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Okay so I'm gonna make a classic French dessert now, couldn't come here and not do it.
我现在要做一款经典的法式甜点，来这里怎么能不做它呢。
Tarte tatin invented by the Tatin sisters, great local cooks from about a hundred miles away from here in the late 18th century.
塔廷姐妹发明了苹果塔。18世纪末，她俩是距此地约100英里远的地方的名厨。
There are a few stories about how it came to be, but the long and short of it is.
有几个不同版本的故事讲述苹果塔是怎么出现的，不过概括起来就是这样的。
One day, one of the sisters was overworked, stressed, she was caramelizing some apples and apparently it was burning,
有一天，姐妹中有一个人过度劳累，心力交瘁。她正给一些苹果炒焦糖，但弄糊了。
so she put some pastry on top of it, whacked it in the oven to finish cooking, turned it out, served it, the whole thing was a great great success and that was the birth of the tarte tatin.
于是，她在上面裹了些油酥面皮，最后放到烤箱里烹制，然后装盘，端上桌，最后这道甜点非常成功，苹果塔就这样诞生了。
And the exciting thing is probably half the mistakes ever made in the kitchen are successes.
令人兴奋的是，在厨房里犯下的错误中，可能有一半都成了美味佳肴。
First of all, get yourself some really nice eating apples.
先找些好吃的苹果。
We've got five apples here, remove the core, then what I want is 100 grams of sugar.
我们这有五个苹果，去掉果核，然后在锅里放100克糖。
Then you want about 100 millilitres of Calvados, heat that up in a pan.
再倒入大约100毫升的苹果白兰地，在锅里加热。
I quite like the idea of using some vanilla, run the knife down the middle of the vanilla pod, there we go.
我很喜欢用些香草，把刀放在香草豆荚中间划过，放进锅里。
Already the vanilla and the Calvados smells good.
香草和苹果白兰地闻起来很香。
I'm just gonna put the apples in now, and then also a good knob of butter and that's obviously going to turn the straight caramel almost into a sort of butterscotch, toffee-like consistency.
现在把苹果放进去，再加上一大块黄油，它会把纯焦糖变成奶油焦糖糊，像太妃糖那样的黏稠。
Never ever touch caramel because it's really really hot.
永远不要去碰焦糖，因为它超级烫。
Apples and caramel, you know toffee apples, it's one of the nicest things in the world, but I don't really want you just to stop at that.
苹果加焦糖，做出来的焦糖苹果，是世界上最好吃的食物之一，但我不希望你止步于此。
Pears, peaches, apricots and you can really use your imagination and puff pastry.
梨、桃子、杏，可以充分发挥你的想象力，搭配油酥面皮。
Everyone over here in France uses these packs that you get and it's all pre rolled out, perfectly.
在法国，每个人都使用这种包装食品，它是卷好的，真漂亮。
Can you believe that? Probably for Tarte Tatin.
你能相信吗？可能是用来制作苹果塔的。
So this you can actually get back home as well it's really good.
把它买回家就行了，它真是超棒。
Puff pastry's obviously the you know the mille feuille, the many many layers of pastry and and butter so when it cooks it's going to expand like that.
油酥面皮，你们知道千层酥吧，很多层面皮和黄油，烹制时，就会像这样膨胀起来。
Right over the top and then almost tuck it in very quickly like you're tucking your little Bambino in bed and then that is gonna be beautiful.
铺在上面，然后快速地把它塞好，就像把你的宝宝裹在被子里一样，会非常漂亮。
I'm gonna cook that for around 20 to 25 minutes at around about 190 degrees Celsius, 350/360 Fahrenheit and when that's cooked it'll be crisp and golden.
我要在大约190摄氏度，也就是350或360华氏度的温度下烤制20到25分钟，它在烤熟后会变得金黄酥脆。
You see what that's gonna look like, it's gonna be great.
你们会看到它变成什么样，超级棒。
Look at that.
快看。
Okay so this has had about 20 minutes and when you take it out the oven, you pretty much carefully and quickly got to turn it out because when that caramel sets hard it will be like glue.
已经烤了20分钟，把它从烤箱里取出来后，一定要小心、迅速地把它翻出锅，因为焦糖变硬时，它会变得像胶水一样。
The best way to do it is to put your plate over and just confidently all in one, one, two, three and there you go.
最好的方法是把盘子放在上面，然后自信地数一、二、三，大功告成。
Okay so to serve this, what I want to do is get some ice cream, put it in the fridge, let it get to a kind of like a scoop-able texture,
装盘时，我要找些冰淇淋，放在冰箱里，让它呈现那种勺状的质感，
get some Armagnac, some hot water and some prunes, boil it up and puree it right.
找些法国白兰地酒，一点热水和一些李子，煮沸后搅成糊状。
And then just ripple that together.
然后一起舀出来。
Just made this beautiful prune Armagnac ice cream.
做成这种漂亮的法国白兰地李子冰淇淋。
Look at that.
快看。
Armagnac and prunes are massive in this area.
这里盛产法国白兰地酒和李子。
It's a big classic.
超经典的一款甜品。
I love the way it kind of goes down all the little gullies, straight through, there we go.
我喜欢看着冰淇淋沿着折痕流下来，流遍苹果塔，切下一块。
Take it off, so hats off to the tatin sisters for that brilliant mistake they made over a hundred years ago.
把它放进小盘，向塔廷姐妹致敬，感谢她们在100多年前犯下的这个绝妙的错误。
