I worked as a pastry assistant with Club Med at Copper Mountain Resort in Colorado during the winter season. Every Sunday I used a hand operated an apple peeler/cover device so I could peel and core four bushels of red apples so the French pastry chef, Didier Delcher, could bake numerous tarte tatin apple tarts for our guests. We got along great and I got some good pastry experience from a French pastry chef. That was a great job.
@sash…exactly, who cares where he cooked? He is used to giving directions after all the places he was a chef at (all the people that he delegated duties in the kitchen).
I enjoy your presentations more than any other chef or baker! However, you never give amounts of ingredients! Frustrating. It is clear you love what you do, love food (!), and love all the handy gadgets you use in your repetoire. I am writing front Colchester, Connecticut, a small town in the U.S. Northwest. Connecticut is part of the New England states, and l am about 3 hours away from where the British invaded during the Revolutionary War. I, like many Americans, love England: l consider your country my home.
I think it has to do with the fact that they're thinly sliced, compared to chunks like usual. Thin sliced things seem to taste better in general, like cheese and meats. Get more surface area on your palette I think.
If I remember correctly, you mentioned this dish in one pf your other videos, but don't remember which one. I remember you introducing it as a somewhat botched apple pie, but it birthed something new. Just made the chocolate bisquit cake and loved it, look forward to seeing this also. Hope you are well and SO happy formthis channel. By the way, love how you can have a sense oh humor at the names of English dishes also.
You are a gifted teacher chef. I live yo learn technique from you. You give very important tips. Your tips on the Carmel was the first time I heard abc saw how you used the remains of it. Thank you! A challenged home pastry baker and a high school teacher-Robin
It’s just about one of the most delish desserts anywhere. I made my last one with Harry & David pears. I now prefer to apple. It’s a pain to make but worth it.
I saw so many quick Tarte Tatin recipes but none of the short-cut versions gave me the feeling that I hoped to get until I saw your recipe. You put so much heart and love intot he dish and just look at the gorgeous final result. I'm gonna put in the effort and do it this way - what a feast for the senses and the soul!
I have a lot of apple trees in the Arizona desert, and they are in buckets now on my kitchen floor just waiting for me to use them in a great dish: I should make THIS one. Thank you, Darren!
Thank you, chef! A M A Z I N G! When I was drining trucks in the early 9ties, I didn't have the time to cook every day anymore. So I decided to bake me a cake every sunday. I had 27 apple cake recipes available, And baked almost all of them. Some 10 years later (different job role) I baked some of those again. And my gf instantly loved the Tarte Tatin best. Greetings from the far north of Germany!
When I was small, my grandmother and I made "Tarte Tata" all the time. I called them that thinking they were my aunt's recipe ! Tata is the nickname for aunties in France. I am curious about the additional creme which will change it from the original Tarte a la Tatin and more like a Tarte Alsacienne. I will enjoy this video and baking when the weather cools . Thank you. Merci a vous et bon appétit !
Sir: I always make my own soups, choowders, tomato sauces and other sauces, fresh vegetables only, I think? you are convincing to make the fresh pastries as well!
Darren, thanks for sharing the history behind the Tarte Tatin. I enjoyed your demonstration of making the Carmel sauce, preparing the apples, and finally the proper pastry. Looks delicious - with Fall weather here, this is a must do recipe! Thanks for sharing!🍎🍏🥧
Thank you for sharing your skills as they are very high. I learned how to peel apples from you anyway. Looks great!!!! Your videos are greatly appreciated. John T.
This procedure makes more sense than the original recipe. In the original recipe, you can't see the apples as they cook and so you risk burning the caramel and the apples.
I am pretty good at apple pie, but unlike your gorgeous apples mine start going brown, I have to put lemon in water and drop each peace in the liquid straight away, your apples didn't go brown why was that!
I totally failed the caramel. I watched other video how to make it and it for real explains how to do it without failing and getting the suger crystallised. It's the hardest part of the whole video and this guy is like yeah yeah just like this and it's done. Disliking
I first heard of this dish thanks to the legendary Julia Child. I saw her make it on her classic show The French Chef and then later on Emeril Live. She used a very different method to make this. On Emeril Live, she actually made this in an oven safe non-stick pan.
viel zu umständlich und langwierig im Vergleich zum Originalrezept, welches noch immer das beste ist. I don't like the tremendous waste you cause by preparing the apples! You are a nice man, thank you.
Darin, I had no idea that you lived in the Dallas area now. We lived in Flower Mound for almost 20!years. I miss Frisco. I miss the shopping and everything!! I thought you were still in the UK. I have always loved watching your videos!
