Julia Child's Tarte Tatin (Upside-Down Apple Tart) | Jamie & Julia
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- Опубліковано 4 гру 2020
- Making my way through Julia Child's "Mastering the Art of French Cooking" cookbook... like the movie "Julie & Julia". Today I make the upside-down apple tart 'Tarte Tatin"!
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You know that Julia would have reassembled the top if that happened to her. She always said, "it's just you in the kitchen, no one will know". It looked great, good job.
She totally would have.. and did something similar in her show.. it didn't turn out, but she made the best of it. love her
“I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One of the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot." Julia Childs
👏🏻👏🏻👏🏻 Bravo! Beautifully done! 👏🏻👏🏻👏🏻
very wise words right there!
“Don’t worry about why it happened, just fix it” Wise words, and not just for the kitchen.
The pickled sugar did it for me. Oh and your Julia-like exclamation when you dropped the slice 😂😂 Outstanding, Jamie!
haha!I'm starting to realize that I do make some eerily similar to Julia noises
Love the measuring tape to determine the correct size of apple slice. I’m charmed!
Gotta be precise!
I'm being such a baby right now, but watching you remake all these recipes has got me a little misty in the eyes. I adore Julia and I think you're doing a wonderful job of emulating her.
WHEN A RECIPE SAYS 4 LB OF FRUIT YOU WEIGH THE FRUIT BEFORE YOU PEEL CORE AND CHOP IT. THAT'S WHAT THEY TAUGHT US AT COOKING SCHOOL ANYWAY
that makes WAY MORE SENSE! 😅
@@antichef btw I love your show. Keep up the awesome work
I decided to make TT but slightly modified Julia's recipe ; before placing sliced apples in the skillet I put sugar, butter and a few tablespoons of water on med-high heat and created a caramel sauce in the cast-iron. Took the skillet off the heat and arranged the apples on top of the caramel and then placed the pastry dough over it, cutting a few slits for vapor to escape.
For years -decades really- I religiously followed my home ec teacher’s instruction to use lemon juice as you did to keep apples from turning brown. Only much later did I realize I only needed to do this if the apples were served as slices or in an uncooked salad. The act cooking apples especially with spices changes apples any way. The citrus is such cases is for a nice contrast. Adding sugar and letting them sit for a while brings the juice out.
I've never made tarte tatin with shortcrust before. I'll be following this video next weekend.
An easy and great way to make this is to use the ready rolled puff pastry. Roll out the pastry, place the pan upside down on it, cut the pastry into a circle using the pan as a guide, make it about an inch bigger. Then do exactly as you did. I'm impressed how noticeably you're improving. Those slices were hot. Next time you can try experimenting with different fruits (pear and apple mix is great) with some more spices (cinnamon and star anise).
I always try my hardest not to use the ready made puff pastry for the show! But for sure, that would be much easier way to do it, and a big time saver! The pastry dough isn't too bad once you start getting the hang of it! I completely agree, a pear version would be 🔥
DUUUDE as beautifully as this pairs with vanilla ice cream....creme fraiche is JUST as good.
Wow! You made that look super easy. It was a thing of beauty and I loved your expression as you ate it. All I can say is you looked blissful.
The cameo by Mrs Jamie was a treat. Once again, a great episode.
It really was exquisite!
She's always popping her head in and out throughout the day searching for taste tastes
Wow, I'm never this early. If you're reading this Jamie, I wanted to say - I've been watching your videos since you were living in Canda and I feel like you've come such a long way. I found you through your Milkbar Crack Pie video but have thoroughly enjoyed your Jamie & Julia series. You've captured the forever learning journey that is cooking beautifully through your videos and I commend you for continuing to pursue your passions and sharing it with us weekly! BTW - watching from New Zealand :)
Hey Sabrina!! Wow, you've seen it all! Thanks so much, That means a lot!
A touch of mixed spice tossed on the apples when in the bowl would lovely 😍
Dude, great job! You inspired me on starting to cook Julia's recipes, and the ones I tried so far (mousse au chocolat and tarte tatin) are amazing! Greetings from Portugal (home of excellent food too).
3:05
That was scary and literally made me gasp. A couple weeks ago I dropped two full stick of butter that I had cut up on the floor and they were unsalvageable.
To hell with horror movies. That's REAL fear.
I lucked out big time!
I'm pretty sure the weight of the apples is purchase weight before coring and peeling. Thanks for sharing your struggles with following the recipes. You're fun to watch and do a great job.
Jamie- I love your attitude. I have binge watched your videos almost all day and have roared with laughter. Keep them coming, please. I am writing from 🍁 Canada.
That Julia impersonation 👌
It still needs a little work, but I'll get there!
