Tarte Tatin

Preparation info

  • Yield:

    one

    9 in tart
    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Apples

Method

Procedure

  1. Peel the apples, cut them in half vertically, and remove the cores. If the apples are large, cut the halves in half again to make quarters.
  2. Select a heavy 10-in. (25 cm