I am a bachelor grandfather. I made this for a family Easter meal and was rewarded with peals of approval. It looked and tasted like someone made it who knew how! Thank you.
I just made this for breakfast this morning. I found your recipe after searching YT for a pear tart. I had four pears that had to be used right away. Thank you for the recipe. It was delicious.
Best Christmas dessert I ever made! Thank you so much. Used 1/4 cup sugar instead of 1/2 cup. I did make your pastry too. It was so flakey. Side of unsweetened whipped cream to top it off. It was so delicious!
I have made it a few times by now. It has officially become my family and friends' the most favorite desert. The only thing I do differently is I add two times less sugar, which is 1/4 cup. 1/2 cup was a bit too sweet to me. Helen! You are the best!!!!
I just made it for Thanksgiving, and the pears were swimming in butter. So I checked out the French recipe version. First you need to caramelize the sugar without touching it, THAN add a little butter. It was perfect.
So my husband and l we bought this house last year and the house has a pear tree and last year we had so many pears that l had to gave them away!!! So that's why l looked for pear recipes and l definitely making this tart soon!!!... can't wait!!!
Helen Rennie Me, Too! I feel the same way about cooking AND baking! :D If you ever get to check out my channel, you'll see I really never have much of a recipe. I eyeball everything, just like my mother and grandmother did! :D
Here is one of the few recipes where I give a recipe. I hope you will get to try it and tell me how you like the dairy-free cake (I am a vegetarian and I don't eat any dairy products).HERE IS THE RECIPE *NOTE* it is not advisable to use any frozen or canned fruit. Preheat oven to 350 degrees 2 mangoes, cut mangoes into wedges, removing the skin and cook as shown in the video in I HAVE A VIDEO SHOWING HOW TO CUT THE MANGOES AND HOW TO CUT THE PARCHMENT PAPER. Hang on, I will post it in a minute! 4 tablespoons of sugar 2 or 3 cups of water 1/4 teaspoon cinnamon small pinch of nutmeg small pinch of clove small pinch of ginger 1 banana 1 cup of sugar 2 teaspoons of vanilla 1 teaspoon of butter extract 1 teaspoon of coconut extra THE COCONUT IS OPTIONAL, BUT BEST IF YOU HAVE THE FIRST TWO EXTRACTS 3/4 Cup of Coconut oil or olive oil, I prefer the Olive oil (any kind, doesn't matter - the extracts cancel out the oil flavor. You won't taste the olive oil) 1 cup or coconut water 1 cup of milk (give or take - I never measure anything, however, a thick heavy batter makes a very nice cake. 3 cups of SELF RISING FLOUR (mix in one cup at a time, but don't over mix) Mix ingredients as instructed in video Let batter stand for about 20 minutes, on the counter. It will begin to fluff up and rise. Oil your pan, put a piece of parchment paper into the bottom of the pan Arrange your Mangoes in the pan Add the blueberries Pour batter in pan on top of fruit Bake for 35 - 40 minutes in a 9 inch pan (bake time will also depend on elevation *NOTE* this recipe is a little different from what is in the video. The video may give you more batter than you need, but then you can make two cakes! Also, cook time will depend on the size pan. After the first 18 minutes, I pull up a chair, like they do on that BBC baking channel and I sit in front of the oven and watch the cake! LOL! I guess some of the professionals do it that way! LOL! Let me know if you have any questions.
:Just made this for a nontraditional Christmas dinner and it received many complements. I'm no cook but it came out fine in spite of me. :-) Thanks Helen!
HI You are simply the best Tarte Tatin baker I have seen on TH-cam! And I have seen MANY! Believe me!. All the extra information is what makes you special. Shalom to us only in Christ Yeshua.
This dessert is absolutely delicious! So, so easy! Made it yesterday for company and it received rave reviews!! I will be making it many times for sure!
“Phew! That was close…” 😂😂😂 You were getting carried away and I was getting sucked in and drooling, waiting to see if you polished off the tart…but alas, you had to come out of your reverie. Hope your dream is fulfilled some day, Helen! And thank you for sharing this recipe. (Btw, I made my first successful apple pie yesterday after a few failed attempts that almost made me give up baking pies. Your videos on pie crusts, apple pies, etc helped a lot. There are a zillion videos on how to bake apple pie…prebake pie dough, don’t prebake, do this, no do that instead, etc it was sooooo confusing. Have to confess that in the end I did not follow your instructions to a T, but instead did a combination of partially prebaking the bottom crust, partially cooking the apples, adding raisins and rum, and adding a top layer, using glass (which you don’t recommend but that was all I had) and putting it on a thick iron griddle (instead of a pizza stone which I don’t have), and voila, everyone enjoyed it. I still have the jitters to make the crust from scratch…one of these days. The first time I made it from scratch, it became harder than a rock! I’ll keep you posted when I finally do make a crust from scratch. I guess this week we will have lots of pies as I will be practicing until I perfect it. You are the best…my go to online teacher when it comes to baking and many other cooking tips.
