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The original legend tells that an apple tart 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 series 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
Labor Day does not put an end to my summer, as an East End September is celebrated for it’s bounty of the farms and water. I've shared a window of inspiration of a few summer dishes I prepared on the land and water this past summer. I hope you keep the spirit of summer alive!
Chef George Hirsch Summer Seafood
Not your mother’s fish sticks: L - R
Mini Grilled Shrimp Rolls, a snack while fishing Montauk waters with friends
Portuguese Clams, shared with friends for a mid-summer BBQ gathering
Lobster Cocktail, magazine photo shoot
Mussels Provençal, at home for quiet mid-week snack
Seared Tuna with Cuke Squash Slaw, benefit 11 course wine dinner Chef George signature cruise
Herb Crusted Blowfish, starter course for a celebration seafood dinner kicking off summer
Happy dreams!
A couple of times a year you have watched my appearances on Telecare’s Real Food, Good News and annual telethon TV programs. During my on-air visits I often share recipes and current events in my life along with the good things my friends are doing in the community. Recently, Real Food came to visit me to tape an episode in the George Hirsch Lifestyle home studio kitchen (airing this fall). As usual, during the open of the show Monsignor James Vlaun makes my introduction; afterwards I thought it would be nice to introduce you to my long time friend and amazing man Father Jim Vlaun.
Telecare's Real Food TV host Msgr Jim Vlaun & George Hirsch in George Hirsch Lifestyle Kitchen | image Alex Goetzfried
Msgr. Jim is the President and CEO of Telecare Television, the Catholic Television station of the Diocese of Rockville Centre, which broadcasts on TV and Online to millions of homes 24/7. Msgr has hosted many TV programs with top sports figures, other national prominent TV hosts, along with other venerated priests, rabbis, religious and lay leaders and most importantly the people in the community who make a difference in everyday life.
Msgr. Jim has hosted Religion and Rock radio for 26 years! If you are a rock star you probably already know Msgr. He has hosted everyone from Billy Joel, The Stones to Jimmy Buffet. His radio program is nationally syndicated and airs every Sunday from 7 a.m. to 8 a.m. on WBAB-FM 102.3 or 95.3 on the East End. And Saturday evenings at 11pm on Sirius Satellite Radio channel 159 and XM Satellite Radio channel 117.
In addition to his work on Television and Radio, Msgr. Jim serves as the Catholic Chaplain for the New York Jets. His ability to attract sports figures who are leaders in the community is nothing less than astonishing. In addition to NFL stars, during Telecare’s Annual Telethon you will see the studio filled with top sports legends from baseball to hockey. Be careful when walking by that guy with the hockey stick, it’s been autographed by every player on the team!
He has authored three books, one titled Life, Love, and Laughter: The Spirituality of the Consciousness Examen. An easy read, and necessary for one’s walk in life. Msgr. integrates personal stories, situations, and his own struggles making this a touching inspiring work from the heart. And what would the host of cooking TV series be without a cookbook? It took me two seconds to say yes when Msgr. Jim ask me to write his foreward for:
Feasts of Life: Recipes from Nana’s Wooden Spoon
By Jim Vlaun & George Hirsch (Foreward By)
A collection of recipes from members of Father Jim's extended family that is as unique as the story each dish has to tell. Discover how this is not so much a book for those who want to be good cooks as it is a resource for those who want to dance with God and loved ones around the table of plenty.
Proceeds from Msgr. Jim’s books go to the Life, Love and Laughter Foundation.
dishes by Chef George Hirsch for Real Food | image by Alex Goetzfried
What a cooking priest? Don’t let those vestments fool you, Msgr. could easily trade them in for a chefs coat, he knows his way around the kitchen! As I, he shares the belief that food is the common denominator and when breaking bread and we sit around the table there is bond of spiritual love like non other. Stay tuned this fall for the new season of Real Food; then sit back and enjoy our time in the GHL kitchen!
good times on set Msgr Jim, George Hirsch | image Alex Goetzfried
Each time I visit Montauk, my neighborhood to the east it feels as though I've jetted miles away. Here's the reward of a recent fishing trip that brought in one of my favorite tasting fish, black sea bass. Having filmed fishing segments for George Hirsch Lifestyle in Montauk and other regions, I've found the secret to catching loads of fish, don't film..the fish are shy!
Montauk 
Montauk Lighthouse
George's Grilled Black Sea Bass
Over the years I've written and featured many types of seafood in my cookbooks and on my shows. The number one tip for great tasting fish, Know Your Fisherman. Maybe not personnaly, but know where your seafood is being sourced from. And, please be responsible and make sure you are cooking sustainable seafood. Use this guide to find ocean-friendly alternatives to seafood on the Seafood Watch “Avoid” list.
