I made this last night for a dinner party and it was sensational!! What kind of apples do you recommend? A note on the caramel – I burned it the first time I tried and had to use medium heat rather than medium-high as suggested. For which I now have all of the correct ingredients based on the above baking/cooking?? Got the recipe here: http://www.danamadeit.com/2011/12/day-3-never-fail-pie-crust.html and it worked out really well. I’ve made this recipe 3 times now and it is great. Any suggestions would be welcome. I bet the caramel flavor is amazing and I really would like to make it, however I fear that the time I would spend standing over the stove tending to the apples would far outweigh the length of time that this would last on my counter before it gets devoured. I found that even while very hot it globbed onto the applies and was far too thick. Looks super-fancy but is oh so simple, might be making tonight or tomorrow! This was great. I bake it in a cast iron skillet and it caramelizes beautifully. Yes. Those will have more cream in them, to keep them thin. Hi: Just made this beautiful pie. Last week the acupuncturist told me I should be eating an apple a day. My three year old dug it out of the pan, delighted. Such a hit, although they didn’t have the same shininess as the ones in your photo. I make this tart already but I like to line it with apple butter before I layer on the apples. For a slightly thinner salted caramel syrup (amazing on pancakes or crepes), use this. Such an easy recipe that looks so pretty! Made this for my in laws and hubby last night – everyone loved it! hi – i can’t wait to try this! I added a layer of goat cheese under the apples and it was so delicious! Two dinner parties – two impressive apple-y finales. Looks amazing, can’t wait to make it. Usually when I make desserts for my apartment they sit around for at least three days. Didn’t measure the ingredients, just eyeballed it– a little cream, some white sugar, some brown sugar, some butter, sprinkle of salt in a pyrex measuring cup. Man, am I glad to read that I’m not the only one who’s made zillions of tarte tatins and been unable to get Julia’s recipe to work out. Makes a terrific breakfast with a coffee, too. Flour one piece and place the dough rectangle on it. The DuFour puff pastry is key. I feel incredibly badass to have made something so pretty and delicious and difficult-seeming. Overall, a phenomenal tart, really! Question: And that is exactly why you have to make this this weekend. Will it get soggy?? Oh my goodness, that sounds delicious! I imagined they’d be hard to seam together otherwise, that you’d have a line (if only overlapped a little) that puffed much higher than the rest of the dough. Gala, fuji, jazz or grannysmiths? How to make a french apple tart. Did I cook it too long or is that the intended result? You deserve it for all the pleasure you give us. Sprinkle in remaining 1 cup sugar and whisk it over the heat until it becomes the palest of caramels. Thanks for sharing another yummy recipe – and including the helpful hints throughout, warning of what might happen if there are leftover pastry bits or caramel sauce. The only differences from the recipe were a sprinkle of cinnamon and half and half in the caramel (worked just fine). bit. This looks wonderful. I made some myself this fall, and have been tucking it into my apple pies, stewed apples, etc. Although I already had one apple dessert this week, I might try this, but with some cinnamon added… because what’s an apple dessert without cinnamon? They have all been amazing (mushroom bourguignon!!! Gotta keep it a little healthy. Mine seem to turn within minutes and I always end up dropping them into acidulated water. Impatient, I went ahead & glazed the tart, which I am taking to a party tonight. Gah! Can I make this day ahead? 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