I love that too! JP is such an “Amazing” cook… His teaching style makes it look so easy; “A child could do this!” I wait for and smile at all of his sayings. “Whatever makes you happy!” - JP. Right?
I love how you don’t edit out mistakes. Spilling the caramel and burning your hand on the handle of the hot pan. Shows us that even with 50+ years of experience , Chef Jean Pierre is human and still makes mistakes. Makes me feel better when I make mistakes cooking. Thanks for this great channel!!
So very true about running COLD water over a burn(maybe 5 mins and You're numb). The result is splendid though. Guess Chef made a mistake w/towel-I felt bad.
I burned myself once real bad while pulling hot wings outta an oven. I had the baking pan in between two racks and the top one got me. I hope chef Jean is really alright. It seemed like he was. I had those scars for years
❤❤❤Chef Jean, You are the greatest. Just watching you reminds me of my grandmother when she prepared meals and baked cakes and pies. She’s in Heaven and you are here and You bring me that same joy that she did. I’m watch and share all your presentations. Thank you so much for sharing. May God bless and be with you forever. Mama Rosa 😊😊😊
Indeed [all] - how true it is that seeing Chef Jean P.’s productions is truly a “breath of fresh air” We love this guy 🥰👍 Thanks chef and crew . …. 👍👍❤️👍👍
He doesn't try to be perfect. I see myself in him, not the cooking but the errors, running to get a tool, not paying enough attention to a pan. Love that it's all out there. 🥰
Chief, it’s difficult to say which aspect of your almost perfect show is the best. However, I think your willingness to show your mistakes, few as they are, has to be close to the top. To be such an accomplished Chief with all of your success and experience, and still error, and treat it as a teaching lesson is beautiful. Thank you for not being afraid to give us so much of yourself.
For 12 years my mother lived in the Normandy bocages, she had a large piece of land with a cider apple tree, the apples are rustic, smaller, and very acidic, we made pies with these apples, the acidity of the apples with the salted butter, the caramel formed by apple juice combined with sugar and salted butter was delicious.
@@edstraker8451 l am living in Brittany in France and You can have apples for Free. There are so many trees around my area..I don't need to buy actually
My heart stopped when Chef jumped after touching that hot pan...Mercy, I don't know how he kept going. Then, I knew everything was ok when he had BLUEBELL ice cream to go with his pie! Yummm😋
I haven't seen a Chef Jean video in months. For some reason they just haven't been showing up on the front page for me. So it was an absolute pleasure to hear that old familiar "Hello my friends!".
Beautiful recipe, perfectly traditional, just how i learned it in my first workplace! :) Here is a small tip for an easier and safer flip: Wait for the tarte to cool completely and then put the pan on the stove for just a minute. The tarte will come out perfectly and more of the buttery caramel will stick to the tarte.
This reminds me a lot of our German Apfelstrudel. The only difference is that it's not twisted. I will definitely try baking the cake in reverse. Your recipes have never gone wrong. Thumbs up for that!!!
This is my second comment on this video. I am a great follower of Chef Jean-Pierre. I use many of his recipes and technics in my kitchen. I am a bachelor and one of my favorite rooms in my condo is the kitchen. I have learned much from Chef Jean-Pierre. When I tried this recipe I made a mess. Used Granny Smith apples but when it came time to flip the pie upside down. Caramel went everywhere. If and when I try this recipe again I might take it out side on the patio to flip. That way if I make a mess I can just hose off the patio. I truly enjoy your channel.
Today you have hit me where I've always lived: Apples, Caramel, Pie Crust and Vanilla Ice Cream. In fact, when I went to Le Crepe in New York back in the 70's & 80's, it was always for Onion Soup/Gruyere and an Apple Crepe with French Vanilla Ice Cream! Period. Was I happy? You bet. Thanks so much for this recipe, Chef. You have stolen my heart!
