Hello! I first would like to apologize to those who received a e-mail update from an old post I made for mother’s day. I have no idea what got into blogger and re-posted that on November 1st. Not only did it re-post it but also deleted some comments which makes me sad because it’s not the first time that happens. Well I sure hope it doesn’t happen again.
Moving onto this week’s true post! I am so happy to start what I like to call “the baking season”. It’s funny but everything I bake starting November, I feel like it’s a holiday treat.
I gathered all my kitchen gadgets and I am opening my favorite season with Tarte Tatin which is a delicious upside-down apple tart. Years back when I had this tart for the first time, I never went back to the traditional apple pie for Thanksgiving. There is nothing wrong with that pie, it is also really good, it’s just that I fell in love with this tart and since then, that’s what you will find in my Thanksgiving dinner table.
1 cup sugar
1/4 cup water
5 apples, peeled, cored and cut into quarters
1 stick of butter cut into
1 vanilla bean, seeds scraped
1 teaspoon of lemon juice
zest of one lemon
Pre-heat the oven to 400 F.
Place the sugar, water, lemon juice and zest, and vanilla bean seeds in a 10-inch ovenproof pan. Stir to combine. Boil the mixture for 8 to 10 minutes or until it becomes a deep amber color. Be careful in the last minutes because it could go really quick from an amber color to burnt caramel. Remove from the heat and stir in the butter, 2 parts at a time. The mixture will start to bubble up so be really careful. once the butter has melted, stir to combine and then begin to arrange the apples, remember, the bottom will be the top so make it pretty :). Return the pan to the stove and cook for 20 minutes. Roll out the pastry dough and place it on top of the pan folding it in at the edges. Bake for about 25 minutes or until golden brown. Let cool for 15 minutes before turning it over to a serving platter. Serve warm with a scoop of vanilla ice cream.