In his new cooking series, shared exclusively with Food & Wine, French chef and L.A. restaurateur Ludo Lefebvre demos one of his favorite easy recipes. For the full recipe to this easy French apple tart, click here.
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[MUSIC] [SOUND] Tarte tatin. Tarte tatin, tarte tatin, tarte tatin,
tarte tatin, tarte tatin, tarte tatin. Tarte tatin is a
very classic French apple pie. In France we do a
lot of things with apple. Apple tart, tarte tatin, compote.
Apple jam. Not the thing without putting to make the
dough. I'm got to mix now. You can do it
by hand if you want. You can't take no long
time. Cuz I put the flour here. Butter, make sure
the butter is room temp. It's not easy to mix.
It's the most like a play-doh. Sugar Fresh eggs. Tough
of salt. Now, easy. We are just going to mix
it. And we are to mix until the dough comes
together like a ball. The story of the [UNKNOWN] is
about these two sister who own a restaurant in France.
And one day they get so busy that [UNKNOWN] Came
to their restaurant, and one of the sisters was baking
an apple tart, and she totally forgot to put in
the mold the dough. So what she did? She just
takes the dough, put on the top of the apple,
and just bake it like this again, and guess what?
It was beautiful. Everybody love it. Actually it's a good
mistake. This become famous. So guys don't be scared to
do mistake you never know. [NOISE] All good. My favorite
thing as a kid is to eat the dough raw.
Who don't like raw dough? Okay, now I'm going to
put my dough flat in my bag like this. We're
going to put our dough in the fridge for one
hour, okay. Now we're going to make our caramel. [UNKNOWN]
butter. We're going to melt the butter. Mm. Now we're
going to add our sugar. Voila. So we're going to
let it cook slowly now, the sugar is going to
start to caramelize, and the butter's going to become a
little bit of brown butter. I'm going to put a
little touch of Rosemary. Just when [INAUDIBLE] a little bit
of butter. The smell is just, that's what we call
cooking. So stir on, okay, turn off. I'll out a
little bit of lemon juice here now, just a little
bit. Et Viola! all those in the fridge. I'll caramel
is ready. So now we're going to peel our apple
for the tart. For that I use the granny smith.
Granny smith is great for apple tart because they don't
fall apart. They are very firm. You can play baseball
with them. That is crazy. It will be perfect. So,
we are going to peel our apple. Then up. So
as you can see, apples have little bronze on their
skin, because they come from the farmer's market, you know.
They are not perfect. It's okay, that's nature, and I
think actually it's beautiful .But people don't but that at
the store, because, [SOUND] my, god. It's a brown spot,
I don't want it. Give him a little massage with
the lemon juice. Why? They don't become Brown, we don't
have any oxidation. OK? So we have apple. Good job,
chef Ludo. Thank you. So I cut my apple, six
like this. After we're going to put our apple like
this, all around like this, the skin side need to
touch the caramel, like this. Okay. Put a big piece
here and then I'm going to add more piece like
this, so other side. Like a game, you know, like
Tetris. Those understand Tetris? Something. Press it. Okay? And like
I said only to be parfait on the ice? Like
in a fancy restaurant and on the same side of
apple Tournez apple, and we call that tournez, [UNKNOWN] in
the same shape. Every apple needs to be perfect, all
the same size, yes. [UNKNOWN] in a fancy restaurant. We
are Ludo House, okay? So guys, we are ready. We
have [UNKNOWN]. Roll the dough the shape of the bowl.
See that, so easy. Thickness of the dough, I would
say a quarter of an inch, Then you going to
take a bowl, put over like this, do a little
circle like this. Then we're going to just close it.
Now, we're going to put out Tarte Tatin in the
oven for 35 minutes. Look at, see you later, precious.
I put in the full eats, very precious, I think
from his memory of baking. Good guys, let's go with
this one, okay? So, we're going to unmold tarte tatin
now. We get like this. [MUSIC] Shake it. It what's
going over there. Ceremony! Tarte tatin! Mm-hm, it's very good.
I mean, you really smell the apple, you smell the
rosemary, you smell the dough, the caramel. I'm going to
just put a vanilla ice cream like this. Mm. That's
good. One more. [MUSIC]