Well hello there chef...I'm a diabetic so I'll have to figure out a way to make it with as few carbohydrates as possible. So far, I've made the "inside" of an apple pie with Granny Smith apples, butter, lemon juice, cinnamon and Splenda in a pan on the stove top. I thicken it with a little corn starch slurry... very little. Very low in carbs/sugars. When I can, I sometimes fill the inside of a little puff pastry basket with this mixture, top of with homemade whipped cream and sprinkle with a little Splenda and grated cinnamon pieces. It's amazing and diabetic friendly. You see chef, as a diabetic, I take your ideas and recipes and adapt them to my lifestyle. It's a winning combination. Merci Bien and Grazie Mille.
I think the thing I most love about your style of cooking is the freedom to put in flavors that you enjoy. I'm truly disappointed in people who are rigid in how a dish is done. Everyone does not like the same things. That makes you one of the best chefs I've ever learned from.
16:21 - Lordy, I jumped in my seat when you grabbed the handle of that hot frypan. I’ve done that myself more times than I care to admit. Thank you for another great video, the vicarious pain notwithstanding.
Chef, you are so good to share your knowledge with such a wonderful presentation and attitude! I thought I'd share back with an idea I've recently had and not seen anywhere. You like to save time and make things easier. Here is one for apples. Peel as you did. Now cut in half at the equator. Set flat side down. Angle knife 45 degrees or so to the vertical and slice the apple to avoid the core, thick or thin, on 4 sides. Cut the corners if you think there is enough to matter. It changes the presentation because the shapes change but I like not having to use the corer.
I love to cook but Chef makes it a celebration each and every time. Thanks to you Chef and your wonderful crew for taking the time to share your knowledge and sense of fun with cooking.
Genius! Chef Jean Pierre can do it all. I've had a love of cooking for many years but have never ventured into desserts. Whether you're a seasoned cook, a relative beginner or have never cooked, you will learn new things and be entertained in the process! I really love the lack of editing and the attention to detail that accompanies these videos. Chef, you're the real deal!!
You do things and explain things like my mum. Thank goodness for you! I had to subscribe when I saw your peeler ( my husband’s favourite kitchen tool) … also a few minutes later your red spatula (the same exact one we’ve used since 1990. My favourite cake tool!!) So now you see I’m inspired again. Thank you 🙏
Dear Chef Jean Pierre, I’m thrilled to see how you made this look so easy!! I was laughing about when the pan was full of apples, you said to put more apples in! It reminded me of my mom telling me her bread recipe and she said “kneed the dough until you can’t move your hands anymore and then kneed it 10 more minutes!” These are the kinds of tips that make an exceptional delicious meal!! 🙏🙏🥰🥰
I love a good Tarte Tatin! I usually add about two Tablespoons of chopped fresh ginger to mine. By the time it comes out of the oven, the ginger is candied, soft and amazing. It really adds a nice complimentary flavor to the apples (or pears, which are also great in this tarte). Sometimes, I also add just a touch of Chinese Five Spice and no one can ever figure out what it is, but they all love it!
Nice simple recipes, I picked up on your great tip of a towel over hot pan handles. We’re all human Chef, even the master can make an error, thanks for sharing.
Really enjoy Chef JP!! Pie with no crust on the bottom and left that way, is cobbler as defined by Webster 1912 dictionary! Made this though, outstanding!!
Aloha my friend chef Jean Pierre I really admire this beautiful and delicious apple dessert at is a classy classical. Iam a retired pastry chef I worked for many years in Miami Beach 1980s at a restaurant called Dominique this French chef who had a pet duck and had exotic animals on the menu showed me how to create this apple tart and like we said in the old country it has to shine like a monkey butt . Love you my friend I tried many of your recipes there are all top of the line, one of my favorite is the meatloaf with your mushroom souce and mashed potatoes many good wishes to you and good health from a friend of the island of Hawaii
Aloha my friend! Thank you for the kind words. I do remember the restaurant Dominique! Been there many times as a matter of fact it it was indeed a great restaurant! I am glad you are enjoying my channel I am having lots of fun doing! Be well 👍😊
J'ai vu pas mal de vidéos sur la Tarte Tatin, et celle-ci est sûrement la meilleure. Très facile à suivre, pertinente, et super-bien expliquée. Merci, Chef!
Beaucoup plus simple que la recette que j'ai apprise il y a 40 ans, celle-ci me parait aussi bonne et tellement plus rapide! Merci Chef! François du Québec.
