{"id":21019,"date":"2020-11-09T16:01:24","date_gmt":"2020-11-09T21:01:24","guid":{"rendered":"https:\/\/bakeschool.com\/?p=21019"},"modified":"2023-07-18T12:52:56","modified_gmt":"2023-07-18T16:52:56","slug":"apple-tarte-tatin","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/apple-tarte-tatin\/","title":{"rendered":"Apple tarte tatin"},"content":{"rendered":"\n<p>Apple tarte tatin is an apple dessert baked upside down, just like an upside-down cake, then flipped onto a platter when it's still warm to reveal the golden-coloured soft apples that were cooked in a caramel tucked under a layer of golden pastry. The crust can be either a regular pie crust or puff pastry. Apple tarte tatin is a classic French dessert that is best served warm with a scoop of vanilla ice cream!<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1000\" height=\"1500\" data-pin-description=\"Apple tarte tatin is a classic French dessert recipe that is simple to make actually and not too sweet!\" data-pin-title=\"French apple tarte tatin recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/apple-tarte-tatin.jpg\" alt=\"Apple tarte tatin sliced on a beige plate with blue jean linen\" data-skip-lazy class=\"wp-image-21034\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/apple-tarte-tatin.jpg 1000w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/apple-tarte-tatin-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/apple-tarte-tatin-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/apple-tarte-tatin-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/apple-tarte-tatin-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/apple-tarte-tatin-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/apple-tarte-tatin-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/apple-tarte-tatin-150x225.jpg 150w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Classic French desserts can be a little daunting, even the \"simpler\" recipes. Apple tarte tatin is definitely simple, calling for only a few ingredients, but the steps can be a little scary, especially because it involves making caramel from granulated sugar. Some recipes will have you melt the sugar and make the caramel at the same time as you cook the apples, but I find that can be a little stressful because you can't see exactly what's happening under the apples.<\/p>\n\n\n\n<p>I've broken the recipe down into the four big steps it takes to make an apple tarte tatin at home, to help alleviate some of the stress and the worry, and to help us all get a little control over the whole process:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>make the dry caramel<\/strong> and stop the cooking by cooling it down with butter<\/li>\n\n\n\n<li>add the apples and <strong>roast<\/strong> them to get them par-baked<\/li>\n\n\n\n<li>put the pastry on top and <strong>bake the dessert<\/strong> a final time<\/li>\n\n\n\n<li><strong>unmould<\/strong> it to serve warm<\/li>\n<\/ol>\n\n\n\n<p>If you go through the recipe, step-by-step, you shouldn't have any trouble with this dessert, and using store-bought puff pastry or pie dough will take a good amount of stress away so you can focus on having fun!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1280\" height=\"1920\" data-pin-description=\"Apple tarte tatin is a classic French dessert recipe that is simple to make actually and not too sweet!\" data-pin-title=\"Ingredients for apple tarte tatin\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Apple-tarte-tatin-ingredients.jpg\" alt=\"Ingredients to make apple tarte tatin include puff pastry (or pie dough), apples, butter, sugar, a little salt and some vanilla bean paste.\" class=\"wp-image-21033\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Apple-tarte-tatin-ingredients.jpg 1280w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Apple-tarte-tatin-ingredients-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Apple-tarte-tatin-ingredients-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Apple-tarte-tatin-ingredients-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Apple-tarte-tatin-ingredients-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Apple-tarte-tatin-ingredients-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Apple-tarte-tatin-ingredients-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Apple-tarte-tatin-ingredients-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Apple-tarte-tatin-ingredients-150x225.jpg 150w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/figure>\n\n\n\n<h2 id=\"what-you-need-to-make-this-apple-dessert\"   class=\"wp-block-heading\" >What you need to make this apple dessert<\/h2>\n\n\n\n<p>The ingredients to make an apple tarte tatin are very simple! <\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>butter<\/strong>, preferably unsalted, but if you use salted butter, just omit the pinch of salt<\/li>\n\n\n\n<li><span style=\"color: initial; font-family: -apple-system, BlinkMacSystemFont, &quot;Segoe UI&quot;, Roboto, Oxygen-Sans, Ubuntu, Cantarell, &quot;Helvetica Neue&quot;, sans-serif;\"><strong>apples<\/strong><\/span> that hold their shape when cooked, such as Cortland, Gala, Honeycrisp, or Golden delicious apple varieties, <\/li>\n\n\n\n<li><span style=\"color: initial; font-family: -apple-system, BlinkMacSystemFont, &quot;Segoe UI&quot;, Roboto, Oxygen-Sans, Ubuntu, Cantarell, &quot;Helvetica Neue&quot;, sans-serif;\"><strong>sugar<\/strong><\/span>, preferably white granulated sugar so that you can more easily monitor the caramelization<\/li>\n\n\n\n<li><strong>salt<\/strong>, preferably Diamond Crystal fine kosher salt, which is less salty than table salt<\/li>\n\n\n\n<li><strong>vanilla bean paste<\/strong>, though vanilla extract will also work and both are optional<\/li>\n\n\n\n<li>one disk of either <strong>pie dough or frozen puff pastry<\/strong> (enough for a single crust with approximately 10\u201311-inch diameter)<\/li>\n<\/ul>\n\n\n\n<p>See recipe card for quantities.<\/p>\n\n\n\n<h2 id=\"best-apples-for-tarte-tatin\"   class=\"wp-block-heading\">Best apples for tarte tatin<\/h2>\n\n\n\n<p>Like for the <a href=\"https:\/\/bakeschool.com\/maple-apple-pie\/\">maple apple pie<\/a>, choose an apple variety that will hold its shape when cooked. These are the most common apple varieties that bakers favour, but you may have to find a suitable substitute in your area if one of these varieties isn't available: <\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Gala<\/strong><\/li>\n\n\n\n<li><strong>Golden Delicious<\/strong> (also called Yellow Delicious)<\/li>\n\n\n\n<li><strong>Jonagold<\/strong><\/li>\n\n\n\n<li> <strong>Fuji<\/strong><\/li>\n\n\n\n<li><strong>Cortland<\/strong><\/li>\n\n\n\n<li><strong>Granny Smith<\/strong><\/li>\n\n\n\n<li><strong>Bramley<\/strong><\/li>\n\n\n\n<li><strong>Braeburn<\/strong><\/li>\n<\/ul>\n\n\n\n<p>Personally, I find Granny Smith apples are a little sour for this dessert because though it does have a fair bit of sugar, the sugar is caramelized so it's not that sweet.<\/p>\n\n\n\n<p>I don't recommend varieties that are suited for apple sauce because they break down when they cook and they become too soft. The varieties that you shouldn't use include:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Macintosh<\/strong><\/li>\n\n\n\n<li><strong>Empire<\/strong><\/li>\n\n\n\n<li><strong>Spartan<\/strong><\/li>\n<\/ul>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"This easy apple tarte tatin recipe is a classic French dessert made with puff pastry on top and flipped to serve, just like an upside-down cake!\" data-pin-title=\"Easy apple tarte tatin recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Apple-tarte-tatin-with-Cortland-apples.jpeg\" alt=\"Apple tarte tatin on a white plate.\" class=\"wp-image-37908\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Apple-tarte-tatin-with-Cortland-apples.jpeg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Apple-tarte-tatin-with-Cortland-apples-200x300.jpeg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Apple-tarte-tatin-with-Cortland-apples-683x1024.jpeg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Apple-tarte-tatin-with-Cortland-apples-768x1152.jpeg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Apple-tarte-tatin-with-Cortland-apples-1024x1536.jpeg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Apple-tarte-tatin-with-Cortland-apples-720x1080.jpeg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Apple-tarte-tatin-with-Cortland-apples-360x540.jpeg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Apple-tarte-tatin-with-Cortland-apples-180x270.jpeg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Apple-tarte-tatin-with-Cortland-apples-150x225.jpeg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><figcaption class=\"wp-element-caption\">Apple tarte tatin made with Cortland apples: the apples hold their shape but are on the verge of breaking down and aren't smooth looking<\/figcaption><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make an apple tarte tatin, including whether you should use a pie crust or puff pastry and what types of apples are best for this French dessert.\" data-pin-title=\"Easy apple tarte tatin recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Apple-tarte-tatin-with-Honeycrisp-apples.jpeg\" alt=\"Apple tarte tatin on a white plate made with Honeycrisp apples.