Tarte Tatin

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                            FOOD FUNNY
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Here's a groaner from Rosemary Zwick:

I once had bear meat at a restaurant. It didn't taste bad, but
it was kind of grizzly.

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                            TODAY'S RECIPE
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             TODAY'S RECIPE
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This is a classic French dessert, their version of an upside-down apple
pie.

Tarte Tatin (Upside-Down Apple Pie)

1 cup (250 ml) all-purpose flour
2 Tbs (30 ml) sugar
3 Tbs (45 ml) cold butter or margarine
2 to 3 Tbs (30 to 45 ml) ice water
2 1/2 lbs (1 Kg) Granny Smith apples, peeled, cored, and cut into 1/2
inch (1 cm) slices
1/2 cup (125 ml) sugar
A grating of fresh nutmeg
1 Tbs (15 ml) lemon juice
1/4 cup (60 ml) sugar
2 Tbs (30 ml) butter

Combine the flour and 2 tablespoons (30 ml) sugar in a bowl.
Using a pair of knives, cut the 3 tablespoons (45 ml) butter
into the flour mixture until it resembles coarse crumbs. Add
the ice water 1 tablespoon at a time, mixing with a fork just
until the dough holds together. Wrap the dough in plastic wrap
and refrigerate for 30 minutes. On a floured surface, roll the
dough into a circle about 1 inch (2 cm) larger than the skillet
you are going to use. Cover with plastic wrap and set aside.

Combine the apples, 1/2 cup (125 ml) sugar, and the nutmeg
in a bowl and toss to combine. Sprinkle with the lemon juice and set aside.

Place 1/4 cup (60 ml) sugar in the bottom of a heavy 10- or
11-inch (25 or 28 cm) skillet and cook over medium heat until
the sugar melts and turns golden brown. Add the apple mixture
and the 2 tablespoons butter and cook for 5 minutes, or until
the apples are just tender. Remove from the heat.

Arrange the apples so as to form a slight mound in the center
of the skillet. Place the pastry on top of the apples and tuck
in the edges. Cut two or three slits in the pastry to allow
steam to escape. Bake at 425F (210C) for 20 to 25 minutes,
until the crust is golden brown. While still hot, turn the tart out
onto a serving platter so the crust is on the bottom.
Serve warm or at room temperature.
Serves 6 to 8.
Received on Wed Apr 13 17:40:33 2011