Thursday, October 09, 2008

MICHIGAN WINE COUNTRY (LEFT FOOT CHARLEY) ~ A TASTE of TRAVERSE CITY / TARTE TATIN

(Village at Grand Traverse Commons)


~ Traverse City

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TARTE TATIN

~ October is apple time in Michigan. Please enjoy this simple open-face apple French dessert compliments of Edible Grande Traverse/Fall 2008.

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TARTE TATIN

Pie dough:

1 cup pastry or all-purpose flour

1/4 tsp. salt

pinch of sugar

5 Tbsp. cold unsalted butter

2 1/2 to 3 1/2 Tbsp. ice water

In mixing bowl, blend four, salt and sugar. Add butter and blend in by cutting up into pieces i the four, using a pastry cutter, 2 knives slicing against each other, or your fingertips. When most of the flour and butter have been incorporated but still small, pea-sized lumps of butter visible, sprinkle on about 3 Tbsp. of ice water. Mix lightly until it all just barely holds together in a ball. Add a little more water if mixture is still too dry. Form quickly into a ball, cover n plastic, and refrigerate for about 30 minutes.

Tarte:

3 Tbsp. butter

3/4 cup sugar

6 firm acidic Michigan apples (e.g. Northern Spy, Golden Delicious)

lemon juice

pinch of cinnamon, clove or other favorite spice, if desired

  • In heavy 10-inch skillet (I like an iron skillet) or fireproof baking dish, gently heat sugar and utter until melted; remove fro heat. Core apples and cut each into eight wedges (10-12 for large apples). Arrange in closely packed layer in the skillet, pressing lightly into the sugar mixture. Toss remaining apples in a little lemon juice (and spice) and arrange in a second layer in the pan. Cook over low to medium heat for about 30 minutes until juices are bubbling and brown and apples are somewhat tender. Remove from heat for 5-10 minutes.
  • Preheat oven to 425-degrees.
  • Take cold pastry dough fro refrigerator and roll into a circle big enough to cover all of the apples. When oven is fully preheated, lay the dough on top of apples and trim it quickly so that it all fits inside the pan. Put immediately into oven and bake for about 20 minutes, until crust is browned and cooked through.
  • Allow pan to cool slightly, then carefully (beware of hot, syrupy juices) invert onto a serving plate. Serve warm if possible. To dress it up, try a dollop of cold heavy cream,creme fraiche, or a light ice cream. (8 servings)


8 comments:

marysol said...

Fine, twist my arm. The Apple Tarte Tatin is one I haven't made in years, and this cooler weather beckons for it, so I'll happily try your recipe. Muchísimas gracias.

Lovely pictures as always, Joey.
You know, the older I get, the more I appreciate Michigan. What a beautiful and paradisal state we live in.

Tyra in Vaxholm said...

Love the Tarte Tatin a true favorite of mine. To story about the Tatin sisters the creators of the recipe is most fascinating too./LOL Tyra

nancybond said...

Mmm...I just copied over that pastry recipe. It's the perfect size for a single pie, tart, and such. Your photos are lovely! I like them arranged into mosaics like that.

joey said...

You are such an easy touch, dear marysol ;)

Your baking is so far superior to mine that I thought TWICE before posting ... wondering what will my dear bloggin' friend think?

... and yes, our state is indeed a treasure. Love our state motto ... "If you seek a pleasant peninsula, look about you."

Tyra ... do you ever sleep? You seen much like me (or perhaps the time difference). I MUST learn about the Tatin sisters, creators of the recipe. Thanks dear one ... I'm off ... learning. (Perhaps why I never sleep).

Thanks dear Nancy. Mosaics speak in small spaces (telling a story yet not wishing to bore). You must try this recipe (in between writing poetry, shooting fine photography and posting ;) One wish in life ... more hours in a day!

Anna said...

I did not know this about Michigan. Your pictures are truly remarkable. I would love to visit this region some day. It looks pristine. Love how you captured the life of the people and the personality of their heritage.

joey said...

Thanks dear Anna, an honor coming from you who also loves the gift of the land and its history.

Bren said...

I am really 'THIRSTY' To explore Midwest wines. we are big NAPA fans hear in Ohio. I love your work and it looks like you know much about Michigan wine industry. DO SHARE your knowledge. Where are these photos taken? You totally inspire me joey. I hope we can chat more.

Happy Autumn Friday.

joey said...

Dearest Bren ~ though also a huge Napa fan (too many years since last visited), living close wish those who have not visited give our Michigan 'award wining' wines a try plus, in this waning economy, a closer stunning area to explore. We visit each harvest and these photos followed this season's journey. Each post will take you to the vineyards for more info. Do I treasure this piece of earth? Indeed I do.

Wine is a life learning hobby. Because I love to cook, photograph, garden, and share ... our children have been raised to appreciate the gifts of the God's earth.