Like Apple Pie, But Better! Amazing French Spiral Apple Tart Tatin Recipe - Glen And Friends Cooking
ฝัง
- เผยแพร่เมื่อ 7 ก.ค. 2024
- This is a crazy apple pie like dessert that has flavour through the roof! Spiral Apple Tart Tatin - La Tatin William Lamagnère Style
Ingredients:
150g sugar
30 mL (2 Tbsp) water
10 mL (2 tsp) corn syrup
35g (2 Tbsp) salted butter
5 mL (1 tsp) soy sauce
7-9 tart cooking apples
1 square puff pastry
Icing sugar to dust
Method:
Preheat the oven to 160°C (325ºF).
In a saucepan; combine and melt the sugar, water, and corn syrup together.
Cook until you reach a golden caramel.
Remove from the heat, stir in the butter and soy sauce.
Pour into a greased 9" cake tin.
Cut long continuous strips off the apples and roll them up until you get a roll the size of the cake tin.
Place the apple roll on top of the caramel.
Bake for 30 minutes.
Remove from the oven and compact the apples, place back in the oven for an additional 25 minutes.
Cut a disc of puff pastry to fit the cake tin.
Place on a parchment lined baking sheet and dust with icing sugar.
Bake for 25min at 160°C (325ºF), or until puffed and caramelised.
Place the baked puff pastry caramel side towards the apples inside the cake tin.
Carefully flip onto a serving platter and unmold.
Served with a little whipped or ice cream.
Video by William Lamagnère: • Tarte Tatin à l’huile ...
Recipe by William Lamagnère: lamagnere.over-blog.com/2016/1...
#LeGourmetTV #GlenAndFriendsCooking
welcome friends welcome back to the kitchen today we're going to do a take on a tart tatin the method I'm going to use today was popularized by a french chef patisier William Lamagnère but I'm not going to fully follow his recipe I'll link to his recipe below I'm going to make some changes along the way because he uses some ingredients that I can't get readily here where I live especially the apples none of the local growers grow the Pink Lady apple that he uses and I'm going to change the caramel a little bit because he uses a very specific french olive oil that although I can get it it's so super expensive that I don't know that it's going to bring anything special for me so I'm going to change the caramel sauce to be a little bit more like the one they use at Noma.
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"Still not terribly pretty"
- Unveils a gorgeous, perfectly caramelized upside down apple tart
I was literally saying "Ooooh" at the moment he said that. Believe in yourself, Glen!
He has some nerve, doesnt he? 😂
I mean to be fair, it's on-brand in the sense that Glen is "bad" at icing cakes (so therefore should be "bad" at this tart?)
Indeed, my thoughts exactly. I would like that served on a plate with some sweetened cream and a bit of a nice white wine! Yum!
@@hwbehrens I'm late to this party, but at this point I'm willing to bet that there have been about 4.4K watchers saying Ooooo at the same time he said "Still not terribly pretty".
Hi Glen, will you release your own cookbook sometime? I look forward to your videos every day and would love to buy a signed book
Great idea! Maybe a compilation of your favorites of the old recipes you’ve done, and your variation recommendations.. Plus some of the others that you and Jules enjoy.. with a cocktail section, of course!!
I feel like a section specific to Jules' favorites would be really fun too
"Making puff pastry is a pain in the arse"
Says the man who just rolled up 7 apples
It's not necessarily more work than other things you would make, it's just a high-failure-rate recipe if you don't do it very often, and you don't get much out of making it yourself. Puff pastry really is just as good or better storebought unless you're a bona fide pastry chef.
And "arse" not "ass".
Ha
"You will Learn to love me." - Pillsbury Dough Boy
I love how realistic Glen's approach to cooking is. OMG, that looks delicious.
Reminder for myself: next time watch Glen's video AFTER you had a meal, and not when you are hungry
You know a dish is good when Jules has an audible reaction to it
We made one using miso instead of soy and the result was incredible.
Quickly becoming my favorite cooking show!!!
I specifically liked this video because I liked the apple tool you used.
Since i watched this video, youtube has suggested a dozen videos of top French Pastry Chefs doing a Tarte Tatin, none of them cut the apples the cool way you did and yours looked best.
You need a reel-to-reel apple sheet cutter. That would save a lot of time.
I prefer to peel my apples in analog.
I have been talking about making this stew since I first watched this video. My husband thought it sounded disgusting. He was not thrilled. He just came back from camping to the smell of it cooking in the oven. He asked what was cooking, commenting that it smelled amazing. Now he can’t wait for it to finish. I can’t wait either!!!
