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Classic Tarte Tatin

Which apple variety to select for a recipe depends on how the fruit will be used. Apples fall into three broad groups. Sauce apples, such as the Cortland and McIntosh, collapse readily, turning into applesauce after little more than a brief simmer. Baking apples, such as Golden Delicious, Rome Beauty and Pink Lady, hold their shape beautifully for up to an hour in the oven. Any baking apple may be used in this recipe. All-purpose apples, like the Granny Smith, have a texture when cooked that falls between tender and firm and might also be used here.
Average Customer Rating:
3 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Classic Tarte Tatin
Review 1 for Classic Tarte Tatin
3 out of 5
3 out of 5
,Laguna Beach
November 17, 2012
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
1of 1found this review helpful.
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If you could change one thing...
November 17, 2012
Its a pity that this dessert is not more well known in the US. It's one of the very best apple dishes in the world and would take over here in America if people just knew about it.
This is a good recipe, and easily produces a good result. But I remember the tarte that I used to eat at any chain restaurant in Paris was about 3 inches thicker with apples. I tried doctoring it up with a bunch more apples using the same techniques, and it comes out much more convincing. If you can't find creme fraiche, an essential accompaniment, plain, unsweetened yogurt is a very close second and counterpoints well with the caramelized apples.
Pros: Easy, Impressive
Cons: not exactly how i remember it