Like Apple Pie, But Better! Amazing French Spiral Apple Tart Tatin Recipe - Glen And Friends Cooking

[@andrewburchell4128]

Hi Glen, will you release your own cookbook sometime? I look forward to your videos every day and would love to buy a signed book

[@ldg2655]

Great idea! Maybe a compilation of your favorites of the old recipes you’ve done, and your variation recommendations.. Plus some of the others that you and Jules enjoy.. with a cocktail section, of course!!

[@lucasotis9525]

I feel like a section specific to Jules' favorites would be really fun too

[@lesliemoiseauthor]

I love how realistic Glen's approach to cooking is. OMG, that looks delicious.

[@butchhastings2945]

Quickly becoming my favorite cooking show!!!

[@danam.8709]

Went crazy this weekend and made EVERY MEAL each day, from your videos. Family showed up (as family does) unexpectedly and we're WOW'd. THANK YOU! You rocked their world ! And put a BIG grin on my face.

[@dianelaney2709]

I have been talking about making this stew since I first watched this video. My husband thought it sounded disgusting. He was not thrilled. He just came back from camping to the smell of it cooking in the oven. He asked what was cooking, commenting that it smelled amazing. Now he can’t wait for it to finish. I can’t wait either!!!

[@jeannecastellano7181]

I love your apple rose. The combination of the red skins with the cream-colored flesh reminds me of Double Delight roses.

[@VerucaPumpkin]

I specifically liked this video because I liked the apple tool you used.

[@keithcrain]

LOVE the new camera angle! Loving all the cool books.

[@mariannesouza8326]

Wow! A thing of beauty! 🍎🍏

[@janeparrett8601]

Stunning presentation for a family gathering or dinner party. Wow.

[@davidbarth2905]

We made one using miso instead of soy and the result was incredible.

[@gardengatesopen]

OMG!!! I LOVE that Gadget!!! ♡ I could eat apples that way ALL DAY LONG !

[@caiocamargo2761]

you are more than a chef, you are a scientist!

[@MoZz..]

Glen you are my favorite youtuber, thank you for spending all this time on making these videos. I watch them all and i have watches many of your videos. Me and my gf always talk about your videos and what you do when we are in the kitchen. "This is what glen does" We love your videos!

[@CharlesLumia]

Looks beautiful holy moly

[@Surrealiantx]

this is actually art omg

[@fabiosemino2214]

That cross-section looks awesome!

[@byron7165]

@Glen that device is called a sheet cutter everywhere I've seen it. Always wanted one to try making square potato chips.

[@lucasgardner6189]

You know a dish is good when Jules has an audible reaction to it

[@marilyn1228]

Holy Moly Glen! What a winner! I tried making Apple Tart Tatin a couple of times via another published cook and it was awful. This is beautiful! And I love that magic machine you have, where did you get it? Got to try this!!! Thanks!!

[@keithrowe4317]

Glen, my sweet tooth is salivating!! Extremely well done & I can imagine the smell! Cheers, 😎👍🇨🇦

[@tristamyers1910]

Wow Glen! I thought it turned out beautifully!

[@joecrumpler6865]

and... that looks amazing.

[@jmfranklin]

I think it's gorgeous!!! It looks sooooo good!!!

[@DefaultFlame]

That looks amazing.

[@filmfan6713]

This looks incredible I've never heard of this Apple dish but since I enjoy caramel apples from time to time I'll definitely give this a try i also like the idea of adding a bit of soy sauce to the caramel to bring out more of the earthy notes and the apple great video glen.

[@brigittedossor8167]

Wow. Amazing. On my quickly to do list.

[@SimpleIdeaz]

Haven't watched in a while, love the new look of the kitchen !

[@wonderwend]

"Making puff pastry is a pain in the arse" Says the man who just rolled up 7 apples

[@tissuepaper9962]

It's not necessarily more work than other things you would make, it's just a high-failure-rate recipe if you don't do it very often, and you don't get much out of making it yourself. Puff pastry really is just as good or better storebought unless you're a bona fide pastry chef.

[@Your.Uncle.AngMoh]

And "arse" not "ass".

[@kellybryson7754]

Ha

[@Splatterpunk_OldNewYork]

"You will Learn to love me." - Pillsbury Dough Boy

[@patallene]

This is a masterpiece Glen. Realistic, down to earth and an absolute flex of care and technique. Lovely!

[@slawnski]

Nice to see the dry age cabinets at the same height now..... love the channel!

[@sealfan1000]

Julie! My girl- went right for the forks-yes! I knew it would taste good. It looks applely and caramely and perfect.