Helen i wanted to really thank you for such a magnificent recipe i tweaked a bit but it came out absolutely aaaaaaaaamazing i wanted to feed it to the world girll!!!! My first intetnational dish i feel so french!!!!!!! And as you said the fresh ginger was a plus and wasent so spicy in the dessert
Just made this and it was lovely! A note for commenters who had trouble with the sauce separating/getting greasy: I had that happen on my first attempt because the butter was too hot when I added the sugar and it started clumping right when it hit the pan, which left me with a mess of crunchy sugar and melted butter as I tried to salvage it. I tossed that first attempt, and I ended up microwaving the butter until just melted, then stirred in the sugar and a squeeze of corn syrup to stabilize things, and spread that mixture in my cold pan, placed the pears on top, and proceeded as instructed. The only other changes I made were to give the pears a generous toss in lemon juice to offset the sweetness that other reviewers mention and to make the caramel more foolproof, and I used a light dusting of dried ginger in lieu of the fresh stuff because I didn't have any in the house atm (also added a little lemon zest). It was perfection!
HI Totally sensational method! And that's why it also looks like a work of art! I have tried it with an almond pastry crust. Tastes more like Frangipani, which is great, and and cuts down on the carbs. Shalom to you in Christ Yeshua.
I made this yesterday and it is the most delicious desert I have ever made. I used puff pastry for the top. I did double the butter and sugar and used salted butter and all five pears. I love the sweet tartness of apricots and wonder if you could make something very similar with apricots.
A lot of French desserts use apricot jam. I would reduce your sugar and glaze it with your apricot jam but still use pears or apples or something. But you can make a tarte tatin out of fresh apricots if they are of good quality and peak season but the other 10 months out of the year the jam is spot on.
Helen - Great vid. I've attempted to make similar things before, and altho 'not bad', never as fine as what you made. Within a week, I'll have done so, as even tho I don't have much of a sweet tooth, to the extent I do, I love pears, ginger, cinnamon and caramel. That's a contradiction, I know, but this is the sort of thing I go for, come desert. I actually was looking you up for a Marzipan recipe, being one of my favorites, and a childhood memory of Christmas for me. I will search on for that, but I suppose you must have addressed that. I know this vid is about 4 years old, but regardless, thanks for this, as well.
I found out the type of pan you use is important, WRT the handle. Obviously nonstick can’t have plastic or rubber handles, but the other issue is the shape and placement of the handle. I have a Mauviel pan whose handle is attached too close to the edge (think tangents n geometry) and makes it VERY awkward to flip onto a plate. Better for the handle to be attached a bit below the edge of the pan to clear the plate.
just made this with asian pears, the recipe was super easy to follow and i really appreciated the ginger, but definitely too much sugar, next time i'll follow the comments and try 1/4 cup of sugar and maybe a squeeze of lemon. i would also suggest grating your ginger, even minced it wasn't my favorite texture. use a cheese grater on a small setting or even a microplane.
#realcomment: Hello Helen, I would like to make this Tart Tatin for my friends, I was wondering if it makes sense to pour a little bit of brandy /Grand Marnier when caramelizing the pears and flambé it? Or is it totally unnecessary? Thank you again for your very detailed great recipes; I already tried a few recipes and they worked out really well.
