Apples and cream, this [is] really the temptation of Eve We’re doing [tata] tata Apple desserts today on the French chef The French chef is made possible by a grant from the Polaroid corporation Welcome to the French chef. I’m julia Child Today, we’re going to do a very famous apple dessert called not [after] tata and there it [is] And I’m going to hide it from view until we get farther along with it and this is a dessert that uses sliced apples and Any dessert that does use sliced apples and you want the apples to stay in shape? You have to get the kind of apples that will stay sliced and will not cook up into mush Because you want the man I wasn’t such a pretty slice I’m going to give you a better one you want them to look just about like that when they’re cooked And you’ve got to get the right kind of apple and you don’t want to get a mushy kind of an apple like a gravenstein or a macintosh because they just turn into Nothing, and they’re what’s too watery three very good apples [our] [golden] [delicious] Rome Beauty and York Imperial and it depends [really] on where you live whether you can get these apples and if you happen to be living in the canning country you might be able to get greening Newton’s or Monroe’s which are used by canned [Apple] Slicers or Some other good varieties again depending on where you live [are] Baldwin’s northern spies and Courtland’s and these are courtland’s Unfortunately apple varieties, you don’t find very much oven in markets But you can always get the golden delicious. Which is a very good [apple] and when you get apples keep them in the refrigerator Because they then they they should be kept around 34 35 degrees, and if you slice them ahead I’ve got about three or four quarts of apples here they will keep their color if you for three or four quarts use the juice of half a lemon and grate some lemon peel into it and then half a cup of sugar and then stir them around with a purple spoon, and they’ll keep their color and You do have I [think] a problem with Apple desserts and apple pies excess juices, and you’ll see here that There’s a lot of I’ve got some really apples here You can’t see it very much But a lot of juice has already exude from these apples so doing them [ahead] with the lemon does Help you to get the juice out because if you have too much juice the Apples take too long to cook and they get juicy and then they bubble out under the bottom of the stove and you just have A mess, so I think it’s a very good idea to do them a little bit ahead now this is tart is a Tart and tart always has a has a pie crust [and] [I’m] always trying to urge you to learn how to make pie crusts Because I [think] you’re going to find that this [is] a very easy method and for this particular tart We just want a one crust so we want 1 cup of flour into the Bowl And you just dip the flour in and level it off and punk into the Bowl, and then you want 3/4 stick of chilled Hard cold butter and You cut it up letting the utensils fall where they may and Kyle’s find it the easiest ways to cut it in [4] and I only wanted 3/4 so I don’t need that amount of it and Slice it up Because this gives you a little bit of head start and then that goes into your flour and Then we want to two tablespoons about two tablespoons of vegetable shortening And that is just about 2 tablespoons. I think for a small amount get used to Measuring it not by having to put it in a tablespoon because that’s such such an a messy silly business And then we want 1 tablespoon of sugar, and I’ve got my sugar over here and this I will actually Measure and we all want a little [bit] of salt there’s 1 tablespoon of sugar and just a pinch of salt And if you were making it if you were making a quiche you do just the reverse you use [2] teaspoons of I mean [usually] [1/2] teaspoon of salt and just a pinch of sugar for color and then you have now the problem of mixing the butter in the dough Together because you want to Get the butter broken into little granules covered by flour and I used to think it was really Amuro To do anything by machine now everything had to be done by the hands in the old-fashioned way Or wasn’t going to be any good now? I think it’s really silly to be so old-fashioned I’m for the machine and you can use just a plain ordinary Handheld Blender and that beats in the mixes in the flour on the butter very easily, but even more easily is one of these large mixers which has special Attachments in this case this mixer has not only this usual beater But it also has a flat beater. Which is made especially for Pastry mixing, and I think this is particularly good because anytime [you’re] going to make pastry I think it’s a good idea to make an enormous amount particularly when it’s as easy as you’re going to see this is to make and Now where was [I] yes look? one other good thing [that] this machine has which is a splatter shield and you put this on the bowl, and when you beat it the flour doesn’t beat all doesn’t spray all [over] you [and] with a little bit [of] jockeying this goes right in I’m going to plug this in and I’m just going to show you how easy this is to do and listen about half a minute is going to break up all of the Fat and the flour together and your hot hands haven’t gotten into the flour so that you’re not going to run into that what I call the hot hand syndrome which usually ruins pastry [out] There now that is done, and I want to show you I get that flash. I’m gonna look at how it look yeah See that has just all Been broken up together and you want to stand right over it when you’re doing it in the machine because otherwise You can heat up the fat and the flour and then it’ll all it’ll all Meld together which you do not want it to do So now we want to have 1/3 cup of ice water And I think it’s a very good idea, but to get in the habit of always Using ice water because you put the main thing is that you always want to keep your pastry cold So in goes at 1/3 cup [of] ice water and then just about a little bit of beating Just until it forms into a mass and it is done That wasn’t that is really easy, and it’s just really if you don’t have one of these big [machines] It really is just as easy with a small one I’m going to put this out onto my pastry bar. We can see what it looks like that after you’ve done this It should rest And chill because the butter has to harden up again It always looks [there] also looks a little bit soft, but you have to have enough water in it So [let] the gluten in the