\" class=\"wp-image-37909\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Apple-tarte-tatin-with-Honeycrisp-apples.jpeg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Apple-tarte-tatin-with-Honeycrisp-apples-200x300.jpeg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Apple-tarte-tatin-with-Honeycrisp-apples-683x1024.jpeg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Apple-tarte-tatin-with-Honeycrisp-apples-768x1152.jpeg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Apple-tarte-tatin-with-Honeycrisp-apples-1024x1536.jpeg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Apple-tarte-tatin-with-Honeycrisp-apples-720x1080.jpeg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Apple-tarte-tatin-with-Honeycrisp-apples-360x540.jpeg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Apple-tarte-tatin-with-Honeycrisp-apples-180x270.jpeg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Apple-tarte-tatin-with-Honeycrisp-apples-150x225.jpeg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><figcaption class=\"wp-element-caption\">Apple tarte tatin made with Honeycrisp apples. The apples hold their shape perfectly and appear very smooth.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n<p>Where I live, the apple we bake with usually is the <strong>Cortland<\/strong> variety. Cortlands are large apples that look a lot like jumbo-sized Macintosh apples, so red and yellow\/green on the outside with very crisp, bright white flesh. The Cortland apple can hold its shape, even when heated for an extended period of time. This is the type of apple I used to make this <a href=\"https:\/\/bakeschool.com\/maple-apple-pie\/\">maple apple pie<\/a> and this <a href=\"https:\/\/bakeschool.com\/easy-apple-galette\/\">easy apple galette<\/a>, for example.<\/p>\n\n\n\n<p>For best results, use <strong>Honeycrisp apples<\/strong>. Honeycrisp apples are large, crunchy, firm, and very juicy. The flesh of this apple is more yellow than the Cortland. Honeycrisp apples are more expensive than the other varieties, but in this dessert, they work extremely well and stay firm!<\/p>\n\n\n\n<p>The area you live in will limit your choices and you will may have to choose an apple that I might not have mentioned. If you aren't sure which apple to use, I'd suggest visiting your local market and talking to the vendors and growers. They should be able to guide you to find a suitable apple that can be cooked without falling apart.<\/p>\n\n\n\n<p class=\"has-luminous-vivid-amber-background-color has-background\"><strong>Tip<\/strong>: Older apples tend to go soft as they mature off the tree, which means that an older apple may set you up for a tarte tatin with a soft, mushy apple layer... Use fresh apples that were recently picked!<\/p>\n\n\n\n<h2 id=\"puff-pastry-versus-pie-crust\"   class=\"wp-block-heading\">Puff pastry versus pie crust<\/h2>\n\n\n\n<p>Some people prefer puff pastry, while others prefer an <a href=\"https:\/\/bakeschool.com\/how-to-make-the-easiest-best-all-butter-pie-crust\/\">all-butter pie crust<\/a> or a p\u00e2te bris\u00e9e (the <a href=\"https:\/\/bakeschool.com\/dictionary-french-baking-terms\/\">French baking term<\/a> for the dough used for quiche, for example). I've seen people even suggest <a href=\"https:\/\/bakeschool.com\/earl-grey-panna-cotta-tarts\/\">p\u00e2te sucr\u00e9e<\/a> (the sweet cookie crust you use for tarts). What you decide to use is entirely up to you, but I highly recommend that you bake the tart long enough so that the pastry turns golden-brown delicious (GBD, for short). You want to make sure that the crust has baked long enough that it isn't raw, especially in the area that's in direct contact with the fruit. Don't skimp on the baking time!<\/p>\n\n\n\n<p>Now if you decide to go the puff pastry route, you can <a href=\"https:\/\/bakeschool.com\/puff-pastry-the-recipe\/\">make your own puff pastry<\/a>, but that takes a lot of extra time and quite a bit of patience. If you don't want to go there, I highly suggest visiting your local bakery and seeing if they sell all-butter puff pastry frozen. They will often sell it rolled out into a sheet that is then rolled with a layer of parchment. They've done all the hard work for you!&nbsp;<\/p>\n\n\n\n<p>The only problem with puff pastry is that when you invert the tart, the fruit will sit on the crust, and the moisture from them will begin to soak into the base almost immediately. The longer it sits, the more the pastry will absorb and the tougher the pastry becomes because saucy puff pastry becomes tougher and tougher. For this reason, many bakers prefer to use a pie crust or p\u00e2te bris\u00e9 that holds up better to the moisture of the fruit and doesn't become so tough as it sits.<\/p>\n\n\n\n<h2 id=\"steps-to-make-it-at-home\"   class=\"wp-block-heading\">Steps to make it at home<\/h2>\n\n\n\n<p>There are three major components to the apple tarte tatin: <\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>the caramel<\/li>\n\n\n\n<li>the apples<\/li>\n\n\n\n<li>the crust<\/li>\n<\/ol>\n\n\n\n<p>Let's break them down to understand the ins and outs of this French dessert and what your options are.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Dry versus wet caramel<\/h3>\n\n\n\n<p>Most of us make caramels, like <a href=\"https:\/\/bakeschool.com\/salted-caramel-sauce\/\">salted caramel sauce<\/a> or <a href=\"https:\/\/bakeschool.com\/how-to-make-sea-salt-caramels\/\">salted caramels<\/a>, from a combination of sugar and water. Usually, you start with the water at the bottom of the saucepan and you add the sugar on top. The water isn't necessary, but it helps to dissolve the sugar so that when you bring the mixture up to a boil, you might have an easier time caramelizing the sugar without it crystallizing. Of course, there are other <a href=\"https:\/\/bakeschool.com\/focus-on-crystallization\/\">tricks to keeping caramel from crystallizing<\/a>, but starting with a little water in the pan does help.<\/p>\n\n\n\n<p>Dry caramel is made from sugar and nothing else. Some pastry chefs put all the sugar in the pan, then heat it slowly over medium heat, tilting the pan and swirling the sugar often so that as it melts, it stirs itself. The tilting and the swirling help mix the unmelted sugar with the hot melted sugar. If you don't mix the dry caramel as you heat it, you may end up with a burnt patch of caramel surrounded by granulated sugar. Not ideal. Keep it moving!<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1280\" height=\"1920\" data-pin-description=\"A dry caramel is the base for the French apple tarte tatin\u2014find out how to make it in this post!\" data-pin-title=\"Dry caramel\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Apple-tarte-tatin-caramel.jpg\" alt=\"Dry caramel made from sugar in a 10 inch stainless steel pan\" class=\"wp-image-21032\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Apple-tarte-tatin-caramel.jpg 1280w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Apple-tarte-tatin-caramel-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Apple-tarte-tatin-caramel-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Apple-tarte-tatin-caramel-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Apple-tarte-tatin-caramel-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Apple-tarte-tatin-caramel-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Apple-tarte-tatin-caramel-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Apple-tarte-tatin-caramel-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Apple-tarte-tatin-caramel-150x225.jpg 150w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/figure>\n\n\n\n<p>Dry caramels are actually easier to make than wet caramels. With dry caramel, you are literally melting the sugar crystals with heat. On the other hand, with a wet caramel, you start by dissolving the sugar in water and a little heat. But the more you heat the mixture, the more water evaporates, and there's a point when the sugar has so little water to keep it dissolved that it may \"crash out\" or crystallize.&nbsp;<\/p>\n\n\n\n<p>Though dry caramels seem scarier to do, they are harder to screw up (well, unless you heat the sugar so much that it smokes and burns...). By all means, if you prefer to start your caramel with a splash of water in the pan to dissolve the sugar, do that! All roads lead to caramel!<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1280\" height=\"1920\" data-pin-description=\"An apple tarte tatin is made from a caramel, apples, and a layer of puff pastry for this classic French dessert.\" data-pin-title=\"Caramel apple tarte tatin\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Roasted-apples-in-caramel-for-tarte-tatin.jpg\" alt=\"Apples arranged in a pan of caramel ready to be baked for apple tarte tatin.\" class=\"wp-image-21040\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Roasted-apples-in-caramel-for-tarte-tatin.jpg 1280w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Roasted-apples-in-caramel-for-tarte-tatin-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Roasted-apples-in-caramel-for-tarte-tatin-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Roasted-apples-in-caramel-for-tarte-tatin-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Roasted-apples-in-caramel-for-tarte-tatin-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Roasted-apples-in-caramel-for-tarte-tatin-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Roasted-apples-in-caramel-for-tarte-tatin-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Roasted-apples-in-caramel-for-tarte-tatin-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Roasted-apples-in-caramel-for-tarte-tatin-150x225.jpg 150w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Cutting and arranging the apples<\/h3>\n\n\n\n<p>Some recipes will have you quarter or slice the fruit to arrange in a decorative pattern on the bottom of the pan, but if you slice the fruit too thinly, the risk of the fruit breaking down and turning soft and mushy is even greater. I suggest cutting the apples in half and using a pairing knife to cut out the core. The bigger apple pieces will be able to withstand more heat without falling apart.