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3

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Total Reviews: 6

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  • on September 04, 2012

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    Excellent recipe, no embarrassment here folks! I did add two tablespoons of flour to this recipe, to account for any liquid not absorbed. This apple pie turned out lovely, DELICIOUS! Serving this with frenched pork chops (loin cut, green beans with evoo, garlic, fenugreek leaves and S&P to taste. I am a classical chef, I hold a degree from PCI, & affiliate alumni, of FCI (ICC, and Chuck Hughes is one of the few Chefs I actually admire. Can't wait to serve this!

    Thank you, Chef Laura

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  • on March 22, 2012

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    I JUST made this I had to adjust the amount of apples because of pan size but it came out fine. Not a soggy mess. The flavors are super clean.

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  • on August 25, 2011

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    Great flavors. Does not work as a presentable desert. What a waste of time. A standard apple pie doesn't even cool that quick. And you don't have to flip that upside down before you present it ( hopefully not amongst people on the table. I am a huge fan of Chuck, but this recipe is a runny mess if you don't know any better. Do everything the same, except for the puff pastry part. Add that later after you reduce everything on the stove or the oven, first. Let that cool completely, and if it's not sopping wet, add the puff pastry and procede. The apples and caramel should be drier first. Or try a smaller version of the whole thing. This will not work as described. I'm glad I practiced first. Don't embarass yourself with this one till you understand the moisture levels!

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  • on August 13, 2011

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    Oooo.. look at these "chefs" that can't make a simple Tarte Tatin and blame it on Chuck. The recipe is fantastic, it never fails to impress and I've made it several times. Make sure you use a 'dry' apple that holds its shape through cooking, and don't let the heat get too high when making the caramel - caramel goes dark and bitter very quickly. Let the tatin cool so the juices can thicken before you turn it out.

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  • on May 31, 2011

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    LIAR LAIR PANTS ON FIRE!!!! Chuck lied, as a chef protecting his recipes. The puff pastry was extremely soggy because the apples had too much juice. It came out much darker and the Carmel was quite bitter. It was really bad. I will tweak the recipe and try to make it correctly, but it's a big waste if time.

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  • on May 13, 2011

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    Following the directions I used a 12" non stick frying pan. When I fliped it, there was a lot of juce ( about 1 cup and it ran all over the counter top. All that juce made the puff pastry soggy.

    I'll try again but not anytime soon.

    Chef Duke

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