How To – make tarte tartin from ‘Jamie Does…’

I’m going to show you how to make the
world-famous tight-ass hat 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 a metal handle which is very
important because you’re going to be
putting it in the oven so pans 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 at the pan there see there’s about 5
centimeter overlap around the edge does
that’s what the aim for
doesn’t matter if it’s not perfectly cut
and you’ll see why later next thing I
have to do is peel the apples I’m going
to peel my apple with a speed peeler
this press top then the bottom and the
down the 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 that stops them going
Brown next thing to do is take the Apple
Hobbs one at a time
and just scoop out this little bit of
core here like that
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 nun ordering teaspoons fine
for this you don’t need a special tool
now from my vanilla pod this is it here
nice and bending fat full of lovely
little black scenes and what we do lay
it flat on the board 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 slide out I’m
going to go back over it make sure I got
it in half yeah there we go and as you
can see pods in half still attached at
the top inside here a lots of tiny black
sticky seeds 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
the seeds out and then they are now I’m
going to leave these on the tip of the
knife while I get the pan ready now I’m
going to turn the ring on we go on a
medium here get that pan hot now I’m
going to add the sugar
and now I’m going to weigh out the
measure out the Commodores so 100 mils
is that much
put 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 that
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 current it’s not dark yet
but it’s getting it and you must
remember never to touch it with your
fingers because 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 around 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 sore 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 five minutes or so and what
happens is the juice comes out 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
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 butter 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
we’re going to take it and put it over
the pan and unroll it now you have to do
this quickly or all the pastries in 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
at home if it’s not completely even on
the bottom you’ll never see it now our
pan is ready to go in the oven
maybe right target a town is ready so
take a numbing glove or fold it 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 my satsang there we go now I’m
going to leave it for a couple of
minutes just so it cools slightly I’m
going to leave the cloth on the handle
so that no one picks it up by mistake
because the handles really hot now it’s
time to turn the tartakower out now you
need to be quite confident when you do
this and quite careful as well if you’re
in any dough you can always cut and
serve at a time from the pan you don’t
need to wear it be just as tasty but if
you want to turn it out take a plate
that’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
take a clean tea towel put it over your
arm and they still 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 ton
you
you