How To – make Tarte Tartin, from ‘Jamie Does…’

I’m gonna show you how to make the
world-famous tarte tatin first of all
you need to choose your pan carefully
this one here is nonstick it’s about 10
inches 24 centimeters diameter and it’s
got metal handle which is very important
because you’re going to be putting it in
the oven so fans or plastic handles not
the best idea for this dish first thing
we need to do is roll a pastry out I’ve
rolled this slightly bigger than the pan
if you look up with a pen there see
there’s about 5 centimeter overlap
around the edge because that’s what the
aim for doesn’t matter if it’s not
perfectly cut then you’ll see why later
next thing I have to do is peel the
apples I’m going to peel my apple to the
speed peeler crush the top and the
bottom and the donor sides and cut it in
half horizontally now I’m prepared
a bowl full of cold water with half a
lemon squeezed into it where I’m going
to keep the apples and that stops them
going brain next thing to do is take the
Apple Hobbs one at a time and just scoop
out this little bit of core here if you
need to you put a little bit at the top
okay
put them right back into the water so
that there’s no chance of them going
Brian just none on teaspoons fine for
this you don’t need a special tool now
from my vanilla pod this is it here nice
and bendy fat for the lovely little
black scenes and what we do lay it flat
on the board a small sharp knife hole
one end and then push the tip of the
knife into the pod right down to the
board and then holding the vanilla pod
firmly slice it like this in half right
along the length just like that I’m
gonna go back over it make sure I got it
in huh yeah there we go
and as you can see pods in half still
attached at the top inside here are lots
of tiny black sticky scenes and they are
what makes vanilla taste fantastic so
what we want to do hold up the tip of
the part down again and using the knife
just scrape these seeds out and there
they are now I’m gonna leave these on
the tip of the knife while I get the pan
ready now I’m going to turn the ring on
on a medium heat get that pan hot then
I’m gonna add the sugar
and I’m going to weigh out the measure
at the Commodores so 100 mils it’s that
much
to add that to the pan
and then pop in the vanilla seeds and
the pod the pods got fantastic flavor so
it makes sense to use that too
when you see the surface get lots and
lots of small bubbles like that but
that’s when you know that it’s getting
towards the right point and you can
always dip a screen in and look at the
color it’s not count it’s not dark yet
but it’s getting there and you must
remember never to touch it with your
fingers because it’s it’s very very hot
much hotter than boiled water and you
get a really nasty burn if you get that
on your skin so we just have to wait the
apples I’ve drained and put in a
colander so they’re ready to go whenever
I need them because once the caramel is
ready there’s no waiting around we have
to move right away with the apples
Carol’s getting slightly darker now we
could go darker but it’s it’s quite a
light kind of all we want so I’d say
that’s ready I’ve got my apples here and
I’m going to throw them in stand back we
do this in case there’s any water
turn the apples rein in the mixture
making sure you don’t splash yourself
don’t be tempted to toss the pan because
you don’t want caramel on your arms it’s
very soft and as the apples warm up
they’ll release moisture and the caramel
should turn into more of a sauce in the
pan right now we have to cook the apples
for about 5 minutes or so and what
happens is the juice comes out of the
apples and makes the sauce quite thin
but we keep cooking until the juice on
the apples evaporates and the sauce
starts to go thick again so what you’re
looking for is apples coated in nice
sticky caramel a bit like a toffee apple
so wait until that moment and then you
know it’s time to go to the next stage
okay now we’re ready and the apples are
off the heat we’re going to make sure
that all the apples are cut side up and
round side down because when you turn it
out you want all the round side facing
up take the butter you measured out
before and make sure you do it before
because the last thing you want to be
doing now is wearing out your butter pop
the butter in
but those in the pan pans off the heat
the next thing I do is roll the pastry
back onto the rolling pin like that it’s
just an easy way of lifting it up and
keeping it from stretching then I’m
gonna take it and put it over the pan
and unroll it now you have to do this
quickly or all the pastries the butter
in the pastry is going to melt so tuck
your pastry down the side and be very
careful again not to touch the hot pan
or the caramel to make sure you don’t
take a wooden spoon and use that you can
use that just push the pastry down it
doesn’t matter if it’s not all perfect
that’s the charm or a tart at hand if
it’s not completely even on the bottom
you’ll never see it
now our pans ready go in the oven all
right target at handy’s ready so take an
oven glove or folded up tea towel if you
prefer just make sure that it’s dry and
not wet otherwise you burn your hand
open the oven up there’s not a turn
there we go now I’m gonna leave it for a
couple of minutes just so it cools
slightly I’m gonna leave the clocks on
the handle so that no one picks it up by
mistake cause the handles really hot now
it’s time to turn the tarp time out now
you need to be quite confident when you
do this and quite careful as well if
you’re in any doubt you can always cut
conserve at a time from the pan and you
don’t need to wear it be just as tasty
but if you want to turn it out take a
plate it’s just slightly bigger so you
can see slightly bigger than the pan
make sure it’s got a lip on it that
means any lovely sauces at the bottom
there isn’t going to run all over the
table so you want to keep all that it’s
delicious
you turn the plate upside down over the
pan like a clean tea towel put it over
your arm and this will protect your arm
if anything hot spills on it hold the
plate down and then quickly in one move
turn it over
and there’s a tongue
you
you