Being apple harvest time in the Okanagan, BC...this would be a perfect dessert for Thanksgiving, in Canada, it's October 11 this year. Mmmmm...might give this a try. Thanks Darren. 🤗
Dear Darren, this looks so lovely. I kept thinking about my dear maman always made a lovely dish like this using ripe peaches and a slightly sweet pastry. Could you please do a peach pie video? Merci! Your cooking videos are just delightful.
Great recipes have an amazing history and are so simple to prepare. Thank you, Darren, for your presentation… and for the generous slice. I know how wonderful is to bake and serve this tart. Waiting for more of your recipes. 😊
I promised myself to go into a diet again, but I can't stop making desserts 😭😂 and this in on my list to make by this week, I have some apples sitting in my fruit bowl, but since it's cold here I'm not craving them raw, instead I could only think of making the Tarte tatin! And this is the recipe I'll be making, it looks gorgeous and so simple to make~! Thank you so much ❣️
Thank you so much Darren for lightening my load. I adore watching you & want to eat every single thing you've shown us. Fingers crossed my sister (the talented cook/baker) will make this with me so the results will be edible & we can enjoy it, this is so pretty, so delightful!
Yum Mr. McGrady I love chantilly cream! On anything I can lick it out of the bowl! But I’ll be good and put it on the pastry! You take care sir and I hope everything‘s going well for you. Stay safe and stay well. Bless you sir. Thank you for your channel… I must say I saw a smile on your face when you took that bite! That looks so yummy sir! I wish I could have some. Guess I’ll just have to make it! Thank you sir
Well here I go making yet another Tarte Tartin but this time following your recipe and adding just a tad of brandy to the Chantilly cream...should be delish...tomorrow is Easter so I will chime back in later with the reactions to this fantastic recipe...Thank you
A truly splendid video! I enjoyed the historic details and the provenance of this classic French dessert. Thank you, Mr McGrady, you are a treasure. Dr Sudevan Wisconsin
A great recipe and an even greater chief - your way of talking about your cooking is very inspiring for me. Thumb up and subscribing the chanel, I hope for more such deligthful moments in your kitchen.
5th November is celebrating your man, Guy Fawkes, who tried to set Westminster on fire. Enjoy Guy Fawkes Night! Bonfires 🔥 and cake 🍰. Love our culture Chef.
I found your site by searching for a more authentic presentation of/ for this dsh. Truly appreciate it.... signed the "i" of k and i. LIKE, love, thumbs up and a subscribe are my heartfelt response, as are my condolences for your loss, and your absolutely natural grieving. Godspeed.
I know Darren's been living in the US for over 2 decades but us Europeans would very much appreciate the measurements in grams and milliliters rather than silly sticks and cups, that are not even the same cup sizes as the UK ones or elsewhere. Too confusing. Please include dual measurements. Many thanks!
dear sir, you must start by changing the title of your video, because the recipe you are using is far from being the "classic tarte Tatin" Indeed, you are adding ingredients that do not exist in the recipe of the Tatin sisters and to finish your preparation steps are more numerous and a little "heavy".... The real recipe and the preparation of the tarte Tatin are much simpler, believe me.... That said, I am sure that your "tarte Tatin revisited" must be appetizing and deliciously melting!!!.....😀
Yes I made this dish didn't know what to compare it to but you know what , I thank you , you have helped me make it even all the better... Much more decadent 😊😋😊
This tart tartin dish is different to apple pie I enjoyed one of the most difficult parts flipping it upside down you have very careful if you don't care about that you will ruin almost everything however this video is extremely helpful for making tart tatin apple crust thanks.
This could be used to torture a confession out of someone : You'd tie the person to a chair in the kitchen, while the tarte is being cooked, then sit at table in front of him and slowly savour the tarte with the brandied cream, while the prisoner twists in agony and begs to be given a slice. But just ignore him until he breaks down weeping and agrees to confess . I know it would work on me ! Ha, ha, ha, !
All Men Stand That will hit a specific mark for those who serve and also are frontline defense in the palaces. All stand for Darren here viewers. It takes on thing to gain the right to chef for the high order of pay, it’s another to sustain. Those life skills and the hubris that does not exist on this Spartan of a man and culinary caretaker - so much is missed. Few can understand that a chef is one fragment of the skill set required to be there. And the skill set is still there sir.
I will be trying this soon. My husband wants to buy an apple pie but I told him that I want to try this recipe out. I want to shock him by making this as I don’t make sweets (he has a big sweet tooth - of course he says I do but not half as much as him).
Did they have any recipes that had been handed down over the years? For instance, did they have any recipes that had been handed down from Victoria's day or earlier?
No! No! Too sweet! The brandied whipped cream is perfect because it offsets the sweetness of the tart. In fact I wouldn't sweeten the whipped cream either - sorry, Darren.
