How to make a tarte tatin (French Upside Down Apple Tart)
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- Опубликовано: 2 окт 2024
- Learn how to make a tarte tatin (or upside down apple tart) with this step by step video recipe. Get the recipe: bit.ly/36jON9t
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Ingredients you need for that recipe: I have adjusted the recipe ingredients to fit a 5 to 6 people type of dish so the ingredients differ slightly then what I said on the video
For the Shortcrust pastry:
250 grams of Flour
25 grams of white sugar.
1 egg yolk
50ml of water
125 grams of Unsalted butter.
For the caramel sauce:
200 grams of sugar
130 grams of butter
a squeeze of lemon juice
garnish:
1kg to 1.5 of apple
Pie dish to use
cast iron pie dish or round skillet.
I like this channel. he shows what he's doing and I can learn easily. Good instruction is why this channel is growing. he uses his everyday cooking ware just like his viewers and that is a big vote of confidence for me. I've made food from his videos and it turns out every time. This is the best!!I'd like to find a corer like his though...it would make my life easier.Watching this makes me want to run out and buy apples.
"It's not the best looking of all"... Are you kidding me? It looks absolutely mouthwatering and that amber color is divine! I remember the best Tarte Tatin I've ever had, it was in Paris, I swear I could just die happy after that. I had to go and compliment the chef.
Thank you for the recipe!
I agree! It looks amazing!
that's so lovely! I tried to add little cognac and a pod of vanilla to the caramel preparation which enhances the flavors to another level.
Love that he used the food processor for the dough. Soooo easy.
Thank you, I'm making this for my birthday this weekend 😀
You are the most amazing chef I have ever seen on RUclips!!! Treasure!!! Keep going Chef
Salut Chef et merci pour les recettes! I just did the tarte tatin. OMG not only it came out super tasty as gorgeous! I think the only tarte tatin I tried before in Paris was one tarte tatin à la tomate (kind of saulty but very tasty) in a restaurante in the Marais. Thanks again. Cheers from Lisbon
"tarte tatin à la tomate" How do you do that? Just baked tomatoes with crust? I can only imagine a watery mess...
There's baked tomatoes recipe in France that I love: "tomates provençale" but there's no crust.
It’s beautiful and your instructions were wonderful and easy to follow!! I’m excited to make this!
Thank you so much! This was so easy and it came out absolutely wonderfully on the first try. This was an RV home cooking success story! I wish my phone would let me add a photo of the finished product. Trust me it was fabulous. Thanks again:) FYI the measurements you list in your video for the caramel sauce don't match the measurements you wrote in the recipe in the description. I went by the recipe in the description and I turned out great.
well done 🙂
well done 🙂
Stephane, you are a great teacher, you missed your vocation.
DON'T OVERCOOK THE CARAMEL even just a little bit burnt it will taste super bitter (just messed up a batch)
😄OMG! You had me laughing so hard with your silly commentary about not being a professional baker. Your tart looked 😋.
I added about a quarter of a cup of calvados to the sugar and butter.
🤤🤤🤤
It’s perfect😍👍🏼
That looks amazing. Take the credit you deserve. Thank you for this, and so many recipes!
I second me of your other viewers - looks yummy !! Thank you - will let you know how men turns out 😀
This looks great!
I am looking for a good authentic recipe for ‘tartiflette’. Could you make a video for this?
Your videos are great, I love French cooking.
Oh yes! Please!
You are too humble
I tried this a while ago, it was delicious! Love the channel!
Hello I love this dessert too. its so addictive!
Hey, i am afraid to say I kind of prefer my classic German apple pie... also the butter flavor is very strong so if you don’t like butter I would choose a vegan alternative
Hi, in the video you say 100 gr of sugar and 100 gr of butter for the caramel sauce but in the description you mention 200 of sugar and 130 of butter. Which is the right one? Thanks
I am wondering this too. Now I need to compare other recipes to confirm amounts
Can I use a combination of flour and almond flour to the dough?
