Best Apple Pie Recipe Company Apple Pie Recipe
- hey guys. today i'm gonna share withyou one of my favorite recipes for a classic frenchdessert, an apple tart tatin. now tart tatin is a recipe that has been around infrance for centuries. and when i was back there this summer, there was lots of lively debate about what made a great tart tatin. so i thought, you know what,
it's time to really get to this classic. so now that apples are in season, it's the perfect time to try it out. let me show you how to make it. the first thing you want to do before you set out on this recipe is to make sure that youhave an oven-safe skillet. so you'll know that yourskillet is oven-safe if it has a metal handle.
if it has a plastic handle, you really don't want to put that in the oven 'cause it could melt. so look for a skilletthat has a metal handle. the other thing you want to make sure is that you're working witha skillet that is non-stick, and i can't stress this enough. we are going to flipthis tart and reverse it, and if you have a skilletthat is not non-stick,
it's going to stick to thepan and create a big mess. so word to the wise: make sure you have a nice non-stick skillet. then you can set thataside, and we're going to get to work on making our pastry dough. now, here's the thing with tart tatin. you have seen it probablymade with puff pastry. you have probably seenit made with pie dough. this year when i was in france,
i had an opportunity to go to the museum of ancient kitchen tools. i know. doesn't that sound dry? but i'm telling you it wasthe most fascinating visit. it was a rainy day, so i draggedmy whole family out there, and we thoroughly enjoyed it. they had a whole roomdevoted to tart tatin and the history and the making. one of the things that they said is that
traditionally tart tatinis made with pastry dough. you can do puff pastrybut it's not authentic, so go with the pie crust. in a large bowl we are going to combine two and a quarter cups of flour just regular, all-purpose flour, two tablespoons of sugar, and a teaspoon and a half of salt. you can just whisk thatup and set it aside,
and then we're going to take out a cup of very cold, unsalted butter. cut it into a nice diced cube. then add it to the flour mixture and start to work it in with your hands. just making sure that all that flour and butter is incorporated. that's the nice thing about this dough. it's such a rustic tartthat you don't need
a food processor to make it. we're going to do it just like grandma did about two centuries ago. just with our hands. then we're going to add half a cup of very cold ice water. i like to measure out the water first, making sure i have a half a cup then throw some ice cubes in
just to make sure it's nice and cold. and you're slowly goingto drizzle the water in, just stirring the flour mixtureuntil a nice dough develops. then you can turn it outonto a floured surface. just roll it out quickly. take the pan that i'mgoing to use for the tart. put it upside down. and then draw a big circlearound it, leaving a border. that way we can know that our dough
is gonna to fit into our pan. then you can take a rolling pin. take the dough, drape it over the side, transfer it to aparchment-lined cookie sheet and pop that in the fridge until we're ready to work with it. now we're ready for the apples. so, there's a lot of different apples you can use for this recipe.
i really like to use the gala apples. i find that they're sweet, and they caramelize really well. if you can't find gala, you could use a grannysmith or golden delicious would also be good. now, here is another tip for you when it comes to makinga traditional tart tatin or so i'm told.
to leave the skins on. i know a lot of recipessay to remove the skins, but what i found throughthe research is that the traditional tart tatinactually kept the skins on because the skins are full of pectin. pectin, if you've ever made jam, is what actually createsthat jelly-like consistency. so when that pectincombines with the caramel, it creates a really sticky,ooey-gooey caramelization,
which is what you want. as the society progressedand we started putting more pesticides on our fruits and vegetables, people were told to peel the apples. but if it bothers you,you can peel the apples or even buy organic apples. then we're going to core these apples by just taking a knife andslicing through the center, and then our apples are ready to go.
i like to have these applesprepped and ready to go so that when the caramel isready, the apples are ready. there's nothing worse than burnt caramel, so you want to make sure allthose apples are good to go. then in our skillet,we're going to take butter and mix a cup of white sugar. go ahead and just put that on medium-high until that butter melts and starts to combine with the sugar.
you will see it will start to bubble, it'll become translucent, and once it starts to caramelize, that's when you can startto swirl the pan around. and you want to swirl the pan around to keep that caramel sortof evenly distributed and to prevent it from burning. you can turn down the flame a little bit, and then we're going to add our apples.
so we're going to take our apples, put them in the caramel, skin side down, and just work our way around all the way around the side just to create a nice ring of apples. you want to make sure thoseapples are nice and snug, and then when you get to thecenter, you can take two apples and put them opposite each other. and then fill in with littleapple stripes on either side.
let this mixture simmer on our stove top for about 15 to 17 minutes. just until the apples are softened. then we're going to removethe pan from the flame and let it cool for about five minutes. then we're going to take our dough and drape it back over our rolling pin. then we're going to placeit on top of the skillet. and working very quickly because you don't
want that dough to warm up too much, you're going to tuck thedough under the apples. almost like creating a little blankie. you want to make sure thateverybody's nice and snug. then you're going to goback in and crimp the dough so that it's sort ofsticking to the skillet, and that will prevent any of the juices from sort ofbubbling and seeping out. then we're going to pop the whole thing
in a 425 degree pre-heated oven for about 20 minutes. you'll know that it'sdone when it starts to pop up and turn golden-brown. then you want to get out a platter. something that's a little bit bigger than your actual skillet. i like to use a wooden platter because the skillet is so heavy
and the wooden platter is nice and light and it makes this wholeflipping business a lot easier. so go ahead and put your platter on top. make sure you have your oven mitts. and at the count ofthree, get yourself ready. give it a flip. and then let it sort of settle. you might want to shake it a little bit just to make sure it's released.
and remove that skillet. voila! you will have agorgeous apple tart tatin. if it's not perfect, don't worry about it. one of the beauties of this tart is it has a really wonderful rustic charm. so if the little things are misshapen or the apples are outof place, that's okay. serve it alongside somebrandy-scented whipped cream. i really love to usecalvados if you can find it,
but if you can't, any kindof french brandy will do. and if you don't drink, that's okay. you can totally omit the brandy, and you can add somevanilla extract, as well. the full recipe for this whipped cream is also in the description. i love this recipe because itis so beautiful and rustic. people are always impressed by it when you say you've made it from scratch.
you'll find those caramelized apples are the perfect marriage with that buttery flaky crust underneath. it's really the perfect type of dessert to serve this time of year when apples are coming into season. i hope you guys give this one a try and let me know what you think. i also hope that you'llsubscribe for more easy recipes.
i will see you back herenext week with another one. until then, bye. (whimsical foreign music)
