Claire Saffitz Makes Foolproof Tarte Tatin & Rough Puff Pastry | Dessert Person
Watch as Claire Saffitz makes foolproof tarte tatin and rough puff pastry, two recipes from her cookbook, Dessert Person.
For a recipe that is often touted as simple, tarte Tatin is remarkably easy to screw up. Claire has made tarts where the apples overcaramelized and stuck to the skillet, stayed blond and released tons of moisture, or shrunk dramatically. Differences in the freshness of apples was always the problem. In this video Claire will show you a method to help coax out some moisture to help correct those problems and leave you with a delicious tarte tatin that is every bit as good as the traditional version. Claire believes this recipe with buttery pastry, caramel, and apples can not be beat in a dessert.
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FOOLPROOF TARTE TATIN
Special Equipment:
10-inch ovenproof skillet
Ingredients:
7 medium or 8 Pink Lady or any sweet-tart, firm baking apples (3 lb / 1.36kg)
2/3 cup maple syrup (7 oz / 200g)
1/3 cup brandy (2.6 oz /74g), preferably apple brandy
2 teaspoons apple cider vinegar (0.3 oz / 8g)
1/2 teaspoon plus a pinch of Diamond Crystal kosher salt
1 cup sugar (7 oz /200g)
3 tablespoons unsalted butter (1.5 oz / 43g), cut into 1/2-inch pieces
1/2 recipe Rough Puff Pastry or 1 sheet thawed frozen store-bought puff pastry
All-purpose flour, for rolling out
Vanilla ice cream, for serving
ROUGH PUFF PASTRY
Ingredients:
3 sticks unsalted butter (12 oz / 340g), chilled
3 1/2 cups all-purpose flour (16 oz / 455g), plus more for rolling
2 tablespoons sugar (0.9 oz / 25g)
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g)
Video Breakdown:
0:00 Start
0:10 Intro to Tarte Tatin
0:36 Show Intro / Animation
0:53 Tarte Tatin Recipe
1:40 Special Equipment / Ingredients
3:53 Prep & Roast The Apples
6:32 Rough Puff Pastry Recipe
13:39 Chill The Apples & Make A Glaze
15:46 Make The Caramel
18:47 Roll Out & Cut The Pastry
21:04 Assemble & Bake The Tart
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Professional Baker Teaches You How To Make APPLE TARTE TATIN!
Apple Tarte Tatin is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 1 9-inch (23 cm)
Serves: 6
Prep Time: 20 minutes
Cook Time: 60 minutes
Ingredients
1 sheet (225 g) butter puff pastry, thawed but chilled
1.2 kg cooking apples (about 5), such as Honey Crisp or Spartan
¼ cup + 2 Tbsp (90 g) unsalted butter, divided
½ cup + 2 Tbsp (125 g) granulated sugar (caster sugar)
1 Tbsp (15 mL) lemon juice
Recipe
1. Preheat the oven to 375 F (190 C). On a lightly floured surface, roll the pastry out into a circle and cut it so that it is 9-inches (23 cm) across (using the ring of a 9-inch (23 cm) fluted pan creates a lovely edge to the pastry). Dock this with a fork and chill until ready to use.
2. Peel the apples, cut them in half and core them. Melt 2 Tbsp (30 g) of the butter and pour this over the apples, tossing with 2 Tbsp (25 g) of the sugar to coat. Set aside.
3. Place a 9-inch (23 cm) skillet (or other round pan that go from the stovetop to the oven) over medium-high heat and stir together the remaining ¼ cup (60 g) of butter, ½ cup (100 g) of the sugar and the lemon juice. Once bubbling at the edges, add the apples, arranging them so the curved sides are at the bottom and they are overlapping slightly, to pack them in. Increase the heat to high and cook for 2-3 minutes, until bubbling vigorously at the edges. Place the pan (without pastry) in the oven to bake for 15 minutes.
4. Pull the pan from the oven and place the chilled puff pastry on top of the apples, tucking it in a little around the edges. Return the pan to the oven and bake for 30-35 minutes, until the pastry is a golden brown. Let the tarte cool in the pan for 20-30 minutes. Use a palette knife to loosen any apples that might stick to the sides of the pan. Place a large plate over the pan and invert both (use a tea towel). Lift up the pan to reveal the tarte.