<\/p>\n\n\n\n<p>When you first arrange the fruit, it might not all fit. When you par-bake the fruit in the oven, they will lose some water, soften, and shrink a little. You'll be able to rearrange them before you top them with the pastry layer so that they all fit in an even layer.&nbsp;<\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1280\" height=\"1920\" data-pin-description=\"An apple tarte tatin is made from a caramel, apples, and a layer of puff pastry for this classic French dessert.\" data-pin-title=\"French apple tarte tatin\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Roasted-apples-in-caramel-topped-with-a-disk-of-puff-pastry-for-tarte-tatin.jpg\" alt=\"A pan with apples topped with pastry ready to be baked to make an apple tarte tatin.\" class=\"wp-image-21041\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Roasted-apples-in-caramel-topped-with-a-disk-of-puff-pastry-for-tarte-tatin.jpg 1280w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Roasted-apples-in-caramel-topped-with-a-disk-of-puff-pastry-for-tarte-tatin-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Roasted-apples-in-caramel-topped-with-a-disk-of-puff-pastry-for-tarte-tatin-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Roasted-apples-in-caramel-topped-with-a-disk-of-puff-pastry-for-tarte-tatin-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Roasted-apples-in-caramel-topped-with-a-disk-of-puff-pastry-for-tarte-tatin-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Roasted-apples-in-caramel-topped-with-a-disk-of-puff-pastry-for-tarte-tatin-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Roasted-apples-in-caramel-topped-with-a-disk-of-puff-pastry-for-tarte-tatin-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Roasted-apples-in-caramel-topped-with-a-disk-of-puff-pastry-for-tarte-tatin-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Roasted-apples-in-caramel-topped-with-a-disk-of-puff-pastry-for-tarte-tatin-150x225.jpg 150w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1280\" height=\"1920\" data-pin-description=\"This French dessert recipe for apple tarte tatin is made with store bought puff pastry so it's easy and faster to make!\" data-pin-title=\"French dessert recipe for apple tarte tatin\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-ready-to-be-unmoulded.jpg\" alt=\"Apple tarte tatin baked and ready to be flipped on a plate to serve\" class=\"wp-image-21035\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-ready-to-be-unmoulded.jpg 1280w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-ready-to-be-unmoulded-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-ready-to-be-unmoulded-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-ready-to-be-unmoulded-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-ready-to-be-unmoulded-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-ready-to-be-unmoulded-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-ready-to-be-unmoulded-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-ready-to-be-unmoulded-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-ready-to-be-unmoulded-150x225.jpg 150w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/figure>\n<\/div>\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1280\" height=\"1920\" data-pin-description=\"This easy apple tarte tatin recipe is made with puff pastry, caramel, and apples.\" data-pin-title=\"Easy French apple tarte tatin\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Sliced-apple-tarte-tatin.jpg\" alt=\"Sliced apple tarte tatin\" class=\"wp-image-21044\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Sliced-apple-tarte-tatin.jpg 1280w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Sliced-apple-tarte-tatin-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Sliced-apple-tarte-tatin-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Sliced-apple-tarte-tatin-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Sliced-apple-tarte-tatin-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Sliced-apple-tarte-tatin-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Sliced-apple-tarte-tatin-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Sliced-apple-tarte-tatin-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Sliced-apple-tarte-tatin-150x225.jpg 150w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/figure>\n\n\n\n<h2 id=\"best-pan-for-tarte-tatin\"   class=\"wp-block-heading\">Best pan for tarte tatin<\/h2>\n\n\n\n<p>To make a tarte tatin, any large oven-proof skillet will work here. I tested this recipe on purpose in a stainless-steel pot to make sure it can be unmoulded without trouble from a regular pan that is not non-stick. It works! A lot of bakers suggest using cast iron pans or enamelled cast iron, but you don't have to. Don't worry about buying a new pan. Use what you have, as long as it is ovenproof and has a large flat surface where you can lay out as many apples as possible. I used a 10-inch Le Creuset stainless steel Rondeau pan. It's my favourite pan for poaching fruit. I use it to make <a href=\"https:\/\/bakeschool.com\/wine-poached-pear-pie\/\">wine-poached pears<\/a> and <a href=\"https:\/\/bakeschool.com\/warm-poached-quince-with-vanilla-ice-cream\/\">poached quince<\/a>, for example.<\/p>\n\n\n\n<p>The rondeau pan is a wide pan that isn't too deep and it has two handles which makes inverting the tart easy. Feel free to use a cast-iron skillet or an enamelled cast-iron skillet. A \"sauteuse\" pan would also work, again because it has a flat bottom and straight sides. <\/p>\n\n\n\n<p>If you don't have a large oven-proof skillet, cook the caramel on the stove and transfer it immediately when it's still hot to a 10-inch baking dish. You can butter the inside of the dish if you are worried it will stick to the pan.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1280\" height=\"1920\" data-pin-description=\"This easy apple tarte tatin recipe is a classic French dessert made with puff pastry on top and flipped to serve, just like an upside-down cake!\" data-pin-title=\"Easy apple tarte tatin recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-unmoulded.jpg\" alt=\"Apple tarte tatin ready to be sliced and served warm.\" class=\"wp-image-21038\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-unmoulded.jpg 1280w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-unmoulded-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-unmoulded-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-unmoulded-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-unmoulded-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-unmoulded-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-unmoulded-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-unmoulded-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-unmoulded-150x225.jpg 150w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/figure>\n\n\n\n<h2 id=\"unmoulding-the-tart\"   class=\"wp-block-heading\">Unmoulding the tart<\/h2>\n\n\n\n<p>Let's be honest: unmoulding desserts is stressful. I've shared with you the <a href=\"https:\/\/bakeschool.com\/how-to-pop-a-tart-out-of-a-tart-ring\/\">tricks for getting a tart out of a tart pan<\/a>. But in this case, the tart is baked upside down and it's basically an upside-down apple tart that has to be flipped: the topping is on the bottom of the pan and the crust is on the top! You have to flip it. There's no way around it. Your best bet is to:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>use a large flat plate<\/strong> that is at least the same diameter as your pan, if not an inch larger if you can. It should be flat because the crust is flat and you want it to sit flat on the plate. No slopey sides here!<\/li>\n\n\n\n<li><strong>don't flip the tart as soon as you take it out of the oven.<\/strong> You want to give the tart a few minutes to set and you want the juices to thicken a little. Plus if it's burning hot, it's dangerous.<\/li>\n\n\n\n<li><strong>flip the tart when it's warm, but not too warm<\/strong> like we did for the <a href=\"https:\/\/bakeschool.com\/rhubarb-and-raspberry-upside-down-cake\/\">rhubarb raspberry upside-down cake<\/a>. Take the tart out of the oven and set the pan on a cooling rack at room temperature to slowly cool down.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1280\" height=\"1920\" data-pin-description=\"This French dessert is called apple tarte tatin and it's a classic recipe made easy with store bought puff pastry.\" data-pin-title=\"French apple tarte tatin recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-unmoulded-onto-a-plate-to-serve.jpg\" alt=\"French apple tarte tatin warm from the oven and ready to serve.\" class=\"wp-image-21037\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-unmoulded-onto-a-plate-to-serve.jpg 1280w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-unmoulded-onto-a-plate-to-serve-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-unmoulded-onto-a-plate-to-serve-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-unmoulded-onto-a-plate-to-serve-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-unmoulded-onto-a-plate-to-serve-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-unmoulded-onto-a-plate-to-serve-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-unmoulded-onto-a-plate-to-serve-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-unmoulded-onto-a-plate-to-serve-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-unmoulded-onto-a-plate-to-serve-150x225.jpg 150w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">The thickness and set of the caramel sauce<\/h3>\n\n\n\n<p>I think people often expect apple tarte tatin to be saucy, dripping with caramel. Actually, if your apples are fresh and ripe, they are full of pectin. As the apples cook in the caramel, they release a ton of water and pectin. Then with the heat of the caramel and the oven, the pectin is activated and gels the juice released from the fruit.