Apple Nut Tarte Tatin
I probably was bored one snowy day and started looking through some of my ancient cookbooks. Or maybe I was just fooling around in the kitchen with apples I had picked off my trees.
We planted a variety of apples trees at our home on top of the mountains here in California.
My dear friend Mary & I picked apples starting in late September & canned till November.
My oldest son loved apple pie & would request it instead of a birthday cake.
Is there anything better then the smell of apples, baked goods, or soup on a cold fall day?
- you need to make the pastry dough first.
- 1 1/4 c
- measure out the flour after you have sifted it, set in refrig to get cold
- 1/2 tsp
- powder sugar
- 1/4 tsp
- 1/2 c
- raw organic butter, very hard and cold. i put mine in the freezer
- 1/8 c
- vegetable shortening, very hard and cold, i put it in the freezer
- ice water
- large organic apples, cored, peeled, sliced into 8 even pieces each apple
- 8 Tbsp
- raw organic butter
- a tad of lemon or orange peel...you know the ones i am always preaching about to grate when you juice a lemon or orange and put in freeze bags.
- 1 c
- organic sugar
- cinnamon, to taste
- nutmeg, to taste
- nuts, as many as you like
- small carton or sour cream or vanilla greek yogurt
- powdered sugar to sweeten sour cream to taste
- a drop of vanilla
SOUR CREAM TOPPING
Please don't handle the dough too much.
Prepare your apples..don't throw the peel away, place them in a freezer bag and freeze them. I will tell you later one day what to do with them,
Flip the pan and platter over so the Tarte Tatin is on the serving platter.