Classic Tarte Tatin | Jamie Oliver | Jamie’s Food Escapes (2010)
Okay so I'm gonna make a classic Frenchdessert now, couldn't come here and not do it.
Tarte tatin invented by the Tatin
sisters, great local cooks from about ahundred miles away from here in the late 18th century.
There are a few stories abouthow it came to be, but the long and short of it is.
One day, one of the sisters wasoverworked, stressed, she was
caramelizing some apples and apparentlyit was burning, so she put some pastry on
top of it,whacked it in the oven to finish cooking,
turned it out, served it, the whole thingwas a great great success and that was
the birth of the tarte tatin.
And theexciting thing is probably half the
mistakes ever made in the kitchen aresuccesses.
First of all, get yourself some reallynice eating apples.
We've got five apples
here, remove the core, then what I want is100 grams of sugar.
Then you want about
100 millilitres of Calvados, heat that upin a pan.
I quite like the idea of using
some vanilla, run the knife down themiddle of the vanilla pod, there we go.
Already the vanilla and the Calvadossmells good.
I'm just gonna put the
apples in now, and then also a good knobof butter and that's obviously going to
turn the straight caramel almost into a sortof butterscotch, toffee-like consistency.
Never ever touch caramel because it's
really really hot.
Apples and caramel,you know toffee apples, it's one of the
nicest things in the world, but I don'treally want you just to stop at that.
Pears, peaches, apricots and you canreally use your imagination and puff pastry.
Everyone over here in France usesthese packs that you get and it's all
pre rolled out, perfectly.
Can you believe that?
Probably for Tarte Tatin.
So this you can actuallyget back home as well it's really good.
Puff pastry's obviously the you know themille feuille, the many many layers of pastry
and and butter so when it cooks it'sgoing to expand like that.
Right over the
top and then almost tuck it in veryquickly like you're tucking your little
Bambino in bed and then that is gonna bebeautiful.
I'm gonna cook that for around
20 to 25 minutes at around about 190degrees Celsius, 350/360 Fahrenheit
and when that's cooked it'll be crispand golden.
You see what that's gonna
look like, it's gonna be great.
Look at that.
Okay so this has had about 20 minutes
and when you take it out the oven,you pretty much carefully and quickly
got to turn it out because when thatcaramel sets hard it will be like glue.
The best way to do it is to put yourplate over and just confidently all in
one, one, two, three and there you go.
Okayso to serve this, what I want to do is
get some ice cream, put it in the fridge,let it get to a kind of like a scoopable
texture, get some Armagnac, some hot waterand some prunes, boil it up and puree it
right.
And then just ripple thattogether.
Just made this beautiful prune
Armagnac ice cream.
Look at that.
Armagnac andprunes are massive in this area.
Its a big classic.
I love the way it kind of goesdown all the little gullies, straight
through, there we go.
Take it off, so hatsoff to the tatin sisters for that
brilliant mistake they made over ahundred years ago.
As part of our 20 Years of Jamie celebrations, we’re bringing you this beautiful, rustic Tarte Tatin that Jamie made on his trip to the French Pyrenees. It’s a fantastic combination of apples, caramel, butter, and vanilla served up on some flaky puff pastry, and even a little bit of ice cream to go with - delicious! Jamie’s Food Escapes originally aired on Channel 4. If you’re UK based you can watch Jamie programmes on All 4 www.channel4.com Links from the video: Roast Leg of Lamb | The Naked Chef | Jamie Oliver | https://jamieol.com/TheNakedChefLamb Cowboy Chilli Con Carne | Jamie’s American Road trip | Jamie Oliver | https://jamieol.com/CowboyChilli For more information on any Jamie Oliver products featured on the channel click here: http://www.jamieoliver.com/shop/homeware/ For more nutrition info, click here: http://jamieol.com/Nutrition x