<\/p>\n\n\n\n<p>In the end, the juices will gel and set into a matte jelly that has a texture similar to the French fruit juice candy called p\u00e2te de fruit. There will still be a little sauce that doesn't set up or gel too firm, but most of the juices will gel and that gel is what glues the fruit together, actually.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1280\" height=\"1920\" data-pin-description=\"This easy apple tarte tatin recipe is a classic French dessert made with puff pastry on top and flipped to serve, just like an upside-down cake!\" data-pin-title=\"Easy apple tarte tatin\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-served-with-vanilla-bean-ice-cream-a\u0300-la-moode.jpg\" alt=\"Serving a slice of apple tarte tatin on a plate with a scoop of ice cream.\" class=\"wp-image-21036\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-served-with-vanilla-bean-ice-cream-a\u0300-la-moode.jpg 1280w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-served-with-vanilla-bean-ice-cream-a\u0300-la-moode-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-served-with-vanilla-bean-ice-cream-a\u0300-la-moode-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-served-with-vanilla-bean-ice-cream-a\u0300-la-moode-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-served-with-vanilla-bean-ice-cream-a\u0300-la-moode-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-served-with-vanilla-bean-ice-cream-a\u0300-la-moode-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-served-with-vanilla-bean-ice-cream-a\u0300-la-moode-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-served-with-vanilla-bean-ice-cream-a\u0300-la-moode-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Baked-apple-tarte-tatin-served-with-vanilla-bean-ice-cream-a\u0300-la-moode-150x225.jpg 150w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/figure>\n\n\n\n<p>If you find your apple tarte tatin is too liquid, it means that either your fruit were old (pectin breaks down as fruit age) OR the apple layer didn't come to a full boil. It's just like when you make pies and also when you make jam or marmalade, the filling has to heat up sufficiently to reach the point where the water is boiling and the pectin can do its job. It's exactly like the <a href=\"https:\/\/bakeschool.com\/making-marmalade-cooking-temperatures-the-jam-setting-point\/\">marmalade setting point<\/a> and a few degrees too low, your sauce will be watery, just like with marmalade.&nbsp;&nbsp;<\/p>\n\n\n\n<p>Unlike other fruit pies, apple tarte tatin doesn't require a thickener because the pectin from the fruit does most of the work to thicken the sauce and to hold the fruit together. You don't need to resort to flour, cornstarch, or another pie thickener for the apple layer to gel properly.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1280\" height=\"1920\" data-pin-description=\"This easy apple tarte tatin recipe is made with puff pastry, caramel, and apples.\" data-pin-title=\"Apple tarte tatin with puff pastry\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Sliced-apple-tarte-tatin-served-with-vanilla-bean-ice-cream-a\u0300-la-mode.jpg\" alt=\"Sliced apple tarte tatin served \u00e0 la mode with vanilla ice cream.\" class=\"wp-image-21043\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Sliced-apple-tarte-tatin-served-with-vanilla-bean-ice-cream-a\u0300-la-mode.jpg 1280w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Sliced-apple-tarte-tatin-served-with-vanilla-bean-ice-cream-a\u0300-la-mode-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Sliced-apple-tarte-tatin-served-with-vanilla-bean-ice-cream-a\u0300-la-mode-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Sliced-apple-tarte-tatin-served-with-vanilla-bean-ice-cream-a\u0300-la-mode-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Sliced-apple-tarte-tatin-served-with-vanilla-bean-ice-cream-a\u0300-la-mode-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Sliced-apple-tarte-tatin-served-with-vanilla-bean-ice-cream-a\u0300-la-mode-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Sliced-apple-tarte-tatin-served-with-vanilla-bean-ice-cream-a\u0300-la-mode-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Sliced-apple-tarte-tatin-served-with-vanilla-bean-ice-cream-a\u0300-la-mode-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Sliced-apple-tarte-tatin-served-with-vanilla-bean-ice-cream-a\u0300-la-mode-150x225.jpg 150w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/figure>\n\n\n\n<h2 id=\"tips-for-success\"   class=\"wp-block-heading\">Tips for success<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Get the caramel colour right at the beginning<\/h3>\n\n\n\n<p>The colour of the caramel is very important and will determine the flavour and colour of your tarte tatin in the end. The caramel won't colour any further in the process so you have to start by making a caramel that has the colour and flavour you are going for:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>If you want a deep, rich dark mahogany tarte tatin that is less sweet<\/strong>, cook the caramel longer until it's smoky and dark<\/li>\n\n\n\n<li><strong>if you want a golden brown tarte tatin<\/strong>, cook the caramel until it's amber (reddish-orange brown, verging on mahogany, as in the photo above\u2014think of the colour of a dark copper penny)&nbsp;<\/li>\n\n\n\n<li><strong>if you want a golden tarte tatin that is more sweet<\/strong>, cook the caramel less, until it is a paler yellow colour, more blonde&nbsp;<\/li>\n<\/ul>\n\n\n\n<p>Once you've got your caramel to the right colour, immediately take it off the heat to carefully add the butter. The butter will bring the temperature of the caramel down and stop the caramelization. This will help you gain some control because you don't have to worry about rushing. Cook the caramel to the desired amber colour, take it off the heat and add the butter. At this point, you can pause if you need to!&nbsp;<\/p>\n\n\n\n<p>Once your caramel is done, you place the apples over top which will further lower the temperature of the mixture. And once the apples start cooking in the oven, they will release water and that water will buffer the temperature of the caramel enough that it won't go much higher than the boiling point of water (or a little above), but certainly not high enough to caramelize or colour any further.<\/p>\n\n\n\n<p>When you add the butter to the dry caramel, you will also add the vanilla bean paste, and the salt. You can always use <a href=\"https:\/\/bakeschool.com\/how-to-bake-with-vanilla\/\">vanilla as a substitute<\/a> here, or even skip it entirely. I like to use the paste because you can see the flecks of vanilla on the final dish.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">How to avoid a soggy crust on a tarte tatin<\/h3>\n\n\n\n<p>When the tarte is still in the pan, the crust is on top and the fruit and the juices\/sauce are on the bottom. This is ideal for keeping the crust crispy. But the minute you flip the tart onto a plate, the fruit will make the crust soggy, within an hour even. Don't flip the tart until it's time to serve it.&nbsp;<\/p>\n\n\n\n<p>But what if you want to make the tarte tatin ahead to serve later? That's okay! Here's what you do:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>let the tart cool in the pan, undisturbed<\/li>\n\n\n\n<li>when it's almost time to serve it, turn the oven on to about 300 \u00baF and warm the tart in the oven in the pan. Warming the tart will loosen up the fruit from the base of the pan so that you can flip it onto the plate.&nbsp;<\/li>\n<\/ol>\n\n\n\n<p>You can also do this on the stove on low heat to warm the bottom of the tart to unmould it more easily, but the oven does a better, more even job of warming up the dessert so that the tart is served warm.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">What to do if the fruit stick to the pan<\/h3>\n\n\n\n<p>Don't panic, take a spoon and gently unstick the fruit from the pan, and gently place them back on the tart where they are missing. Again, don't panic! And if the fruit flop off the side, again, gently place them back where they belong. You can also run a mini offset spatula around the edges to nudge the fruit back into place gently and clean up the edges so that the tart looks round again. Remember that saying that perfection is the enemy of the good. You're going to love this tart, even if the fruit layer doesn't look as perfect as it does in magazines.<\/p>\n\n\n\n<h2 id=\"serving-suggestions\"   class=\"wp-block-heading\">Serving suggestions<\/h2>\n\n\n\n<p>Traditionally, slices of this apple tart are served \u00e0 la mode with a scoop of vanilla ice cream. You can make <a href=\"https:\/\/bakeschool.com\/how-to-make-the-best-ice-cream\/\">homemade ice cream<\/a> or use a top-quality store-bought product if you are short on time (like Ben &amp; Jerry's or H\u00e4agen-Dazs). While vanilla ice cream is a great option, you might consider serving this with <a href=\"https:\/\/bakeschool.com\/cardamom-ice-cream\/\">cardamom ice cream<\/a> or even <a href=\"https:\/\/bakeschool.com\/lemon-custard-ice-cream\/\">lemon custard ice cream<\/a>. In the fall, this <a href=\"https:\/\/bakeschool.com\/pumpkin-ice-cream\/\">pumpkin ice cream<\/a> or this <a href=\"https:\/\/bakeschool.com\/homemade-spiced-chai-ice-cream\/\">spiced chai ice cream<\/a> would be great options!<\/p>\n\n\n<div class='feast-category-index  feast-recipe-index'><ul class=\"fsri-list feast-grid-half feast-desktop-grid-fourth\"><li class=\"listing-item\"><a href=\"https:\/\/bakeschool.com\/chocolate-brownie-ice-cream\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/08\/Brownie-chocolate-ice-cream-recipe-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"Chocolate brownie ice cream scooped into three small grey bowls with spoons.