You know that Julia would have reassembled the top if that happened to her. She always said, "it's just you in the kitchen, no one will know". It looked great, good job.

“I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One of the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot." Julia Childs 👏🏻👏🏻👏🏻 Bravo! Beautifully done! 👏🏻👏🏻👏🏻

“Don’t worry about why it happened, just fix it” Wise words, and not just for the kitchen.

The pickled sugar did it for me. Oh and your Julia-like exclamation when you dropped the slice 😂😂 Outstanding, Jamie!

Love the measuring tape to determine the correct size of apple slice. I’m charmed!

I'm being such a baby right now, but watching you remake all these recipes has got me a little misty in the eyes. I adore Julia and I think you're doing a wonderful job of emulating her.

I've never made tarte tatin with shortcrust before. I'll be following this video next weekend. An easy and great way to make this is to use the ready rolled puff pastry. Roll out the pastry, place the pan upside down on it, cut the pastry into a circle using the pan as a guide, make it about an inch bigger. Then do exactly as you did. I'm impressed how noticeably you're improving. Those slices were hot. Next time you can try experimenting with different fruits (pear and apple mix is great) with some more spices (cinnamon and star anise).

I decided to make TT but slightly modified Julia's recipe ; before placing sliced apples in the skillet I put sugar, butter and a few tablespoons of water on med-high heat and created a caramel sauce in the cast-iron. Took the skillet off the heat and arranged the apples on top of the caramel and then placed the pastry dough over it, cutting a few slits for vapor to escape.

DUUUDE as beautifully as this pairs with vanilla ice cream....creme fraiche is JUST as good.

Wow! You made that look super easy. It was a thing of beauty and I loved your expression as you ate it. All I can say is you looked blissful. The cameo by Mrs Jamie was a treat. Once again, a great episode.

For years -decades really- I religiously followed my home ec teacher’s instruction to use lemon juice as you did to keep apples from turning brown. Only much later did I realize I only needed to do this if the apples were served as slices or in an uncooked salad. The act cooking apples especially with spices changes apples any way. The citrus is such cases is for a nice contrast. Adding sugar and letting them sit for a while brings the juice out.

Wow, I'm never this early. If you're reading this Jamie, I wanted to say - I've been watching your videos since you were living in Canda and I feel like you've come such a long way. I found you through your Milkbar Crack Pie video but have thoroughly enjoyed your Jamie & Julia series. You've captured the forever learning journey that is cooking beautifully through your videos and I commend you for continuing to pursue your passions and sharing it with us weekly! BTW - watching from New Zealand :)

Dude, great job! You inspired me on starting to cook Julia's recipes, and the ones I tried so far (mousse au chocolat and tarte tatin) are amazing! Greetings from Portugal (home of excellent food too).

Jamie- I love your attitude. I have binge watched your videos almost all day and have roared with laughter. Keep them coming, please. I am writing from 🍁 Canada.

WHEN A RECIPE SAYS 4 LB OF FRUIT YOU WEIGH THE FRUIT BEFORE YOU PEEL CORE AND CHOP IT. THAT'S WHAT THEY TAUGHT US AT COOKING SCHOOL ANYWAY

A touch of mixed spice tossed on the apples when in the bowl would lovely 😍

Simplicity makes it complex! I love it! Exactly!

I’m loving your videos! Thanks for inspiring me to give these recipes a try. Great job.

That Julia impersonation 👌

3:05 That was scary and literally made me gasp. A couple weeks ago I dropped two full stick of butter that I had cut up on the floor and they were unsalvageable. To hell with horror movies. That's REAL fear.

It looks gorgeous!

Binge watching all your videos! Loving everything and I’m definitely adding Julia’s child cookbook to my wishlist ♥️

YUMMMMMMMMM. 10/10 dude. I am so proud of you. It's like the fledgling has become a kitchen swan. Flap those wings proudly!!! tart tartan is not easy to make.

Loving these videos!

Love the video, but your violence towards the spine of that book was startling 🤣

Great job 👍 Your expressions when eating are priceless!

