Claire Saffitz Makes Foolproof Tarte Tatin & Rough Puff Pastry | Dessert Person

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. #ClaireSaffitz #DessertPerson #TarteTatin 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 / ) 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 ( 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: Claire Saffitz on Instagram: Dessert Person Merchandise: For Other Penguin Random House Books: 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