@Glen that device is called a sheet cutter everywhere I've seen it. Always wanted one to try making square potato chips.
Went crazy this weekend and made EVERY MEAL each day, from your videos. Family showed up (as family does) unexpectedly and we're WOW'd. THANK YOU! You rocked their world ! And put a BIG grin on my face.
Glen you are my favorite youtuber, thank you for spending all this time on making these videos. I watch them all and i have watches many of your videos.
Me and my gf always talk about your videos and what you do when we are in the kitchen. "This is what glen does"
We love your videos!
this is actually art omg
Stunning presentation for a family gathering or dinner party. Wow.
Holy Moly Glen! What a winner! I tried making Apple Tart Tatin a couple of times via another published cook and it was awful. This is beautiful! And I love that magic machine you have, where did you get it? Got to try this!!! Thanks!!
you are more than a chef, you are a scientist!
OMG!!! I LOVE that Gadget!!! ♡
I could eat apples that way
ALL DAY LONG !
LOVE the new camera angle! Loving all the cool books.
The best parts of the past few videos:
Chicken
Julie the professional.
Glen's amazing food.
That looks amazing.
Looks beautiful holy moly
This I need to try.
Great job Glenn, looks wonderful.
AMAZING!!!
and... that looks amazing.
This looks delicious
That is a masterpiece! Bravo Glen.
Mmmm. Spectacular.
Fantastic!
Beautiful.
Wow! I think it’s beautiful! 🍎
That cross-section looks awesome!
As always, a great video! I'd like to try this one.
Wow. Amazing. On my quickly to do list.
Looks delicious
Wow, I think it looks beautiful!
Glen, my sweet tooth is salivating!! Extremely well done & I can imagine the smell! Cheers, 😎👍🇨🇦
Wow Glen! I thought it turned out beautifully!
This looks incredible I've never heard of this Apple dish but since I enjoy caramel apples from time to time I'll definitely give this a try i also like the idea of adding a bit of soy sauce to the caramel to bring out more of the earthy notes and the apple great video glen.
That thing is gorgeous
Glen -"Still not terribly pretty."
Me -😮
I think it's gorgeous!!! It looks sooooo good!!!
Thank you for sharing your experience and ideas, definitely we always get inspired, Tart Tatin is my favorite.
Looks so yummy
I say, this is a winner! We use to have an apple core and peeler, it was mounted to a flat board, You could whip them right out in no time. You have to have a device when you have loads of apple trees and canning/freezing to be done by only two people.
Nice to see the dry age cabinets at the same height now..... love the channel!
I only recently heard of this dish and I never considered making it because it looked way too complicated. But this approach is solid 👌🏻 just like Glen ☺️
It looks like one of those dishes that's not complicated at all, but without practice can be frustrating & time-consuming. ... It's definitely on my "to-do some day" list now.
Looks delicious I think it looked good as well.
This is a masterpiece Glen. Realistic, down to earth and an absolute flex of care and technique. Lovely!
That looks fantastic, and I’m sure it tastes even better!!!!!!! Thanks for sharing with us! W
Nice
Impressive!
I need this machine in my life.
Glen, I love your videos. I’m not a beginner in the kitchen but I still learn from your tips and tricks. Thank you for sharing your excellent videos. They are so fun, approachable and family friendly. Keep up the great work!
This is so unusual to me, but looks totally amazing. Well done.
Glen, I do love your approach recipes. You are dear to my heart because my son is named Glen (spelled correctly- one "N"), and you are a such a pragmatic cook!! This is going on my "list" of things I will try. The vegetable sheet slicer attachment from Kitchen aid is awfully expensive for an item I might use again (I see one from Zyliss, good brand not too pricey). I don't typically buy soy anything, I imagine I will use the coconut aminos I always use. Lastly, my mechanical mind is thinking I might try using my spring-form pan for this bad-boy, just because.....
Sos un genio :D
Haven't watched in a while, love the new look of the kitchen !
bravo !
I love to think I an old fan I love you guys very much, keep the good work and give us more.
I think you can deal with the shape by using one of those springform removable bottom pan, just bour the caramel then freeze it a bit and unlock its form put the apples and bake it as you did and if I am wrong please let me know.
Thank you
Pain in the arse is a truly Canadian / British expression. Love it
I just bought the KitchenAid KSMSCA Vegetable Sheet Cutter and tried it on an apple (honeycrisp). Next I rolled up the apple and microwaved it. Brought out such amazing flavor to the point where I'm going to experiment with both the recipe as above and one where no caramel is used.
Thats pretty nice. Looks intimidating but well worth.
