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Tarte Tatin
A 9:16 storyboard, 90 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Tarte Tatin, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Tarte Tatin. Tarte Tatin (tarte Tatin), a Normandy dish from France. Here is the whole thing, one move at a time.
On screen. Tarte Tatin
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Tarte Tatin, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Tarte Tatin. Tarte Tatin (tarte Tatin), a Normandy dish from France.
On screen. Tarte Tatin
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out apple, granulated sugar, unsalted butter, all-purpose flour, egg. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Oven, Scale, Mixing bowls, Parchment, The pan in the method, Cooling rack, Skewer or toothpick, Oven thermometer.
On screen. Oven · Scale · Mixing bowls
Scene 5 · step · 7s
Step 1
Shot. Tarte Tatin: oven dial and weighed ingredients. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat oven 15 min in real time.
Voiceover. Set the oven to 325°F / 163°C and leave it for 15 minutes so the rack is actually hot. Weigh apple, granulated sugar, unsalted butter, all-purpose flour, egg, water, kosher salt. Tarte Tatin is cooked in Normandy as its own plate, not as a copy of a restaurant menu. Caramelize the apples in sugar and butter, cover them with a simple pastry, and bake until the underside is amber before you invert it. Amounts are for 4 from foods this library can count.
On screen. Set the oven to 325°F / 163°C and… · Heat oven 15 min
Scene 6 · step · 6s
Step 2
Shot. Tarte Tatin: pan lined with parchment. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Line the pan with parchment. If this is Tarte Tatin, a bare pan is the usual reason the first slice sticks. Butter only the parchment, not a pool of fat.
On screen. Line the pan with parchment. If this is Tarte…
Scene 7 · step · 6s
Step 3
Shot. Tarte Tatin: batter or dough just combined. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Stir the dry ingredients in one bowl and the wet ingredients in another. Combine them until the batter or dough for Tarte Tatin is even, with no dry streaks and no long mixing after that.
On screen. Stir the dry ingredients in one bowl and the…
Scene 8 · step · 6s
Step 4
Shot. Tarte Tatin: batter leveled in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Scrape the mixture into the pan and level the top. Tarte Tatin bakes evenly only when the center is not a dome of unmixed batter.
On screen. Scrape the mixture into the pan and level the…
- 🇫🇷 FranceWestern Europesig-france-tarte-tatin-sig-france-tarte-tatin-9
Step 5
step · france
Scene 9 · step · 7s
Step 5
Shot. Tarte Tatin: baked until the doneness cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Bake about 30 min in real time.
Voiceover. Bake at 325°F / 163°C until this is true: The crust of Tarte Tatin is brown at the edge and the filling bubbles slowly in the center. Start checking at 30 minutes. Opening the door early drops the heat.
On screen. Bake at 325°F / 163°C until this is… · Bake about 30 min
- 🇫🇷 FranceWestern Europesig-france-tarte-tatin-sig-france-tarte-tatin-10
Step 6
step · france
Scene 10 · step · 7s
Step 6
Shot. Tarte Tatin: cooling on a rack. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Cool 10 min in real time.
Voiceover. Cool Tarte Tatin in the pan for 10 minutes, then move it to a rack. Cutting while it is steaming collapses the crumb. Film Tarte Tatin in this shot order and no other: the sauce coating a spoon; the crumb or interior on a cutting board; a blender lid held down for the puree; the main piece taking a deep browning. Slate words for the editor: crisp, nacre, birch, marble, yarrow, kettle, yeast, opaque, dusk, patina.
On screen. Cool Tarte Tatin in the pan for 10… · Cool 10 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. The crust of Tarte Tatin is brown at the edge and the filling bubbles slowly in the center.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Tarte Tatin looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center. Tarte Tatin spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Tarte Tatin completely. Keep it covered at room temperature for 2 days, or wrap and freeze for a month. Refrigerate custard, cream, and fresh-fruit fillings the same day and eat them within 3 days.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 359 calories, with 5.6 grams of protein. Pai marks it Indulgent.
On screen. 359 kcal · 5.6 g protein · Indulgent
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 servings. Eat while it is at its best.
On screen. Tarte Tatin
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Tarte Tatin from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.