Sophie suggested I open a cooking help tab. So here it is.
Got questions on baking? Turkey roasting? Perfect pie? Banana breads? Food safety?
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Happy Thanksgiving! And Merry Christmas!
This first recipe is for Uppity!
Tarte Tatin- from Jacques Pepin
preheat oven to 400
Pate Brisee (butter pastry)
1 1/4 cups all purpose flour
4 oz unsalted butter, COLD, cut into 1/2 bits
1/2 tsp sugar
1/8 tsp salt
Approx 1/4 cup ice water
4 Tbsp unsalted butter
5 Tbsp sugar
3 pounds firm apples, quartered lengthwise (of course remove core section)
1/4 cup chopped nuts- I like walnuts! And I like mine chopped very fine.
For the pastry
Put flour in mixing bowl. Add butter, sugar and salt. With your fingers, break the butter into the flour. The bits of butter should remain visible as pea sized pieces throughout the flour. (You could use a food processor and pulse gently)
(The amount of water needed depends on how much the butter has been incorporated into the flour and on the hunidity, which determines the amount of moisture in the flour)
Add the water and knead just enough for the ingredients to hold together. The pieces of butter should still be visible throughout the dough. Wrap in plastic wrap and refrigerate until firm.
Put half the butter and 4 Tbsp of the sugar in a sturdy cast iron or other oven proof skillet – 8 inches across by 2 inches deep. Have ready a shallow pan of ice water. Cook the sugar and butter over med/high heat until amber in color. Remove from heat and insert bottom of pan in the ice water bath to stop the cooking. Arrange quartered apples over caramel skin side down and any extra apple slices on top.
Dot with remaining butter, sprinkle with remaining sugar , return to heat, add a few Tbsp of water, cover and cook over medium to low heat, 5 to 6 minutes, shaking the pan occasionally so the juices of the apples mix with the caramel. Cook til apples are soft. Remove cover and evaporate liquid.
Meanwhile, roll out the dough and trim to make a circle about a 1/2 inch larger than the pan. Fold over the edge to make the border slightly thicker. Pierce all over with a fork.
When apples are soft, remove from heat, sprinkle nuts over and cover with pastry. Press down all over.
Bake in a 400 degree oven until browned- about 35 to 40 minutes. Remove from oven and check to see if the liquid has caramelized. If it has, place round serving plate over the top and flip the tart. If there is still a lot of liquid in the pan when you remove it from the oven, cook on top of stove over medium to low heat, shaking the pan occasionally until the liquid turns into a rich dark caramel. Then invert.
For a shinier and thicker glaze, cook 2 TBSP sugar and 1 TBSP water in a skillet over medium heat stirring constantly, until mixture caramelizes. Using a spoon, dribble gently over the apples.
Cut into wedges and serve while still warm with soft, sweetened whip cream.