I’m loving your videos! Thanks for inspiring me to give these recipes a try. Great job.
Golden Delicious apples are readily available in the US and make an awesome Tarte Tatin. They hold their shape well
Vanilla ice cream with apple based desserts is always the right call.
It looks gorgeous!
Simplicity makes it complex!
I love it!
Exactly!
I do a rustic tart tatin with rolled puff pastry in a sheet pan,pull the edges up around the sides but don’t completely cover the apples. It’s delicious and super easy!
Love the video, but your violence towards the spine of that book was startling 🤣
Great job 👍 Your expressions when eating are priceless!
Beautiful recipe with a beautiful chef 👏🏼👏🏼
Great job! That looked excellent.
Oh that looks just lovely ! ❤️
Loving these videos!
Wow! That looks fantastic!!🎉
YUMMMMMMMMM. 10/10 dude. I am so proud of you. It's like the fledgling has become a kitchen swan. Flap those wings proudly!!! tart tartan is not easy to make.
🙌Thank ya!!! Learning lots! I'l' be careful, there may be some swan recipes coming up in this cookbook!
Much better looking than the one I made but I didn't make Julia's recipe. And, I had her book.
Plan to make it again in apple season and will definitely follow Julia's recipe this time.
Yours looks FABULOUS.
Binge watching all your videos! Loving everything and I’m definitely adding Julia’s child cookbook to my wishlist ♥️
So awesome hearing that! Thanks Muriel!!
Excellent video, thanks!
Beef bourguignon, although not a desert was our favourite dish you made. We even have made it several times now, including as our Christmas Dinner. Keep up the great work and Happy New Years to you and Christie-Shawna🍁
I never thought I’d ever see Paris, but when I actually did go, I made sure to eat a piece of Tarte Tatin. It was a memorable!
Ok. This just came up after the current Yule Log… I was wanting to make the Yule Log for Christmas but…. This is looking pretty darn good too!!
Looks good.
I think Julia would be very proud of Jamiel
That looked beautiful and delicious 😋 Bravo 👏
You did a GREAT job! I find you so cute & funny. Thank you for such fun videos.
Aw shucks. Thanks so much, Gwen!
Another amazing video
finally not too messy, looking great
My go to dessert, fabulous
Actually, I let it cool somewhat before turning
Ok I am hooked
Few ingredients put together the right way. Each enhances the others "Simplicity makes it complex"
Simplicity makes it complex..for my baking skills nothing about this is simplicity.Well done you.
Ça a l'air manifique!
That looks delicious!
Holy cow that thing actually held its shape! I was not expecting that!
Don't know if anyone said anything about that in the comments, but I squealed a little when I saw the cap from the pickle jar... Turns out it was something from my homeland, yay :D it's my first time commenting under any of your videos, but I've been watching them for some time now, since I stumbled across your channel by pure chance. And now I watch your struggles with JC's cookbooks, which encouraged me to finally order my own copies (something I've been pondering since I saw Julie & Julia for the first time). Keep up the great work and greetings from Poland :)
Amazing
Thanks!
This is one recipe I make often and one this I do that Julia doesn't is add a sprig of rosemary on top of the sugar and under the apples. Soooooooo good! And, yeah, so much for any diet with this one! Oh, and I cheat and use store-bought crust.😇
👏 👏. Looks great 🇮🇪
That's impressive!
May I make a suggestion? I’ve watched you make pate brisse a couple of times now. You always add the amount of liquid specified in the recipe and it is very apparent that your dough is too wet. Your mixture should just start to come together after the liquid is added. The amount of liquid needed can vary so always add the liquid a little at a time until your dough just starts to come together. Then pull it out of the mixer and form it into a ball. It should hold together well but should not be as sticky and wet as your doughs have been.
Pink Lady’s are one of the BEST apples ever. In my house it’s either Pink Lady’s or Honeycrisp!!
Great job chef!
Thank ya Amanda!!
So Great x
A quick bit about the legend that surrounds the recipe in France, and the final look that can sometimes be rough: it was a mistake anyway! Story goes the Sisters Tatin (two ladies that did exist and popularised the recipe in their restaurant) either forgot to put the pastry before the apples, or let the tarte fall after it came out of the oven.
In reality, it's just a traditional recipe transmitted from mother to daughter in Sologne, a region of Fance, where it's made with either apples or pears, in a copper dish. Serve hot and, yes you were right, with ice cream
Ok, adding this to my attempts for a new Christmas dessert.
You're almost at 100k 🤩😊 early congratulations!!!
Friggin' adorable.
Being French Canadian it's quite fascinating to see you painfully apply what french pronunciation you have learnt... I hope you don't hate us too much lol
Dude, you're doing great! Have a great day.