I'm pretty sure the weight of the apples is purchase weight before coring and peeling. Thanks for sharing your struggles with following the recipes. You're fun to watch and do a great job.

Beautiful recipe with a beautiful chef 👏🏼👏🏼

Oh that looks just lovely ! ❤️

Golden Delicious apples are readily available in the US and make an awesome Tarte Tatin. They hold their shape well

Vanilla ice cream with apple based desserts is always the right call.

Great job! That looked excellent.

You did a GREAT job! I find you so cute & funny. Thank you for such fun videos.

Wow! That looks fantastic!!🎉

Excellent video, thanks!

Another amazing video

Much better looking than the one I made but I didn't make Julia's recipe. And, I had her book. Plan to make it again in apple season and will definitely follow Julia's recipe this time. Yours looks FABULOUS.

finally not too messy, looking great

Looks good.

Ok. This just came up after the current Yule Log… I was wanting to make the Yule Log for Christmas but…. This is looking pretty darn good too!!

👏 👏. Looks great 🇮🇪

I never thought I’d ever see Paris, but when I actually did go, I made sure to eat a piece of Tarte Tatin. It was a memorable!

Beef bourguignon, although not a desert was our favourite dish you made. We even have made it several times now, including as our Christmas Dinner. Keep up the great work and Happy New Years to you and Christie-Shawna🍁

That looked beautiful and delicious 😋 Bravo 👏

That looks delicious!

Ok I am hooked

My go to dessert, fabulous

Great job chef!

This is one recipe I make often and one this I do that Julia doesn't is add a sprig of rosemary on top of the sugar and under the apples. Soooooooo good! And, yeah, so much for any diet with this one! Oh, and I cheat and use store-bought crust.😇

Ça a l'air manifique!

So Great x

Holy cow that thing actually held its shape! I was not expecting that!

Thanks!

You're almost at 100k 🤩😊 early congratulations!!!

Simplicity makes it complex..for my baking skills nothing about this is simplicity.Well done you.

Amazing

That's impressive!

Dude, you're doing great! Have a great day.

Few ingredients put together the right way. Each enhances the others "Simplicity makes it complex"

Ok, adding this to my attempts for a new Christmas dessert.

Yummy yummy yummy!!!

I do a rustic tart tatin with rolled puff pastry in a sheet pan,pull the edges up around the sides but don’t completely cover the apples. It’s delicious and super easy!

Friggin' adorable.

Have you been using the convection oven all this time? That's why your oven and Julia's oven never matched! Convection makes the oven cook hotter and faster than the old fashioned style. Also, I'm very proud of you for using the lemon trick. Most of these youtube channels don't and they end up with gross, brown apples.

I think Julia would be very proud of Jamiel

Love it! Try it with some pie spices and light brown sugar when you do it again

May I make a suggestion? I’ve watched you make pate brisse a couple of times now. You always add the amount of liquid specified in the recipe and it is very apparent that your dough is too wet. Your mixture should just start to come together after the liquid is added. The amount of liquid needed can vary so always add the liquid a little at a time until your dough just starts to come together. Then pull it out of the mixer and form it into a ball. It should hold together well but should not be as sticky and wet as your doughs have been.

Don't know if anyone said anything about that in the comments, but I squealed a little when I saw the cap from the pickle jar... Turns out it was something from my homeland, yay :D it's my first time commenting under any of your videos, but I've been watching them for some time now, since I stumbled across your channel by pure chance. And now I watch your struggles with JC's cookbooks, which encouraged me to finally order my own copies (something I've been pondering since I saw Julie & Julia for the first time). Keep up the great work and greetings from Poland :)

Wow you are very.... well you know. Nice job on rolling the rs! Et la tarte est belle aussi

Bonjour, je suis fan votre vidéo. Félicitations

Yum!

good job!

I used very large pickle jars. Washed dried then did it again and again until they no longer smelled. Painted sugar and flour on them. I put 1\8 scoops in the jars. I've had them for years. They hold a lot of sugar and flour. Remember to fill over sink.

