How to Make Tarte Tatin | Bite Size

[Music] hi i'm erin jean mcdowell and thanks for joining me for this episode of bake it up a notch bite size these are shorter form episodes where we go a little bit deeper into subjects that you've asked about back last year when we did our four part pie spectacular [Music] you can tell how i feel about that one of the things we talked about just a tiny bit in the fruit pie episode were upside down pies or tart to tan now i asked in that episode if you're interested in more about upside down or tart to tan let me know in the comments we're considering maybe making some more of these down the line if that would interest our viewers here on bake it up a notch and lots of you came into the comments saying yes so today is the day we're going to talk a little bit more about tart to tans or as i like to call them upside down pies now i don't like to call them upside down pies you know to to not love the original the tart to tan tart to tan is typically made with apples caramel and puff pastry it's a really delicious puff pastry pie built upside down and then inverted where it's become nice and caramelized the apples have cooked and the whole mixture is just absolutely delicious but i refer to them as upside down pies because i make them with lots of different things both sweet and savory and so i just kind of view this as one big preparation where you can have some kind of produce in the bottom of your pan put puff pastry on top of it and then bake it in the oven eventually inverting it so that that produce is on the top so i want to talk about all the possibilities that there are with tart to tan and upside down pies because i really think that one of the things that's misleading about them is that they kind of seem fancy both because they have puff pastry and because maybe caramel is involved it just seems like a more difficult thing when actually these are one of the easiest kinds of pies to make and they do seem very impressive so this is something you really should have in your baking toolbox and best of all i'm going to talk about some savory options too so once you learn how to bake these it's not just for dessert we're talking lunch and dinner too [Music] in the fruit pie episode i made a pineapple upside down pie which is a really really fun one because the pineapple gets really really nice and caramelized but you can really use just about any kind of produce you can dream up to make an upside down pie like this on the sweet side really any fruit goes berries stone fruit figs bananas because what happens is you're going to make this kind of buttery sugary mixture in the base you're going to put the fruit on and as the fruit seeps out some of its moisture the whole mixture is going to combine and make this incredible caramel-like sauce but remember upside down pies can also be made in savory applications now this is one of the places where i veer away from tart to tan which is typically made with caramel in savory applications i don't really want to be adding sugar but i might use an ingredient that has some inherent sweetness something like balsamic vinegar some other kind of wine something that can i can cook down and add a little bit of flavor and that's also going to add a little bit of sweetness to my dish which is going to help everything brown and caramelize a little bit more but as we talk about savory ingredients in particular there's one big difference between a lot of savory ingredients that you might use this way and a lot of fruits which is that fruits are inherently really soft and tender but savory ingredients things like onions carrots these things are firmer and require a longer amount of time to cook so that brings me to one of my first major points about tart to tan and upside down pies is that depending on the ingredient that you choose as the base you might need to cook the ingredient for a little while first one example of this is really juicy fruits someone commented on the pineapple tart to tan that when they made it it was so so juicy and that's actually a good thing because we want those juices to combine and make this caramel sauce but if you do have a fruit or vegetable that's particularly liquidic liquidic that's definitely not a word if you have a fruit or vegetable that has a lot of moisture a lot of juiciness you might actually have to cook some of that off first and a great example of that are these tomatoes in front of me which is one of my favorite savory ways to make a tart to tan i start by cooking the tomatoes a little bit and they're cooked with some herbs and balsamic vinegar as they begin to blister the moisture starts to leach out a little bit and i just cook it down i want to remove some of the moisture from those tomatoes so that it doesn't just end up a soupy mess in the oven but i do want some moisture to remain that way when i put the pastry on and i've got the butter and all those good things going on we can kind of capture it and make that delicious sauce that also coats the pie [Music] one of the reasons that i love upside down pies is they're