Back to Martha’s Favorite Tarte Tatin
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Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch tart
tart-tatin-mblb107499.jpg
Ingredients
Ingredient Checklist
5 to 6 medium apples, such as Braeburn
3/4 cup granulated sugar
3 tablespoons water
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
1/2 recipe Pate Brisee for Plum Crumb Pie
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch tart
tart-tatin-mblb107499.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch tart
Recipe Summary
Yield: Makes one 9-inch tart
Yield: Makes one 9-inch tart
Makes one 9-inch tart
tart-tatin-mblb107499.jpg
tart-tatin-mblb107499.jpg
Ingredients
Ingredients
- 5 to 6 medium apples, such as Braeburn
- 3/4 cup granulated sugar
- 3 tablespoons water
- 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
- 1/2 recipe Pate Brisee for Plum Crumb Pie
Directions
Halve and core apples. Set aside one half. Quarter remaining apples and transfer to a large bowl. Squeeze lemon over apple slices and set aside.
Combine sugar and water in a 9-inch cast-iron skillet. Bring mixture to a boil over medium-high heat; immediately reduce heat to medium and cook until mixture begins to thicken and turn amber. Remove from heat and stir in butter.
Place reserved apples in center of skillet. Decoratively arrange remaining apple slices, cut side up, in skillet around reserved apples. Continue layering slices until level with top of skillet. Cut any remaining apples into thick slices to fill in gaps. If fruit does not completely fill pan, tart will collapse when inverted.
Place skillet over low heat and cook until syrup thickens and is reduced by half, about 20 minutes. Do not let syrup burn. Remove from heat and let cool.
Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
Roll out pate brisee to a 10- to 11-inch circle, about 1/8 inch thick; transfer to a baking sheet and chill until firm, about 30 minutes.
Place pate brisee over apples and tuck edges. Transfer skillet to prepared baking sheet; transfer baking sheet to oven and bake until golden brown, about 35 minutes. Transfer to a wire rack and let cool 15 to 20 minutes. Loosen pastry from skillet using a sharp knife. Place a rimmed platter over skillet; quickly and carefully invert. Serve immediately.
Reviews (4)
Add Rating & Review
181 Ratings
5 star values:
23
4 star values:
20
3 star values:
73
2 star values:
45
1 star values:
20
Reviews (4)
Add Rating & Review
181 Ratings
5 star values:
23
4 star values:
20
3 star values:
73
2 star values:
45
1 star values:
20
Add Rating & Review
181 Ratings
5 star values:
23
4 star values:
20
3 star values:
73
2 star values:
45
1 star values:
20
181 Ratings
5 star values:
23
4 star values:
20
3 star values:
73
2 star values:
45
1 star values:
20
181 Ratings
5 star values:
23
4 star values:
20
3 star values:
73
2 star values:
45
1 star values:
20
- 5 star values:
- 23
- 4 star values:
- 20
- 3 star values:
- 73
- 2 star values:
- 45
- 1 star values:
- 20
Martha Stewart Member
Rating: 5 stars
07/09/2018
Great recipe. Loved it!
Martha Stewart Member
Rating: Unrated
12/06/2015
Tried this,very disappointed. Apple pie is better.
Martha Stewart Member
Rating: 1 stars
11/13/2014
Disappointing. I tried this because it looked so easy. It was easy but the recipe is horrible. I ruined two batches of caramel because Martha failed to mention that you're not supposed to stir the caramel. So I made it (based on someone elses' video on Fine Cooking) in a separate pan and then poured it back into the cast cast iron pan. After all was said and done, the apples were very tender, but tasted slightly bitter and not sweet.
Martha Stewart Member
Rating: 5 stars
12/05/2013
This is a classic in every sense. Make this delicious tarte. You will not be disappointed.
Martha Stewart Member
Rating: 5 stars
07/09/2018
Great recipe. Loved it!
Rating: 5 stars
Rating: Unrated
12/06/2015
Tried this,very disappointed. Apple pie is better.
Rating: Unrated
Rating: 1 stars
11/13/2014
Disappointing. I tried this because it looked so easy. It was easy but the recipe is horrible. I ruined two batches of caramel because Martha failed to mention that you're not supposed to stir the caramel. So I made it (based on someone elses' video on Fine Cooking) in a separate pan and then poured it back into the cast cast iron pan. After all was said and done, the apples were very tender, but tasted slightly bitter and not sweet.
Rating: 1 stars
Rating: 5 stars
12/05/2013
This is a classic in every sense. Make this delicious tarte. You will not be disappointed.
All Reviews for Martha’s Favorite Tarte Tatin
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Martha’s Favorite Tarte Tatin
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
