Apple tatin recipes

[Lazydays5]

Would you mind sharing your fool proof recipes?

So many out there it's overwhelming! Pre cook the apples, don't pre cook the apples, chill overnight.

One limitation is that I don't have a frying pan that can go in the oven.

Thank you for your help!

I have made Delia's several times over the years in a spring form cake tin and it works well. Uses a combination of eating apples (as they keep their shape) and cookers which provide bulk

My dm used to put the frying pan under the grill with the door open and the handle sticking out.

If she was making a large tarte tatin she would use a cake tin. She would put a tray to preheat in the oven, and put the cake tin on that, so the apples got direct heat from below.

I make a caramel (150g sugar, bit of water) in a frying pan. Heat until a caramel colour. Add nob of butter. Pour quickly and carefully into a pie dish trying to cover as much as bottom as possible. Top with sliced eating apples raw, then puff pastry. Cook in oven. It's cheating but seems to work

Thank you, I made it earlier today in the end, a recipe similar to @Littlebelina but unfortunately I failed at the first step of making the caramel. I tried 3 times and it crystallised 3 times I got so frustrated! I watched multiple videos and it looked so easy. I'm just a useless baker!

We have a family recipe which is not a traditional tarte tatin but if you want something much easier and with a similar vibe for another time, this works well.

• use eating apples and chop into thin slices like a French tart rather than the big chunks you get on a proper tarte tatin
• use a quiche dish or cake tin and butter the bottom of it thickly, then sprinkle thickly with a good crust of Demerara sugar
• arrange the apple slices on top of the butter/sugar layers
• put the pastry on top and tuck down the sides with fingers or spatula
• bake
• turn out

Putting the cake tin on a very hot tray does the caramelisation for you.

Did you stir it at all? You need a really clean frying pan and not to stir at all as a slight rough surface will cause crystallisation. I find getting an even layer of sugar and adding enough water to cover it helps. Then patience is key as you need to wait for water to evaporate off before it will caramelise. Even then I get a little crystallisation sometimes but find it still tastes OK.