@@helenrennie I would like to share my experience making this tart today: 1. First of all, it worked out at the end and my friends loved it! (without the flambé) 2. I did have a failure getting there and I wonder if other people who are not experienced bakers, just like me, may have had similar experience: I started with melting the butter on medium heat then added the sugar, mixed until the mixture turned sandy and then added the peeled pears. Then left on medium heat for 15 minutes and noticed that the colour after 15 minutes was still light golden so I waited another 15 minutes to get to the brown colour. However, when I removed my pan (it's a nice steel mauviel 10'' pan), the residual heat continued cooking it further to the point when the fat of the butter separated from the caramelized sugar and I ended up with sticky brown situation at the bottom of my pan and floating butter on top. 3. So I removed the pears, and restarted the whole process again and decided that this time even if the colour is still light golden it's ok as long as I don't see the unsightly separation of the sugar and fat. I removed the pan from the heat after 15 minutes the second time, and then proceeded with the rest of the recipe. After baking, I flipped the pan upside down and even though the edges of the tart were still just a tiny bit soggy, I salvaged it by placing the plate back in the oven for another 10 minutes to get the edges nice and crispy. 4. The caramelization of the pears seems to be the tricky part. So, my conclusion /suggestion for inexperienced bakers such as myself, is to remove the pan from the heat when the caramel sauce is kind of still golden even after 15 minutes and proceed from there because it looks like it's too easy to get to the stage of separation of the caramelized sticky sugar and butter fat... 5. Maybe you know exactly what happened in my case - seems like it's a very sticky situation :) but all's well that ends well...
I also have had the same experience baking this tart twice in the last couple weeks! It is delicious, but something I am doing is causing the butter to split from the caramel, and I get a runny albeit still delicious final product
If someone lives in Portland I'll swap you some of our Pears and Plums for your excess produce or preserves, every summer. We also have grapes to swap. Cheers pdxjulz in NoPo!
Btw Taylor gold is about the best pear you will ever find, 5 times the pear Bosc could ever be. But Bosc is much more widely available. Keep an eye out in fall for your Taylor golds, it’s the kid of fruit you need to wipe your elbows off afterwards cause they are so damn juicy!
That's a Shun. Unless you spend $200 on this knife, you won't be able to mince ginger. Just kidding ;) The knife is irrelevant. What matters is whether or not you know how to keep it sharp. In case you are wondering, I am no longer using this knife. It's good, but I like Misen better and it only sells for $65.
I am a bachelor grandfather. I made this for a family Easter meal and was rewarded with peals of approval. It looked and tasted like someone made it who knew how! Thank you.
I thing the person "who knew how" is you! Great job :)
This Helen enjoy making this tart and the great instructions from Helen!
I just made this for breakfast this morning. I found your recipe after searching YT for a pear tart. I had four pears that had to be used right away. Thank you for the recipe. It was delicious.
So glad it came out well :)
Oh, Helen, this was fabulous desert. We couldn't stop eating and my husband and I ate the whole tart in 15 min or so. Thanks for sharing your recipes!
Hi Maja,
So glad you enjoyed this tart. It's one of my favorites :)
Best Christmas dessert I ever made! Thank you so much. Used 1/4 cup sugar instead of 1/2 cup.
I did make your pastry too. It was so flakey. Side of unsweetened whipped cream to top it off.
It was so delicious!
I made this today and it would be an understatement to say it was a hit. Thank you, Helen!
I have made it a few times by now. It has officially become my family and friends' the most favorite desert. The only thing I do differently is I add two times less sugar, which is 1/4 cup. 1/2 cup was a bit too sweet to me.
Helen! You are the best!!!!
+Masha Rogach So glad your family is enjoying the tart. Thanks for letting me know that less sugar works.
I agree with using less sugar. I also made this and it was too sweet for my taste.
I made this in 2015. It was top sweet. I'll try cutting the sugar in 1/2.
I just made it for Thanksgiving, and the pears were swimming in butter. So I checked out the French recipe version. First you need to caramelize the sugar without touching it, THAN add a little butter. It was perfect.
So my husband and l we bought this house last year and the house has a pear tree and last year we had so many pears that l had to gave them away!!! So that's why l looked for pear recipes and l definitely making this tart soon!!!... can't wait!!!
Lucky 🍀 you
Oh my stars and garters, this looks so scrumptious, can’t wait to make one.
Those pear pie l love it excellent recipe yamme thanks so much for sharing the channel.
OMG! You are such a clean and very PRECISE CHEF! This video was perfect!
I try to be very precise with baking. With cooking I just wing it :)
Helen Rennie Me, Too! I feel the same way about cooking AND baking! :D If you ever get to check out my channel, you'll see I really never have much of a recipe. I eyeball everything, just like my mother and grandmother did! :D
Here is one of the few recipes where I give a recipe. I hope you will get to try it and tell me how you like the dairy-free cake (I am a vegetarian and I don't eat any dairy products).HERE IS THE RECIPE *NOTE* it is not advisable to use any frozen or canned fruit.
Preheat oven to 350 degrees
2 mangoes, cut mangoes into wedges, removing the skin and cook as shown in the video in
I HAVE A VIDEO SHOWING HOW TO CUT THE MANGOES AND HOW TO CUT THE PARCHMENT PAPER. Hang on, I will post it in a minute!
