How to Make French Tarte Tatin, Part 2

(energetic music)

(elegant music)

[Tanya] So what do we do with our apples, what's next?

Here's a little trick for you.

If you've got one of these cool tools, an apple corer,

and we haven't quite got all of the core out

so we just take a little bit more out of that one there.

It's important to get those seeds and casings out.

And then you look at your apple and you say

Well where's the most apple?

The most apple for me is on this side.

So I'm gonna take a piece from here.

And I'm gonna fill in that hole.

[Tanya] Oh my gosh.

[Chef Lou] And then we take a little bit more.

[Tanya] Wow.

[Chef Lou] And we're gonna fill in the side.

[Tanya] That is so smart.

[Chef Lou] And then you see you've increased

the size of your apple basically.

And they should sit just a little proud of your mold.

Oh, okay, so it's almost, it's actually

two-thirds of the apple.

[Chef Lou] And we got a little butter here

just to put on top of our apple.

Cause that's gonna mix with that caramel

in the bottom there, and to release the caramel

from the mold, we add some lemon juice.

Cause the lemon juice is gonna break down,

about a teaspoon of lemon juice in each,

is gonna break down this hard caramel that's

really hard down here.

Wow, look it's already hardened.

Yeah when that lemon juice gets in there,

it's gonna break it down.

It's gonna make it into this caramel jelly.

These are now gonna have their pastry coating.

[Tanya] Put on them.

So we've rolled out our pastry over here.

And this is regular commercial puff pastry.

That you can just buy in the freezer.

That's right, yeah, the one you unroll at home.

And then I've also rolled it out a little bit thinner.

So it's about 1/8th inch thick.

But then, importantly, we have to let it rest

for about 30 minutes.

So roll it, let it set for 30 minutes in the fridge,

get the largest cutter you can find in your home,

[Tanya] or if you have a dish.. Yes, right.

Yes, like that, you see you could simply

invert that on, not gonna do that right now

cause I've water on me, I could invert that

and just cut around.

If you haven't got the fancy cutters,

just go for something else.

But what you're looking for is something that will

fit over this mold by about 1/4 inch all around.

[Tanya] Okay.

Cause you're still gonna get some shrinkage

from this when it cooks.

So we cut, we'll just need two for this.

And then

we're gonna set that on top of there.

[Tanya] And I'm just gonna Lightly.

Lightly press it down, but not crazy.

I don't want to be spreading it or dragging it.

I just wanna seal in, not even sticking to the mold.

Okay, so if we just like that, keep it so it's..

[Tanya] And so you bake it at 375?

[Chef Lou] Yep.

375, I would say about 45 minutes to an hour.

What you're looking for when they're cooked,

you'll be able to lift this up with your knife.

Do not do it with your fingers.

So you can lift up, this will be crisp,

when you lift up you can see that the caramel

is simmering in there and this, the apple,

when you touch it with a knife or with your finger,

it should have no resistance at all.

It should be soft.

Then when you bring them out,

you're gonna let them set for about ten minutes.

Cause what you want it to do is to stop boiling in there.

You want the apple to start sucking up all that butter

and caramel into itself.

And then after about ten minutes, you turn it over carefully

cause there's quite a lot of juice,

it's gonna come running out. Right.

Okay and then we're ready to serve.

Alright let's get some out of the oven.

Okay, alright.

And at the moment they're fairly hot

so we've gotta be careful how we do the next step here.

We're gonna tip them over very carefully

cause there's gonna be some juice that's gonna

come out of these.

So when you tip, away from yourself, quickly.

And what this does is the apple sits down

and comes onto our pastry like so.

[Tanya] Oh wow. Okay.

That's beautiful.

It gives us that classic tatin look.

Do you wanna plate one up here?

Sure.

Here's a spatula.

[Chef Lou] Okay so to finish off then,

we're gonna just push this over slightly

so we have room for my crème fraîche here.

And then we finish off with this nice caramel

which just brings that shine up.

A little powdered sugar around the edge there.

[Tanya] It's the old spoon trick.

(chef lou laughs)

[Chef Lou] Yeah the problem with being

a professional is you really only know

how to do things one way. (Tanya laughs)

It can be a bit of a pain.

Alright.

Oh that is beautiful.

Can we dig in?

Sure.

[Tanya] Have to get the pastry.

It's good?

So good.

The caramel is not over-powering which is nice.

This is the perfect tarte tatin.

[Chef Lou] It's good, isn't it?

[Tanya] Chef, thank you so much.

You're very welcome.

I feel very lucky.

(laughs)

Should we finish it? Yes!

Alright.