TARTE TATIN | foolproof recipe of the original french-style apple tart

Dark caramel, sweet apple and crisp pastry….so divine!
A classic French dessert perfect for the autumn season and surprisingly easy to make.
There you go the simple ingredients that you might need:
Flat-sided cake pan of 23 cm
100 g sugar for the caramel
150 g unsalted butter
150 g sugar
150 ml water
1 tsp Cinnamon
2 tsp Vanilla extract
N^ 8/9 apples (braeburn apples)
Puff pastry
Let it cool at room temperature for about 1 hour before de-moulding on to the serving platter.
To make it even more delicious serve with crème fraîche or a scoop of vanilla ice cream.
Thank you so much for watching our video and please subscribe to our channel to be always up to date with always new videos recipe.
Follow us also on:
INSTAGRAM: / meritas_bakery
PINTEREST : www.pinterest.it/mazieva1/_cr...

[@13c11a]

That's the most beautiful Tarte Tatin I've ever seen. Thank you.

[@CynthiaAAzzam]

I watched this 3 times just because it was beautiful. Thank you.

[@truenorth2977]

Ok I'm going to try this - nice video - and beautiful tarte tatin!

[@vilathaisamayal]

Healthy tasty fruit recipe superb

[@lornamecani4966]

Fantastikeeee

[@christinac.4647]

Great recipe and video! it was really easy to follow. Only thing is I don't like wasting food. I made a cobbler with the leftover butter/sugar/apple juice sauce and covered it with the leftover puff pastry and granola. I wonder if anyone else has any recommendations for what can be done with the leftover juice?

[@meritaagolli7645]

Non ho parole waaaaewww

[@mmhclark9333]

Can you pre prepare up to stage before pastry goes on?

[@user-ph3rf7bx1g]

😋😋😋👍👍👍

[@sheethalsaji9459]

Super ❤❤❤❤❤❤❤❤❤❤❤

[@pinucciadonzello3609]

WOW 😋😋😋

[@Meritas_Bakery]

grazie Pinuccia

[@amelrechet2379]

❤❤❤

[@juliacau6441]

Wow, looks amazing!
Quick question: do I use medium heat to cook the caramel and the apples, or low?
I will, for sure try this recipe soon!

[@Meritas_Bakery]

Medium heat is best

[@Meritas_Bakery]

Thank you ❤️

[@juliacau6441]

Thanks, will try that, then.

[@williamlyon5535]

What do you mean by de-molding?

[@rivkafergan6364]

איזה יופי של עוגה

[@tonyrotzler63]

Cinnamon???

[@meritaagolli7645]

Che dire 😋😋😋😋😋

[@Meritas_Bakery]

grazie agolli

[@ytukike]

i do the caramel directly in the pan to cut one step ;)

[@bbkira3077]

❤️🇩🇿

[@lotuscookingplaza7917]

Super👍👍 s b cheythu 👍👍

[@Jacklette]

Tip: peel apples before cutting! Much less work! 🙂

[@ratnakarnila870]

Syg g ada subtitel indo..

[@nollygreen5586]

When you turn over don’t the apples stick to baking dish.

[@jamesroad316]

Nope, the butter prevents that

[@francisgallo9588]

ça a l'air très bon mais ce n'est certainement pas une tarte tatin...

[@Safestassets]

I wouldn't call this "fool proof." This fool tried making the caramel exactly as you had demonstrated and each time it turned into hard candy within seconds. haha I have no idea what I am doing wrong.

[@lauracosta6844]

Add butter

[@Safestassets]

@@lauracosta6844 I did try it and same results. I even tried a splash of lemon juice, same results. I didn't stir or anything. The last time I tired with butter the sugar and butter didn't even mix. I couldn't try again after that because I used up all my butter at the point. Is the caramel supposed to be candy hard just after you put the apples in?

[@lauracosta6844]

Try to change recipe. Sometimes it's the recipe.

[@Safestassets]

@@lauracosta6844 What do you think would happen if I made the caramel the traditional way and then baked it? Should I be concerned about the caramel burning during the bake or is the risk low?