Chef, you’re great, and I love watching your videos! From start to finish, you’re there every step of the way, including accidentally burning yourself. I’ve learned many new techniques by watching your instruction. God bless you for sharing your talents with us!
Wow ... I'm going to make this tomorrow. I already gain weight just looking at it, but it's worth it. Beautiful classic, beautifully made and beautifully presented. Chef Jean-Pierre, you're the coeur de la douce France! Merci beaucoup!
I made this over the weekend for my family I received many rave reviews on both flavor and presentation, my wife who makes an amazing Dutch Apple Pie fell in love with this and has now asked that I make this dish when she wants apple pie.
I want to drink with Chef JP. Bet he’s a hoot to hang out with. Always positive and smiling. And you can tell it’s genuine. Nothing fake or put on by Chef. God Bless!! 🇺🇸🇺🇸
Julia had the exact same thing happen Chef!!! There’s no mistakes, it’s still super yummy!!!! A little spilled caramel is just a Chef snack, you just have to lick the clean surface without anyone seeing!!!!!
My, my, my! Apple Pie? JP, my Mother made the most delicious apple pie… Having followed your channel for some time. I am now an even more devoted fan of your Mastery of Culinary Arts. Bravo
Chef JP is my favorite TH-cam cooking channel… He’s so authentic and the recipes never fail.. I remember preparing his coq au vin… it was something else!
This recipe is absolutely delicious! I consider myself an experienced plumber but you are making me into an avid cook and even a baker with your fun channel and easy to follow recipes. My family and friends absolutely raved over the Shepard pie and chocolate moose I made last week. I am a huge fan. So glad I found you!
Another of my mama’s treats for us! I miss my mom so much! She was from Normandy and met my dad during WWII. He sent for her after he returned to the US, a war bride! 😘
What a great way to start the day, a wonderful tart done by a really amazing chef thanks for making my day and for dessert tonite I can't begin to tell you how much I enjoy watching such a great and unpretentious professional making his talent available to us all THANKS!!!!!
Yummy . I have made several of your recipes and they never fail my taste buds. Thank you my friend 😋 Love the way , you add do it to your taste because we are eating it. You are the Boss ! 😃
I have been looking for a treat to fix for the family when we are camping, this is something I want to do in my Dutch Oven, looking forward to giving this a try, thanks guys !!!
I Love, Love, Love, pie and pie style desserts, my Dad was in charge of pastries when he was a cook in the Air Force at Offut AFB outside Omaha, Nebraska, and made the best pies I ever had, he always insisted on using lard. With this said, cue the Supernatural fans. Edit: I'm half asleep as it's after midnight, and I almost forgot to compliment you Chef Jean-Pierre, I was focused on my Dad's pies and the tv show and its fans I was referencing, but once again I am seriously drooling, my mouth is seriously watering with another magnifique recipe tutorial, your videos always bring a smile to my face :) 😋❤
Might seem strange, but I'm glad you don't edit out the "mistakes" because it helps me know that I can make them and still make great tasting food! Also thank you for the tip about the towel on a hot handle, I have burned myself so many times!
Beautifull tarte tatin! I saw very high chef describing in a difficult way how to make this…. But your simple receipe Jean-Pierre is just super easy and surely very tasty. It misses nothing a tarte tatin should have ! Thanks for posting
I made this recipe yesterday and it turned out PERFECTLY and delicious !! One thing : the pie came right out of the pan, but some of the caramel stuck on the pan. I returned the pan to the stove, heated over low heat, and incorporated some warmed, heavy cream. The thick caramel transformed into a lovely, perfectly creamy caramel, which I poured over the apples and brushed to distribute evenly. The dessert was so glossy and shiny that I didnt need the jelly. Next time I will add the heavy cream when first making the caramel, even if it is a little looser. This is the best apple pie that I have ever made!! I am throughly pleased with the result and jt was very easy with very little cleanup~ I love that it is made in one pan!!
Not only a great personality and cook but, also, an actor. You don’t think he actually burned his hand do you? No. He put that in to make his point. Well done Chef!
