How to Make Perfect Peach Tarte Tatin
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- Опубликовано: 3 фев 2022
- Host Julia Collin Davison prepares a showstopping Peach Tarte Tatin.
Get the recipe for Peach Tarte Tatin: cooks.io/3rOleE3
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It is like having culinary pastry class right at your fingertips. She is an amazing teacher and chef. 🥰
One of the best recipes with peaches! I love it just because it's not super sweet, and you can enjoy the real taste of peaches! Absolutely wonderful tart!👍🏻
Best cooking show on TV.You guys rock!!
Roasted stone fruit basted in late harvest white wine/butter...when finished serve in a puff pastry/ clotted cream sandwich.😜
LOVE this! I love peaches and will definitely make this. Thank you SO much for posting this easy-to-follow recipe.
OMG! I CAN'T WAIT TO MAKE A PEACH TART!😋😋😋
This looks so delicious. Thank you, Julia ~ you are such a wonderful teacher.
It’s wonderful to see the homes of folks we’ve been watching for years. I assume this was her home kitchen. Thanks for sharing this technique.
Beautiful, as it happens, I'm on my way out to get some Courgettes for fritters and will pick up some peaches for a
Tarte tain... Thank you for wonderful presentation.
NZ 🥝🇳🇿
I've been looking for the ultimate Tarte Tatin tutorial, might have known I'd find it right here from Julia!
That looks so delicious! I can't wait to make it!
Thanks SO much for this fabulous recipe!
🤩🤩🤩😋😋😋
Another awesome recipe!! 👏🏻
Peaches are the bomb!
Thanks for this!!
I love peaches and can't wait to make this!
Thank you Julia. Not wanting to understate things, but that looks good enough to eat. 😋😋😋
Thanks for this delicious recipe 😋
This looks soooo good
Thanks for this delicious recipe .......looks good 😋😋😋
Thanks looks good
This looks wonderful!
This is the kind of food that makes my mouth water just looking at it.
OMG I actually drooled!
Now all I have to do is remember to come back to this recipe in August when peaches are back in season. Wish me luck.
Thank you so much ☺️
I’m so going to make this 🤤🤤🤤
Perfect. 👏🏻👏🏻👏🏻
Yum!
you are brilliant
I had a crush on both Julia and Bridget when I was a little boy (Adam too, to be fair)... I still love watching them all and I'm glad they didn't leave when Chris did. That honestly hit me hard when he split. But I learned soooo much about cooking techniques and science and now cooking is one of my favorite past-times.
I’m so making this
🤣🤣☺️who scripted this? A fry cook. 😅was it me? This is exactly what an actual Kitchen sounds like 😂. I LOVE it. Thank you!!!
ATK
Hi from California 🤗
Salutations 😋
Que buenísimo 👍👍👍👍😋😋😋😋🇪🇨
It's entirely an aesthetics thing, but I'd probably shingle in thinner slices of peach just to make it have a more ornamental appearance and hold together slightly better during cutting and serving. This looks like an exceptionally tasty recipe, though. Great work!
Edit: I think a brandy made from peaches or a nice rum could also be a good option. If you go the rum route you can also use overproof rum and flambé the sauce for that bit of showmanship and the ever so slightly different flavor that the direct flame gives the sauce as it caramelizes the surface. It's a minor thing and you won't miss it at all if you decide that uncontrolled flames aren't your thing. Just some options if you want to customize your tarte tatin.
I wish there was a way on video to bring home how that interesting dual-dough technique played out.
I like watching "ATK" because it's better than any cooking game show
I use Turbinado sugar, and I serve with a French vanilla cinnamon ice cream.
The hardest part for me would be waiting for it to cool!
Is that crust appropriate for other uses?
I really hope you didn’t throw away those peelings. Best part. 😀
Thx. This looks delicious.
Ice cream, heavy cream..whip is good too
Looks great. I would add a touch of nutmeg
Shouldn’t the crust have gone into the skillet upside down so the rim ended up facing up and holding the peaches, as described when making the rim in the first place??
@@sandrah7512 Confusing! I thought she said the rim was to hold the peaches on the crust (like a pie) so I’d have thought it should face down… Heading off to look at a real (apple) French recipe to see. But with all-butter crust, probably can’t go very wrong 😆
I noticed also and was wondering as well.
Kitty says butter makes everything better, meow.
Can I make it with frozen peaches? If yes, do I have to change anything?
Really love watching these videos. One criticism I have is that all emphasize ice cold butter and water but then they use room temperature flour. Doesn't make sense to me but I'm not a chef. Fridge chilled flour always gives me a great flaky, not crumbly, crust with a bit of a crunch.
I do that too if the crust is only going to chill for 30 min, but she put it in the fridge for two hours - plenty of time for the entire thing to get cold.
Way easier to peel peaches if you just blanch them. Then they don't need to be rock hard.
Now im drolling. 😅
Wonder if canned or frozen peaches can be used with this recipe…?🤔
🙂👍🏻
I would LOVE it if you guys would make a book on FRENCH COOKING and on LATIN cooking and on SPANISH cooking!
oh god be my mother please
Is it just me or have there been a lot more reuploads recently?
Also, ATK/Cooks Country is now on Pluto TV, can watch it online too, full episodes going all the way back to I think season 1 of ATK and Cooks Country as well (yes, it's free, watch it on the regular as well as on here for more recent episodes).
The nonchalant cherries kelly injure because territory covalently crush aboard a faded snow. friendly, brief route
Enjoy Sunshine and Please be Vegan, no animal’s eggs, animal’s milk, animal’s cheese, animal’s butter, and insect’s honey🥬🥗🌽🥕🥦🥥🥑🍓🍇🍌🍎🍐🍑🥭🍅🥒🍉❤️🌞🌈👼❤️🏖.
Last night I had a yummy sandwich that had aoli, with real mayonnaise, a chicken thigh and real swiss cheese (as in it has dairy) on rye bread, toasted with chicken au jus to dip into, yum. Tonight's dinner has a homemade pizza crust, tomato sauce with garlic, salt/pepper, real mozzarella cheese (again, with actual dairy in it) and then pepperoni (with actual meat) and then a sprinkling of grated parmesan cheese (again with dairy in it, and it'll likely be very good. 🙂