How to Make French Tarte Tatin, Part 1

Start by making a dry caramel with sugar, allowing it to melt and color.

Peel the apples while the sugar is melting.

Rotate the pan to ensure even melting of the sugar.

Once the sugar has melted and turned into caramel, pour it into individual molds.

To release any remaining caramel, add a little water to the pan and heat until it boils down to a syrup.

Simmer the syrup for about 5 to 10 minutes until it becomes syrupy.

Equipment Needed

Spice Level:

Dietary