First, let me say that I am not a professional pastry chef, or even a chef, for that matter. I'm just a gal who enjoys doing a lot of baking and cake decorating. OK...anyway, today I made two apple tarts tatin. I mad both with Granny apples. The first one carmelized very well with one layer of sliced apples, but I was impatient with the crust and ruined it (long story). :cry: The second one was made with several layers of sliced apples and, of course, too much liquid from the apples prevented it from carmelizing. The tart is very flat - almost like a pancake -- partially because the fruit is overcooked and did not carmelize well. Is there a trick to making a good tart tatin (perhaps less juicy apples)? Thanks for any advice you can give.