Great job Jamie. It looks so good. Your pies come along way from the 1st 1. The lemon juice trick works for bananas as well-Shawna🍁

I made this tonight and it was oh so yummy. You are right it only uses about 2.5 lbs of the 4lbs of apples the recipe called for. I wonder if the apples were smaller so there are more needed to do the three layers to cover the pan.

Lol tht julia child impression 🤣

A quick bit about the legend that surrounds the recipe in France, and the final look that can sometimes be rough: it was a mistake anyway! Story goes the Sisters Tatin (two ladies that did exist and popularised the recipe in their restaurant) either forgot to put the pastry before the apples, or let the tarte fall after it came out of the oven. In reality, it's just a traditional recipe transmitted from mother to daughter in Sologne, a region of Fance, where it's made with either apples or pears, in a copper dish. Serve hot and, yes you were right, with ice cream

WOW !!!!!

Being French Canadian it's quite fascinating to see you painfully apply what french pronunciation you have learnt... I hope you don't hate us too much lol

Very interesting story about tart tartin Julia child's found this name in the apple tart recipe caramel crust pie however you did great making this tart tatin caramelized crust thanks.

Chef John says “We never let the food win”

I’ve made tarte tatin a couple times, turns out dynamite. Really pack the apples in in tight even layers, way more sugar than you think, really butter the dish, and I like a half oz gold rum in the mix

YUM

Mmmmmmmm Good job. Let me say you are fearless in the kitchen❤️

Pink Lady’s are one of the BEST apples ever. In my house it’s either Pink Lady’s or Honeycrisp!!

I have made Tarte Tatin a number of times following the recipe in Julia Child's "The Way to Cook", which is even more of a production than this version. The recipe in my book calls for cooking down the apples while standing over the stove basting them in the hot caramel/apple juices for something like 15 minutes prior to placing the crust on the pan and putting it in the oven. It has always turned out delicious, but looking at this, I wonder what the actual advantage of all that basting is. My recipe calls for less apples than this one, but, again, it tells me that the pile of apples in the pan should be quite a bit higher than the actual sides of the pan itself. By, like an inch and a half or so. I never have ended up with enough apples to meet that, and will have to try to remember to get more than are called for the next time so I can see how that works out. Also, the pate brisee recipe in the book always gives me an unworkably buttery ball of dough, so I use an alternate. As much as I love Julia Child (I really did learn how to cook by watching reruns of her show back when I was first married in 1985), sometimes she can be less than consistent!

sugar works well in a 1 gallon jug like a clean washed milk jug. works great for pouring.

4:39 that was sooo Twilight 😆🥳👏

PS How do you get your mixing bowls dropped in your hands from above???

Honestly I never had any of Julia’s recipes (my mom is a vegetarian cook lol) but I wanna try some of her recipes now ngl

btw because of you, I went out and bought JC cookbook. Love your irreverent style

Like what you were trying to do w/ the apple, my uncle used to bump a ball w/ his bicep and catch it; I thought was so cool when I was a kid lol turns out you just hold the ball and do a curl so you're holding the ball over your bicep, then drop it and quickly straighten your arm and the ball/apple will bop into the air and you can catch it :) just a fun thing to know how to do, like juggling

Oh to the pickled sugar... hahaha when you have to use a vanilla bean for cooking and you will, after you scrape out the seeds from the pod you can put the vanilla bean in your sugar and it will flavor the sugar a little better than pickles. 😀

Hey Jamie. T-shirt Showed up. Nice Job on the Tarte Tatin.

Hi Jamie, I baked this tart a days ago and the recipe was horrible, my caramel burned and I had to throw my apples to thrash. I will try this recipe, seems easier! Cheers!!

I want to try this, but I would definitely add some cinnamon, nutmeg, and a pinch of ginger.

In a pinch to core apples you can use a melon baller.. It takes out the seeds with a minimal waste of the flesh of the apple itself..

You doing great

fastest way to peel an apple is to peel a ring on the top and bottom and then peel top to bottom between the two rings.

"that´s why i´m being super cautious right now" **proceeds to touch a LITERALLY smoking hot tart** 😂