4 tablespoons of sugar
2 or 3 cups of water
1/4 teaspoon cinnamon
small pinch of nutmeg
small pinch of clove
small pinch of ginger
1 banana
1 cup of sugar
2 teaspoons of vanilla
1 teaspoon of butter extract
1 teaspoon of coconut extra
THE COCONUT IS OPTIONAL, BUT BEST IF YOU HAVE THE FIRST TWO EXTRACTS
3/4 Cup of Coconut oil or olive oil, I prefer the Olive oil (any kind, doesn't matter - the extracts cancel out the oil flavor. You won't taste the olive oil)
1 cup or coconut water
1 cup of milk (give or take - I never measure anything, however, a thick heavy batter makes a very nice cake.
3 cups of SELF RISING FLOUR (mix in one cup at a time, but don't over mix)
Mix ingredients as instructed in video
Let batter stand for about 20 minutes, on the counter. It will begin to fluff up and rise.
Oil your pan, put a piece of parchment paper into the bottom of the pan
Arrange your Mangoes in the pan
Add the blueberries
Pour batter in pan on top of fruit
Bake for 35 - 40 minutes in a 9 inch pan (bake time will also depend on elevation
*NOTE* this recipe is a little different from what is in the video. The video may give you more batter than you need, but then you can make two cakes! Also, cook time will depend on the size pan. After the first 18 minutes, I pull up a chair, like they do on that BBC baking channel and I sit in front of the oven and watch the cake! LOL! I guess some of the professionals do it that way! LOL!
Let me know if you have any questions.
Sassy Green Garden Diva Productions Your A.C.E. (Artistic Culinary Enthusiast)l
I’m just discovering your excellent blog! I have the fruit from several pear trees on my farm and am delighted to find your recipe. Thank you.
:Just made this for a nontraditional Christmas dinner and it received many complements. I'm no cook but it came out fine in spite of me. :-) Thanks Helen!
HI
You are simply the best Tarte Tatin baker I have seen on TH-cam! And I have seen MANY! Believe me!. All the extra information is what makes you special. Shalom to us only in Christ Yeshua.
This dessert is absolutely delicious! So, so easy! Made it yesterday for company and it received rave reviews!! I will be making it many times for sure!
LOOK OUT! LOOK OUT!!!!! FOOD PORN! FOOD PORN! If I had that tart, I wouldn't wait for my family to leave, I would just put them out! LOL! BEAUTIFUL!
“Phew! That was close…” 😂😂😂 You were getting carried away and I was getting sucked in and drooling, waiting to see if you polished off the tart…but alas, you had to come out of your reverie. Hope your dream is fulfilled some day, Helen!
And thank you for sharing this recipe.
(Btw, I made my first successful apple pie yesterday after a few failed attempts that almost made me give up baking pies. Your videos on pie crusts, apple pies, etc helped a lot. There are a zillion videos on how to bake apple pie…prebake pie dough, don’t prebake, do this, no do that instead, etc it was sooooo confusing.
Have to confess that in the end I did not follow your instructions to a T, but instead did a combination of partially prebaking the bottom crust, partially cooking the apples, adding raisins and rum, and adding a top layer, using glass (which you don’t recommend but that was all I had) and putting it on a thick iron griddle (instead of a pizza stone which I don’t have), and voila, everyone enjoyed it. I still have the jitters to make the crust from scratch…one of these days. The first time I made it from scratch, it became harder than a rock! I’ll keep you posted when I finally do make a crust from scratch.
I guess this week we will have lots of pies as I will be practicing until I perfect it.
You are the best…my go to online teacher when it comes to baking and many other cooking tips.
I saw enjoy this recipe and enjoy this video how she explained step by step.👍🏻👍🏻
I made this using Asian pears (they look like apples) and I used vegan butter instead. Everyone loved it and it was really easy to do! Thank you!
The fresh ginger is a great touch!
I am going out to buy pears! I love your adorable accent!
I like your food,plating,style so much!! I just became a fan of you:)
thank you so much for your kind words :)
Made this for my mom on Mothersday... It was awesome thanks!