really one of the easiest to bake in some ways because the fruit is on the bottom or the vegetable depending on what you're making the crust is on the top which makes it very easy to get the crust really golden brown to know that the crust is fully baked that's one of the things about it that just really speaks to me is that if you're kind of afraid of pies and pie crust an upside down pie might be for you this is also definitely an application feel free to use that store-bought puff pastry make this super simple but if you're up for a little bit of a challenge be sure to check out my puff pastry episode of bake it up a notch and for the easiest version try my rough puff pastry recipe [Music] mistakes mistakes wow wow did i make a mistake guys guess what i make mistakes we filmed a lot of episodes bake it up a notch but this was my biggest mistake yet i filmed in one day we filmed the simple cake episode of bake it up a notch where we made upside down cakes and when it came time to film this tart to tan bite size episode i was kind of still in that upside down cake mode and i prepared the tart to tan like an upside down cake i didn't caramelize the sugar i put the butter in the pan i was just not thinking right at all and i watched the clip back and i thought oh no mistakes happen so luckily we were able to come back today but i just wanted to let you know that you know everybody makes mistakes in the kitchen i certainly do but this is a mistake we're going to make right right now because we're going to show the proper way to make an upside down pie or tart to tan [Music] first i'm going to start by um giving my fruit here a little bit of love i mentioned that different fruit is going to require different preparations so if you're using something like strawberries you obviously will only have to trim off the ends sometimes when fruit is larger you may have to cut it down in this case i'm using apricots they're very very ripe and juicy i am just taking a little bit of the peel off here then i'm going to take the pit out and cut them in half and we'll use halved apricots for this preparation today now one of the things i love the most about upside down pies or tart to tan is that the ingredient list is very short we really just need butter sugar and the produce that we're using um but if you want to add another layer of flavor it's really best to add it to the sugar so sometimes i say you know add a couple pinches of spice to the sugar certainly i'm going to add a little bit of salt in with the sugar just to help flavor our caramel a little bit and i think today i'm gonna add some vanilla bean into it because i love vanilla bean with apricots so i'm just gonna go ahead and have this vanilla bean we'll scrape these seeds and we'll just add those right to the sugar and i'm just going to use my fingers to kind of rub the vanilla bean into the sugar and it's going to just give it a little bit of that aroma as it makes the caramel but also as it's baking in the oven so once you have any flavoring kind of added to your sugar some other ideas like i said spices citrus zest kind of anything that you think would pair well with the fruit and the caramel we're going to go ahead and we've got our skillet our good skillet that's going to do the right job for us and i'm going to put in some unsalted butter into the skillet and get it melted in our mistake i spread the room temperature butter all over the skillet which is what you would do for an upside down cake preparation but because we're making kind of a caramel we're starting by melting the butter and it's going to form the base of the caramel but what's important is that this does also grease the pan it's a pretty decent quantity of butter for the amount of sugar that we're adding and part of the reason for that is so that it also keeps everything nice and greased so that this is going to unmold nicely for us as long as we unmold it while it's still warm once the butter is melted and we have a nice even layer we can go ahead and sprinkle our sugar over the base of the pan we want to start by stirring it to help to dissolve the sugar but then we want to stop stirring it and just kind of let that mixture caramelize instead of stirring it we can kind of rotate the pan by swirling it gently sometimes i find that some areas of the caramel want to brown faster than others so a gentle swirl can help but stirring can actually promote crystallization we don't want our caramel to crystallize we want it to be nice and smooth once we have a nice medium amber caramel you want to go ahead and take it off the heat remember it is going to cook more in the oven we only want to kind of start that caramelization process want to swirl it make sure the whole base has a nice cover and then we're going to start putting our fruit right into the caramel i usually go for cut side down remember it's really important to pack the fruit in fairly tightly because it is going to shrink as it bakes so this is a really important step make sure you cut a few more pieces than you think you might need and if you have extra you've