@16:20 hahah, hey chef I've been doing electrical work for about 20 years now, and I just wanted to tell you that we all make small mistakes sometimes. Also, ice-cream gees well on a warm slice of pecan pie as well... loved the recipe!
the thing to always have on hand around the kitchen is _silver burn gel_ just in case… after you’ve cooled the burn off, it stops the pain quick. cvs and similar shops sell it.
Just when I was wondering what I was going to do!!! I am going to be such a hit with the card club this Saturday. Thank you Chef 💖💖💖 for the perfect dessert to serve my friends!!
Having so much fun with you, love a funny chef who knows his cognac, wine and still makes incredible recipes. Chef J P , you're the man ! I did at least 30 recipes your way already, even though I cook French, Italian, American, Greek and Hungarian, Romanian dishes all the time , everything turned out glorious. Thank you. 😊
![PASULOL รามเกียรติ์ ตอนที่ 4 นนทกพบรัก [Ramakien Ep.4: Nonthok in love]](http://i.ytimg.com/vi/tMUQgmZzf_A/mqdefault.jpg)
“Well, hello there, friends!” - gets me to smile 100% of the time. 🥰
I love that too! JP is such an “Amazing” cook… His teaching style makes it look so easy; “A child could do this!” I wait for and smile at all of his sayings. “Whatever makes you happy!” - JP. Right?
@@randalltom9750 Couldn’t have worded it better! (:
So does 'we're going to make it together' for me. I love that phrase!! :) :) :)
@@wurlitzer895 Absolutely! He’s just a joy to watch. (:
@@thegodofpez He certainly is!! An absolute joy. :) :) :)
Doesn’t matter what chef prepares. It’s just a pleasure to spend a few minutes with him.
👌🙂
Totally!
Muskatnuss Herr Müller!!! (english subs) Louis de Funès
th-cam.com/video/nc5LaNcTAfU/w-d-xo.htmlsi=AaEHTumEoLO7Hqz0
I love how you don’t edit out mistakes. Spilling the caramel and burning your hand on the handle of the hot pan. Shows us that even with 50+ years of experience , Chef Jean Pierre is human and still makes mistakes. Makes me feel better when I make mistakes cooking.
Thanks for this great channel!!
So very true about running COLD water over a burn(maybe 5 mins and You're numb). The result is splendid though. Guess Chef made a mistake w/towel-I felt bad.
@@robertakerman3570 Me too! I've done that before and I was so painful it felt like I branded myself.
@@daphnepearce9411 In My case The skin dried/peeled in a week---No ouch or scar
When I saw that, it brought back so many memories of doing the same!
I burned myself once real bad while pulling hot wings outta an oven. I had the baking pan in between two racks and the top one got me. I hope chef Jean is really alright. It seemed like he was. I had those scars for years
NO ONE on YT is as fun to watch as Chef Jean Pierre!!
❤❤❤Chef Jean, You are the greatest. Just watching you reminds me of my grandmother
when she prepared meals and baked cakes and pies. She’s in Heaven and you are here and
You bring me that same joy that she did. I’m watch and share all your presentations.
Thank you so much for sharing. May God bless and be with you forever. Mama Rosa 😊😊😊
Indeed [all] - how true it is that seeing Chef Jean P.’s productions is truly a “breath of fresh air”
We love this guy 🥰👍
Thanks chef and crew . ….
👍👍❤️👍👍
He certainly is fantastic, I would Love to meet him one day.
He doesn't try to be perfect. I see myself in him, not the cooking but the errors, running to get a tool, not paying enough attention to a pan. Love that it's all out there. 🥰
Even my ten-year-old says now in the kitchen: "Measure carefully guys!"while roughly scooping :-)
Love it.
When JP just touches the fry pan handle, he shows why all good chefs have the fastest reflexes on the planet... We have all done it.
Chief, it’s difficult to say which aspect of your almost perfect show is the best. However, I think your willingness to show your mistakes, few as they are, has to be close to the top. To be such an accomplished Chief with all of your success and experience, and still error, and treat it as a teaching lesson is beautiful. Thank you for not being afraid to give us so much of yourself.