Glad your Mom liked it! Happy Mother's day
Thanks Helen great of you to share. Must try. Only ever had apple tart tatin
Helen i wanted to really thank you for such a magnificent recipe i tweaked a bit but it came out absolutely aaaaaaaaamazing i wanted to feed it to the world girll!!!! My first intetnational dish i feel so french!!!!!!! And as you said the fresh ginger was a plus and wasent so spicy in the dessert
So glad it came out well :)
Brilliant, "clarity plus," so easy done your way. (Subscribed long ago) thank you again :)
Just made this and it was lovely! A note for commenters who had trouble with the sauce separating/getting greasy: I had that happen on my first attempt because the butter was too hot when I added the sugar and it started clumping right when it hit the pan, which left me with a mess of crunchy sugar and melted butter as I tried to salvage it. I tossed that first attempt, and I ended up microwaving the butter until just melted, then stirred in the sugar and a squeeze of corn syrup to stabilize things, and spread that mixture in my cold pan, placed the pears on top, and proceeded as instructed.
The only other changes I made were to give the pears a generous toss in lemon juice to offset the sweetness that other reviewers mention and to make the caramel more foolproof, and I used a light dusting of dried ginger in lieu of the fresh stuff because I didn't have any in the house atm (also added a little lemon zest). It was perfection!
HI
Totally sensational method! And that's why it also looks like a work of art! I have tried it with an almond pastry crust. Tastes more like Frangipani, which is great, and and cuts down on the carbs. Shalom to you in Christ Yeshua.
Excellent teacher, thank you.
glad I could help!
I started following you on Instagram, follow back if you like. I enjoy your videos. John
First watch and for the pear reasons subscribed 😄😄😄👍👍👍
Thx you for showing how to make the dough
Omg that looks delicious
I just made it!!! It came out just perfect, beautiful and delicious!!! Thank you!!!
That's one of my favorite desserts! So glad it worked well for you.
Just perfection❤🎉
Yum just beautiful
delicious, delicious, delicious!
This looks fantastic
made one yesterday yummy
That looks spectacular.
Wonderful explanation! I wonder if I somehow can make it sugar free. Erythropoietin maybe
I made this yesterday and it is the most delicious desert I have ever made. I used puff pastry for the top. I did double the butter and sugar and used salted butter and all five pears. I love the sweet tartness of apricots and wonder if you could make something very similar with apricots.
A lot of French desserts use apricot jam. I would reduce your sugar and glaze it with your apricot jam but still use pears or apples or something. But you can make a tarte tatin out of fresh apricots if they are of good quality and peak season but the other 10 months out of the year the jam is spot on.
Helen - Great vid. I've attempted to make similar things before, and altho 'not bad', never as fine as what you made. Within a week, I'll have done so, as even tho I don't have much of a sweet tooth, to the extent I do, I love pears, ginger, cinnamon and caramel. That's a contradiction, I know, but this is the sort of thing I go for, come desert.
I actually was looking you up for a Marzipan recipe, being one of my favorites, and a childhood memory of Christmas for me. I will search on for that, but I suppose you must have addressed that.
I know this vid is about 4 years old, but regardless, thanks for this, as well.
Yep, definitely clicked like after hearing you talk to your tart. Haha
I just ordered a $60 stainless steel fry pan on the strength of this video.
This is beautiful! Going to make it asap
Looks so yummy! I can't wait to try this one!
beautiful!!!
well, im subscribing after this. I thought i was done at the Knife how to video. but i found a treasure trove. Thankyou
I always make sure I get everything that belongs to my wedge cut. I'm a dough freak. I love the crust better than the filling.
Ok, I’m convinced! 😋
Looks delicious
Awesome
I found out the type of pan you use is important, WRT the handle. Obviously nonstick can’t have plastic or rubber handles, but the other issue is the shape and placement of the handle. I have a Mauviel pan whose handle is attached too close to the edge (think tangents n geometry) and makes it VERY awkward to flip onto a plate. Better for the handle to be attached a bit below the edge of the pan to clear the plate.
Здорово, надо сделать с грушами 😊
just made this with asian pears, the recipe was super easy to follow and i really appreciated the ginger, but definitely too much sugar, next time i'll follow the comments and try 1/4 cup of sugar and maybe a squeeze of lemon. i would also suggest grating your ginger, even minced it wasn't my favorite texture. use a cheese grater on a small setting or even a microplane.
HI, regarding the pie dough... is it the 9" double -crust pie dough or 1 of the discs?
What brand & size knife are you using for the ginger?
Eres muy linda. me encanto tu receta, ya tengo las peras aqui.Gracias preciosa.
