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00:04Cook's Country is about more than just getting dinner on the table.
00:09We're also fascinated by the people and stories behind the dishes.
00:14We go inside kitchens in every corner of the country to learn how real people cook.
00:20And we look back through time to see how history influences the way we eat today.
00:25We bring that inspiration back to our test kitchen so we can share it with you.
00:31This is Cook's Country.
00:37Today on Cook's Country, Julia and Bridget make duck breasts with pork wine fig sauce.
00:44I share the quirky history of tarte tatin.
00:48Then Bridget makes a beautiful version of it.
00:51That's all right here on Cook's Country.
01:03There are restaurant dishes that are difficult to recreate in your home kitchen.
01:07Maybe you don't have the time or you don't have the equipment or you don't want to put in the
01:12effort.
01:12Well, then there are restaurant dishes that you should be making at home.
01:16So should I.
01:16But I don't.
01:17Like duck.
01:18I love ordering it on menus, but I don't make it at home until now because Julia is going to
01:22show us a very easy way to prepare duck.
01:24That's it.
01:25Now duck is as easy to prepare as a chicken breast.
01:28In fact, I think it's easier because duck has more flavor and you have that gorgeous duck fat to work
01:33with.
01:33It's known as better chicken.
01:35It is actually.
01:36So the first thing you got to do is get your hands on some duck.
01:39Okay.
01:39And these are from the supermarket.
01:40These are seven to eight ounce duck breasts.
01:43Now these are pekin duck breasts, which is usually what you find at the supermarket.
01:47And what you want to do is you want to score the fat.
01:50You see, I've already scored two.
01:51I'm going to score these two.
01:52That really helps that fat render.
01:55And that is the key to making good duck.
01:57So sharp knife, turn the duck over.
02:00Look for any bits of silver skin that might be a little chewy.
02:04You just want to take those out.
02:07And trim any excess fat.
02:09You want to leave a little because it renders and it shrinks in the pan.
02:13All right.
02:14So like I said, you want to score this fat.
02:16You don't want to go through the meat just through the fat.
02:18Going to do a hatch mark pattern, about half inch between hashes.
02:23So going one direction.
02:26So do that way.
02:27And then I like to actually turn the breast the other direction.
02:29Makes it easier to do a nice hatch mark.
02:32The other trick, season these thoroughly.
02:35Going to pat them dry top and bottom.
02:37Now we're going to season them with a lot of salt and pepper.
02:41This is two teaspoons of kosher salt and one and a half teaspoons of ground black pepper.
02:46Season it liberally on both sides.
02:50So you want to give the salt some time to work.
02:52So you want to do this at least six hours advance, but you could do it up to 24 hours
02:56in advance.
02:57Just going to cover this with plastic wrap.
02:59Wash my hands and we'll put it in the fridge.
03:01All right.
03:01This duck has been salting for at least six hours.
03:04It's time to get cooking.
03:05All right.
03:06So here I have a nice 12 inch nonstick skillet.
03:09And this is the method that works with no matter what kind of duck breed you have.
03:13Because it starts in a cold skillet.
03:15Heat's not on yet.
03:16So what I'm going to do is lay the duck in the skillet fat side down.
03:20Because rendering the fat is really the most important part.
03:24Otherwise it tastes too flabby.
03:25But you know the meat itself, it's as thin as a boneless skinless chicken breast.
03:29It'll cook like that.
03:30So you want to give that fat time to render and get good and crisp.
03:34So we're going to turn the pan on medium heat.
03:37Anywhere from 17 to 20 minutes.
03:39So while that's cooking, we're going to make a quick sauce.
03:42Okay.
03:42Now once you know how to make this sauce, you'll find yourself making it for everything.
03:45Because it is so simple and so good.
03:48Great.
03:48All right.
03:48So it's figs and pork classic combination with duck.
03:52So this is a quarter cup of black mission figs.
03:55And we're just going to cut them in half.
03:57That way they can soften nicely in the sauce as the sauce simmers.
04:02All right.
04:03So into the little sauce pan they go.
04:05Now we're going to add the port.
04:06This is ruby port.
04:07Just half a cup.
04:08Okay.
04:09No need to use any fancy or expensive port.
04:11The least expensive ruby port is perfect here.
04:13Gotcha.
04:14So we're going to gussy up the flavor with some vinegar.
04:16This is a quarter of a cup of red wine vinegar.
04:18Give it a little punch.
