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

I’m going to show you how to make the

I’m going to show you how to make the world-famous tight-ass hat first of all

world-famous tight-ass hat first of all

world-famous tight-ass hat first of all you need to choose your pan carefully

you need to choose your pan carefully

you need to choose your pan carefully this one here is nonstick it’s about 10

this one here is nonstick it’s about 10

this one here is nonstick it’s about 10 inches 24 centimeters diameter and it’s

inches 24 centimeters diameter and it’s

inches 24 centimeters diameter and it’s got a metal handle which is very

got a metal handle which is very

got a metal handle which is very important because you’re going to be

important because you’re going to be

important because you’re going to be putting it in the oven so pans or

putting it in the oven so pans or

putting it in the oven so pans or plastic handles not the best idea for

plastic handles not the best idea for

plastic handles not the best idea for this dish first thing we need to do is

this dish first thing we need to do is

this dish first thing we need to do is roll a pastry out I’ve rolled this

roll a pastry out I’ve rolled this

roll a pastry out I’ve rolled this slightly bigger than the pan if you look

slightly bigger than the pan if you look

slightly bigger than the pan if you look up at the pan there see there’s about 5

up at the pan there see there’s about 5

up at the pan there see there’s about 5 centimeter overlap around the edge does

centimeter overlap around the edge does

centimeter overlap around the edge does that’s what the aim for

that’s what the aim for

that’s what the aim for doesn’t matter if it’s not perfectly cut

doesn’t matter if it’s not perfectly cut

doesn’t matter if it’s not perfectly cut and you’ll see why later next thing I

and you’ll see why later next thing I

and you’ll see why later next thing I have to do is peel the apples I’m going

have to do is peel the apples I’m going

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

this press top then the bottom and the down the sides and cut it in half

down the sides and cut it in half

down the sides and cut it in half horizontally now I’m prepared

horizontally now I’m prepared

horizontally now I’m prepared a bowl full of cold water with half a

a bowl full of cold water with half a

a bowl full of cold water with half a lemon squeezed into it where I’m going

lemon squeezed into it where I’m going

lemon squeezed into it where I’m going to keep the apples that stops them going

to keep the apples that stops them going

to keep the apples that stops them going Brown next thing to do is take the Apple

