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Happy September

Wishing you all a Happy & Safe Labor Day!




*Check local public tv and PBS schedules for George Hirsch Lifestyle and follow @GeorgeHirsch on Twitter and Facebook for updates and announcements.




Pantry and Just Picked, Tarte Tatin


from George Hirsch Lifestyle, TV episode Pantry and Just Picked. Here George visits with Michael Cohen at The 1770 House

The original legend tells that an apple tarte was made upside down by mistake—and so, I call it a confused apple pie. And the tart is still a tart with or without the e.
Believe it or not- tarte tatin is easier to make than apple pie; and could even have higher appeal because it’s served warm. So put your best pastry move on and make it for your guests for dessert, they’ll love the show! 

Heads up. There is no need to fret- you won't make a mistake with my version. There are only four ingredients. I’ve prepared this recipe thousands of times; in my restaurants, on George Hirsch Lifestyle TV sereis episode titled Pantry and Just Picked, and when entertaining guests. I haven't received one complaint yet and note, dessert plates are always empty.

Tarte Tatin, from George Hirsch Lifestyle TV series

Back to the pastry. Follow the recipe below. Basically set up your sugar, butter, sliced apples, cover with puff pastry dough (you can buy puff pastry available at grocer's frozen section) and arrange in a non-stick pan. Cover with plastic wrap (or cling film) and place in the refrigerator until thirty minutes prior to baking. Then, follow the instructions below.

Tarte Tatin by George Hirsch

Makes six servings

From George Hirsch Lifestyle TV Series | chefgeorgehirsch.com

2 large green apples, peeled, cut into quarters, remove core and cut into 1/2 inch slices
1/2 stick sweet butter
1/4-1/2 cup pure cane granulated sugar, depends on tartness of apples
1 sheet frozen puff pastry, defrosted 

Pre heat oven to 400 degrees.

Spread room temperature butter in the bottom of a nine-inch non stick oven proof sauté pan. Sprinkle sugar completely over bottom of pan. Arrange apple slices on top of sugar.  Cover apples with puff pastry dough, but do not stretch dough. Press dough lightly around the inside rim of the pan. Cut away corners of excess dough so puff pastry fits into the round sauté pan. With the tip of a knife, poke three to four tiny holes in dough.

On the stove top, begin to cook the tart on a high heat until the dough begins to bubble. This will take about 3-4 minutes. By cooking on the stove top you are browning the sugars and apples. If the dough bubbles up too high, gently pierce dough with tip of a knife to allow excess steam to escape. Once the tart has been cooked on the stove top, place the tart in the oven for ten to twelve minutes or until the pastry is light brown and fully baked.

Remove tart from oven, allow to set about thirty seconds. CAREFULLY, with a large serving platter place inverted over tart. With a towel holding the hot pan and anther hand on top of the inverted platter, turn the platter right side up and un-mold the tart from the sauté pan. 

Top with powdered sugar. Serve warm with fresh whip cream or ice cream. Enjoy your tarte tatin.

*Check local public tv and PBS schedules for George Hirsch Lifestyle


Late Summer Cobbler 

A peach berry cobbler is one of my favorite desserts using a combination of summer fruits. This cobbler is a must during late summer when the fruit is at the perfect level of natural ripeness. The natural sugars from the soft fruit provide excellant sweetness. And, making the cobbler in a cast iron skillet makes it easy to serve during a Labor Day BBQ for the last hurrah! Wait, summer isn't over..Let's just call this a Late Summer Cobbler. 

ingredients for George's Warm Peach Berry Cobbler

George’s Warm Peach Berry Cobbler
chefgeorgehirsch.com | Makes 4 –6 servings
As seen on George Hirsch Lifestyle TV series

George's Warm Peach Berry Cobbler
For Topping:
1/3 cup brown sugar
1/3 cup granulated sugar
1/4 cup flour
3/4 quick oats
1/4 cup chopped pecans or walnuts
1/2 cup melted butter 

Mix all sugars, flour, oats and nuts. Pour in butter and mix until topping looks like wet sand. Do not over mix; topping should have a lumpy consistency.

For the Filling:
4 cups Fresh Peaches- sliced and chopped into 1/2 inch pieces. 
2 pints Fresh Blueberries, or mixed berries

1 loaf pound cake, sliced thin 

1/3 cup water or *simple syrup

Pre heat a 375 degree oven.

Grease small individual ramekins, or one nine inch ovenproof casserole, or an iron skillet. line bottom of pan with sliced pound cake. Add peaches, blueberries and simple syrup. Top with a generous amount of crumb topping.  Bake for 35 to 45 minutes or until crumb topping is crisp and light brown. 

Serve warm topped with powder sugar, whip cream or powder sugar.

*To make simple syrup:
1 cup water
2 cups sugar
1 orange, cut into quarters

Place all ingredients into a saucepan. Bring to a boil and cook for five minutes. Remove and cool.