Monday, August 29, 2011

Apple Season

We paid a visit to the Petrofka Bridge Orchard, a short drive north of Saskatoon. The orchard store sells fresh-picked apples, dried apple rings, apple cidre vinegar and soft apple cidre.

And here's the apple tart I made with the apples from Petrofka Bridge Orchard. In France, it's famously known as Tarte Tatin because its creation is credited to a certain Madame Tatin. It's super easy and super wonderful with fresh tart apples.

Tarte Tatin
(Upside Down Apple Tart)
The number of apples needed for this tart will depend on their size and that of your baking pan.

3 tbsp water
1/2 cup brown sugar
1/2 tsp cinnamon
2 tbsp butter
6-8 apples
One square puff pastry

Heat water and brown sugar on medium heat. Stir to dissolve sugar. Boil, stirring until brown and syrupy. Stir in butter until melted. Pour into an 8 or 9 inch baking pan.          

Meanwhile peel, quarter and seed the apples. Arrange the quarters, core side up, nestled tightly in the syrup. Roll the puff pastry wider than the baking pan. Place over the apples, tucking in around the edges.

Bake 375F for 50 min. If the pastry becomes too brown, cover with tinfoil. Cool one hour, cover the baking pan with a plate and flip the tart onto the plate. Serve with ice cream or crème frâiche.

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