This large-format tarte Tatin is nontraditional -- it’s made almost entirely in the oven in a jellyroll pan rather than getting cooked on the stovetop in a skillet -- but the flavor combination of caramel, apples and buttery pastry is classic. The pan holds what feels like a bushel of tender, caramelized apples -- a generous 5½ pounds of Pink Lady apples -- and yields nearly twice as many servings as a traditional round tart. The “sheet pan” in this recipe title doesn’t mean quick; this is a project, requiring lots of peeling and several steps, but most of the time is hands off and you can divide the work over two days. The finished tart is an impressive and elegant dessert for a dozen or more.

News Source : https://www.oregonlive.com/nytcooking/2026/02/772052394-sheet-pan-tarte-tatin.html