That's what takes you to true perfection I know women who cook the same way all the time and they're like robots
For 12 years my mother lived in the Normandy bocages, she had a large piece of land with a cider apple tree, the apples are rustic, smaller, and very acidic, we made pies with these apples, the acidity of the apples with the salted butter, the caramel formed by apple juice combined with sugar and salted butter was delicious.
I still think an orchard full of flowering apple trees is an absolute joy. Your mum was lucky. 😀
@@edstraker8451 l am living in Brittany in France and You can have apples for Free. There are so many trees around my area..I don't need to buy actually
My heart stopped when Chef jumped after touching that hot pan...Mercy, I don't know how he kept going. Then, I knew everything was ok when he had BLUEBELL ice cream to go with his pie! Yummm😋
Jean-Pierre is not insaine - This dessert IS 🫨😱🫣😋😋😋😋OMG😋😋😋‼️
EVERYTHING you make has Artistry and Design it! You are such a creative man and a JOY to watch. Your Ukrainian friend,
Tatiana
I haven't seen a Chef Jean video in months. For some reason they just haven't been showing up on the front page for me. So it was an absolute pleasure to hear that old familiar "Hello my friends!".
👍👍👍😊
Beautiful recipe, perfectly traditional, just how i learned it in my first workplace! :)
Here is a small tip for an easier and safer flip:
Wait for the tarte to cool completely and then put the pan on the stove for just a minute. The tarte will come out perfectly and more of the buttery caramel will stick to the tarte.
Thank you for this tip! I was wondering if something like this would work. I need to take it to a gathering and want to turn it out after I arrive.
This reminds me a lot of our German Apfelstrudel. The only difference is that it's not twisted. I will definitely try baking the cake in reverse. Your recipes have never gone wrong. Thumbs up for that!!!
you are by far the best tv/youtube chef there is. you're so warm and welcoming and fun to watch!!!!!!!!!!!!!!!!!!!!!!!!
We love this guy, he is a genius in the kitchen. Ciao from Down Under:Australia
This is my second comment on this video. I am a great follower of Chef Jean-Pierre. I use many of his recipes and technics in my kitchen. I am a bachelor and one of my favorite rooms in my condo is the kitchen. I have learned much from Chef Jean-Pierre. When I tried this recipe I made a mess. Used Granny Smith apples but when it came time to flip the pie upside down. Caramel went everywhere. If and when I try this recipe again I might take it out side on the patio to flip. That way if I make a mess I can just hose off the patio.
I truly enjoy your channel.
Watched at 6AM, will stop for coffee and 'apple fritter', on my way. Thanks Chef !
Be well always
Today you have hit me where I've always lived: Apples, Caramel, Pie Crust and Vanilla Ice Cream. In fact, when I went to Le Crepe in New York back in the 70's & 80's, it was always for Onion Soup/Gruyere and an Apple Crepe with French Vanilla Ice Cream! Period. Was I happy? You bet. Thanks so much for this recipe, Chef. You have stolen my heart!
I wake up ever Thursday to a new video! It’s FANTASTIC.
Well hello there chef...I'm a diabetic so I'll have to figure out a way to make it with as few carbohydrates as possible. So far, I've made the "inside" of an apple pie with Granny Smith apples, butter, lemon juice, cinnamon and Splenda in a pan on the stove top. I thicken it with a little corn starch slurry... very little. Very low in carbs/sugars. When I can, I sometimes fill the inside of a little puff pastry basket with this mixture, top of with homemade whipped cream and sprinkle with a little Splenda and grated cinnamon pieces. It's amazing and diabetic friendly. You see chef, as a diabetic, I take your ideas and recipes and adapt them to my lifestyle. It's a winning combination. Merci Bien and Grazie Mille.
I think the thing I most love about your style of cooking is the freedom to put in flavors that you enjoy. I'm truly disappointed in people who are rigid in how a dish is done. Everyone does not like the same things. That makes you one of the best chefs I've ever learned from.
Chef J-P hits another recipe home run AND demonstrates the importance of kitchen safety all in the same video. Fantastic!
Chef Jean- Pierre,
Again you took an elegant dish and made it simple thank you, chef.