04:20And last, a little sugar.
04:21Three tablespoons of sugar.
04:23A little sweet.
04:24Sure.
04:24A little vinegar.
04:25A lot of port.
04:26We're going to put this over medium heat.
04:28We're just going to let this simmer on its own.
04:30About 15 minutes.
04:31The sauce will reduce.
04:32It'll look a little syrupy.
04:33And the whole thing will measure about half a cup.
04:35Fantastic.
04:36That's it.
04:36That's it.
04:37It's the waiting game.
04:40Don't things smell good.
04:41They smell amazing.
04:42All right.
04:42This sauce is done.
04:44It's been reducing for 15 minutes.
04:46You can see the texture of the sauce.
04:48It's reduced and it's just slightly thickened.
04:50But as this cools, it'll get even thicker.
04:53It's just on the cusp of being a syrup.
04:55Yep.
04:55So I'm going to set it aside off the heat.
04:57Now let's take a look at our duck that's been cooking over here on its own.
05:01I've been checking it periodically.
05:02Yes.
05:03Obviously.
05:04All right.
05:05Let's take a look.
05:06Oh, goodness.
05:08Oh, one more beautiful to the next.
05:11Can't get that with a chicken.
05:13Nope.
05:13Slow and low is the tempo for this.
05:16Now on this backside where there's no skin, I'm going to turn the heat down to medium-low
05:20and it really only takes a minute or two to finish cooking that meat through.
05:24Gorgeous.
05:24I'm guessing you like medium-rare duck?
05:26I love medium-rare duck.
05:27Same.
05:28So we want to cook it to about 125 degrees.
05:31Okay.
05:32All right.
05:32It's been about two minutes on this second side.
05:35It doesn't take long to finish cooking that duck through and it's just slowly cooking in
05:39that rendered duck fat.
05:40All right.
05:41So again, we're going to take the temperature medium-rare.
05:43We're looking for 125 to 130, somewhere like that.
05:46Oh, there we have it.
05:48127.
05:49Perfect.
05:49All right.
05:50Off goes the heat.
05:52Duck comes out of the pan.
05:53And I'm going to put it on a wire rack and just let it rest for about 10 minutes.
05:57Let those juices redistribute before we dive in.
06:02Cover with foil.
06:03We're going to let those take a little 10-minute nap under their space blanket.
06:06And meanwhile, this fat, I'm not going to throw it away.
06:10This is liquid gold.
06:12Sure is.
06:12I'm going to set it off heat, let it cool down a little bit, then I'll strain it and
06:15put it in the fridge.
06:15Use again later.
06:16Save that fat.
06:18Okay.
06:19The duck has been resting.
06:21Et voila.
06:22Mm-mm.
06:23All right.
06:23So now I'm going to slice these up on a gorgeous bias and make a beautiful platter.
06:29Oh.
06:31Beautifully pink.
06:31Medium rare right in the center.
06:34Getting a little bit of that duck crackling fat on top of every piece.
06:38Yum, yum.
06:39Yep.
06:41All right.
06:41I'm going to put this on a platter.
06:43There we go.
06:45Oh.
06:46Oh.
06:46Oh.
06:47Perfect medium rare.
06:48You know, some people like it a little more well done and that's okay too.
06:52Sure.
06:53There are instructions for that in the recipe if you like it medium.
06:56Mm-hmm.
06:57Oh.
06:58Perfectly cooked.
06:59All of them.
07:01Here's the sauce that has been cooling.
07:04It's still warm.
07:04You can see it's just a little bit thicker.
07:06Yes.
07:07And it just glides right over the meat.
07:10Mm-hmm.
07:12I'm going to save the rest of this for our plates.
07:14Yes, please.
07:16All right.
07:17I'm going to go for the back end here.
07:19Oh.
07:19Lovely.
07:21A little extra sauce with a few of those figs.
07:24Mm-hmm.
07:24Gorgeous.
07:25Mm-hmm.
07:26Oh, enjoy, Bridget.
07:27I know I will.
07:28It feels like a special occasion when you have duck, doesn't it?
07:31It sure does.
07:36Duck has so much flavor and that crisp skin on top and that pepper and salt.
07:43Beautiful, beautiful flavor.
07:45And it's luscious.
07:46It's rich, even though it's duck-bressed.
07:49Yep.
07:49It's the breast, but it still has all that gorgeous marbling and fat.
