I worked as a pastry assistant with Club Med at Copper Mountain Resort in Colorado during the winter season. Every Sunday I used a hand operated an apple peeler/cover device so I could peel and core four bushels of red apples so the French pastry chef, Didier Delcher, could bake numerous tarte tatin apple tarts for our guests. We got along great and I got some good pastry experience from a French pastry chef. That was a great job.
@sash…exactly, who cares where he cooked? He is used to giving directions after all the places he was a chef at (all the people that he delegated duties in the kitchen).
Thank you, chef! A M A Z I N G! When I was drining trucks in the early 9ties, I didn't have the time to cook every day anymore. So I decided to bake me a cake every sunday. I had 27 apple cake recipes available, And baked almost all of them. Some 10 years later (different job role) I baked some of those again. And my gf instantly loved the Tarte Tatin best. Greetings from the far north of Germany!
I think it has to do with the fact that they're thinly sliced, compared to chunks like usual. Thin sliced things seem to taste better in general, like cheese and meats. Get more surface area on your palette I think.
I saw so many quick Tarte Tatin recipes but none of the short-cut versions gave me the feeling that I hoped to get until I saw your recipe. You put so much heart and love intot he dish and just look at the gorgeous final result. I'm gonna put in the effort and do it this way - what a feast for the senses and the soul!
I enjoy your presentations more than any other chef or baker! However, you never give amounts of ingredients! Frustrating. It is clear you love what you do, love food (!), and love all the handy gadgets you use in your repetoire. I am writing front Colchester, Connecticut, a small town in the U.S. Northwest. Connecticut is part of the New England states, and l am about 3 hours away from where the British invaded during the Revolutionary War. I, like many Americans, love England: l consider your country my home.
It’s just about one of the most delish desserts anywhere. I made my last one with Harry & David pears. I now prefer to apple. It’s a pain to make but worth it.
You are a gifted teacher chef. I live yo learn technique from you. You give very important tips. Your tips on the Carmel was the first time I heard abc saw how you used the remains of it. Thank you! A challenged home pastry baker and a high school teacher-Robin
I have a lot of apple trees in the Arizona desert, and they are in buckets now on my kitchen floor just waiting for me to use them in a great dish: I should make THIS one. Thank you, Darren!
I cooked some pears last night because they were getting soft. Butter and sugar. No one wanted any but they were wonderful. My good luck! Now you are inspiring me to get them from the fridge and make a dough to the top.
Darren, thanks for sharing the history behind the Tarte Tatin. I enjoyed your demonstration of making the Carmel sauce, preparing the apples, and finally the proper pastry. Looks delicious - with Fall weather here, this is a must do recipe! Thanks for sharing!🍎🍏🥧
Yes I made this dish didn't know what to compare it to but you know what , I thank you , you have helped me make it even all the better... Much more decadent 😊😋😊
I promised myself to go into a diet again, but I can't stop making desserts 😭😂 and this in on my list to make by this week, I have some apples sitting in my fruit bowl, but since it's cold here I'm not craving them raw, instead I could only think of making the Tarte tatin! And this is the recipe I'll be making, it looks gorgeous and so simple to make~! Thank you so much ❣️
Great recipes have an amazing history and are so simple to prepare. Thank you, Darren, for your presentation… and for the generous slice. I know how wonderful is to bake and serve this tart. Waiting for more of your recipes. 😊
Thank you for sharing your skills as they are very high. I learned how to peel apples from you anyway. Looks great!!!! Your videos are greatly appreciated. John T.
What a WONDERFUL, logically elaborate way to make this dessert! Of ALL the videos I've watched of "how to", including by French cooks/chefs, this one truly stood out for its deliberate process, care and attention to perfect timing and detail. Exquisite and to preserve some caramel for the finishing touch makes SO much sense! The pie dough, too, sounds very intriguing, although 'I' would probably add a pinch of salt and a some sugar - but that's just me! And, I've never heard of Crème Chantilly with Brandy! That is a first! Overall the most delicious and beautiful tarte of all the ones I've seen! It REALLY takes the cake!😄 Thank you for sharing this little gem of a dessert!❤
If I remember correctly, you mentioned this dish in one pf your other videos, but don't remember which one. I remember you introducing it as a somewhat botched apple pie, but it birthed something new. Just made the chocolate bisquit cake and loved it, look forward to seeing this also. Hope you are well and SO happy formthis channel. By the way, love how you can have a sense oh humor at the names of English dishes also.
