Friday, November 04, 2011

apple tarte tatin (sort of)

The other night I made one of my favorite simple desserts - an apple tarte tatin - and it was so simple that I didn't use a recipe. I made it once from Williams-Sonoma's Pie and Tart, and have been making a version of it every so often from memory. And they've all been really good. (and really simple to make - always a good thing : D)

To make our version, you start with a few apples (2-4, depending on their size) which you slice thinly. I like to leave the skins on, but I think if you wanted to make an authentic apple tarte tatin you would need to take them off.
Then you sprinkle about 1 cup of sugar evenly on the bottom of an oven-proof skittle/frying pan. Dot that with 4 tablespoons of butter and then arrange the apples on top. The round part (outside) of the apples should be facing the bottom of the pan - you will eventually turn the entire thing upside-down and the bottom will become the top.
Then you top the entire thing with a piece of pie dough (or puff pastry - both are absolutely delicious options) and tuck the edges down.

Bake it in a 375 degree oven for about an hour or until the apples are tender when you poke it with a fork.
Let it rest for about 5 minutes and then place your serving plate on the skillet and (very quickly and carefully) flip the tatin upside-down onto your plate.

The combination of caramelized sugar and butter and apples and flaky dough is amazing! You can serve it with ice cream or whipped cream, but to do so is really gilding the lily. : )

Oh! I also have started growing herbs on our kitchen windowsill and love it! We have a pot of basil that has been so delicious to use and the cilantro is almost ready. I started some rosemary too and am waiting to see if it will sprout. Fresh herbs have been so wonderful!

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