#realcomment: Hello Helen, I would like to make this Tart Tatin for my friends, I was wondering if it makes sense to pour a little bit of brandy /Grand Marnier when caramelizing the pears and flambé it? Or is it totally unnecessary? Thank you again for your very detailed great recipes; I already tried a few recipes and they worked out really well.
I haven't tried that ,and with baking I hesitate to say something is a good idea until I try it :)
@@helenrennie I would like to share my experience making this tart today:
1. First of all, it worked out at the end and my friends loved it! (without the flambé)
2. I did have a failure getting there and I wonder if other people who are not experienced bakers, just like me, may have had similar experience: I started with melting the butter on medium heat then added the sugar, mixed until the mixture turned sandy and then added the peeled pears. Then left on medium heat for 15 minutes and noticed that the colour after 15 minutes was still light golden so I waited another 15 minutes to get to the brown colour. However, when I removed my pan (it's a nice steel mauviel 10'' pan), the residual heat continued cooking it further to the point when the fat of the butter separated from the caramelized sugar and I ended up with sticky brown situation at the bottom of my pan and floating butter on top.
3. So I removed the pears, and restarted the whole process again and decided that this time even if the colour is still light golden it's ok as long as I don't
see the unsightly separation of the sugar and fat. I removed the pan from the heat after 15 minutes the second time, and then proceeded with the rest of the recipe. After baking, I flipped the pan upside down and even though the edges of the tart were still just a tiny bit soggy, I salvaged it by placing the plate back in the oven for another 10 minutes to get the edges nice and crispy.
4. The caramelization of the pears seems to be the tricky part. So, my conclusion /suggestion for inexperienced bakers such as myself, is to remove the pan from the heat when the caramel sauce is kind of still golden even after 15 minutes and proceed from there because it looks like it's too easy to get to the stage of separation of the caramelized sticky sugar and butter fat...
5. Maybe you know exactly what happened in my case - seems like it's a very sticky situation :) but all's well that ends well...
I also have had the same experience baking this tart twice in the last couple weeks! It is delicious, but something I am doing is causing the butter to split from the caramel, and I get a runny albeit still delicious final product
If someone lives in Portland I'll swap you some of our Pears and Plums for your excess produce or preserves, every summer. We also have grapes to swap. Cheers pdxjulz in NoPo!
How did you make the crust???
Helen, it's very easy to peel garlic with a spoon. Try it out! I used to do it your way until I discovered this trick.
You mean ginger .. :) Yep, it is best peeled with spoon - agreed.
Wow
I'm going to try with Comice pears because that's what I have
Btw Taylor gold is about the best pear you will ever find, 5 times the pear Bosc could ever be. But Bosc is much more widely available. Keep an eye out in fall for your Taylor golds, it’s the kid of fruit you need to wipe your elbows off afterwards cause they are so damn juicy!
Can I use your galette dough recipe instead of pie dough?
Galette dough and pie dough are the same thing. I have a couple of them on my channel (Vodka one and Stella Parks one). You can use either one.
Yommy 😋👍👏💐🍻🇳🇿
this is fucking incredible
Do the pears need to be ripe? Or would you get better results if you use them while they’re hard?
bosc pears are always hard, but if possible it's good if they are juicy when you cut into them
thank you!!!!!
Hi,
Do you have an apple tart recipe? Should i swap apples for pears? Thank you!!
You can certainly make the upside down tart with apples, but my favorite apple tart is this one: th-cam.com/video/ARYBn9T_Qno/w-d-xo.html
Helen Rennie Thank You 😊
Hi could someone tell me what the crust/dough is?
It's vodka pie dough. Look in the description below the video for a recipe link
What kind of chef’s knife are you using to mince the ginger?
That's a Shun. Unless you spend $200 on this knife, you won't be able to mince ginger. Just kidding ;) The knife is irrelevant. What matters is whether or not you know how to keep it sharp. In case you are wondering, I am no longer using this knife. It's good, but I like Misen better and it only sells for $65.
The end of this video😂😂😂
Who came here after watching Gordon Ramsay tart tatin master chef recipe🤣
im years late, but this is now a stable on my gay household. XD thank you!
thanks :D looks great :D subscribed :)
damn looks yummy
whats the pasrty the dough
look in the description below the video for the link to the dough
💚🙏
I've never been so aroused by a pear.
🧩🪷💎🙏🤩🌈🌟🦋🛸🎼
Helen, marry me!!! Please pardon if Mr Rennie exists!!!!
Omg.
It could have been a bit further caramelized
does not show how the dough is made
A "food porn"watcher? Who, me?? 😅
sigh....
yep but needs some booze