Great video.... It is pear season in The Netherlands... I bought 4 kilo's off stewing pears today.... A bit off Port and some water and cinnamon and the pears in a pot...bring it to a boil and then on a low heat for hours with the lid on until they are deep red / purple....and the cooking liquit turns in to a syrup... Realy good....
Your content is probably 20ish% of what UA-cam shows me while I'm shorts-scrolling and I've been obsessed since I found it - seeing the longer-form content for the first time is super sick. The shorts are cool because it's easy to get familiar with lots of recipes crazy-quick, but videos where you go in-depth with tips and suggestions are great too. Big fan, dude - I've learned a lot already!
Thanks so much for your videos. I am a complete disaster when it comes to cooking, but love watching you and your spouse cooking. Really enjoy seeing couples that really love and support each other!!!
I’ve now made this twice and it was awesome on both occasions. I’ve still got a piece in the fridge and I’m going to eat it while I watch the highlights from the cricket. Absolute bliss. Thanks Andy
I love to make a pear tarte tatin in the Fall! My favorite variation: add about 2 Tbsp of minced fresh ginger as soon as the sugar melts. By the time the tarte comes out of the oven, the ginger is soft and candied.
Thank you! You hit on some points where I have been going wrong with my apple tarte tatin. Mine always came out like a gusher, never knew you didn't have to put all of the caramel sauce in the pan. I will make some of these slight changes and hopefully it turn out better!
Also may I suggest that while as Andy says, don’t wait too long to turn out the tarte, also don’t inverse it straight out of the oven as any excess Carmel mixed with the fruit juices will be very hot and liquid. If you wait for about 5-10 minutes the caramel has had a chance to set up a little and soak into the fruit.
Well.. I used Granny Smiths instead...first attempt at caramel making. Wife is French and she was very dubious! Nailed it from start to finish! Def a win with her!
Remember when I went to chef school over 20 years ago, we used a frying pan when we did those. We put every slice in place and fried it in the pan, and then just put the whole pan in the oven. Delicious dessert. Damn your vids are good. Cheers from sweden.
Best cooking channel on here. And your videos show a lot of people that cooking needn't be daunting or something they can't do. Big congrats on 4 million subs btw
about to start apprenticeship in a kitchen and this is a nice deviation and inspiration from the normal work day, keep posting and i'll keep learning, thank you.
My bf and I tried making a pear tarte tatin based off your shorts video but it ended up with watery caramel and my bf swearing off making it ever again. But I’m so glad you posted a long form video! I’m excited to convince my bf and try it again with him :)
Plus three.. @andy.. I’ve made it four times now. Have experimented with temperature of the pears, temperature / colour of the caramel, and cook time and seem to end up with a large amount of liquid. It tastes delicious but with this much molten liquid it would be a risk trying to flip it 😂
@@ajwhhis I've done pears before, I don't remember if I had to pour some liquid off and continue baking.. or maybe I reduced it on the stove a bit more before baking....
Love the way u say pears, it's how we say peers, as in friends, in USA, we say pears like pares, as in a paring knife, or as in a pair of boots. Funny how different places produce different pronunciations of the same word. Going 2 try this tomorrow! Thanks 4 sharing!
One of my favorite cake. I have tasted it with apples, pears and plums. Sometime I like preparing sauce with balsamic vinegar evaporated and a little bit butter. Delicious! However, vanilla ice cream is also very good option for tarta. 😊
I make this using KitchenAid's vegetable sheet cutter; I roll up the apple band into a rosette, slice it along the equator and cook it in the microwave, then drizzle with my caramel sauce and place it on blind-baked puff pastry. Looks amazing, especially with red apples where a very thin red line of the peel remains.
I made the apple version yesterday for valentine's as you suggested in the yt-shorts. As it was also my wife's birthday and her friends started coming by I quickly made another one. amazing. the second one had some cinnamon. spectacular.
Hi Andy, I just begin following your channel recently. Love your videos, and I think you are a wonderful chef. Do you have a signature dish? Would love to see a video of you cooking something you’ve created.
I made close to ur recipe for first time made dry caramel instead of wet one , in cast iron pan it turned to dry to base the apples in my case so i put some alum. folio over top with apples with caramel / butter in the oven for 15 mins at 190C apples turned out perfect drained some extra caramel before putting puff psaltery then after i baked for 31 min turned out perfect even amazing for 1st try. Great Video if i didn't watch it i was gona let it cool down in the pan and have big problem.Thanks!