[@sjr7822]

I say, this is a winner! We use to have an apple core and peeler, it was mounted to a flat board, You could whip them right out in no time. You have to have a device when you have loads of apple trees and canning/freezing to be done by only two people.

[@ABWSKITCHEN]

Thank you for sharing your experience and ideas, definitely we always get inspired, Tart Tatin is my favorite.

[@Walt1119]

That looks fantastic, and I’m sure it tastes even better!!!!!!! Thanks for sharing with us! W

[@zalz82]

That thing is gorgeous

[@jshoover2199]

My son and I love watching your show. We try to do what you do and it is sooo much fun. We both laughed so hard when you said the pan was 9 inches. We looked at each other and laughed because your hands would have to be 11 or 12 inches! hahaha Thank you so much for what you do!

[@noway234]

Great job Glenn, looks wonderful.

[@patmos68]

Beautiful.

[@andrewaway]

Brilliant.

[@Kinkajou1015]

The best parts of the past few videos: Chicken Julie the professional. Glen's amazing food.

[@TheMahamedx]

I love to think I an old fan I love you guys very much, keep the good work and give us more. I think you can deal with the shape by using one of those springform removable bottom pan, just bour the caramel then freeze it a bit and unlock its form put the apples and bake it as you did and if I am wrong please let me know. Thank you

[@GavinByrneLand]

That is a masterpiece! Bravo Glen.

[@cindym.3138]

Glen, I do love your approach recipes. You are dear to my heart because my son is named Glen (spelled correctly- one "N"), and you are a such a pragmatic cook!! This is going on my "list" of things I will try. The vegetable sheet slicer attachment from Kitchen aid is awfully expensive for an item I might use again (I see one from Zyliss, good brand not too pricey). I don't typically buy soy anything, I imagine I will use the coconut aminos I always use. Lastly, my mechanical mind is thinking I might try using my spring-form pan for this bad-boy, just because.....

[@gaildunbar7186]

Looks delicious I think it looked good as well.

[@Lessdeth14]

This I need to try.

[@chrisperry7963]

Fantastic!

[@signsoflifemk1963]

AMAZING!!!

[@AlessioMichelini]

Reminder for myself: next time watch Glen's video AFTER you had a meal, and not when you are hungry

[@Roheline9]

I only recently heard of this dish and I never considered making it because it looked way too complicated. But this approach is solid 👌🏻 just like Glen ☺️

[@FrankBlissett]

It looks like one of those dishes that's not complicated at all, but without practice can be frustrating & time-consuming. ... It's definitely on my "to-do some day" list now.

[@austin2842]

This is so unusual to me, but looks totally amazing. Well done.

[@davidmccleary5540]

This looks delicious

[@RefuseTheFallingRain]

Nice

[@DamonFavor]

Glen, I love your videos. I’m not a beginner in the kitchen but I still learn from your tips and tricks. Thank you for sharing your excellent videos. They are so fun, approachable and family friendly. Keep up the great work!

[@cindymichaud7111]

As always, a great video! I'd like to try this one.

[@unfunk]

I need this machine in my life.

[@mv80401]

I just bought the KitchenAid KSMSCA Vegetable Sheet Cutter and tried it on an apple (honeycrisp). Next I rolled up the apple and microwaved it. Brought out such amazing flavor to the point where I'm going to experiment with both the recipe as above and one where no caramel is used.

[@eljackster]

I'm sure that I am late, however great job on the kitchen studio. I love chief John, though I get so much more from your videos. I love the history lessons and the way you remember to convert for the "Americans".

[@catecurl3790]

Mmmm. Spectacular.

[@boblalonde6879]

Pain in the arse is a truly Canadian / British expression. Love it

[@janeshattuck8681]

Looks so yummy

[@justinorman8608]

Great looking cross section. 👍

[@herbwitch5681]

I made a tarte tatin a few months ago, and the caramel was so sickly sweet that it set my teeth on edge. I may try it again using your recipe. The addition of the soy sauce should mitigate the sugariness of the caramel

[@arokh72]

I'd love to see the outtakes from this one.

[@aaronbegg3827]

White miso caramel is fantastic with apples

[@noelwade]

Nice RCAF hat! Also: The tart looks amazing! :-)

[@nosaltiesandrooshere7488]

***** 👍 Danke fürs Hochladen! 👍 Thanks for uploading!

[@veronicaevans7723]

Oooh new fridges !

