I’ve tried many Tarte Tatin recipes, but this one is the only one that works: the apples are permeated with caramel flavor and the caramel itself is just the right color and consistency.

I make this in a 12inch iron skillet and use more apples than Molly, but leave the proportions the same. I’ve made it twice: the first time the apples were a bit overcooked. So the next time I let the sugar cook in butter and almost melt before putting the apples in. This resulted in apples that were completely saturated in caramel but held their shape. Also, the second time I left the skin on, which added to the texture. Finally, I always slice a few apples relatively thin (about 1/5 inch) and when the caramel and other apples are ready to go in the oven, I cover them with these uncooked slices and then with crust, so that when the whole tarte is ready, there is some crunchiness to it (that’s Jacques Pépin’s trick).
My favorite apples to use in this recipe are Granny Smith and Styman Winesap.

So far, I have not had any problems with burning or excessive smoke (knock on wood). But I do turn the fan on whenever I make this.

Thank you, Molly and Deb, for yet another great recipe and excellent technique tutorial.