flour It’s all been moistened put on a little bit of a little bit of flour you don’t want to knead don’t need it at all just form it into a ball and then wrap it in some plastic wrap and show it Get this off And then then cut that either in ice or in the ice box I happen to have some ice so I’ll just put it in there And then that’s going to keep let’s go to chill and you have to when you’re making pastry you [have] to let the dough Rest because the gluten in the flour Has become activated and excited and it as it joins all the molecules joined together they become rather Elastic and they will fight through when you roll it out. So be sure when you’re making pastry make it well make it at least two hours before [you] want to use it and let it chill or let it chill overnight and You can even put it into the freezer. I mean it freezes perfectly it’ll freeze for about a year and So that’s why if you’re going to make it in a machine I always think rather than making say just enough for the recipe that you’re using I Would quadruple this recipe in other words. I use four cups of flour and four times the 3/4 stick of butter and For 1/3 cups of water and salt and just use what was mean, what was necessary and then freeze the rest Now this tart that we’re going to do is an [upSide-down] car that means that It’s a very french type of upside-down one in the original recipe it is said that they cook it in a pan like this which is called us so tears and All the apples go into the pan and then the pastry goes on top and then when it’s all done you turn it upside [down] This is not a pan that everyone will have you can use just a plain cake pan like this But I’m going to try and keep somewhat in the in the presumed Methods of which they used to do it, so I’m going to use a nice old American skillet and With this I will move this back a little closer to me now This is not a recipe for when you’re planning to diet Because it has to have a lot of butter in the bottom of the pan Because you want to caramelize the bottom of it, and that’s soft butter Now this pan is about Seven and a half inches on the bottom diameter and about eight and a half on the top and it’s about two inches thick And then it’s going to have some sugar and it has to have 1/3 inch of sugar remember This is all because it’s all to caramelize And as we as we go along with it, you’ll see how it works now that’s a heavy bunch of sugar in the bottom of the pan and [then] in some recipes I know this is a recipe that it’s got to be rather chic and a lot of people have made it in French restaurants and I Think some of the recipes have been too gussied up, and I I prefer the much more simple kind that’s just that’s just the straightforward butter and sugar and and So forth because I think that one can become too fancy then you have lost the taste of the original and now When you have this you would do only at the last minute after your pastry is all been rested And you’re ready to do it and say about You can do it about an hour and a half to two [hours] before you go to Serve it or maybe a little longer but once that you get your apples arranged in the pan You can’t let it sit because the apples legs Ooh juice And you may not be getting the kind of caramel that you would like so I’m going to start putting these apples in and this is going [to] be as You know an upSide-down cake cake paste so that you have to arrange them so that they? Will look you have to try and think of yourself upside down So that they’re going to look nice when you reverse the pan So this bottom layer has to go very evenly Well, I got turned that one around the wrong way That’s what you hope this doesn’t doesn’t always turn out exactly the way you hope but what you hope Is that it’s going to? reverse Absolutely perfectly and you’ll have this beautiful design you know the I have never been to the To the place where this tarp is supposedly originated But it’s in the blue town called La motte move [along], and if next time you’re on them Motoring around france and they’re in the loire Chateaux country and you get to [Ollie] on About 25 miles due South on Route N 20 is Is the the Auberge [tattoo]? Now I’m going to put a little more butter on there a little more sugar, right my oh, here’s my sugar And then the rest of the layers can go on Rather fast But in this town of lamb [mark] booth all and root n. 20 is the Auberge [tata] At least the last time I looked There and fill that up a little more and then you are ready to put on the pastry So I’m going to clear all the decks here You should really rain let that rise up a little bit more in a dome than I did But the pastry is now ready to be rolled on As you’ll see this is cold and hard as it should be And you want to beat it This is not an actual rolling pin It’s one that my husband made for me out of an old garage broom handle it really works very nicely It’s certainly much better than those nutty little Rolling pins that I just saw the other day when I was in a in a food Kitchen equipment [department], they have these little tiny Rolling pins that were about eight inches [long] and I haven’t any idea but the world you could use the front of this is to be This should be about the size of the pan, so it should be a little bit larger [than] that cover and This should be cut I’m just going to cut that out a little larger than the cover You could use a pastry wheel or just a little knife and then any leftover pastries that you can simply Put in with the rest of your normal of your the amount that you made and this goes over Now this is going to go over to the stove and it’s going to Start its career on a high burner because you want to start let’s start at cooking and start caramelizing it right away And make little holes in I’m just doing your token of this, but let it sit on over heat for about four [or] five minutes until the juices have bubbled up and begin to get rather thick and then put it into a 425-degree oven and it should make about half an hour until the Pastry is nice and Brown and until the juices are nice and thick and then again You end up on the stove because you want to loosen it, and you want to caramelize it a little more I’m not sure that that Has completely caramelized, but I’m going to unload it anyway Because as you’re going to see if everything doesn’t happen quite the way you would like it doesn’t make too much difference Because you can’t fix it so this goes out onto the platter that unrolled it very badly, but That