Your food processor looks very simple to use with perfect results. Can you tell me please, what model you are using? Mercy beaucoup!
Thank you so much 😊 My favourite apple tart my issue is always the caramel that always burn or doesn’t get brown! And I put puff pastry on top! This was very easygoing!!👏👏👍👍👍Can you please tell us what is your brand of food processor for dough knife?
Wow
Thank you very much for being a fantastic tutor, Chef! 🙏 I made this amazing dessert today, everyone loves it, it’s gone in 10 mins 🤤🤗
I like it better when it's made with puff pastry
Just to explain why he was so rushed in putting the apples into the caramel is because the cast iron pan carries alot of residual heat, the caramel is continously cooking and will scortch, adding the apples cools down the caramel enough so its not in danger pf scorching
HI Conan. that's exactly right. I actually have the footage where I was explaining this but the video length got out of control ;O)
+The French Cooking Academy lol its all good, nothing a little after touch up anotations can't fix, keep it up with the vids, you really make learning new recipes enjoyable
I like your recipies very much! First clafoutis, now tarte tatin!
Thx!
It's supposed to be rustic looking, so it is in fact a perfectly beautiful, rustic, tarte tatin. I'll take a simple, rustic, done in a skillet tarte tatin over a fancy spiral one anytime. Simplicity for simplicity's sake can be a good thing.
Was the crust more bread like? Mine looks like yours just never had taste this before. Just wondering.
Not like bread more like biscuity type
I have revisited the shortcrust on this video that works really🙂🙂 well ruclips.net/video/gjtxrY0jTaA/видео.html
Whew! ok then I did it corrctly. Thanks for having the videos learning a lot and enjoy them much.
I have made loads of this but with cake batter instead of shortcrust.
I make the caramel, pour it into a cake tin, then the apples on top and then a thick poundcake batter on top.
Absolutely delish, TBH, I have tried both ways and I like the cake batter version the most.
What type of apples do you use? Thank you!!
Hmm, in the video you use 100 g sugar and 100 g butter. In the text below the video, it says 200 g sugar and 130 g butter. So there's quite a discrepancy. Moreover, 100 g sugar is a full cup and 100 g butter is 7 tablespoons. That's a lot! And your written text below the video is 2 cups of sugar and 9 tablespoons butter--a lot more! I have seen recipes with only 1/2 cup sugar and 2 tablespoons butter. I guess it is just to one's own taste ... Also, are your apples cooked in the end? I normally put the apples in when the sugar is amber and then cook the apples along with the caramel until dark. Then bake with the pastry.
substitute for egg???
My mother had the SAME wooden spoon! She used it for more than just cooking! 😆
I think that my cast iron skillet is too big. I need a 10” instead of the 12”. My magic didn't happen. I have metric measuring tools, but mine just kept on creaming. I added more flour and just took it out, folded a few times, then to the fridge.
I slice the apples. Looks prettier and cooks more.
why does dough have to rest two hr?
Older video, but I'd really like to try this one. Could not find a le Crueset skillet on his Amazon page & they're offered in several different sizes, 9", 10 1/4", 11 3/4"... Anyone know what size pan to use?
I've made these in Lodge iron ware. As to size, how big a tart do you want to make? A Lodge 8 inch skillet will give 2 generous servings. If you're worried about iron taste, notice that his Le Creuset is raw iron inside, same as Lodge.
Challenge American with measurements by bouncing between websites for conversions while cooking this beautiful dish. Hope is turns out as good.
I wrote down his recipe and then looked up each item in the conversions and wrote it down next to it. Yes it's a hassle but that was the easiest way to do it. Especially since Graham's don't convert to cups equally to every ingredient because different ingredients have different weights. Ie 20 grams of butter is not the same measurement as 20 grams of flour.
One minute for the pastry then 5 minutes cleaning the machine and putting it away. By hand is better.
Looked fine WITHOUT cutting up the top.
In France the purists call it a Tatin not a tarte Tatin as it is not considered a tart because the star is the apple not the pastry .
