Brioche Tatin


Brioche Tatin
For this filled brioche, the apples are cooked separately, as for a tart tatin (caramelized), then sandwiched between two circles of brioche dough.
81 K 3.8/5 (21 reviews)
Grade this recipe:
Keywords:
Last modified on: September 10th 2018
For 1 brioche, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 40 min.
Resting: 2 hours
Cooking: 45 min.
All in all: 3 hours 25 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 15 min.
Brioche Tatin
Peel 800 g apple and cut into small pieces.

Stage 2 - 5 min.
Brioche Tatin
Melt 100 g butter in a frying pan on medium heat, then scatter 150 g caster sugar over.

Stage 3 - 1 min.
Brioche Tatin
Add the apple pieces on top...

Stage 4 - 15 min.
Brioche Tatin
...and leave to caramelize, stirring from time to time, until evenly done.

Leave to cool.

Stage 5 - 5 min.
Brioche Tatin
Separate 500 g brioche dough into 2 pieces of about 250g (half a pound).

Place one circle in the bottom of a springform tin or mould (24 cm / 9.5 inches here) and glaze around the edge.

Stage 6 - 5 min.
Brioche Tatin
Arrange the caramelized apples in the centre, keeping them away from the edge.

Stage 7 - 5 min.
Brioche Tatin
Glaze the edge of the second circle.

Stage 8 - 2 hours
Brioche Tatin
And place this on top of the bottom circle, pressing down gently around the edge to stick them together.

Glaze the top with beaten egg and leave in a warm place to rise for 2 hours.

Stage 9 - 30 min.
Brioche Tatin
Preheat the oven to 390°F (200°C).

Glaze the top once more and bake for 20 to 30 minutes.

Stage 10
Brioche Tatin
Best enjoyed warm, if possible.
Remarks
Try to use apples with a small acidity, best for this recipe.
Keeping: A few days.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe530 RDI=200 %2,770 RDI=260 %1,280 RDI=190 %3,820 RDI=190 %15,990 RDI: 190 %
Per 100 g30 RDI=10 %180 RDI=20 %80 RDI=10 %240 RDI=10 %1,020 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg, Gluten, leaven
How much will it cost?
  • For 1 brioche : $4.40

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Exotic fruit tart
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
May 27th 2020325 K5 2 hours 25 min.
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
March 17th 2011369 K4.3 1 hour 15 min.
Rice pudding (riz au lait)
Rice pudding (riz au lait)
My personal version of this classic family recipe.
December 18th 2018403 K5 40 min.
Sugar syrup
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
February 21th 2011758 K3.5 8 min.
Four quarters
Four quarters
It's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter.
February 21th 2011324 K3.7 1 hour 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page