tarte tatin is this recipe a mistake?

Hi Deblenares! Can you share the link of the video you're referencing? This recipe is correct as written, but I can investigate the mistake Erin is referring to. Thank you! —Nicole

The upside down apple tart can be successfully made either way: A.) cooking the apples in advance until caramel forms, or B.) letting the oven heat do it for you. The origin story of the Tarte Tatin is very muddled (which is very frequent with old recipes).

The written recipe follows the commonly accepted preparation: it is sugar, butter, and fresh apple (slices, quarters, halves) which cook together during the baking. The caramel is formed during this time. This is obviously less work for the baker yet provides an excellent result.

Read the Tatin entry in "Larousse Gastronomique" for reference. It follows the "don't cook the apples in advance" method. The dish (also prepared similarly) is also featured in many classic cookbooks such as "Mastering the Art of French Cooking" (1961, Julia Child) and "The Roux Brothers on Pastry" (1986).

There are also variants where the apple filling is partly baked in the oven before the pastry is draped over the top and finished. "Bocuse's Regional French Cooking" (1991, translated to English, Paul Bocuse) is one book that uses this method.

If you put the fresh apples in the pan and let the oven heat do the cooking, you'll end up with a far more attractive presentation.

In summary, you have multiple options in making Tarte Tatin.

Best of luck.