was a little loose, but I’ll [just] have to show [you] That it’s not going to make too much difference because it’s all going to fix up That’s too bad because it does look [very] nice when I Just wonder actually if these were supposed to be [quantum] apples if nothing might have been miss Miss [Mark] but this is going to be I think this is the kind of thing now look at this looks perfectly all right and We’re going to caramelize it I think this is the kind of thing you have to expect even if you have guests peering at you in the kitchen Because you can show how clever you are by fixing everything up, and we’ll put some powdered sugar on it and then I’m going to caramelize it under the broiler and You aren’t going to know That anything wrong is happening except I’m sorry but I won’t have given you the illustration of the perfect Towel to tack down, but I’m sure that the Demoiselle [hat] I’ll probably run into Little troubles themselves because everyone does Now reason, I’m putting this foil on is so that my kite not will not burn when I go to the oven I’m going to take this right now to the broiler and we’re going to broil it and This powdered sugar is going to caramelize the top which you would very probably have have had to do anyway Be particularly if you’ve done it in a cake down cake pan because it doesn’t [brown] The bottom can’t Brown in the cake pan because it isn’t Because it’s not thick enough, so this is this broiler is I’m just going to watch that I Haven’t I have another one? so you’re going to see – you’re going to see one that are loaded properly and this other one that didn’t but you’re going to see that it works perfectly well in This you don’t want the broiler to be on too high because you want an even? caramelization I’ve got it on really rather medium And keep your eye on it a bit to make sure that the heat isn’t too high I’m going to make it rather low. I think about two or three minutes and During that period I’m going to we’re going to discuss what [you] could serve with it. Which is a [clam] either a [chemcial] te or a confession Confess is very heavy French cream. It looks like sour cream, but it isn’t sour It’s just very heavy cream that is thickened all by itself and you can get it everywhere in France and you buy it in any [Convey] and my Favorite comedy, we’re in France is at the plus. Oh, they’re in glass and glass is the head of the Perfume industry, and it’s in the out [Maui] team in the south of france, and I’d love you to see this market I want you to see it, and I want you to see the company and the cream This isn’t a lovely arcaded plas which has vegetables and fruits on one end and It’s in the [wintertime] the [kree’s] have no leaves and the sun pours in and in the summertime The leaves are all over the trees It’s just simply beautiful it is so colorful it’s not very big and at one end this end here it has flowers Every season of the year winter and summer is just blooming the flowers at that fountain in you I think everybody goes there for the market just because it’s so pretty Then right across from the market about opposite where the vegetables are is my comely it also has lovely a French Company has everything in it cheeses and olives and and cream Here it is Then I asked Madam luck [and] [year] to come outside And show us what the queen rook like so you could really get a good view of it This is delicious Significant the [purpose] of it, but some lovely belt to the glass he survived You see tactics. Yeah if you I did want you to see how that cream look because You’ve seen exactly how it looks and now I can show you that you can really just about Duplicate it here you take one part of regular commercial Soured cream and put it into a pan and then two parts of heavy cream beat them in nicely And the reason for using this sour cream is That it you want to replace the lactic acids and ferments in natural cream then you put it over heat and you stick your finger on it and all you want to do is to just heat it [just] enough until the Chill is Taken off the cream and then pour it you can leave it in its pan or pour it into a container and let it sit [overnight] and it will thicken up just all by itself and Here’s what it looks like but it has thickened up And soothes it’s thickened up [you] refrigerated and there you are. That’s just about stir it up And [you’ve] really just about duplicated and it’s practically the same and Taste is the French scream, and what’s also lovely about it Is that with regular commercial sour cream? You can’t cope with it it curdles, but with this kind of cream You can cook with [it] Just as you can with French cream and also the great thing is that you can it keeps For about 10 days and after you’ve used it if you just have a little bit left by like an inch you can Start it all [over] again. Just like a sourdough and You can keep the same mix going like a sourdough for quite some time And then it finally chance it does turn sour you just have to start over again now. I want to see how our Tarts are going on for you. I’m going to show you [to] Going a little higher First I’m going to show you The one that looks the way, it’s supposed to and in this case you see the slices have all stayed evenly and nicely the way they should this one also was done properly in the frying Pan, [but] It stayed together. I’m quite sure that these were not all cortland apples Because I did notice while I was cooking knew that they exude it an awful lot [of] juice into the oven even even after I had Even after I had left some exhumed juice But I’ll now take these both into the dining room when we look at each one. See that was half and that one is Now everybody can get one of each tard there there’s one of the juicy car and here’s one of [the] more of the more Katana like [tard] I Think that actually makes a more interesting dessert and a little bit of this [lovely] time flesh right in the middle there [and] I think It’s not in fact. I think when you’re doing this yourself There’s an experiment You should do both mushy apples and other apples and with it to show your triumphs you could Serve a sparkling vouvray. [I] think it’s nice to serve a room rather than rather than all the time champagne and when you’re serving a tata tata Bon appetit, and that’s all for today on the fret chef. This is Julia Child The French chef has been made possible by a grant from the Polaroid corporation Julia Child is co-author of mastering the art of [French] cooking volumes 1 & 2