May: The Month Of Cooking

Hello everybody! Have you heard of the blog Orangette? Well, the creator of Orangette (also named Molly) has published a book (she is working on her second). For my birthday, my parents got me the book. While I was reading the book, I came across  a recipe called Tarte Tatin.

Tarte Tatin is another French recipe (I know!) . I think I am becoming obsessed with French food. I mean it makes perfect sense. I have gone to France, I speak French, and I go to school where some of my day is spent speaking in French. I think I am just destined to love French food.

Do you know the history of Tarte Tatin? While according to Wikipedia, it was first made by the sisters, Stéphanie and Caroline Tatin at a hotel in France called Hotel Tatin. There are conflicting stories about how this recipe originated but either way... it did. Both stories say that the recipe was created by accident. The stories also say that it was not originally called Tarte Tintin. Only after the sisters death was it named that. Wikipedia also states that you can make this with other fruits, such as pears, or peaches. Tarte Tintin can be also made with vegetables such as onions. 

I really had wanted to make this recipe since I got the book. It was the first recipe on my list to make.  It sounded really good. I was a little bit nervous at first as I had never worked with puff pastry before.  I decided that April vacation would be the perfect time to attempt this as I have more time to cook. This year we spent the week at my cousins' house.  I decided I would make it there. But, as the week went on, more and more apples were eaten.  Friday, I realized I would have to wait, not an apple was left!  I decided to make this the day I got back home, with freshly purchased apples!

Here's something to know... puff pastry, you can buy it or make your own.  I didn't go through the hassle of making my own. I just bought store-bought. My brand was Pepperedige Farm. This brand was very good and it comes with two sheets. So, the next time I make this I have some puff pastry waiting in my freezer for me, so I just need to thaw it. Yippe! If you do buy your puff pastry, you should make sure to thaw according to package directions. 

This post is called the month of cooking because I have less homework, therefore more time to cook and blog. I have this because I have two weeks of state standerized testing. Teachers are supposed to not pass out homework for the week. So, I can cook instead of having to do homework!!!!!!!  It will truly be a month of "after the bell cooking"!

I made this over vacation, for a dinner over at my grandmother's house. Everybody loved it. Here is the recipe.



Tarte Tatin (A Homemade Life)
Makes 8 servings

Juice of 1 lemon
1 1/2 granulated sugar
5-6 large Golden Delicious apples

6 tablespoons (3 ounces) unsalted butter
14 ounces puff pastry

1. In a large bowl, stir together the lemon juice and 1/2 cup sugar. 

2. Peel and quarter the apples, removing the cores such that each quarter has a flat inner side. Place the apples in a bowl  with the lemon juice and sugar and toss well. Set aside for 30 minutes.

3. Meanwhile, in a 8- or 9-inch cast-iron skillet set over medium heat, melt 4 tablespoons of the butter. Add the remaining 1 cup sugar, along with a few tablespoons of the lemon-sugar juices. Stir to mix. Cook the mixture over medium-low heat, stirring regularly with a wooden spoon, for about 15 minutes, or until the mixture is a smooth, bubbly, pale caramel color.

4. Remove the pan from the heat and carefully-----hot caramel makes a naty burn----- add apple pieces, arranging them rounded-side-down in a decorative pattern. Arrange a second layer of apples on top wherever they fit, closely packed. This second layer need not be terribly neat. Cut the remaining 2 tablespoons of butter, cut into dice, and distribute them evenly over apples.

5. Preheat the oven to 375 degrees Fahrenheit.

6. Cook the apples over medium-low heat for about 20 minutes. Stay nearby while they cook, so that you can frequently spoon the bubbling caramel over them; this will help the uppermost layers of apples to cook. From time to time, press the apples with the back of the spoon. Don’t worry if they shift a bit in the liquid: just move them back to where they were. They are ready when the liquid in the pan has thickened slightly and  is amber in color. The apples should still be slightly firm. Do not allow them to get entirely soft or the liquid to turn dark brown. Remove the pan from the heat.

7. On a floured surface, roll the puff pastry out to a thickness of about 3/16 inch. Using a sharp, thin knife, trace a circle in the pastry about 10 inches in diameter. Trim away any excess. Carefully lay the pastry circle over the apples in the skillet, tucking the overlap down between the apples and the side of the pan.

8. Place the skillet on a rimmed baking sheet, and bake for about 25-35 minutes, until the pastry has risen, and is dry and golden brown. Remove the skillet from the oven, and let it to rest for a minute. Then tilt the pan and look down inside the edge: there will be some juice down there. Pour as much of it as you can into the sink or trash can. Then place a serving platter upside-down over the skillet and, working quickly and carefully-----it’s hot!-----, invert the tart onto the platter. Rearrange any apple slices that may have slipped or stuck to the skillet. 

9. Serve warm, preferably within an hour or two of baking. Puff pastry can't hold off sogginess long.