Comments on: Classic Tarte Tatin

By: Audrey

Audrey — Mon, 18 May 2026 05:35:25 +0000

In reply to Jennifer Barrons. Thank you so much, Jennifer. Great tips and advice for other readers. So glad the guide helps you to nail the recipe each time :) I would absolutely LOVE a slice right now!

By: Jennifer Barrons

Jennifer Barrons — Mon, 18 May 2026 01:22:34 +0000

I have made this at least a dozen times and it’s flawless.
I make my rough puff pastry with just butter flour and water and don’t feel all the extra ingredients are necessary…I do 1 cup butter to 1.5 cups flour and about 1/3 cup cold cold water, I do folds 2-3 times during the day to really get the layers.
But whatever the dough, the apples and the method are a perfect explanation. I do need more apples every times, so count on 7, and I use 3/4 cup sugar which works great. some apples cook faster than others so take them out as they’re soft and let other continue to cook, salt and cool. It really is stunning and delicious. Merci!!

By: Audrey

Audrey — Wed, 29 Oct 2025 07:00:09 +0000

In reply to Hollis Chatelain.

Merci, Hollis! Vous êtes très gentile. Thank you, Hollis. You’re so very kind! Absolutely nothing wrong with adding or removing an ingredient to suit your liking – that’s part of the joy of cooking.

By: Hollis Chatelain

Hollis Chatelain — Tue, 28 Oct 2025 22:49:37 +0000

J’adore toutes vos recettes! Ce n’est que rarement que j’essaye de modifier une de vos recettes mais avec celle-ci j’ai ajouté le zest d’un citron à la pâte et c’était délicieux!

By: Audrey

Audrey — Thu, 27 Feb 2025 07:21:58 +0000

In reply to Anonymous. a great choice! The only thing I can think of, as it has happened to me with cast iron, is they retain heat so well that it can be tricky for caramel, as it can burn easily. Your method definitely worked for you, and I'm glad it did. Hope you enjoyed :)

By: Anonymous

Anonymous — Thu, 27 Feb 2025 05:50:52 +0000

In reply to Audrey. I used a cast iron skillet as listed in the recipe. It's my trusty one that I've had for years.

By: Audrey

Audrey — Mon, 24 Feb 2025 08:09:22 +0000

In reply to Lee. Sorry to hear the recipe didn't work as instructed. this method has always worked for me for countless tatin's, so st could be a cooking vessel issue, or a heat issue perhaps? Regardless of what caused it, I am glad you found a solution that worked and that it turned out perfect for you! Just out of curiosity, what type of pan were you using? Hopefully your post will help other readers if they have the same issue in the future, regardless of what hardware they're using. Thanks again! :)

By: Lee

Lee — Mon, 24 Feb 2025 04:59:41 +0000

I made this recipe and the caramel flopped so bad!!!! I had to restart twice because I thought I broke the caramel. Adding the butter and sugar to the pan at the same time is a major mistake. To fix, I started with the sugar and a tablespoon of water, then when it cooked down I added the butter and it turned out perfect. Let the sugar caramelized first!

By: Audrey

Audrey — Sat, 04 Jan 2025 09:37:40 +0000

In reply to Anca Giurgiulescu. Anca, the issue may not be the butter, but I suspect it is based on both the caramel and the dough turning hard. The dough will definitely be solid when it comes out of the fridge, but with some rest at room temp, it should definitely soften. Depending on the temp in the hosue could be quicker or slowr. Luckily, there are plenty of butter brands available, I would suggest trying another and just seeing if that does the trick! Best of luck!

By: Anca Giurgiulescu

Anca Giurgiulescu — Thu, 02 Jan 2025 22:27:16 +0000

In reply to Audrey. Ahhh, thank you for the insight. The butter type could be it. I used American butter that comes in sticks format. I thought the fat content would be "standard", but maybe it's not as high as European butters which might be what's recommended. Though I cannot imagine why the dough would turn so hard with a good amount of butter in it. I also realize I used salted butter for the caramel. Maybe that was an issue too? Thank you!