You are so easy to listen to. It's calms me and gives me enough tconfidence to try your recipes. In this case I will have to adapt your recipe to suit my diabetic diet. Hopefully it will still work out for me.
Well here I go making yet another Tarte Tartin but this time following your recipe and adding just a tad of brandy to the Chantilly cream...should be delish...tomorrow is Easter so I will chime back in later with the reactions to this fantastic recipe...Thank you
I've watched three videos today, showing how this is made. (I made it years ago, but I needed a refresher.) Of the three (and one was with Julia Child and Emeril Lagasse), yours is the best. I like your idea of making the sauce, then cooking the apples in a separate pan, and then combining everything in a baking pan (rather than making it all in one skillet.) Thank you very much for such a thorough explanation. I'm sure HM loved it whenever you made it.
When I was small, my grandmother and I made "Tarte Tata" all the time. I called them that thinking they were my aunt's recipe ! Tata is the nickname for aunties in France. I am curious about the additional creme which will change it from the original Tarte a la Tatin and more like a Tarte Alsacienne. I will enjoy this video and baking when the weather cools . Thank you. Merci a vous et bon appétit !
Dear Darren, this looks so lovely. I kept thinking about my dear maman always made a lovely dish like this using ripe peaches and a slightly sweet pastry. Could you please do a peach pie video? Merci! Your cooking videos are just delightful.
Ok no,my mouth is watering already. If i has add this for HM, I would have had to make two, just incase it didn’t turn onto the dish properly. Lovely history lesson about ‘tart tartan’ thank you.
I've been researching to make a pear tartlet for Thanksgiving and this just may be what I'll be making, With pears instead of apples.... Omg my mouth is watering and that crust looked so EASY..... A cooks dream😅
A truly splendid video! I enjoyed the historic details and the provenance of this classic French dessert. Thank you, Mr McGrady, you are a treasure. Dr Sudevan Wisconsin
Thank you so much Darren for lightening my load. I adore watching you & want to eat every single thing you've shown us. Fingers crossed my sister (the talented cook/baker) will make this with me so the results will be edible & we can enjoy it, this is so pretty, so delightful!
I knew today was going to be a good day.. 😍 I love love that Darren teaches us how to make the pastry from scratch.. I don’t want to make it if it uses supermarket pastry.. cause it’s always a let down.. as soon as I see store bought puff pastry I scroll on. Thank you Darren you building my skill level immensely. I’m so grateful for your videos they truly make my day.
You are an amazing chef and a wonderful teacher. First time I have watched one of your channels, and you made it so much fun. Shall be sharing this with my friends. Thank you sir.
Thank you, I loved the historical aspect too. It was really enjoyable to watch. I will give this a go. It's an exciting recipe I think. I might make smaller individual portions though. Just magical & yummy! 💛
What a wonderful dessert! What a WONDERFUL video and informative session.........................I am going to try the recipe as soon as my life becomes manageable. I just LOVE the cream on top at the end..............................
. Before seeing your video --> I had made the Tarte Tatin - and used my own 'Pate Scuree' - because: MY pie - MY pastry - MY way - and it was a tremendous success. The pastry was crisp and sweet. BUT......I only had ONE layer of Quartered apples - I will now be adding another layer - THANK YOU .