07:53It's just beautiful.
07:54Yeah.
07:54And with a little bit of port.
07:56Mm.
07:56Oh, the port is lovely.
07:57And the fig and that black pepper kind of sneaks up at the end.
08:01I need to get some of that peppery crust.
08:03Mm.
08:04Mm-hmm.
08:06Beautifully seasoned.
08:07Right.
08:07And it's so foolproof when you start in a cold skillet.
08:09You're really not going to go wrong.
08:10But don't tell anybody how easy it was to make.
08:13Don't tell anyone.
08:15My pleasure.
08:16You should be making duck at home, too, and it starts this way.
08:20Score the skin and salt for several hours.
08:23Start skin side down in a cold skillet.
08:25Meanwhile, simmer ruby port, figs, and vinegar for an elegant sauce.
08:30So from Cook's Country, the better chicken, duck breast with port wine fig sauce.
08:36So good.
08:38So great.
08:39Mm-hmm.
08:45Have you ever made a mess in the kitchen while baking a cake?
08:48I know I have.
08:50Now imagine if that mess became your legacy.
08:53That's exactly what happened if we believe the story behind the French dessert, Tarte Tatin.
09:00Stephanie and Caroline Tatin were sisters who ran a hotel in the small town of Le Mans Bavron.
09:07According to legend, one of the sisters accidentally put an apple tart in the oven upside down,
09:13but decided to serve it to the hotel guests anyway.
09:17The resulting dish was a hit, and the Tarte de Demoiselle Tatin was born.
09:23Tarte Tatin began to appear throughout France.
09:26In 1926, Kernansky, known by many as the Prince of Gastronomy, published a recipe titled,
09:34The Famous Apple or Pear Tart, from the Demoiselle Tatin of Le Mans Bavron.
09:39And by the 1930s, Tarte Tatin was being served at Maxine's, a trendy restaurant in Paris.
09:47But was Tarte Tatin really created by accident?
09:51It is a fun story, but it's probably not likely.
09:55Several sources believe that Tarte Tatin stems from the French tradition of baking tarts upside down,
10:01Tarte Tatin, or Renversée.
10:03These types of baked fruit dishes existed long before the Tatin sisters were even born.
10:09For our version of Tarte Tatin, we made all the mistakes, so you won't have to.
10:22Tarte Tatin is a classic French dessert with soft, caramelized apples beautifully arranged on a buttery crust.
10:29And by all appearances, it's a fairly simple dessert, but it can be a little tricky to make just right,
10:35which is why I'm excited that my favorite pastry chef and good friend, Bridget, is here to show us a
10:39foolproof method.
10:40Yeah, it's one of those desserts, I don't know how the French do it, but it's a little bit refined
10:44and rustic at the same time.
10:46Yes.
10:46So before we get to the caramelized apple part, we're going to work with the dough.
10:50So I've got five ounces here, always a good idea to weigh your dry ingredients.
10:54This is all-purpose flour, five ounces or a cup.
10:57We're going to add a little bit of sweetness.
10:58I've got two teaspoons of sugar and a half a teaspoon of table salt, just regular old table salt goes
11:04in there.
11:05I'm going to blitz this for a few seconds until it comes together.
11:10All right.
11:11So next up, we're adding butter.
11:13This is eight tablespoons of very cold butter chilled.
11:16So we've cut it into half-inch pieces and then let it chill in the fridge.
11:19You can even put it in the freezer if it's really, really soft.
11:21You don't want it to be frozen.
11:22You just want it to be very, very chilled.
11:24That way, the resulting pastry will not be greasy.
11:28So I'm just going to pulse this a few times.
11:31I'm not looking for the butter to be totally incorporated, but we're not done yet.
11:35So about five pulses should do it.
11:39All right.
11:39Knock down that flour on the side.
11:41There we go.
11:42All right.
11:43Obviously, I don't know if you can see in there.
11:45Let me pull a little bit out.
11:46Yeah, the butter is different sizes.
11:48There's some very tiny bits that have been worked in, but some big chunks too.
11:51Yeah, you get some of these big, chunky pieces and some smaller bits.
11:55So not done yet.
11:56I do need to add water.
11:57This is ice water.
11:59Just got some water and ice in here.
12:00And I just want to pour out a quarter cup.
12:02So this is going to go right in here all at once.
12:07All right.
12:08So now I'm going to let this go about 10 seconds until it really does come together.
