Comments on: molly’s apple tarte tatin http://smittenkitchen.com/2008/10/mollys-apple-tarte-tatin/ Sat, 11 Feb 2012 18:32:23 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Mimi Wan http://smittenkitchen.com/2008/10/mollys-apple-tarte-tatin/#comment-1515559 Mimi Wan Mon, 23 Jan 2012 01:05:02 +0000 http://smittenkitchen.com/?p=864#comment-1515559 I just made this and for once, it turned out lovely! I cheated and used frozen puff pastry but this was super easy! I had apples, butter (but not salted) and sugar. I squeezed a bit of lemon and added my own salt. Delicious. Thank you for posting! I just made this and for once, it turned out lovely! I cheated and used frozen puff pastry but this was super easy! I had apples, butter (but not salted) and sugar. I squeezed a bit of lemon and added my own salt. Delicious. Thank you for posting!

]]> By: Sengkelat http://smittenkitchen.com/2008/10/mollys-apple-tarte-tatin/#comment-1200386 Sengkelat Wed, 23 Nov 2011 20:23:12 +0000 http://smittenkitchen.com/?p=864#comment-1200386 I think this is my favorite apple dessert in the world. So good. Having made it quite some number of times now, I've seen a pattern with the crust: It comes out best when I don't have time to chill the ingredients so much. When I leave the butter in the freezer for a long time, the flour-butter-water mixture simply refuses to form a dough, and I have to work it for ages and ages to get it to be anything other than crumbly powder. Then the crust is flaky, but hard. If instead I chill everything in the freezer except the butter, it comes together nicely and the crust is tender. I think this is my favorite apple dessert in the world. So good.

Having made it quite some number of times now, I’ve seen a pattern with the crust: It comes out best when I don’t have time to chill the ingredients so much. When I leave the butter in the freezer for a long time, the flour-butter-water mixture simply refuses to form a dough, and I have to work it for ages and ages to get it to be anything other than crumbly powder. Then the crust is flaky, but hard.

If instead I chill everything in the freezer except the butter, it comes together nicely and the crust is tender.

]]> By: Rene http://smittenkitchen.com/2008/10/mollys-apple-tarte-tatin/#comment-1153374 Rene Wed, 16 Nov 2011 20:33:14 +0000 http://smittenkitchen.com/?p=864#comment-1153374 I have made this but added a 1/4 teaspoon of dried lavender from my garden (dried or fresh in summer) to the boil part then sprinkled a few on top afterward. It has a certain addictive taste and cuts the sweetness. I have made this but added a 1/4 teaspoon of dried lavender from my garden (dried or fresh in summer) to the boil part then sprinkled a few on top afterward. It has a certain addictive taste and cuts the sweetness.

]]> By: Dayna http://smittenkitchen.com/2008/10/mollys-apple-tarte-tatin/#comment-1132091 Dayna Sun, 13 Nov 2011 07:07:44 +0000 http://smittenkitchen.com/?p=864#comment-1132091 Made this today with home grown Granny Smith apples and a few modifications. I used the vodka pie crust on your site but made it with brandy instead. Also I used coconut oil instead of shortening in the crust. I used a cast iron skillet and did not have the burner on high until the last few minutes. I used a medium heat for most of the cooking. I think cast iron might heat up to much on high on some gas stoves, maybe that is why some readers had problems with it burning. When I added some extra apple pieces after turning the ones in the pan over, I made sure they had syrup on both sides. I think the syrup helps the apples to stick to the crust, making it easier to remove from the pan. Finally, it had cooled too much after sitting for 1/2 hour and was sticking to the pan, so I heated the whole thing again on the stove just until I could see the whole tart move when I shook the pan, so I knew the apples would not stick. It was fabulous, absolutely perfect. Served it with whipped cream mixed half and half with greek yogurt and maple syrup for sweetening (kind of like a creme fraiche). Looking forward to the leftovers with a cappucino for breakfast! Made this today with home grown Granny Smith apples and a few modifications. I used the vodka pie crust on your site but made it with brandy instead. Also I used coconut oil instead of shortening in the crust. I used a cast iron skillet and did not have the burner on high until the last few minutes. I used a medium heat for most of the cooking. I think cast iron might heat up to much on high on some gas stoves, maybe that is why some readers had problems with it burning. When I added some extra apple pieces after turning the ones in the pan over, I made sure they had syrup on both sides. I think the syrup helps the apples to stick to the crust, making it easier to remove from the pan. Finally, it had cooled too much after sitting for 1/2 hour and was sticking to the pan, so I heated the whole thing again on the stove just until I could see the whole tart move when I shook the pan, so I knew the apples would not stick. It was fabulous, absolutely perfect. Served it with whipped cream mixed half and half with greek yogurt and maple syrup for sweetening (kind of like a creme fraiche). Looking forward to the leftovers with a cappucino for breakfast!