Brown next thing to do is take the Apple

Brown next thing to do is take the Apple Hobbs one at a time

Hobbs one at a time

Hobbs one at a time and just scoop out this little bit of

and just scoop out this little bit of

and just scoop out this little bit of core here like that

core here like that

core here like that if you need to you put a little bit at

if you need to you put a little bit at

if you need to you put a little bit at the top okay

put them right back into the water so

put them right back into the water so that there’s no chance of them going

that there’s no chance of them going

that there’s no chance of them going Brian just nun ordering teaspoons fine

Brian just nun ordering teaspoons fine

Brian just nun ordering teaspoons fine for this you don’t need a special tool

now from my vanilla pod this is it here

now from my vanilla pod this is it here nice and bending fat full of lovely

nice and bending fat full of lovely

nice and bending fat full of lovely little black scenes and what we do lay

little black scenes and what we do lay

little black scenes and what we do lay it flat on the board small sharp knife

it flat on the board small sharp knife

it flat on the board small sharp knife hole one end and then push the tip of

hole one end and then push the tip of

hole one end and then push the tip of the knife into the pod right down to the

the knife into the pod right down to the

the knife into the pod right down to the board and then holding the vanilla pod

board and then holding the vanilla pod

board and then holding the vanilla pod firmly slice it like this in half right

firmly slice it like this in half right

firmly slice it like this in half right along the length just slide out I’m

along the length just slide out I’m

along the length just slide out I’m going to go back over it make sure I got

going to go back over it make sure I got

going to go back over it make sure I got it in half yeah there we go and as you

it in half yeah there we go and as you

it in half yeah there we go and as you can see pods in half still attached at

can see pods in half still attached at

can see pods in half still attached at the top inside here a lots of tiny black

the top inside here a lots of tiny black

the top inside here a lots of tiny black sticky seeds and they are what makes

sticky seeds and they are what makes

sticky seeds and they are what makes vanilla taste fantastic so what we want

vanilla taste fantastic so what we want

vanilla taste fantastic so what we want to do hold up the tip of the part down

to do hold up the tip of the part down

to do hold up the tip of the part down again and using the knife just scrape

again and using the knife just scrape

again and using the knife just scrape the seeds out and then they are now I’m

the seeds out and then they are now I’m

the seeds out and then they are now I’m going to leave these on the tip of the

going to leave these on the tip of the

going to leave these on the tip of the knife while I get the pan ready now I’m

knife while I get the pan ready now I’m

knife while I get the pan ready now I’m going to turn the ring on we go on a

going to turn the ring on we go on a

going to turn the ring on we go on a medium here get that pan hot now I’m

medium here get that pan hot now I’m

medium here get that pan hot now I’m going to add the sugar

and now I’m going to weigh out the

and now I’m going to weigh out the measure out the Commodores so 100 mils

and then pop in the vanilla seeds and

and then pop in the vanilla seeds and the pod the pods got fantastic flavor so

the pod the pods got fantastic flavor so

the pod the pods got fantastic flavor so it makes sense to use that too

when you see the surface get lots and

when you see the surface get lots and lots of small bubbles like that that

lots of small bubbles like that that

lots of small bubbles like that that that’s when you know that it’s getting

that’s when you know that it’s getting

that’s when you know that it’s getting towards the right point and you can

towards the right point and you can

towards the right point and you can always dip a screen in and look at the

always dip a screen in and look at the

always dip a screen in and look at the color it’s not current it’s not dark yet

color it’s not current it’s not dark yet

color it’s not current it’s not dark yet but it’s getting it and you must

but it’s getting it and you must

but it’s getting it and you must remember never to touch it with your

remember never to touch it with your

remember never to touch it with your fingers because it’s very very hot much

fingers because it’s very very hot much

fingers because it’s very very hot much hotter than boiled water and you get a

hotter than boiled water and you get a

hotter than boiled water and you get a really nasty burn if you get that on

really nasty burn if you get that on

really nasty burn if you get that on your skin so we just have to wait the

your skin so we just have to wait the

your skin so we just have to wait the apples I’ve drained and put in a

apples I’ve drained and put in a

apples I’ve drained and put in a colander so they’re ready to go whenever

colander so they’re ready to go whenever

colander so they’re ready to go whenever I need them because once the caramel is

I need them because once the caramel is

I need them because once the caramel is ready there’s no waiting around we have

ready there’s no waiting around we have

ready there’s no waiting around we have to move right away with the apples

Carol’s getting slightly darker now we

Carol’s getting slightly darker now we could go darker but it’s it’s quite a

could go darker but it’s it’s quite a

could go darker but it’s it’s quite a light kind of all we want so I’d say

light kind of all we want so I’d say

light kind of all we want so I’d say that’s ready I’ve got my apples here and

that’s ready I’ve got my apples here and

that’s ready I’ve got my apples here and I’m going to throw them in stand back we

I’m going to throw them in stand back we

I’m going to throw them in stand back we do this in case there’s any water

making sure you don’t splash yourself

making sure you don’t splash yourself don’t be tempted to toss the pan because

don’t be tempted to toss the pan because

don’t be tempted to toss the pan because you don’t want caramel on your arms it’s

you don’t want caramel on your arms it’s

you don’t want caramel on your arms it’s very sore and as the apples warm up

very sore and as the apples warm up

very sore and as the apples warm up they’ll release moisture and the caramel

they’ll release moisture and the caramel

they’ll release moisture and the caramel should turn into more of a sauce in the

should turn into more of a sauce in the

should turn into more of a sauce in the pan right now we have to cook the apples

pan right now we have to cook the apples

pan right now we have to cook the apples for about five minutes or so and what

for about five minutes or so and what

for about five minutes or so and what happens is the juice comes out the

happens is the juice comes out the

happens is the juice comes out the apples and makes the sauce quite thin

apples and makes the sauce quite thin

apples and makes the sauce quite thin but we keep cooking until the juice on

but we keep cooking until the juice on

but we keep cooking until the juice on the apples evaporates and the sauce

the apples evaporates and the sauce

the apples evaporates and the sauce starts to go thick again so what you’re

starts to go thick again so what you’re

starts to go thick again so what you’re looking for is apples coated in nice

looking for is apples coated in nice

looking for is apples coated in nice sticky caramel a bit like a toffee apple

sticky caramel a bit like a toffee apple

sticky caramel a bit like a toffee apple so wait until that moment and then you

so wait until that moment and then you

so wait until that moment and then you know it’s time to go to the next stage

know it’s time to go to the next stage

know it’s time to go to the next stage okay now we’re ready and the apples are

okay now we’re ready and the apples are

okay now we’re ready and the apples are off the heat we’re going to make sure

off the heat we’re going to make sure

off the heat we’re going to make sure that all the apples are cut side up

that all the apples are cut side up

that all the apples are cut side up round side down because when you turn it

round side down because when you turn it

round side down because when you turn it out you want all the round side facing

out you want all the round side facing

out you want all the round side facing up take the butter you measured out

up take the butter you measured out

up take the butter you measured out before and make sure you do it before

before and make sure you do it before

before and make sure you do it before because the last thing you want to be

because the last thing you want to be

because the last thing you want to be doing now is wearing out your butter pop

doing now is wearing out your butter pop

doing now is wearing out your butter pop the butter in butter in the pan pans off

the butter in butter in the pan pans off

the butter in butter in the pan pans off the heat the next thing I do is roll the

the heat the next thing I do is roll the

the heat the next thing I do is roll the pastry back onto the rolling pin like

pastry back onto the rolling pin like

pastry back onto the rolling pin like that it’s just an easy way of lifting it

that it’s just an easy way of lifting it

that it’s just an easy way of lifting it up and keeping it from stretching then

up and keeping it from stretching then

up and keeping it from stretching then we’re going to take it and put it over

we’re going to take it and put it over

we’re going to take it and put it over the pan and unroll it now you have to do

the pan and unroll it now you have to do

the pan and unroll it now you have to do this quickly or all the pastries in the

this quickly or all the pastries in the

this quickly or all the pastries in the butter in the pastry is going to melt so

butter in the pastry is going to melt so

butter in the pastry is going to melt so tuck your pastry down the side and be

tuck your pastry down the side and be

tuck your pastry down the side and be very careful again not to touch the hot

very careful again not to touch the hot

very careful again not to touch the hot pan or the caramel to make sure you

pan or the caramel to make sure you

pan or the caramel to make sure you don’t take a wooden spoon and use that

don’t take a wooden spoon and use that

don’t take a wooden spoon and use that you can use that just push the pastry

you can use that just push the pastry

you can use that just push the pastry down it doesn’t matter if it’s not all

down it doesn’t matter if it’s not all

down it doesn’t matter if it’s not all perfect that’s the charm

perfect that’s the charm

perfect that’s the charm at home if it’s not completely even on

at home if it’s not completely even on

at home if it’s not completely even on the bottom you’ll never see it now our

the bottom you’ll never see it now our

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

maybe right target a town is ready so take a numbing glove or fold it up tea

take a numbing glove or fold it up tea

take a numbing glove or fold it up tea towel if you prefer just make sure that

towel if you prefer just make sure that

towel if you prefer just make sure that it’s dry and not wet otherwise you burn

it’s dry and not wet otherwise you burn

it’s dry and not wet otherwise you burn your hand open the oven up

your hand open the oven up

your hand open the oven up there’s my satsang there we go now I’m

there’s my satsang there we go now I’m

there’s my satsang there we go now I’m going to leave it for a couple of

going to leave it for a couple of

going to leave it for a couple of minutes just so it cools slightly I’m

minutes just so it cools slightly I’m

minutes just so it cools slightly I’m going to leave the cloth on the handle

going to leave the cloth on the handle

going to leave the cloth on the handle so that no one picks it up by mistake

so that no one picks it up by mistake

so that no one picks it up by mistake because the handles really hot now it’s

because the handles really hot now it’s

because the handles really hot now it’s time to turn the tartakower out now you

time to turn the tartakower out now you

time to turn the tartakower out now you need to be quite confident when you do

need to be quite confident when you do

need to be quite confident when you do this and quite careful as well if you’re

this and quite careful as well if you’re

this and quite careful as well if you’re in any dough you can always cut and

in any dough you can always cut and

in any dough you can always cut and serve at a time from the pan you don’t

serve at a time from the pan you don’t

serve at a time from the pan you don’t need to wear it be just as tasty but if

need to wear it be just as tasty but if

need to wear it be just as tasty but if you want to turn it out take a plate

you want to turn it out take a plate

you want to turn it out take a plate that’s just slightly bigger so you can

that’s just slightly bigger so you can

that’s just slightly bigger so you can see slightly bigger than the pan make

see slightly bigger than the pan make

see slightly bigger than the pan make sure it’s got a lip on it that means any

sure it’s got a lip on it that means any

sure it’s got a lip on it that means any lovely sauces at the bottom there isn’t

lovely sauces at the bottom there isn’t

lovely sauces at the bottom there isn’t going to run all over the table so you

going to run all over the table so you

going to run all over the table so you want to keep all that it’s delicious you

want to keep all that it’s delicious you

want to keep all that it’s delicious you turn the plate upside down over the pan

turn the plate upside down over the pan

turn the plate upside down over the pan take a clean tea towel put it over your

take a clean tea towel put it over your

take a clean tea towel put it over your arm and they still protect your arm if

arm and they still protect your arm if

arm and they still protect your arm if anything hot spills on it hold the plate

anything hot spills on it hold the plate

anything hot spills on it hold the plate down and then quickly in one move

down and then quickly in one move

down and then quickly in one move turn it over