Apples and Crafternoons

It's fall and the time is passing quickly into winter. I've already contracted and battled my first cold of the season and I've already consumed hot apple rum cider. I have also said "this is my favorite season" at least a dozen times, and I'm starting to feel predictable. That being said, this is my favorite season probably in part because it is so fleeting. In Montréal, the fall is about 2 weeks before you need to start a four layer system before leaving the house.

So now I have to make a few simple goals before the Fall ends and my Fall-time excitement for shifting weather wears off. I have not yet 1) rolled in mutli-colored leaves 2) baked a delicious pumpkin pie 3) started any of my crafting projects.

One thing I have done is make a Tarte Tatin. Twice! Tarte Tatin is one of the simplest desserts I have ever made, but it is SO delicious. Caramel Apple pie! Except I like this even better because I tend to find the texture of apples and lots of crust in a regular apple pie sort of cloying and overwhelming. Here you just use a puff pastry, caramelize butter, sugar and apples, and then invert it after it's baked. It is heavenly.

This is Mike! He took me on a wild adventure to an outlet strip mall not too far North of my apartment. He got money from work to buy a bunch of art supplies, so I went along with him to my favorite Omerre de Serres. 

We went a little wild.

I also got some supplies to start CROSS-STITCHING again! This is a past-time I kept up for about 2 months some years ago and then retired because I just couldn't be bothered to get more supplies. Now that I have tons of pretty threads I cannot WAIT to start up again. Below is my prized cross-stitch from some years back:

I plan to make an accompanying tableau. Any guesses as to the content?

Tarte Tatin

Preheat oven to 425 F

5-7 large apples, preferably green and slightly sour

1/2 cup sugar

1/2 cup butter

squeeze lemon

puff pastry

Peel the apples, core them and cut them in two. lightly sprinkle with lemon juice and put them into the fridge for 24 hours, or just a few if you need to. 

When ready to use, put the softened butter in a oven proof skillet and sprinkle the sugar over it. Cook over medium heat until the sugar has melted, and then place all the apples cut side up in the skillet. cook for around 10-15 minutes and then place a circle of the puff pastry on top of the apples, tucking in the sides inside the edges. 

Place the skillet in the oven till the top turns golden brown, around 20-30 minutes, then take out and immeditaly flip onto a plate. Be CAREFUL. it's really hot. 

let cool slightly but serve warm!!!!