Hi Chef. I'm a recent subscriber, and have been watching your older content. The memorial to Princess Diana made me a little misty eyed even though I'm from the US. I think she was loved all over the world. The memorial to Prince Phillip made me want to harken back to older, simpler, happier times. It seems our world is mostly conflicted, and golden times are gone. I know we will get through this, and hopefully better times ahead. Thank you for your entertaining and uplifting content. Winston is a little cheesy, but I will suffer that segment to watch your content. lol
Darin, I had no idea that you lived in the Dallas area now. We lived in Flower Mound for almost 20!years. I miss Frisco. I miss the shopping and everything!! I thought you were still in the UK. I have always loved watching your videos!
I first heard of this dish thanks to the legendary Julia Child. I saw her make it on her classic show The French Chef and then later on Emeril Live. She used a very different method to make this. On Emeril Live, she actually made this in an oven safe non-stick pan.
A great recipe and an even greater chief - your way of talking about your cooking is very inspiring for me. Thumb up and subscribing the chanel, I hope for more such deligthful moments in your kitchen.
I have found several recipes for this, but yours sounds the most delicious!!! Can't wait to try it! (I'm glad Winston is still in the kitchen!) Keep the recipes and history coming! Love them all!
Being apple harvest time in the Okanagan, BC...this would be a perfect dessert for Thanksgiving, in Canada, it's October 11 this year. Mmmmm...might give this a try. Thanks Darren. 🤗
I worked as a pastry assistant with Club Med at Copper Mountain Resort in Colorado during the winter season. Every Sunday I used a hand operated an apple peeler/cover device so I could peel and core four bushels of red apples so the French pastry chef, Didier Delcher, could bake numerous tarte tatin apple tarts for our guests. We got along great and I got some good pastry experience from a French pastry chef. That was a great job.
This happened sometime in the 1990s.
Très bien 👍🏻
Even if he’d never been a royal chef I would still love listening and watching, he has great charisma, eloquence and talent and so engaging
Seriously - I don't even cook or bake, and I'm obsessed with Darren's channel :)
He really is a Great Chef and story teller
……
@sash…exactly, who cares where he cooked? He is used to giving directions after all the places he was a chef at (all the people that he delegated duties in the kitchen).
I could go for a beautiful Tarte Tatin. I loved hearing the history of the dish. 🍏
@DENISE,
🥰Me too! My mouth is salivating.
Me too.
Lard and butter mix...be still my heart. This man knows his pastry!
not really, proper puff pastry would be the proper way.
Thank you, chef! A M A Z I N G!
When I was drining trucks in the early 9ties, I didn't have the time to cook every day anymore. So I decided to bake me a cake every sunday. I had 27 apple cake recipes available, And baked almost all of them.
Some 10 years later (different job role) I baked some of those again. And my gf instantly loved the Tarte Tatin best.
Greetings from the far north of Germany!
My jaw literally dropped at how you quartered, cored and peeled the apples. I had no idea. Thank you.
I always find it interesting that the Palace food, these gourmet dishes, come together truly so simply. It's a surprise, but encourage. Thanks Darren
I love that you “grandma cut” the apples. I do that also. It makes everything taste better for some reason.
I think it has to do with the fact that they're thinly sliced, compared to chunks like usual. Thin sliced things seem to taste better in general, like cheese and meats. Get more surface area on your palette I think.
I saw so many quick Tarte Tatin recipes but none of the short-cut versions gave me the feeling that I hoped to get until I saw your recipe. You put so much heart and love intot he dish and just look at the gorgeous final result. I'm gonna put in the effort and do it this way - what a feast for the senses and the soul!
I love this dish with pears! Just adore your posts! You are always a breath of fresh air! Thanks, Darren!
I can’t wait to try this one! And God bless Queen Elizabeth and you Darren!
I enjoy your presentations more than any other chef or baker! However, you never give amounts of ingredients! Frustrating.
It is clear you love what you do, love food (!),
and love all the handy gadgets you use in your repetoire.
I am writing front Colchester, Connecticut, a small town in the U.S. Northwest.
Connecticut is part of the New England states, and l am about 3 hours away from where the British invaded during the Revolutionary War. I, like many Americans, love England: l consider your country my home.
recipe in the description Susan
I think i might be in love with food right now, thats soo beautiful and tasty at the same time!