\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/08\/Brownie-chocolate-ice-cream-recipe-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/08\/Brownie-chocolate-ice-cream-recipe-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/08\/Brownie-chocolate-ice-cream-recipe-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/08\/Brownie-chocolate-ice-cream-recipe-640x853.jpg 640w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">Chocolate Brownie Ice Cream<\/div><\/a><\/li><li class=\"listing-item\"><a href=\"https:\/\/bakeschool.com\/pumpkin-ice-cream\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/10\/Homemade-pumpkin-ice-cream-recipe-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"Scoops of pumpkin ice cream in little bowls with pie crust cookies.\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/10\/Homemade-pumpkin-ice-cream-recipe-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/10\/Homemade-pumpkin-ice-cream-recipe-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/10\/Homemade-pumpkin-ice-cream-recipe-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/10\/Homemade-pumpkin-ice-cream-recipe-640x853.jpg 640w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">Pumpkin ice cream<\/div><\/a><\/li><li class=\"listing-item\"><a href=\"https:\/\/bakeschool.com\/how-to-make-the-best-ice-cream\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2010\/08\/Freshly-churned-spiced-chai-ice-cream-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"Freshly churned tea-infused ice cream in the freezer drum\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2010\/08\/Freshly-churned-spiced-chai-ice-cream-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2010\/08\/Freshly-churned-spiced-chai-ice-cream-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2010\/08\/Freshly-churned-spiced-chai-ice-cream-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2010\/08\/Freshly-churned-spiced-chai-ice-cream-640x853.jpg 640w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">How to make the best ice cream at home<\/div><\/a><\/li><li class=\"listing-item\"><a href=\"https:\/\/bakeschool.com\/cookie-ice-cream\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/04\/Cookie-ice-cream-made-with-chopped-leftover-homemade-cookies-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/04\/Cookie-ice-cream-made-with-chopped-leftover-homemade-cookies-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/04\/Cookie-ice-cream-made-with-chopped-leftover-homemade-cookies-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/04\/Cookie-ice-cream-made-with-chopped-leftover-homemade-cookies-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/04\/Cookie-ice-cream-made-with-chopped-leftover-homemade-cookies-640x853.jpg 640w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">Cookie ice cream<\/div><\/a><\/li><\/ul><\/div>\n\n\n<h2 id=\"storage\"   class=\"wp-block-heading\">Storage<\/h2>\n\n\n\n<p>Tarte tatin is best eaten the day it's made. The pastry will soften with time if you don't eat it all right away. Store leftover apple tart in the fridge, wrapped tightly. You can reheat slices in a low oven (300 \u00b0F), but the texture of the crust won't be the same the next day.<\/p>\n\n\n<div id=\"recipe\"><\/div><h2 id=\"%f0%9f%93%96-recipe\"   class=\"feast-recipe-heading\">\ud83d\udcd6 Recipe<\/h2><div id=\"wprm-recipe-container-21046\" class=\"wprm-recipe-container\" data-recipe-id=\"21046\" data-servings=\"8\"><div class=\"wprm-recipe wprm-recipe-template-tbs-chic-template\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-rounded\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 3px;\" width=\"250\" height=\"250\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Sliced-apple-tarte-tatin-360x360.jpg\" class=\"attachment-250x250 size-250x250\" alt=\"Sliced apple tarte tatin\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Sliced-apple-tarte-tatin-360x360.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Sliced-apple-tarte-tatin-150x150.jpg 150w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Sliced-apple-tarte-tatin-500x500.jpg 500w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Sliced-apple-tarte-tatin-720x720.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Sliced-apple-tarte-tatin-180x180.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Sliced-apple-tarte-tatin-640x640.jpg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Sliced-apple-tarte-tatin-96x96.jpg 96w\" sizes=\"(max-width: 250px) 100vw, 250px\" \/><\/div>\n<\/div>\n<h2 id=\"apple-tarte-tatin\"   class=\"wprm-recipe-name wprm-block-text-bold\">Apple Tarte Tatin<\/h2>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-separate wprm-block-text-light wprm-recipe-author-container\" style=\"\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">Author<\/span><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-author-label\" aria-hidden=\"true\">Author : <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-light\"><a href=\"https:\/\/bakeschool.com\/meet-janice\/\" target=\"_self\">Janice Lawandi<\/a><\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Use this easy recipe to make the classic French dessert apple tarte tatin, with puff pastry or homemade pie crust.<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #f9ba11; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 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this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#f9ba11\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">5<\/span> from 1 vote<\/div><\/div>\n<div class=\"wprm-prevent-sleep wprm-toggle-switch-container\" style=\"display:none;\"><label id=\"wprm-toggle-switch-2703493625\" class=\"wprm-toggle-switch wprm-toggle-switch-rounded wprm-toggle-switch-outside\"><input type=\"checkbox\" id=\"wprm-prevent-sleep-checkbox-2703493625\" class=\"wprm-prevent-sleep-checkbox\" \/><span class=\"wprm-toggle-switch-slider\" style=\"--switch-height: 20px;\"><\/span><span class=\"wprm-toggle-switch-label wprm-prevent-sleep-label wprm-block-text-bold\">Cook Mode<\/span><\/label><span class=\"wprm-prevent-sleep-description wprm-block-text-normal\">Prevent your screen from going dark<\/span><\/div>\n<div class=\"wprm-spacer\" style=\"height: 25px;\"><\/div>\n<div class=\"wprm-template-chic-buttons wprm-container-columns-spaced-middle wprm-container-columns-gutter\">\n\t<a href=\"https:\/\/bakeschool.com\/wprm_print\/apple-tarte-tatin\" style=\"color: #ffffff;background-color: #181860;border-color: #5A822B;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"21046\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#ffffff\"><g><path d=\"M17.5454,0.0005 C18.2904,0.0005 18.9004,0.6105 18.9004,1.3565 L18.9004,1.3565 L18.9004,4.9445 L21.9904,4.9445 C23.0954,4.9445 24.0004,5.8485 24.0004,6.9535 L24.0004,6.9535 L24.0004,17.2415 C24.0004,18.3465 23.0954,19.2505 21.9904,19.2505 L21.9904,19.2505 L19.8414,19.2505 L19.8414,22.2795 C19.8414,23.1725 19.1104,23.9035 18.2174,23.9035 L18.2174,23.9035 L5.7834,23.9035 C4.8894,23.9035 4.1594,23.1725 4.1594,22.2795 L4.1594,22.2795 L4.1594,19.2505 L2.0104,19.2505 C0.9044,19.2505 0.0004,18.3465 0.0004,17.2415 L0.0004,17.2415 L0.0004,6.9535 C0.0004,5.8485 0.9044,4.9445 2.0104,4.9445 L2.0104,4.9445 L5.0984,4.9445 L5.0984,1.3565 C5.0984,0.6105 5.7094,0.0005 6.4554,0.0005 L6.4554,0.0005 Z M17.8414,15.5975 L6.1594,15.5975 L6.1594,21.9035 L17.8414,21.9035 L17.8414,15.5975 Z M21.9904,6.9445 L2.0104,6.9445 L2.0004,17.2415 L4.1594,17.2425 L4.1594,15.2215 C4.1594,14.3285 4.8894,13.5975 5.7834,13.5975 L5.7834,13.5975 L18.2174,13.5975 C19.1104,13.5975 19.8414,14.3285 19.8414,15.2215 L19.8414,15.2215 L19.8414,17.2495 L21.9904,17.2505 L22.0004,6.9535 L21.9904,6.9445 Z M6.1632,9.1318 C6.7902,9.1318 7.2992,9.6408 7.2992,10.2678 C7.2992,10.8948 6.7902,11.4028 6.1632,11.4028 L6.1632,11.4028 L5.0992,11.4028 C4.4722,11.4028 3.9632,10.8948 3.9632,10.2678 C3.9632,9.6408 4.4722,9.1318 5.0992,9.1318 L5.0992,9.1318 Z M16.6304,2.2715 L7.3704,2.2715 L7.3704,4.6845 L16.6304,4.6845 L16.6304,2.2715 Z\"><\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<a href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fbakeschool.com%2Fapple-tarte-tatin%2F&amp;media=https%3A%2F%2Fbakeschool.com%2Fwp-content%2Fuploads%2F2020%2F11%2FSliced-apple-tarte-tatin.jpg&amp;description=Apple+Tarte+Tatin&amp;is_video=false\" target=\"_blank\" rel=\"nofollow noopener\" data-recipe=\"21046\" data-url=\"https:\/\/bakeschool.com\/apple-tarte-tatin\/\" data-media=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/11\/Sliced-apple-tarte-tatin.jpg\" data-description=\"Apple Tarte Tatin\" data-repin=\"\" role=\"button\" style=\"color: #d0021b;background-color: #ffffff;border-color: #d0021b;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-pin wprm-recipe-link wprm-block-text-normal wprm-recipe-pin-wide-button wprm-recipe-link-wide-button wprm-color-accent\"><span class=\"wprm-recipe-icon wprm-recipe-pin-icon\"><svg width=\"17px\" height=\"20px\" viewBox=\"0 0 17 20\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g transform=\"translate(-4.000000, -2.000000)\" fill=\"#d0021b\"><path d=\"M10.7636728,15.2276266 C10.2077317,17.980299 9.52955405,20.6201377 7.52087891,22 C6.90029349,17.8380815 8.43177606,14.7128228 9.14286352,11.3948064 C7.93107647,9.46487979 9.28860706,5.58269488 11.8449959,6.53943073 C14.9902356,7.71595725 9.12053185,13.7114236 13.0614843,14.4612976 C17.1752134,15.2429061 18.8547902,7.71125585 16.3042782,5.26182401 C12.6183769,1.72519235 5.57332202,5.18072478 6.43955583,10.2441376 C6.65111904,11.4829577 8.00277289,11.8578948 6.98021737,13.5668554 C4.62128758,13.0720325 3.91607687,11.3125318 4.00775427,8.9665309 