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Apple Tart Tatin (Tart Tatan)
A French‑style upside‑down apple tart with caramel‑infused apples, a flaky puff‑pastry crust and a glossy, buttery caramel sauce. The recipe uses a pectin‑firming poach, a wet caramel that’s deglazed with bourbon, and a two‑stage bake for perfect texture and flavor.
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Cost Breakdown
Critical Success Points
- • Pectin‑firming poach (step 2)
- • Make the wet caramel (step 5)
- • Bake apples in caramel (step 9)
- • Final bake (step 13)
- • Unmold the tart (step 15)
Safety Warnings
- • Caramel reaches >350°F – handle with heat‑proof gloves
- • Boiling water and hot apple liquid can cause severe burns
- • Alcohol vapors are flammable – keep flame away when adding bourbon
- • Use oven mitts when handling hot pans
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