Could there be a mix of pear and apple?? 🤔
Hi! Looks amazing, how would you incorporate calvados in this recipe? In the caramel sauce?
are you able to make this recipe with peaches or any other fruit?
Use fresh peaches, canned is too wet,and too sweet. Pear is good too.
Just LOVE this recipe! Came out so good! Everyone loved it. And I love your French accent. Thank you!
Just made my first Tarte Tatin. Turned out very good ! Thank you for another instructive video.
🙂👍👨🏻🍳
@@FrenchCookingAcademy we are European and lived in Paris for 2 years. Now we live in the US. I never tried to make French pastries as they are so good bought in Europe. Now I can't fly to Europe due to Covid. I needed my fix. If Life gives you lemons, make a lemon tart! Which I did last week by your instruction and it was amazing! 😊
After placing the dough for 2 hours in the fridge, it came out hard as a rock and I wasn't able to roll it out. What did I do wrong?
after it’s cooled you need to leave it at room temperature before rolling it
Your video series is excellent, thank you. I have always used a copper pan for tarte tatin, it conducts the heat very well but in my view it does not store as much heat so is a bit safer in terms of not scorching the caramel, just my opinion. Admittedly copper is expensive though. Good luck with your channel
thanks 👍
Thats a good idea! I can't use cast iron, too heavy on my wrists.🙁
Même si votre tarte tatin n'a pas l'air très bonne, vous avez l'air très bien, monsieur.😉
Hello! I'm looking forward to giving this recipe a go, but I dont have an oven-friendly pan. Can the apple-caramel mixture be transferred to a tart shell for the bake?
OMG. I am so tired of looking at these videos trying to hear what temp they melt the sugar at!!!
that’s a good point actually in my recent video on croquembouche i actually mention it but it very useful to know when working with sugar . i just learn that recently when making that special caramel. interesting subject sugar
I would put salt both in the dough and the filling
What type of apples do you recommend?
Thank you for a pleasant vidoe
It looks gorgeous! Stop saying you're not the best at baking! Love, America
Now this looks great!!!
My alltime Favorite Merci !!!!!!!!!!
Good video and excellent presentation. You may want to consider adding some cinnamon to the apples to spice them up a bit.
I love tarte tatin.
I have sometimes made it with cake batter like and upsidedown cake.
|Put the caramel in a cake pan then the apples on top and put cake batter on top, make sure the batter is not to thin.
This is the most delicious upsidedown cake ever.
PS I have fallen in love with French cooking because of Julia Child.
So I am learning and also trying to learn to speak a little French.
oh my... How fashionable. Orla Kiely containers..
Hi there...love your terre cuite pot..looked on amazon.fr could not find it. It is so rustically elegant. I love pretending I know how to plate....Peace.
12 inch pan?
i neef to check alain vut i have a special tarte tatin pan from le creuset on my amazon page. that is super handy to have
Drooling on screen while watching.....must try that.
I have the tart in the oven but am guessing 200d Celcius also quantities listed below video are different to verbal quantities on iTube
I was always under the impression that it was puff pastry rather than short
Honestly, this channel has changed my life. Thanks for much for all of this
Lovely 🌹😍
What is the diameter of the skillet you use please?
darth vader arrives to boulangerie: a monsieur vader, 3 breads and 2 tarte tatin comme dab? you have a good memory - its easy sir : pain pain pain, tarte tatin, tarte tatin.
Enjoy!
I don't have iron cast pan or skillet so what can I do???? is there a solution for this for this recipe? ???
HI there and thanks for watching. if you do not have a cast iron dish you can eventually make your caramel in a saucepan then use a glass or ceramic pie dish. the way to do it: First preheat your pie dish in the oven at 200 degree C (400 F). then make your caramel in the sauce pan. when the caramel is done pour it on your hot pie dish, and add the apples. for the rest continue with the video recipe. at the step where you lay down your dough (shortcrust pastry). Hope it helps
+The French Cooking Academy thank you :)
This totally works! We ate this with homemade whipped cream and it was to die for. Thank you so much for doing these videos - they are so easy to follow and the recipes are delicious!
