Friday, July 10, 2015

"TBHD"... Tarte Tatin

We love this quick and easy dessert.... It reminds me of the Dutch-Oven / Skillet Upside Down Apple Pie that my Grandma used to make in the old iron skillet. It is so yummy served with a big scoop of fresh homemade ice cream. I followed the recipe in the heirloom desserts cookbook.

As most of you already know when we bake from someone else's published cookbook, we do not post the actual recipe, we encourage others to buy and enjoy right along we us. But, I would like to add my recipe to the pot to show the similarities in how old traditional recipes are passed down through family generations...

1 stick butter (cut into cubes)
1/2 cup brown sugar
1 teaspoon ground cinnamon
4 cups pre-sliced apples
2 tablespoons apple cider
1 tablespoon sugar
1 1/4 cups all-purpose flour
1/4 teaspoon salt
3 tablespoons ice water
Preheat oven to 425 degrees F.  
Combine the  1/2 of the butter, brown sugar, cinnamon  and sliced apples in a large bowl. Heat a 10-inch cast iron skillet, dutch-oven or oven-proof pan over medium-high heat and add the apple mixture.  
While the apples are getting hot, make your pie crust by stiring the flour and salt together in a medium size bowl. With a fork or pastry blender, cut in the cold other 1/2 butter until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together. Gently gather dough particles together into a ball. Roll out dough,  
Once mixture begins to bubble, unroll pie crust over skillet. With a wooden spoon, push down edges of crust into hot apple mixture. Cut steam slit in crust and brush with apple cider and sprinkle with sugar.  
Bake for 30 to 35 minutes or until crust is golden brown. Remove from oven, tip upside down on a large serving platter, serve warm with vanilla ice cream. 

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