12:12After about five seconds, I'll go in, scrape down any sides, make sure it's all evenly mixed.
12:20So I'm going to just dump this out onto a clean countertop here and also very hydrated.
12:25And you're going to see that is going to definitely work out for us to our advantage.
12:29I'm going to bring some bench flour down here.
12:32I basically, at this point, want to mush it together and then start working it into a five-inch disc.
12:39So let me go ahead and roll this out.
12:41I'm going to use a bench scraper because it is sticking a little bit to my surface here.
12:45I'm going to flour the bench and flour the dough a little bit.
12:51It's really well hydrated, so we can use some flour here.
12:54I want to roll this out to about a nine-inch circle.
12:57And if I do see any cracks around the edges, I do want to start to get them into non
13:03-cracky appearance.
13:04No cracks allowed.
13:05And I am turning this each time that I roll it, trying to keep it a nice circle.
13:10And we do want to pay attention here to the shape because this is, again, tartatana is always made in
13:15a skillet or a round dish.
13:18And we want to make sure that we don't, A, make this too big and it won't fit in,
13:21but also that it's beautifully round so that it covers just the right amount of apple filling.
13:27All right, so now we want to get it on a half-sheet pan here.
13:30It's been lined with parchment paper.
13:32So I'm going to use my rolling pin just to gently transfer that.
13:39You can reshape it back into that circle as needed.
13:42Looking for crack-free edges here.
13:45That is a gorgeous-looking piece of pastry.
13:47All right, one more thing that we're going to do at this point.
13:50We're going to make a few slits in this so that when this goes and tops the apples and it
13:54bakes in the oven,
13:55it has a little bit of an escape route for the steam.
13:57So I'm just going to make three slits, about an inch and a half, two inches.
14:03There we go.
14:04All right, so a little bit of plastic goes on top and this is going to go into the fridge.
14:09We want it to really chill down, get nice and firm.
14:12That's going to take at least two hours, but you can do this up to 48 hours in advance.
14:17So this is the point of the recipe where traditionally we would start to make a caramel first
14:21and then we'd add the apples and you'd hope that you made the right amount of caramel
14:25for the right amount of juice that was going to come out of the apples.
14:27So we're going to switch things up a little bit.
14:29I've got a tablespoon of unsalted butter here going into a 10-inch nonstick skillet
14:33and you want to make sure it's oven safe.
14:35And now I'm going to turn this to medium-low.
14:38We're going to let that melt there while we work on the apples.
14:41We're using five apples.
14:42You're very specific about the number here.
14:44Very specific about the number and the weight.
14:46You want to look for apples that are about six to seven ounces each.
14:49That way we know that they're the right size because often you'll get apples that are too big,
14:54too small, and it can be a lumpy, bumpy tart to tum.
14:57We want to make this as elegant as possible.
14:59So I am going to peel it.
15:00You want to look for apples.
15:02Something like a Golden Delicious is a great apple to use, something that's buttery.
15:06It's going to soften, but it's not going to turn to mush.
15:08It will keep a little bit of structure, but we're going with Gallas, which is another great apple to use
15:13today.
15:14All right.
15:15There we go.
15:16So we're doing a minimum of prep here.
15:19We actually want larger pieces of apple.
15:21So I'm just going to quarter this.
15:23And now we want to core each quarter.
15:26But instead of getting out an apple core, which never really gets all the core,
15:30instead you just hold this on one straight side and you angle just to get that core out, just like
15:36that.
15:37That's it.
15:37Let's bring these closer to the butter.
15:40Butter's melted.
15:41Now I'm going to slide this off the heat.
15:43So now we're going to add the apples directly to the butter.
15:45And we can take our time and make kind of a pretty arrangement.
15:48Basically, I'm just kind of shingling these.
15:51So I want to make sure that I get all the apples in.
15:54And it's not just about being neat at this point.
15:56It really is about even apple dispersion throughout the pan.
15:59Because sometimes if you just dump the apples in there, especially if there's chunks,
16:02you'll end up with a little bit more apple on one side than the other.
16:07So as these go into the center, they don't have to continue the spiral.
16:11And they're actually going to help to hold up those apples.
16:15All right.
16:16So I've got a little bit of table salt here, quarter teaspoon.
16:19I'm just going to sprinkle it evenly over the apples.
16:22It's going to really enhance their flavor.
16:23But it's also going to help to draw out the moisture.
16:26And that's exactly what we want.