It’s just about one of the most delish desserts anywhere. I made my last one with Harry & David pears. I now prefer to apple. It’s a pain to make but worth it.
Have you tried Bartlett with Pink Lady? The combination with cinnamon and star anise is to die for. My next favorite is Granny Smith with Anjou.
You are a gifted teacher chef. I live yo learn technique from you. You give very important tips. Your tips on the Carmel was the first time I heard abc saw how you used the remains of it. Thank you! A challenged home pastry baker and a high school teacher-Robin
I love that you share the history of each dish. You are the best!
Thank you so much Carolyn
I have a lot of apple trees in the Arizona desert, and they are in buckets now on my kitchen floor just waiting for me to use them in a great dish: I should make THIS one. Thank you, Darren!
Yum!
He didn't mention which apples, did he? They looked like granny Smith
I do truly enjoy hearing you speak about the history of the dishes you prepare.
What a lovely, wonderful and fun guy. Thank you so much for sharing this with us.
I cooked some pears last night because they were getting soft. Butter and sugar. No one wanted any but they were wonderful. My good luck! Now you are inspiring me to get them from the fridge and make a dough to the top.
thank you for sharing these recipes. my favorite part is when you always give like the history behind the recipes and how they originated.
Darren, thanks for sharing the history behind the Tarte Tatin. I enjoyed your demonstration of making the Carmel sauce, preparing the apples, and finally the proper pastry. Looks delicious - with Fall weather here, this is a must do recipe! Thanks for sharing!🍎🍏🥧
Yes the caramel sauce
Yes I made this dish didn't know what to compare it to but you know what , I thank you , you have helped me make it even all the better... Much more decadent 😊😋😊
I promised myself to go into a diet again, but I can't stop making desserts 😭😂 and this in on my list to make by this week, I have some apples sitting in my fruit bowl, but since it's cold here I'm not craving them raw, instead I could only think of making the Tarte tatin! And this is the recipe I'll be making, it looks gorgeous and so simple to make~! Thank you so much ❣️
I never realized Tarte Tatin was supposed to be served hot. Thank you for your wonderful tutorial. I have subscribed. I look forward to learning more.
Great recipes have an amazing history and are so simple to prepare. Thank you, Darren, for your presentation… and for the generous slice. I know how wonderful is to bake and serve this tart. Waiting for more of your recipes. 😊
Thank you for sharing your skills as they are very high. I learned how to peel apples from you anyway. Looks great!!!! Your videos are greatly appreciated. John T.
What a WONDERFUL, logically elaborate way to make this dessert! Of ALL the videos I've watched of "how to", including by French cooks/chefs, this one truly stood out for its deliberate process, care and attention to perfect timing and detail. Exquisite and to preserve some caramel for the finishing touch makes SO much sense! The pie dough, too, sounds very intriguing, although 'I' would probably add a pinch of salt and a some sugar - but that's just me!
And, I've never heard of Crème Chantilly with Brandy! That is a first! Overall the most delicious and beautiful tarte of all the ones I've seen!
It REALLY takes the cake!😄
Thank you for sharing this little gem of a dessert!❤
Looks delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Thank you! You too!
Yes! A new video! Give Winston a scratch for me Darren! 🐾 Love his cameos!
If I remember correctly, you mentioned this dish in one pf your other videos, but don't remember which one. I remember you introducing it as a somewhat botched apple pie, but it birthed something new. Just made the chocolate bisquit cake and loved it, look forward to seeing this also. Hope you are well and SO happy formthis channel.
By the way, love how you can have a sense oh humor at the names of English dishes also.
Thanks Kristine
You are so easy to listen to. It's calms me and gives me enough tconfidence to try your recipes. In this case I will have to adapt your recipe to suit my diabetic diet. Hopefully it will still work out for me.
Well here I go making yet another Tarte Tartin but this time following your recipe and adding just a tad of brandy to the Chantilly cream...should be delish...tomorrow is Easter so I will chime back in later with the reactions to this fantastic recipe...Thank you
This looks absolutely delicious AND beautiful!
