Tarte Tartin

Upside down caramelized apple tart

We've all made fumbles in the kitchen and this French dessert was apparently created by a mistake.  A French lady (Stephanie Tartin) was originally baking an apple pie, however cooked the apples in the butter and sugar too long, burning it a tad bit, therefore to recover from her mistake, she turned it into an upside down caramelized apple tart.  Voila, the invention of the tarte tartin a very popular and delicious dessert in France. 

Place apples cut-side up

Ingredients:
(makes 8 slices)
-4 apples
-For the caramel:
125 grams butter
1/2 cup sugar
-For the pastry:
250 grams flour
125 grams butter
2-3 tbsp water
1 egg 

Caramelize butter and sugar until golden brown

Instructions:

-Start by making the pastry: cut up the butter into small cubes and combine with the flour.  With your fingers squish the butter with the flour until it becomes like breadcrumbs.  Mix in the egg and water.  Once the pastry becomes soft, but not sticky, cover with saran wrap and stick in the refrigerator.

Poke holes in the pastry and seal the edges

-Peel the apples, cut into quarters, take out the core and cut each quarter into 2-3 large slices.

-Make the caramel: In a skillet, on medium heat, mix together the butter and sugar.  Mix for a few minutes until golden brown.  Do not over cook!

-In a cake pan, pour in the caramel.  Then arrange the apple slices in a circular pattern (place apples cut-side up).

Love the sticky caramel dripping over the apples and pastry!

-Take the pastry out of the frig and roll out the dough.

-Place the rolled pastry over the apples and seal the edges.  With a knife or fork, poke holes in the pastry.

-Bake in the oven at 200 degrees C for 30 minutes or until the pastry is golden brown.

-Once baked, place a plate over the cake pan and flip over carefully.

-Best served warm.  Goes great with a scoop of vanilla ice cream or whipping cream.  Bon appetit!

Eggplant Parmesan



Look at the mozza cheese ooze out!  Yum!

Love this vegetarian dish, especially with the fresh mozzarella cheese that becomes really gooey, once cooked.  You can make your own tomato sauce, however if you are pressed for time, buy a large jar of good quality sauce.  Top off this dish with fresh basil and serve with a garden salad and garlic bread, makes for a complete and delicious meal!

Thinly slice the eggplants.

Ingredients:
(Serves 4)
-2 eggplants
-1 cup flour
-5 eggs
-2 cups bread crumbs
-Olive oil
-Salt & pepper
-3 large fresh mozzarella balls
-1 cup of parmesan cheese
-1 large jar of tomato sauce

Fry up until golden and crispy.

Instructions:

-Slice eggplants width wise (round slices)

-One eggplant slice at a time, cover with flour, dip in mixed egg and coat evenly with bread crumbs. 

-Heat up frying pan with olive oil on medium to high heat.  Fry each slice on each side, until crispy and golden.

-Thinly slice up mozza cheese and grate the parmesan cheese.

Love fresh mozza cheese!  I use the cooked eggplant slices
as the last layer so the cheese does not burn in the oven.

-In a baking dish, spread the bottom with tomato sauce.  Place cooked eggplant slices as the first layer.  Season layer with salt & pepper and cover with tomato sauce.  Place mozza slices on top and sprinkle with parm cheese.  Repeat these steps until all ingredients are used.

-Bake in the oven at 200 degrees C for about 30-40 minutes or until tomato sauce is bubbling (be sure the cheese does not burn!).