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In this lecture Irit presents a broad overview of what this course covers, and provides an introduction to the Tarte Tatin, which is one of the most respected and history-rich recipes in the world. She also explains how the recipes and decoration skills you'll learn can be used to create amazing Tarte Tatins and how they are useful for other baking projects as well.

Before making a Tarte Tatin you need to make many important decisions. You need to choose between many kinds of fruits, spices, types of dough, and decoration elements. You also need to decide whether to make a large tarte or personal plated desserts. In this lecture Irit walks you through the various issues you need to consider when making these decisions, so you end up with tarts that are a perfect fit for your event or setup.

In this lecture Irit explains about the three different types caramel you’ll make in this course. She also covers important safety guidelines you should pay attention to when working with hot caramel. Irit then shows you how to make the base caramel recipe. She also elaborates on the important topic of flavoring, and shows you how to enhance the basic caramel flavor by adding interesting spices and herbs, such as vanilla, cinnamon and rosemary. Adjusting the base caramel recipe helps you to create unique flavor combinations that make your Tarte Tatin really stand out.

In this lecture Irit discusses the different kinds of fruits that we'll use to make a Tarte Tatin: soft fruits (bananas, pineapples and peaches) and firm fruits (such as apples or pears). She also explains the trade-offs and factors you should consider when picking the fruits for your tart, and explains how to pick the best fruits at the store. She then dives into the process of caramelizing firm fruits in butter and sugar before using them to assemble the tart. This process makes the fruits softer and moister, as well as enhances their taste with caramel flavors. Note that you need to watch this lecture only if you're making your Tarte Tatin using firm fruits.

In this lecture Irit demonstrates how to assemble a Tarte Tatin using soft fruits that are not caramelized. First, you'll learn how to assemble a large 8” tart, which can serve 8-12 guests. Then Irit will guide you through assembling the tart as a much smaller individual dessert. Both of these serving options are truly beautiful and extremely yummy! You'll learn how to choose dough for your tart, and how to work with puff pastry dough to cover it. All in all you'll learn how to assemble 3 kinds of tarts in this lecture: a large apple tart, a large pear tart, and finally you'll also assemble individual tarts. Remember that you need to watch this lecture only if you chose firm fruits (such as apples or pears) as the basis for your tart.

In this lecture you'll learn the advantages of using soft fruits for your tarts, and discover how to assemble them using such fruits. You'll work on three different tarts: pineapples, peaches and bananas, which are all unique, unconventional and boldly flavored. On top of that, you'll explore pairing the fruits with interesting spices and herbs, that are infused into the caramel. This really elevates the flavor of your tarts, and creates extraordinary and delicious cakes and desserts. Finally you'll work with puff pastry dough to cover your tarts. Similar to the previous lecture, here Irit shows how to assemble the tarts as large 8" tarts or as personal desserts.

Puff pastry dough is great for many kinds of pastries, cakes and tarts. In this course we use it to cover the tarts we're making, but we also use it to create some really delicious treats. During plating and serving we use these puff pastry treats to decorate our culinary creations. In this lecture Irit presents the two kinds of puff pastry treats we'll work on: the flavored twists and the Palmier cookies.

Flavored puff pastry twists are easy to make and extremely yummy treats that come together quickly and are simply divine. In this lecture you'll learn how to make them, and explore flavoring them using many kinds of spices, such as cinnamon, vanilla and even cocoa powder. You can use the techniques you'll learn here to come up with other flavors of your own, so your twists are always unique and interesting.

Palmier cookie is a delicious, yummy and crunchy culinary wonder. A cookie that you always want to get back to. On top of that they are the perfect treat for almost any occasion. It feels so fancy to place them on a cookie tray and serve with an afternoon tea. As you'll discover in this lecture, despite their incredible flavor, these cookies are super easy to make and take no more than 5 minutes of preparation. Irit will also let you in on important tips and tricks that will help you to bake perfect Palmier cookies consistently!

Tuiles are thin crisp cookies that can be made in many shapes and sizes, but they all have one thing in common: they are all based on Tuile Batter . In this lecture Irit teaches a super quick and delicious Tuile batter recipe, that you can use for many decorations and desserts.

A beautiful, crisp Tuile cookie can be one of the most versatile decorations in your repertoire. Though the classic Tuile shape is the curved form, the possibilities of working with Tuiles are really endless. You can use them to make all sorts of desserts, such as delicious Mille-Feuille desserts or crunchy Tuile bowls filled with chocolate mousse. Tuiles can be used to make many different cookies and garnishes. In this lecture Irit demonstrates how to use Tuile batter to create spoon-shaped cookies, that are really cute and unique. You can use them to add height and wow-factor to any cake or dessert. We'll use the spoons later to decorate some of our plated tarts.