16:27So let me scooch this back over.
16:29And we're going to put this on medium-low heat again.
16:32Cover it.
16:33And between the salt and the lid, both of those things are going to help to draw the moisture
16:37out of the apples, which is exactly what we want.
16:40We actually want a lot of liquid to come out and flood the bottom of the pan.
16:44So we're going to cook this long enough so that that happens.
16:46The liquid comes out.
16:47But also it starts to reduce just a bit.
16:50And that's going to take between 10 to 15 minutes.
16:52Okay.
16:53Let's see what's going on in here.
16:55Ooh.
16:57Very juicy, right?
16:58That only took about 10 minutes for this to happen.
17:00You can see some bubbling action in there.
17:02Uh-huh.
17:03That's good.
17:03We want that liquid to come out of the apples at this point.
17:06And now I've got the lid off.
17:07We're going to leave this for another three to five minutes until most of that liquid has evaporated.
17:12Smells amazing, doesn't it?
17:14It does.
17:14So the liquid is mostly gone.
17:16There's a little bit of sizzling still in there.
17:18But that's basically the apples getting a little sizzly in the butter there.
17:21And you might see a little bit of browning on the bottom.
17:24But if you don't, that's fine too.
17:25But we're done with this for now.
17:26I'm going to slide it off heat.
17:29Now we're going to work on a caramel separately from the apples.
17:32Very cool.
17:33All right.
17:33So caramel starts with sugar.
17:35That's all good things do.
17:36This is three-quarter cup of granulated sugar.
17:39It's about five and a quarter ounces.
17:41And I've got some water here.
17:43This is a quarter cup of water, just a little bit.
17:46And I've got two tablespoons of corn syrup, just light corn syrup.
17:51And this is going to help prevent crystallization, which is the nemesis of caramel making.
17:57All right.
17:57So I'm going to turn this to medium-high heat.
18:00And I'm not going to stir it at this point.
18:02I don't want to get any of those sugar crystals around the edge of the pan.
18:05So we're just going to watch it.
18:06About four to eight minutes.
18:08And what I'm looking for is it'll be clear.
18:10But around the edges, it'll start getting a little straw-colored.
18:14Ooh.
18:15All right.
18:15I just started swirling a little bit.
18:17Because you can see around the edges, it just turned a little bit of a straw color.
18:21So that only took about five minutes.
18:23It's anywhere from four to eight.
18:24So you really need to be vigilant.
18:25But now we want to let this go even farther.
18:28At this point, the caramel would be really brittle and very pale.
18:32So we want it to be much deeper in color.
18:34So I'm going to keep swirling this.
18:36But I also want to reduce the heat down to medium-low.
18:38Yes.
18:39It's starting to get a little bit of color.
18:40Exactly.
18:41Slow it down at this point.
18:43And really, this is important.
18:44You want to slow down the process.
18:46Otherwise, you'll get really unevenly browned caramel.
18:49The outside will be very burnt and the inside will be almost blonde here.
18:52We want a nice, even, light amber color.
18:54So we're going to let it go here, again, over medium-low heat until it registers between
18:59355 and 360.
19:01And that's how we're going to know that it's the right flavor, it's the right color, and
19:04the right consistency.
19:06All right.
19:07So I think this is pretty close.
19:09You know, when it starts to get close, I like to take it off heat, swirl it around a
19:13little bit.
19:14I think we're done.
19:15It's the right color.
19:15It is the right color.
19:16That nice amber just went over 360.
19:19Perfect.
19:19Let's get it off the heat.
19:20I'm going to add three tablespoons of unsalted butter.
19:23Just stop the cooking.
19:25Very carefully adding this in.
19:27Oh, yum.
19:27Might have some splattering and spluttering.
19:30There we go.
19:31Oh.
19:33All right.
19:34So just letting that cold butter really stop the cooking process here.
19:38And of course, it turns caramelized sugar into actual caramel.
19:41So now this is going to go over those apples.
19:44Again, there's no heat under there.
19:45They've just been sitting on this burner.
19:47And see, this way we can, again, control the color of the caramel, control the color of
19:53the apples, the doneness, everything, before we even put the dough right on top.
19:58Again, the pan's a little bit hot.
19:59And it's not going to go all the way to the edges of the pan.
20:03And it's going to cradle the apples.
20:04So when we turn the tartatine out, we're not going to have apples everywhere.
