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