+The French Cooking Academy Do you think it would change the temp of the oven & the baking time if you used a glass pie dish/plate?
Drew M The Tarte tatin ia very forgiving dish and the only to look after is really the color of the top of your dough. when its a nice light brown and looks like its cooked its ready. just keep an eye on it from time to time.
You did wonderful! I look forward to your videos!
One of my favorite pastry, so addictive...
everything is completely scrambled into portions and black and white. I can't see anything!
I had a problem with an upload yesterday but that has been corrected since then. Please make sure you access the video from the main channel page just in case try that link: ruclips.net/video/6r69j-LSdTM/видео.html
I enjoy your channel, recipes and insight to French cooking. This morning I made the potato crepes and finished Sunday dinner with this delicious gem!
well done making those recipe especially the tarte tatin and glad you like them 🙂🙂👨🏻🍳
Huh! So the traditional Tarte Tatin isn't made with a laminated crust, eh? You are fun and educational to listen to! By the way, British English caster sugar = American English granulated sugar. British English icing sugar = American English powdered sugar.
Tarte tatin is one of the most delicious things I ever ate.
Add "crème fraiche" !
What an amazing video. Thank you!
Cette une pate sable or sucre????
Sablee or sucree or brisee may be used
i want to marry you !!!!!!!
Looks delicious you the best
Do you have an apple preference ? Or do you go more by those that hold their texture when cooked ?
Well it depends what you do with them but generally texture and flavour is what I am after
Great video ,great teacher
OMG looks absolutely mouth watering. Can't wait to make this!
+Virginia Lewis thanks😋👨🏻🍳
Hi. IN the ingredients list above, you have 150g sugar, but in the video (6m 27s) you say 100g. Which is correct please? I compromised and used 125g of sugar and it worked really well, but it would be nice to know!!
The ingredients list above says 200 grams of sugar. That comes out to one full cup of sugar.
yes sorry about that 😊 in my older video i used to make a few mistake with telling the ingredients and I usually correct that in the description . so yes, the ingredients to use are the one in the video description .
@@FrenchCookingAcademyUnfortunately, your website also says 100g each sugar and butter, so that's what I used. 🫣
It looked gorgeous looking to me! Chef, question...some folks put the apples in water and lemon but I noticed you did not do that. Is there a reason why?
+Tanya Walker you can put them in lemon water if cut in advance i usually cut the apple and use them straigh away
French Cooking Academy Thank you chef.
Gorgeous
Elegantly simple !!!
Puff or flaky pastry, surely??
beautiful....
damn that looks good. I love sugary apples
and its easy to make too. its a dessert a really recommend trying. once you try it its hard to go back to anything else. :o)
Mon dieu!!!! C'est fantastique!!!
😋
Mmmm, it’s looking good!
one of my favorite dessert 😀
Votre Tarte Tatin est merveilleuse J'aimee beaucoup.
Merci F.I did you actually try to make it? I have just experiment a new version with apple and passion fruit. tested by friends and apparently it was a success. so something to think off. hope to see you again on the channel
The French Cooking Academy Bonjour, thanks very much for answering. Yes, I did make the Tarte Tatin, but I used a mock puff pastry that I was not satisfied with.
Next time, I will definitely use your pastry, and try uour new recipe. Take care and be well
what KIND OF DOUGH???????
sweet shortcrust
@@FrenchCookingAcademy Thanks, but what is that? do you mean a pie crust? where do you buy it? someone said it is a filo pastry dough. is that right?
clarence spencer it is shortcrust dough, which is the same as pie crust, NOT filo.
Looks terrible! That is not how to make a Tatin AND there is no lemon in Tatin. Pate brisee IS the original.
what is the diameter of the skillet? thank you!
HI Smita the skillet I am using is 22 cm or 8.6 inches roughly, but really you can use whatever pan you have big or small.
if you don't have cast iron you can just take a normal cake tin or tart tin and coat it with sugar and butter then lay your apples over put you dough on top and bake it in the oven for a similar result.