Watch as Claire Saffitz makes foolproof tarte tatin and rough puff pastry, two recipes from her cookbook, Dessert Person.
For a recipe that is often touted as "simple," tarte Tatin is remarkably easy to screw up. Claire has made tarts where the apples overcaramelized and stuck to the skillet, stayed blond and released tons of moisture, or shrunk dramatically. Differences in the freshness of apples was always the problem. In this video Claire will show you a method to help coax out some moisture to help correct those problems and leave you with a delicious tarte tatin that is every bit as good as the traditional version. Claire believes this recipe with buttery pastry, caramel, and apples can not be beat in a dessert.

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FOOLPROOF TARTE TATIN
Special Equipment:
10-inch ovenproof skillet

Ingredients:
7 medium or 8 Pink Lady or any sweet-tart, firm baking apples (3 lb / 1.36kg)
2/3 cup maple syrup (7 oz / 200g)
1/3 cup brandy (2.6 oz /74g), preferably apple brandy
2 teaspoons apple cider vinegar (0.3 oz / 8g)
1/2 teaspoon plus a pinch of Diamond Crystal kosher salt
1 cup sugar (7 oz /200g)
3 tablespoons unsalted butter (1.5 oz / 43g), cut into 1/2-inch pieces
1/2 recipe Rough Puff Pastry or 1 sheet thawed frozen store-bought puff pastry
All-purpose flour, for rolling out
Vanilla ice cream, for serving

ROUGH PUFF PASTRY
Ingredients:
3 sticks unsalted butter (12 oz / 340g), chilled
3 1/2 cups all-purpose flour (16 oz / 455g), plus more for rolling
2 tablespoons sugar (0.9 oz / 25g)
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g)

Video Breakdown:
0:00 Start
0:10 Intro to Tarte Tatin
0:36 Show Intro / Animation
0:53 Tarte Tatin Recipe
1:40 Special Equipment / Ingredients
3:53 Prep & Roast The Apples
6:32 Rough Puff Pastry Recipe
13:39 Chill The Apples & Make A Glaze
15:46 Make The Caramel
18:47 Roll Out & Cut The Pastry
21:04 Assemble & Bake The Tart



Find Dessert Person Online: https://www.dessertperson.com
Claire Saffitz on Instagram:   / csaffitz  
Dessert Person Merchandise: https://www.dessertperson.com/buystuff
For Other Penguin Random House Books: https://www.penguinrandomhouse.com/

Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka

Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman

Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar