Thursday, July 20, 2006

Apples, Flour, Sugar, Butter

There are so many really good food blogs out there. They range from broad, wide ranging blogs such as Heidi's 101 Cookbooks to specific blogs such as Chockylit's Cupcake Bakeshop. Each of them has their own charms and eccentricities which make them popular with a given crowd. I have a couple of favourites which I read often. I like David's blog for its wit and great recipes, chez Pim for the recipes and Clotilde's Chocolate and Zucchini for a great combination of fun stories and even better recipes. So while I was cruising the archives at C&Z I happened across a recipe for Tarte Tatin. So here is the recipe with a couple of modifications.

Tarte Tatin
5 granny smith apples, cored and sliced
1/3 cup butter
1/3 cup raw or demerara sugar
2/3 cup plain flour
1/2 cup brown sugar
1/4 cup butter, extra
splash milk

Set your oven to 180 C (375 F) and grease a 24 cm (8") round cake tin. Mash the raw sugar and 1/3 cup of butter together in a bowl. Add flour and mix in. Then add enough milk to form a dough, wrap and refrigerate for 1/2 an hour. Meanwhile, melt your sugar with the remaining butter in a pan to form an undercooked caramel. Place your apples in the cake tin and pour the caramel over. Toss lightly. Roll out your pastry on a floured surface. Place over apple and tuck down sides. Pierce the top with a knife and place in oven for 45 mins. Remove and flip onto a plate to serve by itself or with your favourite accompaniment (vanilla or caramel icecream are nice)
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