The Tarte Tatin can be served warm or at room temperature.
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Apple tarte tatin: the french dessert that's super easy to make!
INGREDIENTS
1 roll puff pastry
2 apples
60g (¼ cup) honey
100g (½ cup) brown sugar
1 tsp ground cinnamon
Egg wash
Powdered sugar and almond flakes for serving
METHOD
1. Preheat the oven to 190°C/375°F. Place a piece of parchment on top of the baking sheet.
2. Pell, core and slice the apples thinly.
3. Spread around 1 tsp of honey in a circle on top of the parchment sheet. Layer apples on top of the honey, slightly overlapping. Repeat until you are left with 6 apple circles.
4. Mix brown sugar with cinnamon and sprinkle on top of the apples.
5. Roll out the puff pastry and cut out 6 circles that are a few cm bigger than the apple circles you have on the parchment.
6. Place pastry on top of the apples, slightly pressing on the edges of the dough to seal the filling. Brush with egg wash.
7. Bake for 20 minutes, then flip right away carefully and serve topped with almond flakes and powdered sugar.
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The Classic Tarte Tatin With Brandy Chantilly Cream
Tarte Tatin is one of the worlds most famous desserts. The classic upside down caramel apple tart owing its name to the Tatin sisters. But the popular dish on the menu at Hotel Tatin in France was called Tart Solognote. It wasn't until after the sisters died that the famous dish appeared as Tart Tatin on the menu at Maxims hotel in Paris... and the rest is history!
In this video I share the Tart Tatin recipe I prepared at Buckingham Palace for the Queen and her guests. Delicious caramelized apples atop a buttery melt in your mouth pastry base and laden with caramel sauce and brandy infused whipped cream. A real show stopper at the table. Enjoy!
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Tart Tatin
Serves 6
For the Caramel;
2 cups sugar
1 cup water
For the base;
1 ¼ cups flour
1 ½ sticks butter
¼ cup Lard
3 Tbs cold water
For the topping;
2 lb Granny Smith’s apples – peeled and sliced
½ stick butter
zest and juice of 1 lemon
¼ cup sugar
1 cup heavy cream
¼ cup sugar
2 TBS brandy
1)Pre heat the oven to 350 degrees and Prepare the base by rubbing the butter and lard into the flour and gradually adding the water. Chill the paste for at least 1 hour for the fat to set up.
2) Prepare the caramel by bringing the sugar and water to a boil in a small heavy based pan. Whisk once it comes to a boil and then boil without stirring until it is golden and caramel colored. Pour about a 1/3 into the bottom of a 9 inch cake tin. So that it covers the bottom and allow it to cool. Carefully add about ½ cup of water to the caramel remaining in the pan and leave to cool.
3) Prepare the apples by melting the butter in a skillet and adding the sugar, apples and lemon zest and juice. Cook for about 5 minutes until the apples start to soften. Remove from the heat and allow to cool, tilting the skillet so that the juices run off the apples.
4) Lay the apples in a pattern in the cake tin and top with the remaining apples. Roll out the paste to about ½ inch thick and place over the top of the apples – cutting around the edges of the cake tin.
5) Place in the oven for about 20 minutes or until the caramel starts to bubble around the edges of the paste. Remove from the oven and invert onto a warm plate. Pour the remaining caramel sauce over the top of the apples and serve with Chantilly cream.
6) Whip 1 cup of cream and ¼ cup sugar until almost stiff, whisk in 2 TBS brandy, or to taste.
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How to Make French Tarte Tatin, Part 2
Around the World in 80 Dishes takes you to the Loire Valley of France, with a demonstration of a classic recipe for Tartes Tatin prepared by a Culinary Institute of America chef.
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How to Make French Tarte Tatin, Part 2
French apple tart ????????????Tarte Tatin with a secret ingredient
Miso Tarte Tatin, seriously one of the easier desserts you'll make and so tasty, definitely one you'll want to add to the list to make this holiday season
Miso caramel:
100g sugar
45g butter
1 tbsp miso thinned down in 2 tbsp of water
- You can take your sugar to a darker or lighter stage depending on your taste preference
#dessert #applerecipes #tartetatin #christmasrecipes #caramel