Tasty Thursday

During the summer when it is hot and sticky, most people don’t want to cook in their kitchens, and who can blame them. Of course, grilling is another story; this is where men excel. There is something manly about cooking over a fire; being in their DNA from thousands of years ago. Most women are happy to have their significant other cook on the grill, as long as they don’t burn the house down.

But now seasons have changed, and there is a little nip in the air. This is when  I start to  long for hearty soups, apple pies, and roasted chicken with vegetables. I love being in the house with all the delicious smells coming from my oven. It makes me feel warm and secure; these feelings are probably in my DNA too, from thousands of years of women cooking in their kitchens feeding their families.

Since I just came back from France, I decided for Tasty Thursday, I would write about the French version of an apple pie, Tarte Tatin. The French don’t eat desserts like we do after a meal. They do occasionally, but it is just a small portion. I think that is one of the reasons as a country, France doesn’t have an obesity problem, like we do in this country.

Tarte Tatin     serves 6

For the pastry

1 cup plus 1 tablespoon all-purpose flour

7 tablespoons (3/4 stick plus 1 tablespoon) chilled unsalted butter, cut into small pieces

11/2 tablespoons sugar

2 large egg yolks

For the apples

1/2 cup sugar

3 tablespoons unsalted butter

5 apples, peeled, cored, and quartered

Make the pastry. Rub together the flour and butter with your fingertips until it resembles coarse bread crumbs. Mix in the sugar. Using a round-blade knife in a cutting motion, add the yolks and mix until the ingredients come together into a dough ball. Turn the dough out onto a floured surface, dust your hands, with a little flour, and knead briefly until the dough is evenly blended. Wrap and refrigerate to chill and rest for 30 minutes.

Make the apples. Place an 8-to 10-inch oven-proof skillet over medium heat. Add the sugar and melt until syrupy. Heat the oven to 400 degrees F.

Arrange the apple quarters in the skillet and cook for 15 minutes; this gives the golden color to the apples and allows the sugar to turn to caramel.

Roll out the dough on a lightly floured surface to a diameter slightly larger than the skillet. Remove the skillet pan from the heat and quickly lay the dough over the apples, tucking in any excess around the edges. Place in the oven and bake for 20 minutes, then reduce the heat to 350 degrees and bake for 20 minutes.

Remove from the oven and gently ease a knife all the way around the edge of the tart.. Place a large heatproof plate upside down on the top of the skillet and quickly turn over the pan and plate, releasing the tart onto the plate. Lift off the skillet to reveal golden brown apples and a syrupy sauce.

This is a wonderful autumn recipe for apples that hold their shape, such as Jonathans or Pippins, if you prefer something with a little more bite. Enjoy!