Andrew Zimmern Cooks: Apple Tarte Tatin
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- Опубликовано: 10 фев 2025
- The apples in this luscious tart are cooked in a rich caramel sauce. When turned out of the pan, the lightly spiced apples are melt-in-your-mouth tender.
Here's the recipe: andrewzimmern.c...
I’ve seen many recipes for this but yours is the best!
In all honesty this is truly the very best tarte a tin I've seen. I like the mechanics you use. It looks absolutely delicious.
I have followed your shows for years, and have always been fascinated by you. I never thought I would ever see you eat anything that I would attempt to eat!!! Keep it coming. It looks great!!! Thanks for sharing.
I've looked at many recipes for tarte tatin and yours seems to be the easiest. And, it's beautiful. Thanks!!!! Gonna try it!!!!!
Not sure what I did differently, but tried 2 times and neither time was the result close to yours; first, the caramel granulated and stuck to the bottom of the pan; second - it just didn't harden ... not sure what the secret is - proportions/ exact measurements - advice please!
@@silvialattova3703 My guess is that you need to keep it on heat longer to remove more moisture from the caramel as well as being sure to rotate the apples to assure they are not sticking. If you tilt your pan and still see the spluttering, the caramel is not quite ready. You can hear Andrew talk about this at 2:04 and at 2:47
made this for Dad he absolutely loved it! thanks for sharing.
I just did this and it is absolutely delicious. I did leave out the spices and put in two capfuls of vanilla.
This is my favorite Tarte Tatin video, I looks fabulous!
finally a good recipe. cheers Andrew!
Love your kitchen Andrew.
Absolutely beautiful Andrew, thank you
Oh wow ! Thank you. Good tutorial
Great video it helped me, i made it for the first time, and it came out great. Aded a litle of armagnac.
One of my favorite deserts now!
Have you ever seen this with the addition )to the top of the apples as they boil in the pan) of some sliced tukish apricots, sliced almonds, and currants? I also add a little lemon juice. A little more complexity in the taste, just as beautiful and still really easy
OK, I nominate Andrew Zimmern for "The Sexiest Man Alive". That Tarte Tatin is pretty amazing too.
if you're using a smaller pan, you only need to cook the apples for 10 minutes or so, typically you're headed to mush city if you only used about 6-8 apples
Like a symphony.
Ah yes the algorithm is showing me the food of gods
Just did this with bananas. Excellent technique, thanks
This is my favorite dessert too! I'd be scary of flipping it with the caramel.
Yeah, better to let it cool first to room temp and then in fridge. A quick heat and slides off really easy.
OMG....WOW,,well done 😅😅😅
HI
Beautiful! The pie spices are something to remember! Shalom to you in Christ Yeshua.
It would be interesting to find out if the Tartin Sisters were from Britainny, France
Easy? And Gordon Ramsay says it takes alot of skill, precision and finesse.
Nah, it's very easy, one of the easiest desserts really.
Gorgeous!
firstly, nothing in cooking is easy! not even boiling water because it is hot!! hot things aren't easy!!! take my word for it, Mr. Zimmern!!!! that said, your tatin tart (were the tatin sisters tarts? I wonder...nice to think so) looks perfect; how did you get your crust so nice a thick? is it your half half half technique? I've not seen that before...why did you do that? or did you do it just because that's the size dough you had? ignorance is bliss...
damn andrew, my nigga this shit looks fire
b0i, i'm hungry!. I'll have two number 9's...
Those center apples are going to be bitter as hell from the caramel being overdone and nearly burnt!
I'm French, it's not at all French what you're doing, you're making a mixture of American spices, we never use that! the dough is always homemade in France!!! what is this old industrial paste that you put on it! sacrilege to our kitchen. And France doesn't just revolve around Paris, it's the rest of France, the small regions and towns that make up French gastronomy!
Marc singer is y I’m so gay
Its's burned in the centre
Did Gordon Ramsay copied this?
While I am certain this tastes ok it is not authentic tarte tatin. Several times he mentions not getting the caramel too dark and that is why most American cooks never get the deep authentic flavor that you get when eating in France. Other than cinnamon, I have never seen these other spices used in a tarte tatin.
You are so full of yourself. This tartin is perfectly dark; every restaurant in France is going to make it in their own signature way. Some use ribbons, some quarters, some halves; some make caramel with just sugar only and then add butter afterwards... there isn’t just one way
There's no such a thing as authentic tarte tatin...you want the authentic one? You better resurrect the Tatin sisters.
@@TheArcaneMageLord I gone over dozens of Tarte Tatin recipes in recipe books and online. I have eaten this dessert in France and on both coasts of the United States. In American restaurants it is rarely done correctly unless the chef is from France. Quite often it is a pale mushy mess. This is a classic dessert and there is a classic way to create it.
@@lyleelkins5526 I understand what you mean but It really depends where you eat it in the States, if you eat it at a diner and not let's say a good French restaurant then, of course, you will get mush. We are not France. The other alternative is to make it yourself. It's one of the easiest desserts to make.
Well done my friend! This is my step dad's favorite and its nearly impossible to find in Paris restaurants...so we ended up buying whole tartes and that went against every diet every invented! But soooooo good! Im going to be making this very soon!