got a snack while you wait for the next part which is rolling out our pastry i'm going to set this aside let it cool down for a minute while we get our pastry ready [Music] all right now it's time to roll out our puff pastry this is a batch of my homemade rough puff pastry recipe which i think is perfect for an upside down pie or a tart to tan because it's still homemade you still get a little bit of practice of pastry making but it's super easy and approachable trust me you can do it but if you want to make this even easier you can definitely use store bought puff pastry in this application it works really great just remember you might need a little bit more than one sheet and it might take a little bit of coaxing to get it to fit your exact pan size if you're using some of those standard cut sizes that come in the freezer section of your grocery store um but i'm just going to go ahead and roll this out i want to get it to about a quarter of an inch thick and you know an approximately round shape we're just going to get it rolled out to make sure that we can cover the whole pan plus a little bit of excess once you get your dough to the right thickness the idea is to just use your rolling pin to gently unfurl it into the pan over the fruit and then what i like to do is i like to tuck the edges under this creates a little bit of an interior retaining wall for all that caramel and all those delicious juices i did trim away the excess so there was just about an inch to a half an inch of excess all the way around and now we'll just tuck it in perfect we're going to go ahead and transfer this to the oven i'm going to bake it around 400 degrees fahrenheit until the crust gets really really golden brown it's one of the things i love about upside down pies is that it's very easy to tell when the crust is done because it's right on the top so we can make sure that it has a nice even golden brown and it's nice and crisp and we're gonna see some of the juices and caramel bubbling around the outside edge that's another good indicator of doneness so let's get this into the oven it's ready to bake oh boy let's get this in the oven [Music] [Applause] so once we take our upside down pie or tart to tan out of the oven we do want to let it cool but just for a few minutes letting it cool for a few minutes is going to allow some of the juices from the fruit and that caramel to kind of firm up just enough that it's not going to go running and spilling out everywhere but we also don't want it to cool down too much then the caramel is more prone to sticking to the pan and not kind of unmolding in this saucy glorious way so i find about five minutes is the sweet spot okay ready [Music] this is looking so beautiful so steamy caramelized because i used apricots which are a small fruit they broke down a lot and they don't make as much of a pattern i think it's delicious because the apricots are so in season if you use a firmer fruit like apples they might retain their shape a tiny bit more and you can see also all these drips that caramel sauce that came out from around the edges so delicious that's one of the reasons we really want to serve this warm [Music] oh baby so this is our properly caramelized properly cooked fruit tartitan or upside down pie and now back to our regularly non-mistakes happen scheduled programming [Music] thank you so much for joining me for this episode of bake it up a notch bite size where we talked a little bit more about one of my favorite pie preparations upside down pies these are so fun there are so many possibilities and i just hope that this encourages you this summer this fall grab some good produce make yourself an upside down pie get creative with it if this inspires you to make an upside down pie be sure to tag me with hashtag bake it up a notch tag food52 we want to see what you're baking as always a recipe for tart to tan is linked below in the video description and there are more recipes available on food 52 as well if you like this video or past episodes of bake it up a notch please click like and subscribe so you can be made aware of new episodes as they become available now i'm going to dive into this tomato tart to tan here because i can't wait a moment longer oh that crunch crispy crunchy flaky af juicy caramelized upside down pies are truly one of my favorites and there are so many things that you can do with them i hope this recipe inspires you to make some upside down pies of your own and until then as always [Music] hello [Music]

Channel: Food52

Views: 53,326

Keywords: Food52, food, cooking, recipe, chef, foodie, cook, home cooking videos, erin mcdowell, erin jeanne mcdowell, bite size, bake it up a notch, erin mcdowell tarte tatin, how to bake tarte tatin, tarte tatin recipe, how to bake upside down pie, upside down fruit pie, tomato upside down pie, how to make puff pastry, foolproof tarte tatin, apricot tarte tatin, how to make caramel sauce, tomato tarte tatin, caramel recipe, easy tarte tatin recipe, how to make tarte tatin

Id: CijtBWS2irk

Length: 16min 28sec (988 seconds)

Published: Fri Jul 23 2021