Your Fan,
Jack
16:21 - Lordy, I jumped in my seat when you grabbed the handle of that hot frypan. I’ve done that myself more times than I care to admit. Thank you for another great video, the vicarious pain notwithstanding.
Chef, you are so good to share your knowledge with such a wonderful presentation and attitude! I thought I'd share back with an idea I've recently had and not seen anywhere. You like to save time and make things easier. Here is one for apples. Peel as you did. Now cut in half at the equator. Set flat side down. Angle knife 45 degrees or so to the vertical and slice the apple to avoid the core, thick or thin, on 4 sides. Cut the corners if you think there is enough to matter. It changes the presentation because the shapes change but I like not having to use the corer.
I love to cook but Chef makes it a celebration each and every time. Thanks to you Chef and your wonderful crew for taking the time to share your knowledge and sense of fun with cooking.
Genius! Chef Jean Pierre can do it all. I've had a love of cooking for many years but have never ventured into desserts. Whether you're a seasoned cook, a relative beginner or have never cooked, you will learn new things and be entertained in the process! I really love the lack of editing and the attention to detail that accompanies these videos. Chef, you're the real deal!!
Thank you chef JP for this French Apple Pie.
I LOVE that there is little dough! Just watching this I could literally smell the aromas! Green apples are my favorite too.
I love watching Chef Jean-Pierre bc he loves what he's doing & that's why he's sssooo MAGNIFICENT !! I'm a true believer ♥ ☺
i just love the stories ...... feels like sunset
This must be incredible. Man it looks good. God bless all here.
You do things and explain things like my mum. Thank goodness for you! I had to subscribe when I saw your peeler ( my husband’s favourite kitchen tool) … also a few minutes later your red spatula (the same exact one we’ve used since 1990. My favourite cake tool!!) So now you see I’m inspired again. Thank you 🙏
👍👍👍😊
Dear Chef Jean Pierre, I’m thrilled to see how you made this look so easy!! I was laughing about when the pan was full of apples, you said to put more apples in!
It reminded me of my mom telling me her bread recipe and she said “kneed the dough until you can’t move your hands anymore and then kneed it 10 more minutes!”
These are the kinds of tips that make an exceptional delicious meal!!
🙏🙏🥰🥰
I made this last week. It turned out very good❤️❤️ I’m really NOT a baker. I’m a savory cook. With your help, I’m expanding my horizons!🥰
I love a good Tarte Tatin! I usually add about two Tablespoons of chopped fresh ginger to mine. By the time it comes out of the oven, the ginger is candied, soft and amazing. It really adds a nice complimentary flavor to the apples (or pears, which are also great in this tarte). Sometimes, I also add just a touch of Chinese Five Spice and no one can ever figure out what it is, but they all love it!
From time I start watch Chef youtube channel i can't wait to thursdays :)
Nice simple recipes, I picked up on your great tip of a towel over hot pan handles. We’re all human Chef, even the master can make an error, thanks for sharing.
Dear chef Pierre your humble nature and friendly demeanor reminds me of my uncle and grandfather thank you for the nostalgic memories
Best cooking videos! Technical and entertaining.
"We're going to make it together" makes me soo happy if I wanted to cook I can just turn on this video I love it
Really enjoy Chef JP!! Pie with no crust on the bottom and left that way, is cobbler as defined by Webster 1912 dictionary! Made this though, outstanding!!
Aloha my friend chef Jean Pierre I really admire this beautiful and delicious apple dessert at is a classy classical. Iam a retired pastry chef I worked for many years in Miami Beach 1980s at a restaurant called Dominique this French chef who had a pet duck and had exotic animals on the menu showed me how to create this apple tart and like we said in the old country it has to shine like a monkey butt . Love you my friend I tried many of your recipes there are all top of the line, one of my favorite is the meatloaf with your mushroom souce and mashed potatoes many good wishes to you and good health from a friend of the island of Hawaii
Aloha my friend! Thank you for the kind words. I do remember the restaurant Dominique! Been there many times as a matter of fact it it was indeed a great restaurant! I am glad you are enjoying my channel I am having lots of fun doing! Be well 👍😊
Watching Chef Jean-Pierre always makes my day so much brighter!
Whether I cook the dish or not, I love watching this guy! he's just so much fun!
