The Tarte Tatin That Wasn't

I have been all kinds of inspired lately. And a lot of it has to do with browsing Pinterest and reading. I've been discovering the library again, requesting all sorts of books and working my way through them as I have time. Trying to open a book just as often, if not more, then having screen time. 

My latest delicious read was David Lebovitz's The Sweet Life in Paris. At the end of every chapter, he includes a recipe or two.  And after reading about tarte tatin, I decided that I really, really should start knocking off those food items on my 'to make' list. 

Tarte Tatin has long been on my list to make. And so this weekend, I did. Sort of. I don't have a cast iron pan, yet, so the key element of making the tart was not really there. So I just made up my own version based on David's recipe. And it was good. Very good. 

I used David's pastry recipe but really you could use your favorite recipe and it would be great!

The apples were picked last fall and then frozen, I've been slowly working my way through all the bounty in my freezer and the apples turned out really well. Because you caramelize them, it's okay that they get a little soft. 

If you have any leftover apple filling, it would make a wonderful topping to pancakes or oatmeal. It also makes a lovely snack while waiting for your husband to get home from his rehearsal, not that I would know or anything. 

Free-form Apple Tart
(inspired by David Lebovitz's Caramelized Apple Tart)

For the dough:

3/4 c flour
1/4 t coarse salt
1 1/2 t granulated sugar
2 T unsalted butter
3 T ice-cold water

Combine the flour, salt, and sugar in a bowl. Cut the butter in and mix until the butter is in pea-sized chunks. Stir in the water and mix just until the dough holds together. Shape into a disk and wrap in plastic wrap. Store in fridge until ready to use (up to 3 days).

For the apples:
8 cups, sliced apples, (I used frozen Jonagold apples)
1 T lemon juice, to toss with fresh apples, if using fresh
1 T butter
1/2 c packed brown sugar

Melt butter. Stir in brown sugar and apples. Cook on low to medium heat for 20 minutes (or so), stirring to coat apples with butter mixture.

Roll out dough on flour dusted counter into a 12 inch (or so) circle, you may need to sprinkle dough with flour several times to keep it from sticking to your rolling pin and so that it lifts off the counter smoothly. Place pastry in pie pan or on a baking sheet. Fill the centre with the apples, leaving a couple inches to fold back towards the centre.
Brush the pastry with an egg wash and sprinkle with sugar, if desired.
Bake at 400 for 20 minutes or until pastry is golden.

The tart is best served warm with a dollop of whipped cream and piping hot cup of tea.

Do you have a list of foods that you want to make?