Andy! Easier to separate the puff while it's still frozen...just gently slip a long knife between the sheets. Then just leave out on their plastic sheet to thaw.
I tried to make this for a little dinner party like 3 days ago and it failed so hard... couldn't find a good recipe. Why couldn't you have posted this earlier! 😵 haha oh well maybe I'll get it right next time thanks mate 👍
any reason why when I finished cooking it and flipped the tart all the carmal and butter was completly runny? fluid release from the pears? Just a wet pear tarte tatin.
The story has it that in fact the tart was a double sided crust but one day one of their guests was going through the kitchen(they had to go through the kitchen from the rooms to the dining room) she was impressed by a fi e young man and that so disturbed her that she forgot yo put the top on. I don't know to what extent it's true.but that's what I fou d from a french cooking history book I read a loooong time ago.
I made this today and got the caramel right on the second try, but as soon as I put the pears in, the caramel turned lumpy and stuck to the spatula. Admittedly the pan I was using was somewhat short on width, but other than that I can’t figure out what could have caused the caramel to clump up like it did. Any thoughts?
I had the same problem, though luckily only with a small amount. I'm going to try adding the butter first next time to make the sauce before adding the fruit
Great video....
It is pear season in The Netherlands...
I bought 4 kilo's off stewing pears today....
A bit off Port and some water and cinnamon and the pears in a pot...bring it to a boil and then on a low heat for hours with the lid on until they are deep red / purple....and the cooking liquit turns in to a syrup...
Realy good....
Your content is probably 20ish% of what UA-cam shows me while I'm shorts-scrolling and I've been obsessed since I found it - seeing the longer-form content for the first time is super sick. The shorts are cool because it's easy to get familiar with lots of recipes crazy-quick, but videos where you go in-depth with tips and suggestions are great too. Big fan, dude - I've learned a lot already!
Coffee Stipend for Babe!
Babe says thanks
Thanks so much for your videos. I am a complete disaster when it comes to cooking, but love watching you and your spouse cooking. Really enjoy seeing couples that really love and support each other!!!
You have inspired so many fans around the world, you must feel proud!
🙏
I’ve now made this twice and it was awesome on both occasions. I’ve still got a piece in the fridge and I’m going to eat it while I watch the highlights from the cricket. Absolute bliss. Thanks Andy
I like how you say "Let's get stuck in".
I love to make a pear tarte tatin in the Fall! My favorite variation: add about 2 Tbsp of minced fresh ginger as soon as the sugar melts. By the time the tarte comes out of the oven, the ginger is soft and candied.
Nice 👌
what is in the fall ?????
@@trace8153 it's another English word for "Autumn." The cooler months of the year before Winter.
it refers to when the leaves on the trees "fall", commonly used in North America as well. @@trace8153
Thank you! You hit on some points where I have been going wrong with my apple tarte tatin. Mine always came out like a gusher, never knew you didn't have to put all of the caramel sauce in the pan. I will make some of these slight changes and hopefully it turn out better!
Good luck!
Also may I suggest that while as Andy says, don’t wait too long to turn out the tarte, also don’t inverse it straight out of the oven as any excess Carmel mixed with the fruit juices will be very hot and liquid. If you wait for about 5-10 minutes the caramel has had a chance to set up a little and soak into the fruit.
Well.. I used Granny Smiths instead...first attempt at caramel making. Wife is French and she was very dubious! Nailed it from start to finish! Def a win with her!
Remember when I went to chef school over 20 years ago, we used a frying pan when we did those. We put every slice in place and fried it in the pan, and then just put the whole pan in the oven. Delicious dessert. Damn your vids are good.
Cheers from sweden.
Best cooking channel on here. And your videos show a lot of people that cooking needn't be daunting or something they can't do. Big congrats on 4 million subs btw
Thank you for teaching us how to create gorgeous desserts and food. Thank you for sharing with us.
Looks so good!!!! Love your channel!!!!
Thanks for watching!
Perfect..... Just perfect,my favorite dessert!!!❤
I love Tarte tatin with apricots, or plums. Great quick dessert.
I saw your vieo on this great dessert and really was amazed by it. I've made this several times and it's so good. Thanks for sharing.
