00:00:02world-famous tarte tatin first of all
00:00:05you need to choose your pan carefully
00:00:07this one here is nonstick it’s about 10
00:00:11inches 24 centimeters diameter and it’s
00:00:14got metal handle which is very important
00:00:16because you’re going to be putting it in
00:00:17the oven so fans or plastic handles not
00:00:20the best idea for this dish first thing
00:00:23we need to do is roll a pastry out I’ve
00:00:25rolled this slightly bigger than the pan
00:00:28if you look up with a pen there see
00:00:29there’s about 5 centimeter overlap
00:00:31around the edge because that’s what the
00:00:33aim for doesn’t matter if it’s not
00:00:35perfectly cut then you’ll see why later
00:00:39next thing I have to do is peel the
00:00:41apples I’m going to peel my apple to the
00:00:44speed peeler crush the top and the
00:00:52bottom and the donor sides and cut it in
00:01:03half horizontally now I’m prepared
00:01:10a bowl full of cold water with half a
00:01:15lemon squeezed into it where I’m going
00:01:17to keep the apples and that stops them
00:01:19going brain next thing to do is take the
00:01:21Apple Hobbs one at a time and just scoop
00:01:24out this little bit of core here if you
00:01:33need to you put a little bit at the top
00:01:38okay
00:01:51put them right back into the water so
00:01:53that there’s no chance of them going
00:01:55Brian just none on teaspoons fine for
00:02:01this you don’t need a special tool now
00:02:08from my vanilla pod this is it here nice
00:02:11and bendy fat for the lovely little
00:02:15black scenes and what we do lay it flat
00:02:17on the board a small sharp knife hole
00:02:20one end and then push the tip of the
00:02:24knife into the pod right down to the
00:02:28board and then holding the vanilla pod
00:02:31firmly slice it like this in half right
00:02:34along the length just like that I’m
00:02:40gonna go back over it make sure I got it
00:02:41in huh yeah there we go
00:02:44and as you can see pods in half still
00:02:48attached at the top inside here are lots
00:02:52of tiny black sticky scenes and they are
00:02:56what makes vanilla taste fantastic so
00:02:59what we want to do hold up the tip of
00:03:02the part down again and using the knife
00:03:05just scrape these seeds out and there
00:03:09they are now I’m gonna leave these on
00:03:12the tip of the knife while I get the pan
00:03:16ready now I’m going to turn the ring on
00:03:25on a medium heat get that pan hot then
00:03:31I’m gonna add the sugar
00:03:40and I’m going to weigh out the measure
00:03:43at the Commodores so 100 mils it’s that
00:03:55much
00:04:01to add that to the pan
00:04:10and then pop in the vanilla seeds and
00:04:16the pod the pods got fantastic flavor so
00:04:20it makes sense to use that too
00:04:31when you see the surface get lots and
00:04:33lots of small bubbles like that but
00:04:35that’s when you know that it’s getting
00:04:37towards the right point and you can
00:04:39always dip a screen in and look at the
00:04:42color it’s not count it’s not dark yet
00:04:45but it’s getting there and you must
00:04:48remember never to touch it with your
00:04:50fingers because it’s it’s very very hot
00:04:51much hotter than boiled water and you
00:04:54get a really nasty burn if you get that
00:04:55on your skin so we just have to wait the
00:05:02apples I’ve drained and put in a
00:05:05colander so they’re ready to go whenever
00:05:09I need them because once the caramel is
00:05:12ready there’s no waiting around we have
00:05:14to move right away with the apples
00:05:18Carol’s getting slightly darker now we
00:05:25could go darker but it’s it’s quite a
00:05:27light kind of all we want so I’d say
00:05:30that’s ready I’ve got my apples here and
00:05:34I’m going to throw them in stand back we
00:05:36do this in case there’s any water
00:05:46turn the apples rein in the mixture
00:05:56making sure you don’t splash yourself
00:05:59don’t be tempted to toss the pan because
00:06:01you don’t want caramel on your arms it’s
00:06:05very soft and as the apples warm up
00:06:09they’ll release moisture and the caramel
00:06:13should turn into more of a sauce in the
00:06:16pan right now we have to cook the apples
00:06:23for about 5 minutes or so and what
00:06:25happens is the juice comes out of the
00:06:27apples and makes the sauce quite thin
00:06:29but we keep cooking until the juice on
00:06:32the apples evaporates and the sauce
00:06:34starts to go thick again so what you’re
00:06:36looking for is apples coated in nice
00:06:39sticky caramel a bit like a toffee apple
00:06:41so wait until that moment and then you
00:06:44know it’s time to go to the next stage
00:06:47okay now we’re ready and the apples are
00:06:50off the heat we’re going to make sure
00:06:52that all the apples are cut side up and
00:06:54round side down because when you turn it
00:06:56out you want all the round side facing
00:06:57up take the butter you measured out
00:06:59before and make sure you do it before
00:07:00because the last thing you want to be
00:07:02doing now is wearing out your butter pop
00:07:05the butter in
00:07:13but those in the pan pans off the heat
00:07:15the next thing I do is roll the pastry
00:07:19back onto the rolling pin like that it’s
00:07:23just an easy way of lifting it up and
00:07:25keeping it from stretching then I’m
00:07:28gonna take it and put it over the pan
00:07:30and unroll it now you have to do this
00:07:33quickly or all the pastries the butter
00:07:40in the pastry is going to melt so tuck
00:07:44your pastry down the side and be very
00:07:50careful again not to touch the hot pan
00:07:53or the caramel to make sure you don’t
00:07:57take a wooden spoon and use that you can
00:08:00use that just push the pastry down it
00:08:02doesn’t matter if it’s not all perfect
00:08:04that’s the charm or a tart at hand if
00:08:08it’s not completely even on the bottom
00:08:09you’ll never see it
00:08:18now our pans ready go in the oven all
00:08:30right target at handy’s ready so take an
00:08:32oven glove or folded up tea towel if you
00:08:34prefer just make sure that it’s dry and
00:08:37not wet otherwise you burn your hand
00:08:40open the oven up there’s not a turn
00:08:46there we go now I’m gonna leave it for a
00:08:48couple of minutes just so it cools
00:08:50slightly I’m gonna leave the clocks on
00:08:52the handle so that no one picks it up by
00:08:54mistake cause the handles really hot now
00:09:00it’s time to turn the tarp time out now
00:09:03you need to be quite confident when you
00:09:04do this and quite careful as well if
00:09:07you’re in any doubt you can always cut
00:09:09conserve at a time from the pan and you
00:09:11don’t need to wear it be just as tasty
00:09:12but if you want to turn it out take a
00:09:14plate it’s just slightly bigger so you
00:09:17can see slightly bigger than the pan
00:09:19make sure it’s got a lip on it that
00:09:21means any lovely sauces at the bottom
00:09:23there isn’t going to run all over the
00:09:25table so you want to keep all that it’s
00:09:26delicious
00:09:27you turn the plate upside down over the
00:09:30pan like a clean tea towel put it over
00:09:35your arm and this will protect your arm
00:09:37if anything hot spills on it hold the
00:09:41plate down and then quickly in one move
00:09:47turn it over
00:09:51and there’s a tongue
00:10:01you
00:10:09you
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