- 1 9-inch unbaked pie crust
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Coat a 10-inch oven-proof skillet with butter. Sprinkle sugar evenly over the top of the butter.
- Place apple quarters, rounded sides down, on top of the butter and sugar in a circular pattern.
- Place skillet over medium-high heat and cook until butter melts and sugar dissolves and begins to caramelize. Continue to cook until apples soften and caramel begins to brown, 10 to 12 minutes. Remove from heat.
- Sprinkle work surface with flour and roll pie dough into an 11-inch circle. Pinch edge to create a ruffle around crust.
- Place crust on top of apples and tuck in edges around apples.
- Bake in the preheated oven until crust is golden brown, about 20 minutes. Allow to cool for 5 minutes. Place a plate over the top of the pan and carefully invert to release tarte from the pan. Scrape any remaining apples stuck to the pan back on top of crust.
- Get the recipe for Chef John’s
- .
Nutrition Facts
| Calories | 351 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 198 mg |
| Sugars | 36 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I will pass this though out generations
It’s apple picking season and I come back to this recipe every year! My family and friends love this Autumnal harbinger dish. This kicks off the Fall for us and helps us prepare for the long winter ahead. I add a dash of nutmeg and ginger to my sugar and butter but the recipe as it is, still comes out beautifully. For people who didn’t get great results (like Pam), I would suggest watching the video and following him step by step as you prep, then watch again as you cook. I have used every manner of apple with this recipe and Granny Smith is best but Ginger gold is also delicious. Toss in a couple blueberries for some razzle-dazzle or peaches, pears, asian-pears, strawberries or maybe if you feel fancy make some dumplings (balls of pastry). I love this easy make to dish and it makes my family happy. I tried it on a cruise ship in the fine dining restaurant once and suggested that the chef watch Chef John make it. Mine was 75 times better!!! lol
I followed the recipe but improvised a little bit by doing a gluten-free crust. We were a bit worried because the crust was kind of falling apart a bit but we just stuck it on and stuck it in the oven and it baked and came out perfectly.
I had an 8″ cast iron skillet. I used lots of butter (1/2 cube and 1 cup of sugar). The pie crust was two frozen crusts that I took out of the freezer that were very crumbly so I added water to the two crusts on a floured surface and rolled out and then tucked into the 8 inch pan as shown A++++.
A dusting of Turbinado sugar on top would be great!
Such a wonderful dessert for guests! And easy to make too!
OMG! This came out amazing. I used puff pastry instead of pie crust. It took about 20 minutes on my stove to caramelize but I didn’t lose faith and I didn’t rush things. I wish I could show you guys how pretty it looks. Like a photo from a cooking magazine or channel. Thank you Chef John. And beginners luck
This did not turn out well for me. Definitely user error. Will try it again.
Easier and cheaper than an apple pie plus a more sophisticated presentation
Added chopped pecans
First time I made this dish I followed your instruction and it was perfect
Recipe was so much simpler than others I had read but just as tasty. I used a pre-made puff pastry for my dough.
I used pears and it was really delicious! I bought Forelle pears which where smaller but next time I will probably use a larger pair. Regardless, the recipe works fine with pears, and it tasted wonderful.
This turned out really well and was a hit at my Thanksgiving happy hour! I used Gala and Granny Smith apples.
Absolutely wonderful and easy recipe. For those confused by the butter, it really is not that hard to follow this one.
Wonderful and beautiful! A huge hit! I’ll never eat apple pie another way again.
This dessert is so easy to make and delicious. I use puff pastry rather than pie crust.
The pie crust is excellent and easy to roll out. I didn’t have puff pastry on hand so this was a great alternative. I would use more butter next time and use a higher heat at the beginning of the caramelizing process. Otherwise yummy and easy.
My attempt at this recipe didn’t turn out very well as I think i cooked the apples too long so they became quite soft and consequently turned very mushy when cooked in the oven.
The video was super helpful. It has a great taste and is a good easy dessert to make for every occasion. The Tarte Tatin tastes delicious and is simple and easy to make. Tips: The butter is very hard to spread on. Try melting the butter a little bit. It doesn’t matter if there are chunks of butter because it will all end up turning into caramel. If you let the Tarte Tatin cool until it hardens, you can just heat up the pan for 1 minute on the stove and it should come out easily.
Easy and delicious. I made it with a little less sugar.