Fall is here ready to back pies for the holidays. . yum . 👍👍👍🙏🙏🙏✌✌✌😄😄😄😊😊😊ty chef.
about to start apprenticeship in a kitchen and this is a nice deviation and inspiration from the normal work day, keep posting and i'll keep learning, thank you.
My bf and I tried making a pear tarte tatin based off your shorts video but it ended up with watery caramel and my bf swearing off making it ever again. But I’m so glad you posted a long form video! I’m excited to convince my bf and try it again with him :)
Same happened with me.
Plus three.. @andy.. I’ve made it four times now. Have experimented with temperature of the pears, temperature / colour of the caramel, and cook time and seem to end up with a large amount of liquid. It tastes delicious but with this much molten liquid it would be a risk trying to flip it 😂
@@ajwhhis I've done pears before, I don't remember if I had to pour some liquid off and continue baking.. or maybe I reduced it on the stove a bit more before baking....
Great video! I made this, super easy. I like the video, great way explaining everything
Love the way u say pears, it's how we say peers, as in friends, in USA, we say pears like pares, as in a paring knife, or as in a pair of boots. Funny how different places produce different pronunciations of the same word. Going 2 try this tomorrow! Thanks 4 sharing!
A savoury tarte tatin with tomatoes is amazing too!
Yes, also try it with shallots. Another good tip is a savoury style ice cream with it. Basil ice cream works well with tomato tarte tatin.
Just a question? Which is better, a Stone or a Carbon Steel Wok?
I love your channel ❤️! I'm going to try this recipe! Babe is a lucky woman! Thanks 😊!
Thanks for watching!
Another delicious looking recipe, an amazing cook 👏🏼👏🏼👌👍🏽❤️🔥🔥😋
One of my favorite cake. I have tasted it with apples, pears and plums. Sometime I like preparing sauce with balsamic vinegar evaporated and a little bit butter. Delicious! However, vanilla ice cream is also very good option for tarta. 😊
Balsamic is just so good in a dessert like this
I have been making the pear version for over a decade, I also cook out some Jack Daniels in the caramel. Chefs kiss 💋 good
I make this using KitchenAid's vegetable sheet cutter; I roll up the apple band into a rosette, slice it along the equator and cook it in the microwave, then drizzle with my caramel sauce and place it on blind-baked puff pastry. Looks amazing, especially with red apples where a very thin red line of the peel remains.
Merci beaucoup Andy for your recipe 👍
Thank you
It’s been my favorite dessert since I can remember!!!
Andy, love your pear tart! My hubby would have surely loved this as he had a sweet tooth. I'll try it sometime.
Happy baking!
Andy! Chicago deep dish sausage and onion pizza! Let's see it 😁😁😁
Yummmmmmm
I made the apple version yesterday for valentine's as you suggested in the yt-shorts. As it was also my wife's birthday and her friends started coming by I quickly made another one. amazing. the second one had some cinnamon. spectacular.
Floodi? *babe.
Love it. This looks delicious and reasonably simple. Thanks!
Her nickname is Floody. Thanks for watching 🙏
Awesome job love your work
Best chef/cook in the world andy i may be your biggest fan no bs
Thanks for watching!
Hi Andy, I just begin following your channel recently. Love your videos, and I think you are a wonderful chef. Do you have a signature dish? Would love to see a video of you cooking something you’ve created.
I *will* make this for my babe. I swear it. Thank you for the inspiration, Chef!
thanks CHEF! looks amazing!!
I am excited for this one .. Will watch later as just got out of hospital for 2 weeks and am too weak n tired to watch "my face Chef Andy" ..
Ohhhhh!!! THAT LOOKS SOOOOOO GOOD!!!
Looks great Andy. Love the content
just made it for my family and it was delicious! thanks Andy!
Just finished making this. Absolutely amazing thank you for the recipe.
I made close to ur recipe for first time made dry caramel instead of wet one , in cast iron pan it turned to dry to base the apples in my case so i put some alum. folio over top with apples with caramel / butter in the oven for 15 mins at 190C apples turned out perfect drained some extra caramel before putting puff psaltery then after i baked for 31 min turned out perfect even amazing for 1st try. Great Video if i didn't watch it i was gona let it cool down in the pan and have big problem.Thanks!