My son and I love watching your show. We try to do what you do and it is sooo much fun. We both laughed so hard when you said the pan was 9 inches. We looked at each other and laughed because your hands would have to be 11 or 12 inches! hahaha Thank you so much for what you do!
I'm actually about to try to make this tonight! It's weird, I had a craving for something I've never ever had lol.
Hopefully I will remember to edit this comment later to tell you all how it went!
I don't have the tool to slice the apples (maybe a large peeler would work?) but maybe I can figure something out another day lol
yuuuuuuuuuum! 👌
Oooh new fridges !
I'd love to see the outtakes from this one.
It's basically a lathe. I approve.
*****
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
Great looking cross section. 👍
I've never seen a standalone version of what you used to "peel" the apples, but it looks very much like what I've seen sold as a vegetable sheet cutter attachment for stand mixers.
I have been trying to find the “cutter” he’s using, and I can’t find it! He makes zero mention about it! I will have one- even if I have to make it myself!!
@@Shawnne86 try searching for this:
Bron Coucke Vegetable Lasagna Slicer, All Stainless. Bake Deco has them
Another use for that sheet cutter that I have seen: make long sheets of daikon (a Japanese, LARGE, white radish), layer them & cut into strips crosswise. Put the strips into a bowl of cold (iced?) Water; they will curl up. I saw that technique at a little sushi place on Cambie St in Vancouver several years ago
I literally went out and bought a sheet cutter to make this! Now to find a small enough dish
I made a tarte tatin a few months ago, and the caramel was so sickly sweet that it set my teeth on edge. I may try it again using your recipe. The addition of the soy sauce should mitigate the sugariness of the caramel
Oh, a format change on end.
I like it but also like when she pops in, as if saying "What have you made that is good to eat?"
The Soy was a surprise.
Making one today!! It's in the oven now. Fingers crossed it comes out as good as yours.
Now I have to experiment with apple and soy sauce and gelatin in whipped cream. The fun of cooking is in learning new ideas and playing around with them.
White miso caramel is fantastic with apples
I'm sure that I am late, however great job on the kitchen studio. I love chief John, though I get so much more from your videos.
I love the history lessons and the way you remember to convert for the "Americans".
Homemade, vanilla ice cream on the warm tart.🥰
Julie! My girl- went right for the forks-yes! I knew it would taste good. It looks applely and caramely and perfect.
Nice RCAF hat! Also: The tart looks amazing! :-)
Miso can be used instead of soy sauce as well. Achieves the same savory notes.
What an absolute beauty, but looks like it requires a lot more work than the standard tarte we make, definitely for special occassions with the wow it brings
I'm intrigued and want SO to make this, but I'm a bit intimidated with the time commitment! lol Perhaps for a special occasion. Looks amazing!
I'm surprised there's no cinnamon or other "pie" spice in it. Looks beautiful!
I imagine that would be pretty awesome served warm with a scoop of vanilla ice cream.
I absolutely love the way he makes recipes so accessible :) never made this before but does the apple ribbon need to be tightly rolled? I would use the apple core as a template when rolling and then take it out at the end and then fill the hole with a small piece, but not sure if that would work ?
I was sitting here thinking... oh this looks so good, but I bet it would be amazing with some puff pastry.... 3 seconds later glen pulls out the puff pastry 😂
Question -
When making the "Apple Round" - the starter piece -
Could you use a dab of Carmel to hold it together?
I suppose you would have to pat the apple dry before it would stick...
Still !
BTW... that's GORGEOUS! Just sayin'...
Wonderful video Glen, Thank you. What is the Apple "plywood" device called?
Good morning Glen. Looking forward to seeing your dry age units put to work.
Crazy different from the recipe I know. But interesting.
I know that much: it was invented in the fifties( if I'm not mistaking) in the south of France by the sisters Tatin, running a café there. (Once worked with a guy from down there. Who said his parents had still met the sisters in person.)
This recipe is made in a pie pan. Adding sugar to the pan. Adding butter in little pieces and the sliced apples (marinated in lemon juice to prevent from getting brown) on top. You heat up the pan, so butter and sugar wil make a caramel. Press down the apples when softened. Let this cool to room temp. Then make a dough to cover the pan with. Bake until the dough is golden brown. Let it rest a little. Then flip.
Greetings from the far north of Germany! (My finacè once had it, made with nashi pears.)
Holy cow tamari in the caramel !
Just watching this rolling operation and never doing it myself before... I would try - to roll and add a ribbon every inch or two (5-6-8cm) to build the layers quicker instead of adding one ribbon at a time? Maybe, maybe not. Love your vids! Thank you!