COOKBOOK:
Allard * La Fontaine de Mars * Chez Pauline * Polidor * Balthazar, New York * Bouchon, Napa Valley
MUSIC CLIPS:
Them There Eyes
Sweet Georgia Brown
Flamingo
Under Paris Skies
April in Paris
Fascinating Rhythm
SAMPLE RECIPE:
Upside-Down Apple Tart
Made famous by the two Tatin sisters, who ran a restaurant in the village of Lamotte-Beuvron early in the1900's, this delicious caramelized upside-down apple tart is served in most bistros.
Pastry
1 1/2 cups (7 1/2 oz/235 g) all-purpose flour
1/2 cup (4 oz/125 g) butter, cut into small pieces
1/4 cup (2 oz/60 g) sugar
2 eggs
Filling
5 to 6 Golden Delicious or Granny Smith apples (about 2 lb/1 kg), peeled, cored, and quartered
2 cups (16 oz/500 g) sugar
3/4 cup (6 fl oz/185 ml) water
2/3 cup (5 oz/150 g) butter
1 teaspoon vanilla extract
Crème fraîche, whipped cream or vanilla ice cream for serving
To make the pastry: In a blender or food processor, add all the ingredients and process until the dough begins to form a ball, about 20 seconds. Alternatively, put all the ingredients in a medium bowl and use a fork to combine. Work with your fingertips until the mixture can be formed into a ball. On a lightly floured board, knead the dough a few times until smooth. Flatten the dough into a disk, cover with plastic wrap, and refrigerate for at least 45 minutes, or up to 2 hours.
Preheat the oven to 400°F (200°C). To make the filling: In a medium, heavy saucepan over high heat, combine the sugar and water. Bring to a boil and cook until a deep golden grown. Remove from heat and stir in the butter and vanilla. Quickly pour the caramel into a heavy oven proof 9-inch (23-cm) skillet; let cook. Cut the apple quarters in half lengthwise. Arrange the apples in a neat, tight spiral over the caramel; top with all the remaining apple slices to form a second later. The apples will sink down when they cook so be generous. Bake in the preheated over for 45 minutes.
On a lightly floured surface, roll the dough out into a 10-inch (25-cm) circle. Lay the pastry over the apples, tucking the dough down into the dish around the edges. cut 4 steam vents in the center of the dough and bake for about 25 minutes, or until the pastry is golden grown. Carefully remove from the oven and let cool. Place a serving platter on top of the baking dish and invert to unmold the tart, giving the bottom a firm whack to release the apples on the bottom. Serve warm or at room temperature, with crème fraîche, whipped cream, or vanilla ice cream.
Makes one 10-inch (25-cm) tart; serves 8 to 10
From Bistro by Sharon O'Connor, page 187 |
$34.00 $23.76
Special Discount!
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