]]> By: Linda http://smittenkitchen.com/2008/10/mollys-apple-tarte-tatin/#comment-1079760 Linda Tue, 08 Nov 2011 08:14:39 +0000 http://smittenkitchen.com/?p=864#comment-1079760 I have made this recipe countless times since I found it on your wonderful site. I use puff pastry when I don't have time to make the crust. I bake it for the same time as your crust. The most recent version was a ginger pear with salted pistascio under the crust in a 13" bottom pan. MAGIC, thanks so much. I have made this recipe countless times since I found it on your wonderful site.
I use puff pastry when I don’t have time to make the crust. I bake it for the same time as your crust. The most recent version was a ginger pear with salted pistascio
under the crust in a 13″ bottom pan. MAGIC, thanks so much.

]]> By: Malcolm http://smittenkitchen.com/2008/10/mollys-apple-tarte-tatin/#comment-1030632 Malcolm Wed, 26 Oct 2011 19:29:29 +0000 http://smittenkitchen.com/?p=864#comment-1030632 Hi, this is the most comprehensive and appealing recipe I've seen for tarte tatin - thanks from New Zealand. (Oh, and love your blog.) Hi, this is the most comprehensive and appealing recipe I’ve seen for tarte tatin – thanks from New Zealand. (Oh, and love your blog.)

]]> By: Nina http://smittenkitchen.com/2008/10/mollys-apple-tarte-tatin/#comment-687345 Nina Sat, 28 May 2011 21:06:21 +0000 http://smittenkitchen.com/?p=864#comment-687345 Love the pastry, but the filling - forget it. Managed to squeeze only five apples into my skillet, then watched the caramel flow over onto the stove in an endless stream. Love the pastry, but the filling – forget it. Managed to squeeze only five apples into my skillet, then watched the caramel flow over onto the stove in an endless stream.

]]> By: Nadia http://smittenkitchen.com/2008/10/mollys-apple-tarte-tatin/#comment-623042 Nadia Sun, 24 Apr 2011 11:55:06 +0000 http://smittenkitchen.com/?p=864#comment-623042 Finally made this now that I'm a proud owner of a 10-inch cast iron skillet, and it didn't work out because the apples were over-caramelized before I even put them in the oven. I should have watched the last 5 minutes when the butter when suddenly from light brown to dark, bordering on the sticky (reminded me a lot of past marmalade-making failures). Next time I'll watch the caramelizing stage more carefully and cut the apples slices even bigger. The pastry is lovely though it took closer to 40 minutes to become golden brown. Finally made this now that I’m a proud owner of a 10-inch cast iron skillet, and it didn’t work out because the apples were over-caramelized before I even put them in the oven. I should have watched the last 5 minutes when the butter when suddenly from light brown to dark, bordering on the sticky (reminded me a lot of past marmalade-making failures). Next time I’ll watch the caramelizing stage more carefully and cut the apples slices even bigger. The pastry is lovely though it took closer to 40 minutes to become golden brown.

]]> By: luke http://smittenkitchen.com/2008/10/mollys-apple-tarte-tatin/#comment-619307 luke Tue, 19 Apr 2011 04:25:27 +0000 http://smittenkitchen.com/?p=864#comment-619307 Loved this recipe, it is now a firm favorite in our household Loved this recipe, it is now a firm favorite in our household

]]> By: Sarah http://smittenkitchen.com/2008/10/mollys-apple-tarte-tatin/#comment-604719 Sarah Fri, 25 Mar 2011 22:16:19 +0000 http://smittenkitchen.com/?p=864#comment-604719 How could you adapt this for a pear tatin? Less cooking time? How could you adapt this for a pear tatin? Less cooking time?

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