I have made Tarte Tatin a number of times following the recipe in Julia Child's "The Way to Cook", which is even more of a production than this version. The recipe in my book calls for cooking down the apples while standing over the stove basting them in the hot caramel/apple juices for something like 15 minutes prior to placing the crust on the pan and putting it in the oven. It has always turned out delicious, but looking at this, I wonder what the actual advantage of all that basting is. My recipe calls for less apples than this one, but, again, it tells me that the pile of apples in the pan should be quite a bit higher than the actual sides of the pan itself. By, like an inch and a half or so. I never have ended up with enough apples to meet that, and will have to try to remember to get more than are called for the next time so I can see how that works out. Also, the pate brisee recipe in the book always gives me an unworkably buttery ball of dough, so I use an alternate. As much as I love Julia Child (I really did learn how to cook by watching reruns of her show back when I was first married in 1985), sometimes she can be less than consistent!
I made this tonight and it was oh so yummy. You are right it only uses about 2.5 lbs of the 4lbs of apples the recipe called for. I wonder if the apples were smaller so there are more needed to do the three layers to cover the pan.
Chef John says “We never let the food win”
I used very large pickle jars. Washed dried then did it again and again until they no longer smelled. Painted sugar and flour on them. I put 1\8 scoops in the jars. I've had them for years. They hold a lot of sugar and flour. Remember to fill over sink.
fastest way to peel an apple is to peel a ring on the top and bottom and then peel top to bottom between the two rings.
I’ve made tarte tatin a couple times, turns out dynamite. Really pack the apples in in tight even layers, way more sugar than you think, really butter the dish, and I like a half oz gold rum in the mix
Oooh! Sounds delicious!
Oh! Rum! I'm trying that next time
Have you been using the convection oven all this time? That's why your oven and Julia's oven never matched! Convection makes the oven cook hotter and faster than the old fashioned style. Also, I'm very proud of you for using the lemon trick. Most of these youtube channels don't and they end up with gross, brown apples.
Love it! Try it with some pie spices and light brown sugar when you do it again
Right! In my head I'm "Where's the nutmeg? No Cinnamon? Ginger?! 😢
Wow you are very.... well you know. Nice job on rolling the rs! Et la tarte est belle aussi
WOW !!!!!
Bonjour, je suis fan votre vidéo. Félicitations
Yummy yummy yummy!!!
🙌
Great job Jamie. It looks so good. Your pies come along way from the 1st 1. The lemon juice trick works for bananas as well-Shawna🍁
They most certainly have....my first pie was inedible...😬 I'm loving that lemon juice trick!
Very interesting story about tart tartin Julia child's found this name in the apple tart recipe caramel crust pie however you did great making this tart tatin caramelized crust thanks.
sugar works well in a 1 gallon jug like a clean washed milk jug. works great for pouring.
Yum!
👊
In a pinch to core apples you can use a melon baller.. It takes out the seeds with a minimal waste of the flesh of the apple itself..
good job!
🙌🙌
btw because of you, I went out and bought JC cookbook. Love your irreverent style
Like what you were trying to do w/ the apple, my uncle used to bump a ball w/ his bicep and catch it; I thought was so cool when I was a kid lol
turns out you just hold the ball and do a curl so you're holding the ball over your bicep, then drop it and quickly straighten your arm and the ball/apple will bop into the air and you can catch it :) just a fun thing to know how to do, like juggling
PS How do you get your mixing bowls dropped in your hands from above???
Honestly I never had any of Julia’s recipes (my mom is a vegetarian cook lol) but I wanna try some of her recipes now ngl
Lol tht julia child impression 🤣
YUM
4:39 that was sooo Twilight 😆🥳👏
You doing great
Oh to the pickled sugar... hahaha when you have to use a vanilla bean for cooking and you will, after you scrape out the seeds from the pod you can put the vanilla bean in your sugar and it will flavor the sugar a little better than pickles. 😀
Hi Jamie, I baked this tart a days ago and the recipe was horrible, my caramel burned and I had to throw my apples to thrash. I will try this recipe, seems easier! Cheers!!
Hey Jamie. T-shirt Showed up. Nice Job on the Tarte Tatin.
Very good! How's it fit?
@@antichef I LIKE IT. See you next week.
Mmmmmmmm Good job. Let me say you are fearless in the kitchen❤️
Thanks Chris! 👊
The wit and humor - ie editing in one of Julia’s inimitable & goofy vocal exhalations . .
With those leftover apples, you could make some apples with pork chops or make applesauce, or just have them with some cheese. If that’s your thing, I don’t fully understand it, but some people enjoy it for me apples with wow butter because there is peanut allergies in the house that’s my go to