Caramel decorations are somewhat sophisticated, and are probably not something you’d make everyday. However if you feel like making something really beautiful yet relatively easy and quick, these pretty decorations are a great way to make your edible creations look stunning! In this lecture Irit demonstrates simple and effective techniques that you can use to create many kinds of intriguing caramel objects. The skills you'll learn offer tremendous flexibility and allow you to express our creativity any way we want.

Isomalt is a sugar substitute that is made of sugar beets. It’s not as sweet as ordinary sugar and has less calories. Pastry chefs prefer it because it doesn’t crystallize as quickly as sugar, a fact that makes it much easier to use. In this lecture you'll discover how to color the isomalt and properly bake it, and how to create stunning sugar sheets in any color you want. You can break these sheets into gorgeous decorations that can be used to garnish many kinds of cakes and desserts.

In this lecture Irit walks you through making caramel ganache. While traditionally ganache is made of white or dark chocolate and cream, in this recipe we’ll also add caramel to the mixture. As expected, the resulting ganache has a distinct caramel flavor, and it is in fact a very useful recipe. As an example, you can use use caramel ganache to fill macarons, and to make addictive and delicious chocolate candies. As you'll see later, Irit makes use of caramel ganache while decorating some of the large tarts and individual plated desserts.

A Quenelle is an elegant, football-shaped scoop that is often made of ice cream. Garnishing your desserts with quenelles is a simple way to add a restaurant-y touch and a whole lot of sophistication. In this lecture Irit demonstrates a quick and simple way to shape ice cream into quenelles, that only takes a few minutes once you get the hand of it. You can use this exact same technique to make quenelles out of mousse and whipped cream.

After all the hard work you’ve done preparing and assembling the tarts, you absolutely want to make sure that you bake them right so they taste and look perfect! Figuring out the proper baking time is critical to the success of the tart, and since no 2 ovens are alike you'll need to figure out the precise baking time in your oven. In this lecture Irit walks you through the ins and outs of baking the tarts and uncovers critical tips and tricks that will help you while baking. She also explains all the signs you need to pay attention to, so your tarts turn out perfect each and every time!

Large Tarte Tatins are elegant, and are fairly quick and easy to make. This makes them the perfect choice when you host a group of friends for a lunch or dinner, on a relatively short notice. In this lecture Irit guides you through the decoration and serving of no less than five large 8" tarts! You'll discover how to use all the decoration elements you made to create stunning presentations for the large tarts. Obviously, you can use these designs as is, or as a starting point and inspiration for your own unique presentations.

In this lecture Irit walks you through creating 4 elegant, artistic and sophisticated plated desserts, using the individual tarts and the decoration elements that you've made. You'll also learn how to pay attention to CakeNuvo's Principle of Balance, which should always guide you when designing new cakes and desserts. The plated personal tarts you'll make in this lesson are so impressive that they can be easily a part of the menu of a respected fine-dining restaurant!

Puff pastry is one of the greatest inventions in baking, however it is one of those recipes that people are afraid or reluctant to make themselves from scratch. In this lecture you'll understand the basic components of puff pastry, and discover some of the trade-offs associated with choosing ingredients for the dough.

In this lecture you'll get a detailed, step-by-step guidance of the preparation process of puff pastry dough. Learn how to make the lean dough and the butter block, and follow Irit through 6 cycles of rolling and folding. Throughout the process you'll explore many secrets, tips and tricks, all of which necessary to master this amazing dough.

Before she says goodbye Irit takes a moment to review and summarize what you learned and accomplished in this course. First and foremost you learned how to transform the traditional upside down apple Tarte Tatin into a much more exciting, modern and intriguing culinary creation! This was done by creating new primary and secondary flavors for the tart, by creating variations of the basic appearance of the tart (different sizes and shapes), and finally by introducing stunning and artistic presentations for the tart, which make use of various sugar decorations, puff pastry treats, tuile elements and fruits.

Here you can download all course materials for "Mastering the Tart Tatin":

1. Class Companion - 31 pages eBook with important info, tips and tricks
2. Project Timeline - a bird's-eye view of the preparation process for the towers
3. Recipe Book - all recipes used in this course
4. Metric Conversion Guides - US/EU metric conversion tables
5. Food Cost Calculator - Large Tarts
6. Food Cost Calculator - Personal Tarts
7. Food Cost Calculator - Decorations
8. Tools & Ingredients - a PDF document that lists the tools and materials used in this course