20:07Oh, I love that idea.
20:08So this is going to go into the oven, 350.
20:10And we want to bake it until this is beautiful and brown.
20:13And you'll see a lot of bubbling around the edges.
20:15That's going to take anywhere from 50 minutes up to an hour.
20:18Okay.
20:21Oh.
20:23Oh, my goodness.
20:26Definitely going to wrap this handle because this is hot.
20:29Check out those bubbles.
20:31That is gorgeous.
20:33Lovely browning on top.
20:34And the bubbles are big and beautiful.
20:36And that's how we know that that caramel filling has thickened just enough.
20:40So we're going to leave this for about 20 minutes, let it firm up a little bit.
20:44We still want to serve it warm.
20:46So we'll come back in 20 minutes.
20:47And I expect the entire tartatine to still be in this pan.
20:51You better keep an eye on me.
20:5220 minutes.
20:53That was the longest 20 minutes of my life.
20:55But it's cooled down just enough.
20:56You can see the bubbling has stopped.
20:58It's set up a little bit.
21:00The dough has settled in nicely.
21:01You can actually see the little cradles over the apples.
21:04Yeah, you can tell where they are.
21:05But we don't want to let this cool off too much.
21:07Otherwise, we're going to eat it right out of the skillet.
21:09We need it to be warm enough so that it releases.
21:12So I'm going to use a little spatula.
21:14You can also use a plastic little picnic knife.
21:17And I'm just getting in the edges there.
21:19It's loosening it up.
21:20Yeah.
21:22All right.
21:23So I'm going to invert it right over here.
21:26And I like to have this here, the handle off to the side like this, because it allows
21:31me to flip the whole thing rack and all.
21:35Rack and all?
21:36Rack and all.
21:37Oh, here, let me help you get that rid of that.
21:40All right.
21:40Just a wee bit of touch-ups there I need to do.
21:44I'm going to take that rack.
21:45The apples, I love how they're just a little darker around the edge and lighter in the
21:49middle.
21:50They're perfectly arranged on top.
21:52Gorgeous.
21:53All right.
21:54So I'm going to cut a couple pieces.
21:55Okay.
21:57Nice crisp crust.
21:58Yeah, you can hear it.
22:01That is a thing of beauty.
22:03Isn't that gorgeous?
22:04Yeah.
22:05Now, I know this is a very French dessert, but think about what a change-up this would
22:08be for like a Thanksgiving table.
22:10I was just thinking that.
22:12Exactly.
22:13All right.
22:13So you can serve this with ice cream.
22:15I like to use just a little bit of really good farm-fresh cream.
22:21Mind if I pour over?
22:22Yes, thank you.
22:23Just a wee bit.
22:24Just drizzle.
22:26It's also good with creme fraiche.
22:28Be beautiful with that.
22:29A little bit of tanginess.
22:30Going right in with a little piece of apple on that crisp edge.
22:34Crust, I know.
22:35The little edge.
22:36The toffee apple edge, right?
22:41Mmm.
22:42It is such a simple, pure flavor.
22:45You get apple.
22:46Mm-hmm.
22:47Then you get butter.
22:48Mm-hmm.
22:49Then you get the caramel.
22:50And then the texture, that crisp crust.
22:53It's almost like a crisp cookie under there.
22:55Yeah.
22:56You know, it's not like a thick pie dough.
22:58Oh.
22:58It's just, it's just enough to hold up the apples.
23:02I love that dough.
23:03Mm-hmm.
23:04Because it is tender and it is buttery, but it's sturdy enough to stand up to this.
23:09It's not soggy as if we would have used a puff pastry.
23:12It'd be completely soggy at this point.
23:15Strong apple flavor.
23:16It is soft all the way through, but you still can cut it with a knife.
23:19They're buttery.
23:20They're velvety.
23:21Mm-hmm.
23:22Mm-hmm.
23:22Not mushy at all.
23:24Oh, Bridget.
23:25J'adore.
23:26Oh, j'adore.
23:28Thank you for showing me how to make this.
23:30Anytime.
23:31If you want to make the perfect tart tatin, make a buttery dough in the food processor,
23:37cook gala or golden delicious apples in a skillet, and make the caramel on the side.
23:42From Cook's Country, a fabulous and foolproof recipe for tart tatin.
23:48You can get this recipe and all the recipes from this season, along with select episodes
23:52and our product reviews at our website, cookscountry.com slash TV.
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