C4.15349781,5.12783398 7.65604429,2.43980586 11.1691689,2.06721954 C15.6119964,1.59707907 19.7821423,3.61045562 20.3580644,7.56198625 C21.0056829,12.0224439 18.3529153,16.8531372 13.6009705,16.5052333 C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n    \n<span class=\"wprm-recipe-grow-container\"><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #d81860;border-color: #d81860;border-radius: 0px;padding: 10px 5px;\" class=\"wprm-recipe-grow-not-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-bold wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"21046\"><span class=\"wprm-recipe-icon wprm-recipe-grow-icon wprm-recipe-grow-not-saved-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" stroke-width=\"1\" fill=\"#333333\" stroke=\"#333333\"><path fill=\"none\" stroke=\"#333333\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-miterlimit=\"10\" d=\"M11.5,0.5 C9.982,0.5,8.678,1.355,8,2.601C7.322,1.355,6.018,0.5,4.5,0.5c-2.209,0-4,1.791-4,4c0,4,7.5,11,7.5,11s7.5-7,7.5-11 C15.5,2.291,13.709,0.5,11.5,0.5z\" data-cap=\"butt\"\/> <\/g><\/svg><\/span> Save Recipe<\/a><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #d81860;border-color: #d81860;border-radius: 0px;padding: 10px 5px;display: none;\" class=\"wprm-recipe-grow-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-bold wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"21046\"><span class=\"wprm-recipe-icon wprm-recipe-grow-icon wprm-recipe-grow-saved-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" fill=\"#333333\"><path fill=\"#333333\" d=\"M11.6,0C10.1,0,8.8,0.8,8,2C7.2,0.8,5.9,0,4.4,0C2,0,0,2,0,4.4c0,4.4,8,10.9,8,10.9s8-6.5,8-10.9 C16,2,14,0,11.6,0z\"\/><\/g><\/svg><\/span> Saved Recipe<\/a><\/span>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#181860\" d=\"M21,11h2.949C23.466,5.181,18.819,0.534,13,0.051V3h-2V0.051C5.181,0.534,0.534,5.181,0.051,11H3v2H0.051C0.534,18.819,5.181,23.466,11,23.949V21h2v2.949c5.819-0.484,10.466-5.13,10.949-10.949H21V11z M17,13h-5.535L6.613,5.723l1.664-1.109L12.535,11H17V13z\"\/><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-cook_time wprm-recipe-cook_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-hours\" aria-hidden=\"true\">hr<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hr<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-container-columns-spaced\">\n\t<div>\n    \t<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path data-color=\"color-2\" fill=\"#181860\" d=\"M9,9c0.6,0,1-0.4,1-1V4c0-0.6-0.4-1-1-1S8,3.4,8,4v4C8,8.6,8.4,9,9,9z\"\/><path data-color=\"color-2\" fill=\"#181860\" d=\"M4,12c0.6,0,1-0.4,1-1V7c0-0.6-0.4-1-1-1S3,6.4,3,7v4C3,11.6,3.4,12,4,12z\"\/><path data-color=\"color-2\" fill=\"#181860\" d=\"M14,12c0.6,0,1-0.4,1-1V7c0-0.6-0.4-1-1-1s-1,0.4-1,1v4C13,11.6,13.4,12,14,12z\"\/><path fill=\"#181860\" d=\"M23,14h-5H1c-0.6,0-1,0.4-1,1v3c0,1.7,1.3,3,3,3h13c1.7,0,3-1.3,3-3v-1h4c0.6,0,1-0.4,1-1v-1C24,14.4,23.6,14,23,14z\"\/><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-tag-label wprm-recipe-course-label\">Course <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Dessert<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">French<\/span><\/div><\/div>\n    <\/div>\n    <div>\n        <div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#181860\" d=\"M10,0C9.4,0,9,0.4,9,1v4H7V1c0-0.6-0.4-1-1-1S5,0.4,5,1v4H3V1c0-0.6-0.4-1-1-1S1,0.4,1,1v8c0,1.7,1.3,3,3,3v10c0,1.1,0.9,2,2,2s2-0.9,2-2V12c1.7,0,3-1.3,3-3V1C11,0.4,10.6,0,10,0z\"\/><path data-color=\"color-2\" fill=\"#181860\" d=\"M19,0c-3.3,0-6,2.7-6,6v9c0,0.6,0.4,1,1,1h2v6c0,1.1,0.9,2,2,2s2-0.9,2-2V1C20,0.4,19.6,0,19,0z\"\/><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-servings-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-servings-label\">Servings <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-21046 wprm-recipe-servings-adjustable-tooltip wprm-block-text-normal\" data-recipe=\"21046\" aria-label=\"Adjust recipe servings\">8<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-normal\">405<\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-normal\">kcal<\/span><\/span><\/div><\/div>\n    <\/div>\n<\/div>\n<div id=\"recipe-21046-equipment\" class=\"wprm-recipe-equipment-container wprm-block-text-normal\" data-recipe=\"21046\"><h3 class=\"wprm-recipe-header wprm-recipe-equipment-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\" style=\"\">Equipment<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/h3><div class=\"wprm-spacer\" style=\"height: 22px;\"><\/div><ul class=\"wprm-recipe-equipment wprm-recipe-equipment-list\"><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: none;\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-0\" class=\"wprm-checkbox\" aria-label=\"Rondeau pan\"><label for=\"wprm-checkbox-0\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><div class=\"wprm-recipe-equipment-name\"><a href=\"https:\/\/www.lecreuset.ca\/en_CA\/rondeau\/CA-SSP5200-26.html\" class=\"wprm-recipe-equipment-link\" target=\"_blank\" rel=\"nofollow\">Rondeau pan<\/a><\/div><\/li><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: none;\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-1\" class=\"wprm-checkbox\" aria-label=\"Rolling pin\"><label for=\"wprm-checkbox-1\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><div class=\"wprm-recipe-equipment-name\"><a href=\"https:\/\/amzn.to\/3s7M2k7\" class=\"wprm-recipe-equipment-link\" target=\"_blank\" rel=\"nofollow\">Rolling pin<\/a><\/div><\/li><\/ul><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: #333333;background-color: #fcf3db;margin: 0px;padding-top: 10px;padding-bottom: 10px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#f9ba11\"><path d=\"M23.0003,3.36572875e-15 C23.0316387,0.000317919689 23.0536425,0.00151109438 23.0755909,0.0036138599 L23.0003,3.36572875e-15 C23.0419819,3.36572875e-15 23.0830681,0.00322127478 23.1234112,0.00947749182 C23.1407517,0.0123470995 23.1589186,0.0158140355 23.1770055,0.0199094972 C23.1927102,0.0232043388 23.2078903,0.0270981267 23.2229413,0.0314207845 C23.2373137,0.0358562825 23.2513595,0.040309618 23.2653331,0.0451495221 C23.2866031,0.0522017473 23.3077746,0.0605080776 23.3286321,0.0696621675 C23.3382508,0.0741632281 23.3476385,0.0784787431 23.3569809,0.0829754814 C23.3781618,0.0929340076 23.3990319,0.104054222 23.4195268,0.116025011 C23.4335023,0.124343766 23.4473662,0.132918622 23.4610918,0.141916689 C23.4796908,0.154029591 23.4976803,0.166771745 23.5153154,0.180181753 C23.5215871,0.184990661 23.5280204,0.19000071 23.5344156,0.195109815 C23.586634,0.236855816 23.6353658,0.284328743 23.6802654,0.336947065 C23.6902854,0.348910836 23.7001798,0.361023076 23.7099116,0.373439419 C23.7250854,0.392462885 23.7395122,0.412025738 23.7534415,0.432151928 C23.7562299,0.43664277 23.7593476,0.44121751 23.7624447,0.4458273 L23.769238,0.455541135 C23.7909293,0.488457379 23.811321,0.522788367 23.8303136,0.558408405 L23.7624447,0.4458273 C23.7930109,0.491322665 23.8205847,0.538758404 23.8451908,0.587752207 C23.8589849,0.614619568 23.8717651,0.64234537 23.8837139,0.670714903 C23.8916909,0.69034202 23.8993981,0.709868171 23.9066758,0.729569234 C23.9667944,0.891355027 24.0003,1.07231394 24.0003,1.26315789 C24.0003,1.37052085 23.989696,1.47475535 23.9697388,1.57428146 C23.967148,1.58490156 23.9648139,1.59593416 23.9623606,1.60693038 C23.9555487,1.63944278 23.9473725,1.67108415 23.9382567,1.70214932 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2.05156336,3.19209822 2.00342832,4.83304006 L2.0003,5.05263158 L2.0003,10.2119816 C2.0003,10.9096044 1.55258475,11.4751395 1.0003,11.4751395 C0.487464161,11.4751395 0.0647928393,10.9875098 0.00702773133,10.3592925 L0.0003,10.2119816 L0.0003,5.05263158 C0.0003,1.9313089 1.41899303,0.112409326 3.85967681,0.00503921635 L4.09147292,3.36572875e-15 L23.0003,3.36572875e-15 Z M20.5851703,2.52607109 L6.2023,2.526 L7.04340288,21.4736842 L17.605771,21.4736842 L18.9326769,9.85721503 C19.1364011,8.12389009 19.2843546,6.91171982 19.3767646,6.21889335 L19.3924957,6.1020206 C19.5921836,4.63305189 19.951032,3.55981979 20.5851703,2.52607109 Z M14,15.1578947 C14.5522847,15.1578947 15,15.7234298 15,16.4210526 C15,17.0688453 14.6139598,17.6027459 14.1166211,17.6757123 L14,17.6842105 L10,17.6842105 C9.44771525,17.6842105 9,17.1186755 9,16.4210526 C9,15.77326 9.38604019,15.2393594 9.88337887,15.1663929 L10,15.1578947 L14,15.1578947 Z M14,10.1052632 C14.5522847,10.1052632 15,10.6707982 15,11.3684211 C15,12.0162137 14.6139598,12.5501143 14.1166211,12.6230808 L14,12.6315789 L10,12.6315789 C9.44771525,12.6315789 9,12.0660439 9,11.3684211 C9,10.7206284 9.38604019,10.1867278 9.88337887,10.1137613 L10,10.1052632 L14,10.1052632 Z M14,5.05263158 C14.5522847,5.05263158 15,5.61816663 15,6.31578947 C15,6.96358211 14.6139598,7.49748273 14.1166211,7.57044918 L14,7.57894737 L10,7.57894737 C9.44771525,7.57894737 9,7.01341232 9,6.31578947 C9,5.66799683 9.38604019,5.13409622 9.88337887,5.06112977 L10,5.05263158 L14,5.05263158 Z\"><\/path><\/g><\/g><\/svg><\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: #333333;\">Need measurements in CUPS<\/span><span class=\"wprm-call-to-action-text\">Use the button options below to switch from Metric to US measurements! It's that easy!