"Poke a few holes... don't need too many" ... then proceeds to poke the hell out of it. Never change chef! 🧡
J'ai vu pas mal de vidéos sur la Tarte Tatin, et celle-ci est sûrement la meilleure. Très facile à suivre, pertinente, et super-bien expliquée. Merci, Chef!
Beaucoup plus simple que la recette que j'ai apprise il y a 40 ans, celle-ci me parait aussi bonne et tellement plus rapide! Merci Chef! François du Québec.
Chef, you’re great, and I love watching your videos! From start to finish, you’re there every step of the way, including accidentally burning yourself. I’ve learned many new techniques by watching your instruction. God bless you for sharing your talents with us!
Wow ... I'm going to make this tomorrow. I already gain weight just looking at it, but it's worth it. Beautiful classic, beautifully made and beautifully presented. Chef Jean-Pierre, you're the coeur de la douce France! Merci beaucoup!
I made this over the weekend for my family I received many rave reviews on both flavor and presentation, my wife who makes an amazing Dutch Apple Pie fell in love with this and has now asked that I make this dish when she wants apple pie.
Bless your heart Chef! Hope you didn’t burn yourself too badly. Thank you for putting yourself in harms way to teach us.🙏🏻
Oh my goodness... YUM!!!! Please show us how to make your caramel sauce also. It looks sooooo good! Thank you Chef
You Will never find better 😉 stop scrolling for simple recipes 😜 thank you Chef Juan
I want to drink with Chef JP. Bet he’s a hoot to hang out with. Always positive and smiling. And you can tell it’s genuine. Nothing fake or put on by Chef. God Bless!! 🇺🇸🇺🇸
I love fixing this and watching people when they are amazed that I fixed it. Love your channel and recipes. Thanks for sharing.
Julia had the exact same thing happen Chef!!! There’s no mistakes, it’s still super yummy!!!! A little spilled caramel is just a Chef snack, you just have to lick the clean surface without anyone seeing!!!!!
You’re an inspiration everytime young
Man 💙💙
I love you, Chef! You bring joy to my life!
cheff...thanks.
i made something like this myself once.
i added pecans as well in the caramel before the apples and it was such a fantastic desert!
My, my, my! Apple Pie? JP, my Mother made the most delicious apple pie… Having followed your channel for some time. I am now an even more devoted fan of your Mastery of Culinary Arts. Bravo
Chef JP is my favorite TH-cam cooking channel… He’s so authentic and the recipes never fail.. I remember preparing his coq au vin… it was something else!
Thank you 🙏
Voila, indeed!! My new "go to" apple pie. 👍👍
This recipe is absolutely delicious! I consider myself an experienced plumber but you are making me into an avid cook and even a baker with your fun channel and easy to follow recipes. My family and friends absolutely raved over the Shepard pie and chocolate moose I made last week. I am a huge fan. So glad I found you!
Excellent video Chef!
I'm wating for that caramel sauce with white chocolate recipe!
I am making this this weekend. But I’ll use cinnamon and cloves. Looks delicious!
Another of my mama’s treats for us! I miss my mom so much! She was from Normandy and met my dad during WWII. He sent for her after he returned to the US, a war bride! 😘
What a great way to start the day, a wonderful tart done by a really amazing chef thanks for making my day and for dessert tonite I can't begin to tell you how much I enjoy watching such a great and unpretentious professional making his talent available to us all THANKS!!!!!
Yummy .
I have made several of your recipes and they never fail my taste buds.
Thank you my friend 😋
Love the way , you add do it to your taste because we are eating it.
You are the Boss ! 😃
Love your animated production. You have awesome teaching ability. Would of loved to school with you over the yrs.
Keep up the good work chef. Gil
Thank you 🙏
Dang It Chef!!!!!... When you jumped from that hot handle I jumped and spilled my coffee.
Perfection...like only Chef Jean-Pierre can make it! 😉
Words of wisdom.
When you don't think you can put anymore, then put a little more.
- Chef Jean Pierre
Yum, another winner. You’re not only a terrific chef but also an artist 👏👏🌹
I have been looking for a treat to fix for the family when we are camping, this is something I want to do in my Dutch Oven, looking forward to giving this a try, thanks guys !!!
