Tarte-Tatin: Tatin Pie

Chuck Hughes
Recipe courtesy Chuck Hughes
Show: Chuck's Day Off Episode: The Bread Guy

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

3

Average Rating:

Total Reviews: 6

Showing 1-6 of 6

Sort by:

Newest
  • on September 04, 2012

    Flag

    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

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 22, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 25, 2011

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 13, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on May 31, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on May 13, 2011

    Flag

    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

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.