<\/span><\/span><\/div>\n<div id=\"recipe-21046-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-21046-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"21046\" data-servings=\"8\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions wprm-header-has-actions\" style=\"\">Ingredients<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div>&nbsp;<div class=\"wprm-unit-conversion-container wprm-unit-conversion-container-21046 wprm-unit-conversion-container-buttons wprm-block-text-normal\" style=\"background-color: #ffffff;border-color: #181860;color: #181860;border-radius: 3px;\"><button class=\"wprm-unit-conversion wprmpuc-active\" data-system=\"1\" data-recipe=\"21046\" style=\"background-color: #181860;color: #ffffff;\" aria-label=\"Change unit system to Metric\">Metric<\/button><button class=\"wprm-unit-conversion\" data-system=\"2\" data-recipe=\"21046\" style=\"background-color: #181860;color: #ffffff;border-left: 1px solid #181860;\" aria-label=\"Change unit system to US\">US<\/button><\/div>&nbsp;<div class=\"wprm-recipe-adjustable-servings-container wprm-recipe-adjustable-servings-21046-container wprm-toggle-container wprm-toggle-buttons-container wprm-block-text-normal\" style=\"--wprm-toggle-button-accent: #181860;\"><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"0.5\" data-servings=\"8\" data-recipe=\"21046\" aria-label=\"Adjust servings by 0.5x\">0.5x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle wprm-toggle-active\" data-multiplier=\"1\" data-servings=\"8\" data-recipe=\"21046\" aria-label=\"Adjust servings by 1x\">1x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"2\" data-servings=\"8\" data-recipe=\"21046\" aria-label=\"Adjust servings by 2x\">2x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"3\" data-servings=\"8\" data-recipe=\"21046\" aria-label=\"Adjust servings by 3x\">3x<\/button><\/div><\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Tarte tatin dough<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"8\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-2\" class=\"wprm-checkbox\" aria-label=\"&nbsp;156\u00a0&#032;grams&#032;all-purpose flour\"><label for=\"wprm-checkbox-2\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">156\u00a0<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">all-purpose flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"9\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-3\" class=\"wprm-checkbox\" aria-label=\"&nbsp;2.5&#032;mL&#032;Diamond Crystal fine kosher salt\"><label for=\"wprm-checkbox-3\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">2.5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">mL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/amzn.to\/3579vF2\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\" rel=\"nofollow\">Diamond Crystal fine kosher salt<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"10\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-4\" class=\"wprm-checkbox\" aria-label=\"&nbsp;98\u00a0&#032;grams&#032;unsalted butter&#032;\u00a0very cold and cut into small cubes\"><label for=\"wprm-checkbox-4\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">98\u00a0<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">unsalted butter<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller\">\u00a0very cold and cut into small cubes<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"11\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-5\" class=\"wprm-checkbox\" aria-label=\"&nbsp;52\u00a0&#032;mL&#032;cold water\"><label for=\"wprm-checkbox-5\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">52\u00a0<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">mL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">cold water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"0\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-6\" class=\"wprm-checkbox\" aria-label=\"&nbsp;7&#032;Honeycrisp apples&#032;or Cortland apples, or another firm baking apple that doesn&#039;t break down when cooked (a little over 1 kg of apples)\"><label for=\"wprm-checkbox-6\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">7<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Honeycrisp apples<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller\">or Cortland apples, or another firm baking apple that doesn&#039;t break down when cooked (a little over 1 kg of apples)<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Apple tarte tatin<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"1\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-7\" class=\"wprm-checkbox\" aria-label=\"&nbsp;45&#032;grams&#032;unsalted butter\"><label for=\"wprm-checkbox-7\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">45<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">unsalted butter<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"2\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-8\" class=\"wprm-checkbox\" aria-label=\"&nbsp;150&#032;grams&#032;granulated sugar\"><label for=\"wprm-checkbox-8\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">150<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">granulated sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"3\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-9\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1&#032;pinch&#032;Diamond Crystal fine kosher salt\"><label for=\"wprm-checkbox-9\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">pinch<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/amzn.to\/3579vF2\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\" rel=\"nofollow\">Diamond Crystal fine kosher salt<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"4\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-10\" class=\"wprm-checkbox\" aria-label=\"&nbsp;5&#032;mL&#032;vanilla bean paste\"><label for=\"wprm-checkbox-10\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">mL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/amzn.to\/2VGmvhZ\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\" rel=\"nofollow\">vanilla bean paste<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"5\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-11\" class=\"wprm-checkbox\" aria-label=\"&nbsp;300&#032;grams&#032;all-butter pie dough&#032;either homemade or from the store OR use a disk of puff pastry\"><label for=\"wprm-checkbox-11\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">300<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/bakeschool.com\/how-to-make-the-easiest-best-all-butter-pie-crust\/\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\">all-butter pie dough<\/a><\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller\">either homemade or from the store OR use a disk of puff pastry<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"6\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-12\" class=\"wprm-checkbox\" aria-label=\"&nbsp;Vanilla bean ice cream&#032;optional but highly recommended!\"><label for=\"wprm-checkbox-12\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/bakeschool.com\/how-to-make-the-best-ice-cream\/\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\">Vanilla bean ice cream<\/a><\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller\">optional but highly recommended!<\/span><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-21046-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-21046-instructions-container wprm-block-text-normal\" data-recipe=\"21046\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions\" style=\"\">Instructions<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div>&nbsp;<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Tarte tatin dough<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-21046-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In a large mixing bowl, combine the flour and salt. Add the cold butter and work it into the flour using your fingertips or a pastry cutter.  The mixture should be uneven and chunky.<\/span><\/div><\/li><li id=\"wprm-recipe-21046-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add the water and mix into it in until the dough begins to come together. You can use your hands to squeeze it together in places. <\/span><\/div><\/li><li id=\"wprm-recipe-21046-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Gather the dough and shape it into a disk. Wrap it in plastic wrap and chill for 30 minutes to 1 hour before using it. <\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Apple tarte tatin<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-21046-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Preheat the oven to 375 \u00baF (190 \u00b0C).<\/span><\/div><\/li><li id=\"wprm-recipe-21046-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Peel all the apples. Slice them in half and remove the cores with a pairing knife. You can place the cut fruit in a big bowl of water with a squeeze of lemon to prevent them from going brown.<\/span><\/div><\/li><li id=\"wprm-recipe-21046-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Butter a 10-inch cast-iron skillet or stainless steel Rondeau pot.<\/span><\/div><\/li><li id=\"wprm-recipe-21046-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Place in on the burner. Sprinkle with one quarter of the sugar and tilt and swirl the pan to evenly distribute the sugar in an even layer.<\/span><\/div><\/li><li id=\"wprm-recipe-21046-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Heat the pan on medium\u2013high, swirling the pan to melt the sugar evenly. When it&#039;s almost all melted, add a little more.<\/span><\/div><\/li><li id=\"wprm-recipe-21046-step-1-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Continue swirling and tilting the pan until all the sugar is in the pan and melted.<\/span><\/div><\/li><li id=\"wprm-recipe-21046-step-1-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Heat the mixture until the sugar has caramelized and is a deep amber colour.<\/span><\/div><\/li><li id=\"wprm-recipe-21046-step-1-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Take the pan off the heat and carefully add the butter, swirling the pan to mix it in.<\/span><\/div><\/li><li id=\"wprm-recipe-21046-step-1-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add the vanilla bean paste and the salt and swirl the pan to mix it in.<\/span><\/div><\/li><li id=\"wprm-recipe-21046-step-1-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Arrange the apple halves, cut-side up so that the rounded side is down. It&#039;s okay if they overlap a little. You can always rearrange them later.