00:00:02world-famous tight-ass hat 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 a metal handle which is very
00:00:15important because you’re going to be
00:00:16putting it in the oven so pans or
00:00:18plastic handles not the best idea for
00:00:21this dish first thing we need to do is
00:00:23roll a pastry out I’ve rolled this
00:00:26slightly bigger than the pan if you look
00:00:28up at the pan there see there’s about 5
00:00:30centimeter overlap around the edge does
00:00:32that’s what the aim for
00:00:34doesn’t matter if it’s not perfectly cut
00:00:35and you’ll see why later next thing I
00:00:40have to do is peel the apples I’m going
00:00:42to peel my apple with a speed peeler
00:00:49this press top then the bottom and the
00:00:57down the sides and cut it in half
00:01:03horizontally 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 that stops them going
00:01:19Brown next thing to do is take the Apple
00:01:22Hobbs one at a time
00:01:23and just scoop out this little bit of
00:01:25core here like that
00:01:31if you need to you put a little bit at
00:01:36the top okay
00:01:51put them right back into the water so
00:01:53that there’s no chance of them going
00:01:55Brian just nun ordering teaspoons fine
00:02:01for this you don’t need a special tool
00:02:07now from my vanilla pod this is it here
00:02:10nice and bending fat full of lovely
00:02:14little black scenes and what we do lay
00:02:17it flat on the board small sharp knife
00:02:19hole one end and then push the tip of
00:02:24the knife 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 slide out I’m
00:02:40going to go back over it make sure I got
00:02:41it in half yeah there we go and as you
00:02:46can see pods in half still attached at
00:02:48the top inside here a lots of tiny black
00:02:54sticky seeds and they are what makes
00:02:57vanilla taste fantastic so what we want
00:03:00to do hold up the tip of the part down
00:03:02again and using the knife just scrape
00:03:06the seeds out and then they are now I’m
00:03:12going to leave these on the tip of the
00:03:13knife while I get the pan ready now I’m
00:03:19going to turn the ring on we go on a
00:03:26medium here get that pan hot now I’m
00:03:31going to add the sugar
00:03:40and now I’m going to weigh out the
00:03:42measure out the Commodores so 100 mils
00:03:54is that much
00:04:01put that to the pan
00:04:09and then pop in the vanilla seeds and
00:04:16the pod the pods got fantastic flavor so
00:04:19it makes sense to use that too
00:04:31when you see the surface get lots and
00:04:33lots of small bubbles like that that
00:04:35that’s when you know that it’s getting
00:04:38towards the right point and you can
00:04:39always dip a screen in and look at the
00:04:42color it’s not current it’s not dark yet
00:04:45but it’s getting it and you must
00:04:48remember never to touch it with your
00:04:50fingers because it’s very very hot much
00:04:52hotter than boiled water and you get a
00:04:54really nasty burn if you get that on
00:04:56your 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 around 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
00:06:04very sore 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 five minutes or so and what
00:06:25happens is the juice comes out 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
00:06:43know 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
00:06:53round 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 butter in the pan pans off
00:07:15the heat the next thing I do is roll the
00:07:18pastry back onto the rolling pin like
00:07:22that it’s just an easy way of lifting it
00:07:25up and keeping it from stretching then
00:07:27we’re going to take it and put it over
00:07:28the pan and unroll it now you have to do
00:07:33this quickly or all the pastries in the
00:07:40butter in the pastry is going to melt so
00:07:42tuck your pastry down the side and be
00:07:50very careful again not to touch the hot
00:07:53pan or the caramel to make sure you
00:07:56don’t take a wooden spoon and use that
00:07:59you can use that just push the pastry
00:08:01down it doesn’t matter if it’s not all
00:08:03perfect that’s the charm
00:08:07at home if it’s not completely even on
00:08:09the bottom you’ll never see it now our
00:08:19pan is ready to go in the oven
00:08:26maybe right target a town is ready so
00:08:32take a numbing glove or fold it up tea
00:08:34towel if you prefer just make sure that
00:08:36it’s dry and not wet otherwise you burn
00:08:38your hand open the oven up
00:08:43there’s my satsang there we go now I’m
00:08:47going to leave it for a couple of
00:08:48minutes just so it cools slightly I’m
00:08:51going to leave the cloth on the handle
00:08:52so that no one picks it up by mistake
00:08:54because the handles really hot now it’s
00:09:00time to turn the tartakower out now you
00:09:03need to be quite confident when you do
00:09:04this and quite careful as well if you’re
00:09:07in any dough you can always cut and
00:09:09serve at a time from the pan you don’t
00:09:11need to wear it be just as tasty but if
00:09:12you want to turn it out take a plate
00:09:15that’s just slightly bigger so you can
00:09:17see slightly bigger than the pan make
00:09:20sure it’s got a lip on it that means any
00:09:22lovely sauces at the bottom there isn’t
00:09:24going to run all over the table so you
00:09:25want to keep all that it’s delicious you
00:09:28turn the plate upside down over the pan
00:09:32take a clean tea towel put it over your
00:09:35arm and they still protect your arm if
00:09:37anything hot spills on it hold the plate
00:09:41down and then quickly in one move
00:09:47turn it over
00:09:51and there’s a ton
00:10:01you
00:10:09you
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