The great tarte tatin, probably top 3 of my favourite french desserts
I Love, Love, Love, pie and pie style desserts, my Dad was in charge of pastries when he was a cook in the Air Force at Offut AFB outside Omaha, Nebraska, and made the best pies I ever had, he always insisted on using lard. With this said, cue the Supernatural fans.
Edit: I'm half asleep as it's after midnight, and I almost forgot to compliment you Chef Jean-Pierre, I was focused on my Dad's pies and the tv show and its fans I was referencing, but once again I am seriously drooling, my mouth is seriously watering with another magnifique recipe tutorial, your videos always bring a smile to my face :) 😋❤
Nobody cooks like this wonderful man! Love him and everything the does. ❤️❤️❤️
You’ve got a great sense of humour!
Most favorite TH-cam chef🌞👌 thank you for showing how to do things easy way & no cussing.
Might seem strange, but I'm glad you don't edit out the "mistakes" because it helps me know that I can make them and still make great tasting food! Also thank you for the tip about the towel on a hot handle, I have burned myself so many times!
This man has taught me more about classic dishes than any culinary institute ever could
Beautifull tarte tatin! I saw very high chef describing in a difficult way how to make this…. But your simple receipe Jean-Pierre is just super easy and surely very tasty. It misses nothing a tarte tatin should have ! Thanks for posting
When I make an apple pie I add cinnamon to the sugar before adding it, it tastes wonderful.
Apple pie needs brown sugar and cinnamon!
Just a hint of cinnamon as it may overpower everything else..
I add a small grating of nutmeg (not the powdered stuff).
@@Claudia-up6hr Yes!!!
cinnamon, nutmeg& ginger
aahhhh, fresh grated nutmeg is heavenly
Absolutely love these deserts. Try it with peaches, pears, black berries, or even bananas. Yummy! Thanks again, JP!
I made this recipe yesterday and it turned out PERFECTLY and delicious !! One thing : the pie came right out of the pan, but some of the caramel stuck on the pan. I returned the pan to the stove, heated over low heat, and incorporated some warmed, heavy cream. The thick caramel transformed into a lovely, perfectly creamy caramel, which I poured over the apples and brushed to distribute evenly. The dessert was so glossy and shiny that I didnt need the jelly. Next time I will add the heavy cream when first making the caramel, even if it is a little looser. This is the best apple pie that I have ever made!! I am throughly pleased with the result and jt was very easy with very little cleanup~ I love that it is made in one pan!!
Well, we're in the throes of autumn way down under, so it's the perfect time to try this. Thanks chef!
Not only a great personality and cook but, also, an actor. You don’t think he actually burned his hand do you? No. He put that in to make his point. Well done Chef!
I enjoy watching your show Chef! You're the best!
Hi Chef! I wish I would have had a bath towel to manage the drool will watching this one! Fantastic!
@16:20 hahah, hey chef I've been doing electrical work for about 20 years now, and I just wanted to tell you that we all make small mistakes sometimes. Also, ice-cream gees well on a warm slice of pecan pie as well... loved the recipe!
the thing to always have on hand around the kitchen is _silver burn gel_ just in case… after you’ve cooled the burn off, it stops the pain quick. cvs and similar shops sell it.
I have a big pot of aloe plant on the kitchen window for same purpose.
Just when I was wondering what I was going to do!!! I am going to be such a hit with the card club this Saturday. Thank you Chef 💖💖💖 for the perfect dessert to serve my friends!!
I love that there is still a " card club," what a waft from the past.
Having so much fun with you, love a funny chef who knows his cognac, wine and still makes incredible recipes. Chef J P , you're the man ! I did at least 30 recipes your way already, even though I cook French, Italian, American, Greek and Hungarian, Romanian dishes all the time , everything turned out glorious. Thank you. 😊
What can you say when you see a master chef fix a master piece. Even better he taught me how to do it. THANKS!
I love how the sweets you make are cook-friendly, no need to be into baking to follow this.
Wow!! I wish it wasn’t midnight! I’d be up making (trying to) make this. Looks just incredible!!!