I enjoy your channel so much, I refuse to watch it for a month or two so I can binge watch. Delicious!
Wow, thank you!
Being Fall in my NW Arizona orchard, I finally have tons of apples, so I may try this fabulous dessert! Thank you, Darren.
I love how kind you are. You always make me want to make these recipes. All I have tried were delicious. You ROCK!
I've watched three videos today, showing how this is made. (I made it years ago, but I needed a refresher.) Of the three (and one was with Julia Child and Emeril Lagasse), yours is the best. I like your idea of making the sauce, then cooking the apples in a separate pan, and then combining everything in a baking pan (rather than making it all in one skillet.) Thank you very much for such a thorough explanation. I'm sure HM loved it whenever you made it.
Sashine I am blushing. Thank you for the compliment :)
When I was small, my grandmother and I made "Tarte Tata" all the time. I called them that thinking they were my aunt's recipe ! Tata is the nickname for aunties in France.
I am curious about the additional creme which will change it from the original Tarte a la Tatin and more like a Tarte Alsacienne.
I will enjoy this video and baking when the weather cools . Thank you.
Merci a vous et bon appétit !
Darren, I've been making ur dishes and there absolutely wonderful. Thank u 4 making me a better cook!💖
Thanks for the history. I make the French version at least once every Fall. It’s a big favorite.
If you were to ever doubt he was a royal chef, doubt no more! I saw Darren on a programme last night on the Royal Christmases in Sandringham!
Very nice made video, thank you so much 😊 with love and sympathy from Germany 🇩🇪❤🇬🇧
Dear Darren, this looks so lovely. I kept thinking about my dear maman always made a lovely dish like this using ripe peaches and a slightly sweet pastry. Could you please do a peach pie video? Merci! Your cooking videos are just delightful.
Ok no,my mouth is watering already.
If i has add this for HM, I would have had to make two,
just incase it didn’t turn onto the dish properly. Lovely
history lesson about ‘tart tartan’ thank you.
Glad to see you back Chef
Autumn greetings from Moscow, Russia. And thanks for this amazing recipe!
Would you ever consider allowing a few fans to come and watch you ( and of course eating your delicious creations) on a shoot day?
No one would want to come and watch me cook :)
Yes Please 👍🏼
I've been researching to make a pear tartlet for Thanksgiving and this just may be what I'll be making,
With pears instead of apples....
Omg my mouth is watering and that crust looked so EASY.....
A cooks dream😅
This is fabulous! I will make it and can't wait! Thank you, Darren! You are wonderful!
Chef, This looks amazing. One Christmas dessert sorted. Thank you for using PARCHMENT and not plastic to wrap the pastry!
A truly splendid video! I enjoyed the historic details and the provenance of this classic French dessert. Thank you, Mr McGrady, you are a treasure. Dr Sudevan Wisconsin
Thank you so much Darren for lightening my load. I adore watching you & want to eat every single thing you've shown us. Fingers crossed my sister (the talented cook/baker) will make this with me so the results will be edible & we can enjoy it, this is so pretty, so delightful!
I knew today was going to be a good day.. 😍
I love love that Darren teaches us how to make the pastry from scratch.. I don’t want to make it if it uses supermarket pastry.. cause it’s always a let down.. as soon as I see store bought puff pastry I scroll on.
Thank you Darren you building my skill level immensely. I’m so grateful for your videos they truly make my day.
Look delicious. Thank you for sharing this original recipe. I enjoyed your savoir faire and your comment. 😊
You are an amazing chef and a wonderful teacher. First time I have watched one of your channels, and you made it so much fun. Shall be sharing this with my friends. Thank you sir.
This was so satisfying to watch. 😍 Lovely.
Thank you for the great food videos plus history lessons!
Thanls for sharing its history.
Lovely I’m going to make this for Christmas dinner a fine desert
This looks absolutely delicious, can't wait to try it!
You must.....It's fabulous
.