Andy! Easier to separate the puff while it's still frozen...just gently slip a long knife between the sheets. Then just leave out on their plastic sheet to thaw.
looks delicious
Thank you!
I made this a couple of days ago and it was a showstopper!
the best ❤️
I was going to say, you cook babes favourite dessert and you start eating it, glad you called out to her, great recipe Chef
I’ve tried it with apple, or with banana. Pear must be delicious. Definitely giving it a try! Love from Spain 💕🌷
Just cook it! Scrumptious! Thanks a million:-)))
Thank you very much for the recipe.
Could you please make moroccan couscous with lamb
You are the best!
I use honeycrisp apples
That looks divine
Yummy love pears Mmmm. 😋😋😋
Great episode!
Thanks for watching 🙏
Looks amazing keep up the hard work
Beautifully Delicious.
Thank you!
Requesting Fried Green Tomatoes for Christy
Looks fabulous! (as do all of your recipes)
That looks delicious
Thank you for your video sir!
I'm definitely gonna make this!
Can't wait to try this
10/10 delicious
Looks delicious!
I would prefer to use shortcrust pastry for this.
Is castor sugar needed or is granulated ok? Looks delicious!
Oh! My!! Gosh!!! I need to make this. Do you have the name of a puff pastry sold in the US that would be the same?
I'm definitely trying this next weekend! A tad nervous about making caramel for the first time though...
“Partner” for the ❄️
I see what u did there Andy
A Feijoa one would be worth trying man, yum.
Tarte tatin... franchement c'est imbattable.
I love this dessert. It has everything you want and more 🤤
PS: Please make tarte flambée 🙏
I second that! Tarte flambée with Münster cheese as the main dish and tarte tatin as dessert, please 🙏
@@Nautikuus Amen to that!
Beautiful!
Thank you!
In case of apples, is there any change in coming time?
What is your opinion about making butter chicken or butter panner
I tried to make this for a little dinner party like 3 days ago and it failed so hard... couldn't find a good recipe. Why couldn't you have posted this earlier! 😵 haha oh well maybe I'll get it right next time thanks mate 👍
Good luck mate, i'm sure you'll smash it this time 👌
mine came out a little watery, im wondering if i put too much caramel back in
You are really good at chopsticks! I think chopsticks are really powerful utensil when properly used.
My favourite utensil 👌
Man i love your Channel, maybe you can make us a Kaiserschmarren some day. Greetings from Nürnberg Germany
Can you do a sausage cassoulet, and explain the difference to a casserole
Can I use wheat flour (chapathi flour) for the pastry cover?
Have you made Anzac biscuits? I lost the recipe I had and can’t find a good one online. Kind of missing them here in the USA
From Greece 🇬🇷 with love make mousaka next dish 🤌🤌
I don’t have puff pastry but I have premade mini graham pie crusts. Can i use this filling to make it into a pear pie?
Damm brother that one looks so frickin amazing. 🍐 is one of my favorites.
any reason why when I finished cooking it and flipped the tart all the carmal and butter was completly runny? fluid release from the pears? Just a wet pear tarte tatin.
The story has it that in fact the tart was a double sided crust but one day one of their guests was going through the kitchen(they had to go through the kitchen from the rooms to the dining room) she was impressed by a fi e young man and that so disturbed her that she forgot yo put the top on. I don't know to what extent it's true.but that's what I fou d from a french cooking history book I read a loooong time ago.
Would you ever poach the pairs before making one of these?
We need a calzone!
That looks so tasty right now.. dont no how babe is not 20st with all that cooking.. fakr play andy.. happy cooking
Thanks for watching!
@@andy_cooks i love ur viedos and it has realky helped me with my cooking. Thank you for all ur tips and viedos
Love the videos. Please consider more lighting for you for your videos.
WOW! You’re using the chopstick a lot better than most asians! 👍
12.7mm is a half inch
Gordon Ramsay is really a different level chef. Crazy
I made this today and got the caramel right on the second try, but as soon as I put the pears in, the caramel turned lumpy and stuck to the spatula. Admittedly the pan I was using was somewhat short on width, but other than that I can’t figure out what could have caused the caramel to clump up like it did. Any thoughts?
I had the same problem, though luckily only with a small amount. I'm going to try adding the butter first next time to make the sauce before adding the fruit
love from jamaica 🇯🇲