<\/span><\/div><\/li><li id=\"wprm-recipe-21046-step-1-10\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Bake the apples for 15 minutes in the preheated oven. <\/span><\/div><\/li><li id=\"wprm-recipe-21046-step-1-11\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">When the apples are par-baked, remove the pan from the oven. At this point, because the apples are softer, you can carefully rearrange the apples to fit them tighter. Set aside.<\/span><\/div><\/li><li id=\"wprm-recipe-21046-step-1-12\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Increase the oven temperature to 400 \u00baF.<\/span><\/div><\/li><li id=\"wprm-recipe-21046-step-1-13\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Roll out the homemade crust (or store-bought) and trim it to make an 11-inch circle (you can use a plate or a pot lid as a template to cut a circle). Prick the pastry with a fork. Carefully place the disk of rolled pastry overtop the baked apples.<\/span><\/div><\/li><li id=\"wprm-recipe-21046-step-1-14\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Return the pot to the oven and bake the tarte tatin for about 45 minutes or until the pastry is golden brown all over. The filling should be bubbling underneath (you will hear it).<\/span><\/div><\/li><li id=\"wprm-recipe-21046-step-1-15\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Take the pot out of the oven and set it to cool for 10 minutes on a wire rack.<\/span><\/div><\/li><li id=\"wprm-recipe-21046-step-1-16\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Run a knife around the edge of the tart to make sure it&#039;s loose. Place a large serving plate over the pot and carefully flip the pot\/tart onto the plate. Lift the pot off the tart and rearrange any fallen apples.<\/span><\/div><\/li><li id=\"wprm-recipe-21046-step-1-17\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Serve warm with vanilla ice cream.<\/span><\/div><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-video\"><\/div>\n<div id=\"recipe-21046-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\" style=\"\">Notes<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/h3><div class=\"wprm-recipe-notes\"><ul>\n<li>This recipe calls for\u00a0<a class=\"thirstylink\" title=\"Diamond Crystal Fine Kosher Salt\" href=\"https:\/\/bakeschool.com\/recommends\/diamond-crystal-fine-kosher-salt\/\" target=\"_blank\" rel=\"nofollow noopener\">Diamond Crystal fine Kosher salt<\/a>. If using regular table salt, add half the amount or the recipe may be too salty!<\/li>\n<li>The type of skillet you use may have an impact on the baking time. I used a stainless steel Rondeau pan from Le Creuset.<\/li>\n<li>You can make this recipe with 300 grams (\u2154 pound) of all butter puff pastry (homemade or store-bought) or the same weight of pie dough (homemade or store-bought).<\/li>\n<\/ul><\/div><\/div>\n<div id=\"recipe-21046-nutrition\" class=\"wprm-nutrition-label-shortcode-container\"><h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\" style=\"\">Nutrition<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-grouped wprm-block-text-normal wprm-nutrition-label-container-grouped-text\" style=\"text-align: left;column-gap: 10px;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">405<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">58<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">3<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">19<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">7<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Cholesterol: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">12<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">101<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">193<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">4<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">36<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">227<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">7<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">15<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n\n\n<div class=\"wprm-spacer\"><\/div>\n\n\n\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: #ffffff;background-color: #d81860;margin: 0px;padding-top: 10px;padding-bottom: 10px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" d=\"M11.6,0C10.1,0,8.8,0.8,8,2C7.2,0.8,5.9,0,4.4,0C2,0,0,2,0,4.4c0,4.4,8,10.9,8,10.9s8-6.5,8-10.9 C16,2,14,0,11.6,0z\"\/><\/g><\/svg><\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: #ffffff;\">Give back<\/span><span class=\"wprm-call-to-action-text\">If you enjoy the free content on this website, <a href=\"https:\/\/www.buymeacoffee.com\/bakeschool\" target=\"_blank\" style=\"color: #181860\" rel=\"nofollow\">buy me a pound of butter<\/a> to say thanks!<\/span><\/span><\/div><\/div><\/div>\n\n\n<h2 id=\"frequently-asked-questions\"   class=\"wp-block-heading\">Frequently asked questions<\/h2>\n\n\n\n<div class=\"schema-faq wp-block-yoast-faq-block\"><div class=\"schema-faq-section\" id=\"faq-question-1677885926362\"><strong class=\"schema-faq-question\">What is the difference between a tart and a tarte tatin?<\/strong> <p class=\"schema-faq-answer\">A tart is assembled, baked, and served upright, whereas a tarte tatin is assembled and baked with the crust on top and the fruit on the bottom, and it's inverted to serve it so that the beautifully arrange fruit are right-side up in the end.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1677886162832\"><strong class=\"schema-faq-question\">Why is my tarte tatin bitter?<\/strong> <p class=\"schema-faq-answer\">If your tarte tatin tastes bitter, you probably burned the sugar in the caramel. Next time cook the caramel to a lighter colour (amber) and take it off the stove quickly when it's cooked so that you can immediately deglaze with butter.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1677886258346\"><strong class=\"schema-faq-question\">How do you keep the tart crust crispy?<\/strong> <p class=\"schema-faq-answer\">In my opinion, pie crust stays crispy longer after you flip your tarte tatin on the serving plate. Consider switching from puff pastry to an all-butter pie crust and see if you prefer the texture.<\/p> <\/div> <\/div>\n","protected":false},"excerpt":{"rendered":"<p>Apple tarte tatin is an apple dessert baked upside down, just like an upside-down cake, then flipped onto a platter when it's still warm to reveal the golden-coloured soft apples that were cooked in a caramel tucked under a layer of golden pastry. The crust can be either a regular pie crust or puff pastry....<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/bakeschool.com\/apple-tarte-tatin\/\">Read More<\/a><\/p>","protected":false},"author":2,"featured_media":28038,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_stopmodifiedupdate":false,"_modified_date":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[2949,2781],"class_list":{"0":"post-21019","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-apple-recipes","8":"category-tart-recipes","9":"entry"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Apple tarte tatin - The Bake School<\/title>\n<meta name=\"description\" content=\"This apple tarte tatin recipe is a classic French dessert made with pie crust or puff pastry, caramel, and apples, and it&#039;s easier than pie!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/bakeschool.com\/apple-tarte-tatin\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Apple tarte tatin - The Bake School\" \/>\n<meta property=\"og:description\" content=\"This apple tarte tatin recipe is a classic French dessert made with pie crust or puff pastry, caramel, and apples, and it&#039;s easier than pie!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/bakeschool.com\/apple-tarte-tatin\/\" \/>\n<meta property=\"og:site_name\" content=\"The Bake School\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/BakeSomethingAwesome\" \/>\n<meta property=\"article:published_time\" content=\"2020-11-09T21:01:24+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-07-18T16:52:56+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/10\/Apple-recipes.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"1200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Janice Lawandi\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@bakeschool\" \/>\n<meta name=\"twitter:site\" content=\"@bakeschool\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Janice Lawandi\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"17 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/bakeschool.com\/apple-tarte-tatin\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/bakeschool.com\/apple-tarte-tatin\/\"},\"author\":{\"name\":\"Janice Lawandi\",\"@id\":\"https:\/\/bakeschool.com\/#\/schema\/person\/1181bd37f9b3bbfdbfd2c9cadeb4e56e\"},\"headline\":\"Apple tarte tatin\",\"datePublished\":\"2020-11-09T21:01:24+00:00\",\"dateModified\":\"2023-07-18T16:52:56+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/bakeschool.com\/apple-tarte-tatin\/\"},\"wordCount\":3940,\"commentCount\":3,\"publisher\":{\"@id\":\"https:\/\/bakeschool.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/bakeschool.com\/apple-tarte-tatin\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/10\/Apple-recipes.jpg\",\"keywords\":[\"apples\",\"caramel\",\"new\"],\"articleSection\":[\"Apple\",\"Tarts\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/bakeschool.com\/apple-tarte-tatin\/#respond\"]}]},{\"@type\":[\"WebPage\",\"FAQPage\"],\"@id\":\"https:\/\/bakeschool.com\/apple-tarte-tatin\/\",\"url\":\"https:\/\/bakeschool.com\/apple-tarte-tatin\/\",\"name\":\"Apple tarte tatin - 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