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

~ Michigan Wine Country

~ LEFT FOOT CHARLEY

(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)