(lively music)
- Hey, I'm John Kanell.
Today on Preppy Kitchen we're making a Tarte Tatin.
So let's get started.
First off, thaw your puff pastry,
and if you want to make your own at home,
it's actually really easy.
I'll put a link in the description box
for my puff pastry video.
(tarte sizzles)
Right now we're peeling and slicing
four apples, medium sized.
I like to use Honeycrisp
because they really maintain their shape after baking
and tastes delicious,
(peeler swishes)
but many other kinds will work well,
basically, any firm baking apple like a Granny Smith.
You can let me know in the comments
what your favorite apple to use for this kind of recipe is.
(peeler swishes)
- [Jed] I like Red Delicious.
- Not biting on that. (chuckles)
So if you watch this channel,
you know I normally rag on Red Delicious apples.
(peeler swishes)
I talked to an apple expert, 'cause I live in New England,
so, I've lived close to apple people now,
and apparently Red Delicious were originally delicious.
They were red and delicious,
but over time they were just kind of bred
to be really shelf stable and look pretty.
So they lost a lot of their flavor,
but you can still find some tasty Red Delicious apples.
They're more of an heirloom variety,
if that makes sense.
I don't buy it though. (laughs)
(peeler swishes)
Just putting out of the public service announcement,
I don't believe it.
You can tell me if you believe it or not.
Alrighty.
Right now I'm going to cut the flesh from the core.
(knife clunks)
(laughs)
Is that what we do?
Peel, quarter and cut.
Yeah, that's wrong.
That has to go in a bag for the kids.
I'll peel another apple.
(peeler swishes)
Okay.
Now we're going to quarter our apples
(knife clunks)
and just remove the core and any little bit of skin
that's leftover.
Mind your fingers.
(knife clunks)
So for this tarte,
we want to have beautiful big pieces of apple
because we'll be arranging those in concentric circles,
right in the pan.
It's the magic of the tarte,
just flips out and looks beautiful
with no decorating needed.
Fun fact, I've mispronounced this dessert my entire life.
I always called it tart tartan,
which doesn't make any sense.
It's one of those things I picked up as a child
and no one corrected me until Brian did earlier today.
Thanks Brian.
The name actually comes from the Tatin sisters
who ran the Tatin Hotel
in the 19th century.
(color bars beep)
This 19th century French dessert
is named after the Tatin sisters
who invented it for their hotel.
Thank you so much.
Our apples are ready.
Now we're going to make this really easy caramel.
The only thing that you should have
is a nine inch cast iron pan,
but you could make this in a cake pan too,
if you feel like doing that.
(pan scrapes)
I don't.
(guitar strums)
Into our nine inch cast iron pan,
we're adding 2/3 of a cup
of granulated sugar,
that's 133 grams.
(lively music)
Add it in like mostly an even layer.
Do your best.
Now we're going to sprinkle in
about 1/3 of a cup of water, six tablespoons.
It's nice if you can get all the sugar wet,
it's nice if that happens
(measuring cup clanks)
because you don't want to disturb your caramel
when it's cooking,
just leave it alone, let it do its thing.
Okay.
We're going to place this over medium heat right now
and just stir occasionally until it starts to bubble.
(pan sizzles)
Once it starts bubbling,
just leave it alone
(spoon clunks)
and avoid temptation.
You're probably using a dark pan for this.
Keep a close eye on your caramel.
You want it to be a light, golden color
before you add the butter.
And if it gets too dark,
once you keep cooking it with the apples
and everything else,
it's going to be bitter,
and just not where you want your Tarte Tatin to be,
so, (tongue clicks) eyes on the prize.
If you do notice a hot spot in your caramel,
go ahead and just give it a swirl
because some places will cook a little bit first,
so swirl your caramel as needed,
if some parts are becoming darker too quickly.
My caramel is getting close.
You can see is light golden brown.
I'm just gonna swirl it a bit and
(pan clanks)
that's good.
(cafe accordion music)
Now it's time to add that butter in.
You're going to stir it up
and just be careful because it will bubble up,
and you know, it could get wild.
So keep an eye on it.
You may need to reduce the temperature
in addition to stirring.
Once the butter's incorporated,
it's time to add our apples in,
and we're going to just place them in carefully,
no splashing,
(pan sizzles)
and continue to move them around
coat with the caramel and cook through.
We're going to cook our apples in the caramel
for about 15 minutes.
Every few minutes give them a turn.
You want them to kind of cook evenly on the outside,
and here's the deal.
At first, your caramel will be kind of seizing up,
and you're gonna think, "oh my gosh, I went too far."
But, as the apples lose some of their liquid
and cool the caramel down,
it'll loosen up and everything will be just fine.
You may want to reduce the temperature significantly,
especially if your stove runs hot like mine does.
Look.
(music peaks)
My apples are just about ready.
Look at this beautiful golden caramel color that we have.
This is why we didn't want to over cook the caramel
in the beginning.
If we had, this would have been just bitter and too dark.
(bouncy music)
This gets set aside. Oh, hot. (chuckles)
This gets carefully set aside
and now we're going to roll out our puff pastry.
Be right back.
The apples and caramel are ready.
The easy part is the puff pastry.
I'm using just a pre-made puff pastry.
If you want to make your own so easy,
I do have that in the description box.
(rolling pin swishes)
Just did a video on puff pastry.
I'm rolling out my puff pastry.
All I need is 10 inches,
because we're going to be cutting out a 10 inch circle
for this.
In fact, that's enough right now.
You don't want to roll it too thin or won't puff up
as much as you'd like.
Place that circle on top
and just cut it out.
Ah, so satisfying.
This gets put right on top of our tarte to bake,
but first we're going to arrange our apples beautifully.
(music peaks)
Using two forks to arrange my apples
into concentric circles.
(smooth music)
So we want the outside of the apple to face down.
So you're going to be looking at the cut side.
Feel like I'm one apple slice short (chuckles)
What's the smallest one I could pull in here?
(forks clank)
I mean, I'm so short of apples.
I wonder what I could do.
(color bars beep)
as soon as all your apples are arranged in a nice pattern.
You're ready to pop that puff pastry top on it.
So, carefully lift it up,
place it right over the top,
and the one thing you want to do is tuck the edges in.
You can use a knife or a spatula for that, not your fingers.
Just tuck the edge in,
it'll help it all puff up really nicely.
Transfer your pan onto a rimmed baking sheet.
And we'll be baking this at 400 degrees
for 30 to 35 minutes,
or until the top is golden and all puffed up.
(tarte sizzles)
Those apples are infused with the most amazing caramel
and the puff pastry that's underneath is just a (clicks)
little chef's kiss of texture.
Serve with your choice of ice cream or whipped cream
and enjoy.
If you liked this recipe,
check out my Apple playlist.
(bouncy music)
(John chewing)
I hope you get a chance to make this recipe
and I'll see you in the next video.