Thank you, I loved the historical aspect too. It was really enjoyable to watch. I will give this a go. It's an exciting recipe I think. I might make smaller individual portions though. Just magical & yummy! 💛
Delicious! I hope you’re preparing a video for holiday baking!
It looks delicious. I am definitely going to give this a try.
This is just wonderful, thank you.
Hello Darren I am from India. I like your RUclips channel. I have already tried your sandwich recipes. Great one.
What a wonderful dessert! What a WONDERFUL video and informative session.........................I am going to try the recipe as soon as my life becomes manageable. I just LOVE the cream on top at the end..............................
Tarte Tatin is an Elegant dessert to try! A bit of French & British blend!
.
Before seeing your video --> I had made the Tarte Tatin - and used my own 'Pate Scuree' - because:
MY pie - MY pastry - MY way - and it was a tremendous success. The pastry was crisp and sweet.
BUT......I only had ONE layer of Quartered apples - I will now be adding another layer - THANK YOU
.
Literally you save my job ❤
I can't wait to make this, thank you so much!
Just picked some apples over the weekend, got to make this now. Thanks for sharing this recipe!
Hi Chef. I'm a recent subscriber, and have been watching your older content. The memorial to Princess Diana made me a little misty eyed even though I'm from the US. I think she was loved all over the world. The memorial to Prince Phillip made me want to harken back to older, simpler, happier times. It seems our world is mostly conflicted, and golden times are gone. I know we will get through this, and hopefully better times ahead. Thank you for your entertaining and uplifting content. Winston is a little cheesy, but I will suffer that segment to watch your content. lol
I made tons of tarte tatins the classic way, will definitely try this one, though! thanks for that
Darin, I had no idea that you lived in the Dallas area now. We lived in Flower Mound for almost 20!years. I miss Frisco. I miss the shopping and everything!! I thought you were still in the UK. I have always loved watching your videos!
Glorious!! Thanks for sharing!! Love your videos!!
My favorite pie is actually apple crumble pie, this one definitely looks next level. Will try to make it lol.
Just wait til you try this, Marion! Yum, yum!
Definitely going to try this! Looks delicious!
I first heard of this dish thanks to the legendary Julia Child. I saw her make it on her classic show The French Chef and then later on Emeril Live. She used a very different method to make this. On Emeril Live, she actually made this in an oven safe non-stick pan.
Yes, Julia Child would have done it how it is meant to be done. This version is not the correct way.
I prefer 🇬🇧 apple crumble with ‘Birds’ custard, thank you 😋
Wow Thank U Chef for ur easy superb recipe 🙏
A great recipe and an even greater chief - your way of talking about your cooking is very inspiring for me. Thumb up and subscribing the chanel, I hope for more such deligthful moments in your kitchen.
I have found several recipes for this, but yours sounds the most delicious!!! Can't wait to try it! (I'm glad Winston is still in the kitchen!) Keep the recipes and history coming! Love them all!
I enjoyed your commentary a long with making this delicious desert
Oh, my goodness! What a delicious treat! I’m in love! ❤️
You explain everything so well. Thank you. 🥧
This looks delicious and I will be making this soon! Thank you Darren for another amazing video!
Very enjoyable chef to watch and learn from 😍😍😍
Mary from nova scotia canada, I'm going to try this one ,looks delicious, (YUMMY)
Love your recipes. I had already made some myself and they were delicious ❤😋
Being apple harvest time in the Okanagan, BC...this would be a perfect dessert for Thanksgiving, in Canada, it's October 11 this year. Mmmmm...might give this a try. Thanks Darren. 🤗
It's amazing chefs you are living my dream life please add us the quantities for puff pastry it's quick and easy
Thanks for telling your stories!
Wow Just Wow
Hard to conceive of a more perfect desert.
Gorgeous and your are so clever at explaining and lots of humour!
Looks absolutely divine. Thank you for sharing and for posting the recipe here too!
Looks beautiful, can’ wait to try, just need the recipe.
Can’t wait to make this! Thank you Chef!! ❤🎉
I love apples and caramel!
looks fantastic. I am almost tempted to start cooking again.
That looks SO good!!!