Even though I am no longer the time-deprived young mother of four children, I love to find better tools and clever solutions for one of my favorite pastimes, cooking.
Many years ago, I attended a cooking class held in a gourmet-products store. The store featured a beautiful working kitchen and it became the focal point where guest chefs taught interesting and varied classes. The fragrances inside the store were wonderful!
In the class, I recall the skillful way the chef used knives. He stressed that we should never use a dull knife for anything except to spread butter or soft cheese.
Of course, he was being facetious, but we got the point. That class is also where I was introduced to freshly ground nutmeg - quite a delightful surprise.
Of course, he was being facetious, but we got the point. That class is also where I was introduced to freshly ground nutmeg - quite a delightful surprise.
The lesson ended with the creation of a superb dessert - a French-inspired apple pastry called Apple Tarte Tatin. (pronounced tart tatan). The pastry was baked in a skillet with the crust draped over the apple filling. After being baked to a golden brown, the Apple Tarte Tatin was inverted onto a serving plate.
This unusual dessert crust is perfect for the amateur - it can look horrible and it won't matter...it winds up on the bottom! Because of the layering process, the pie crust becomes infused with wonderful buttery flavors and remains flaky and crisp - everything a pastry crust should be.
Because the caramelized layer clings to the crust edges, the taste and texture is amazing!
This unusual dessert crust is perfect for the amateur - it can look horrible and it won't matter...it winds up on the bottom! Because of the layering process, the pie crust becomes infused with wonderful buttery flavors and remains flaky and crisp - everything a pastry crust should be.
Because the caramelized layer clings to the crust edges, the taste and texture is amazing!
Crust:
1 C flour
2 T sugar
½ C very cold butter or margarine
1 egg yolk (optional)
½ tsp salt
5 large golden delicious apples; pare, core and slice thinly
1/2 C sugar
3 T sugar
Freshly ground nutmeg
Cinnamon
4-6 T cold butter
Mix 1 C flour and 2 T sugar. Add butter or margarine cut into very small pieces. Add yolk and salt. Work the fat into the flour and egg mixture very quickly with your fingers or a heavy fork. If the dough is too stiff, add a bit of cold water, a tablespoon at a time. Work it in and see if it forms a ball without breaking. Put in the refrigerator for 1 hour or longer.


When pastry is done remove it from the oven and invert onto a serving plate. Serve slices with heavy cream or ice cream.
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