Culinary Institute of America

Tarte Tatin

Preparation info
  • Makes

    1

    tart ( 9 in 23 cm )
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Granulated sugar

Method

  1. Butter a cake pan 9 in/23 cm in diameter and 2 in/5 cm deep.
  2. Melt the granulated sugar in a heavy-bottomed pan, adding it in small increments and stirring after each addition until melted before adding more. Cook to a rich golden brown caramel.
  3. Pour the caramel into the cake pan and cool completely.
  4. Sprinkle the brown sugar on top of the car