[@fredericapanon207]

Another use for that sheet cutter that I have seen: make long sheets of daikon (a Japanese, LARGE, white radish), layer them & cut into strips crosswise. Put the strips into a bowl of cold (iced?) Water; they will curl up. I saw that technique at a little sushi place on Cambie St in Vancouver several years ago

[@theproGAMAS]

Thats pretty nice. Looks intimidating but well worth.

[@evelyngrammar]

Impressive!

[@dergderg1471]

I'm actually about to try to make this tonight! It's weird, I had a craving for something I've never ever had lol. Hopefully I will remember to edit this comment later to tell you all how it went! I don't have the tool to slice the apples (maybe a large peeler would work?) but maybe I can figure something out another day lol

[@promenadeable]

Wish I knew where to get this apple slicer

[@liamkehoe5957]

I absolutely love the way he makes recipes so accessible :) never made this before but does the apple ribbon need to be tightly rolled? I would use the apple core as a template when rolling and then take it out at the end and then fill the hole with a small piece, but not sure if that would work ?

[@GypsyWomanWindy]

Making one today!! It's in the oven now. Fingers crossed it comes out as good as yours.

[@debrawitte8391]

bravo !

[@larsen8059]

I'm intrigued and want SO to make this, but I'm a bit intimidated with the time commitment! lol Perhaps for a special occasion. Looks amazing!

[@AshesC1]

Wonderful video Glen, Thank you. What is the Apple "plywood" device called?

[@olivero.7521]

Hi Glen, do you mind telling what brand of the pot you use for the caramel? Looks great and professional. Many greetings from Germany 🇩🇪

[@fercap8821]

Sos un genio :D

[@SledDog5678]

Homemade, vanilla ice cream on the warm tart.🥰

[@saulcontreras313]

What an absolute beauty, but looks like it requires a lot more work than the standard tarte we make, definitely for special occassions with the wow it brings

[@tavern.keeper]

You need a reel-to-reel apple sheet cutter. That would save a lot of time.

[@J______M347]

I prefer to peel my apples in analog.

[@CodeFoxAus]

yuuuuuuuuuum! 👌

[@kiraward1125]

Now I have to experiment with apple and soy sauce and gelatin in whipped cream. The fun of cooking is in learning new ideas and playing around with them.

[@simoncleret]

It's basically a lathe. I approve.

[@Chyeld]

I've never seen a standalone version of what you used to "peel" the apples, but it looks very much like what I've seen sold as a vegetable sheet cutter attachment for stand mixers.

[@Shawnne86]

I have been trying to find the “cutter” he’s using, and I can’t find it! He makes zero mention about it! I will have one- even if I have to make it myself!!

[@jalenekolb3549]

@@Shawnne86 try searching for this: Bron Coucke Vegetable Lasagna Slicer, All Stainless. Bake Deco has them

[@nahum3557]

Miso can be used instead of soy sauce as well. Achieves the same savory notes.

[@rickharriss]

Your machine is a Ribbon maker. nice recipe. thanks

[@stephendoherty1275]

Just watching this rolling operation and never doing it myself before... I would try - to roll and add a ribbon every inch or two (5-6-8cm) to build the layers quicker instead of adding one ribbon at a time? Maybe, maybe not. Love your vids! Thank you!

[@fourrpaws]

Where did you find you fruit sheet peeler? Everywhere I look only has the plastic kind like in your flashback. Would love to get one like yours.

[@jacobschenkel1010]

Thank you Glen! Beautiful fall recipe/bake! I have about 6 different soy sauces in my cabinet and I was just looking at labels and all have at least some MSG in them (all are major brand soy sauces available in China) Does the Japanese soy sauce you use have MSG?

[@honthirty_]

Oh, a format change on end. I like it but also like when she pops in, as if saying "What have you made that is good to eat?" The Soy was a surprise.

[@Underestimated37]

I literally went out and bought a sheet cutter to make this! Now to find a small enough dish

[@Macrox88]

I have never been so jealous of Julie... that looks amazing!

[@alexsaptetrei]

It would be helpful to have a link to the peeler you are using.

[@carlstawicki1915]

I imagine that would be pretty awesome served warm with a scoop of vanilla ice cream.

[@billmeldrum2509]

Tried to find an apple slicer like you used without success. Could you please give me an idea where to look. What it’s called? Thanks. 🇨🇦

[@sandilobianco6734]

What is the brand name of the apple slicer tool he’s using? And where I can buy it? Thanks

[@conormartin8894]

I was sitting here thinking... oh this looks so good, but I bet it would be amazing with some puff pastry.... 3 seconds later glen pulls out the puff pastry 😂