Dessert First!

Tonight's Sister Sunday Supper featured both a fabulous spaghetti squash side dish and an Apple Tarte Tatin. I'm guessing I'm going to post my picture before my sister posts her squash recipe, so lucky for you, we're getting dessert first!

I still have about a dozen apples from my last few CSA pickups, so I decided that we should use some up by trying a recipe from the CSA weekly newsletter. Most of thier newsletter recipes are also on the Norman's Farm Market website, but this recipe they got from Famous French Desserts. I'm paraphrasing the recipe here, based on what my sister and I really did, but if you want, you can follow the link above to the original recipe.

Apple Tarte Tatin

Ingredients:
~ 3 apples, peeled and sliced into 6ths
dash of lemon juice
2/3 c. granulated sugar
3 tbsp. water
3 oz. butter (~6 tbsp) + ~1 tbsp butter, at room temperature
pre-made pie crust, stored in the refrigerator

1. Preheat oven to 400 F.
2. Add lemon juice to apples to keep from browning.
3. Put sugar and water in a small saucepan to carmelize. How to carmelize: melt sugar into water at a very low heat. Tilt and swirl the saucepan to gently mix the dissolving sugar. Once the syrup has turned a light honey color, it's carmelized.
4. Add the 3 oz. of butter to the syrup and melt. Use the remaining tbsp of butter to coat the baking dish (a round cake pan or pie dish works well).
5. Pour the syrup into the buttered pie dish.
6. Quickly arrange the apples on top of the syrup, and then put dish in the oven for 40-45 minutes.
7. Take dish out of the oven and cool for a few minutes. Once cooled, place the pie-crust on top, tucking the edges into the dish. Put back in the oven for ~30 minutes.
8. When crust is brown, remove from the oven, and let cool a few minutes. Place a serving dish on top and carefully flip so that the apples are facing up.
9. Serve warm with whipped cream, vanilla ice cream, etc.

Mmm, carmelized apple-y goodness!