Wednesday, November 1, 2017

Sassy Sweets: Apple Tarte Tatin

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One of my wonderful friends, Snappy Gourmet (aka Lisa H), is an accomplished blogger and recipe creator, and amazing in person!  I was so excited a few months ago when she let me know she was writing a book for kids; as she has 2 kids herself, she can relate to how a lot of kids want to get in the kitchen themselves and now her book is out in the world!  In fact, you can order it on Amazon now.

This weekend is family game night in our house which has our cousins, aunt, and uncle coming over for a night full of games and food and fun.  As you know, my cousins are obsessed with Paris and one of the cousins is a very picky eater; her mom has been getting her into the kitchen to help make dinner and when she's involved, she'll eat anything she makes.  Even if her mom made the same meal the week before and she didn't even want to try it!  Kids are funny.

Anyway, what better way to combine our love of Paris and our apple picking extravaganzas then with an Apple Tarte Tatin.  The recipe was very straightforward and although the apples didn't caramelize as well as I would like, the kids didn't know the difference.  We let Dad do the honors of flipping the tart and in the end and it wowed everyone with the end product.  Even better, it was delicious warm with some ice cream!

It really got me in the mood for all things French and knowing that I would be going there soon really made it taste so much sweeter.  Just 4 more weeks until I go!!
Apple Tarte Tatin (adapted from Kid Chef Bakes)
Serves:  12
1 cup flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup cold butter
1 egg yolk
2-4 tablespoons ice cold water

6 tablespoons butter
1 cup sugar
1 tablespoon lemon juice
5-6 apples, peeled, cored, and quartered

Crust:  In a medium bowl, stir together flour, sugar, and salt.  With a fork, cut in 1/2 cup of cold butter; stir in the egg yolk and cold water, a little at a time, until the dough comes together.  Form the dough into a disk, cover completely with plastic wrap, and refrigerate for about 1 hour, or until cold and firm.

Filling:  In a cast-iron pan or oven-safe skillet, over medium high heat, add butter, sugar, and lemon juice.  Stir occasionally until blended and butter has melted (3-5 minutes).  Then, add the apple quarters; cook 15-20 minutes stirring occasionally until the apples are soft and the liquid has thickened and darkened in color.  Remove from heat.  With tongs or a spoon, carefully arrange the apples in a single layer on the pan.  

Preheat the oven to 425 degrees F.  On a lightly floured surface, roll out the dough to a circle 11-12 inches across.  Place the dough over the apples in the pan, and cut off the excess around the edges.  With a sharp knife, cut 3-5 slits in the crust.

Bake for 20-30 minutes or until golden brown.  Gently turn the pan upside down onto a serving plate, and release the tarte.  Serve warm.  With ice cream!


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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