lisaco@microsoft.UUCP (Lisa COPELAND) (10/16/90)
Here's an Apple Recipe: (Don't Expect this to last a long time) Apple Tart Tatin (From Julia Child's The Way to Cook) 6 Apples - See Note at End 1&1/2 C Sugar Juice of 1 Lemon 3/4 C Butter Single Recipe of Pie Pastry Peel and Core Apples and cut into eighthes. Toss with 1/2 C Sugar and juice from Lemon in a bowl. Let stand twenty minutes to exude juices. Put butter in a cast iron skillet and melt. When melted, add 1 C Sugar and cook until sugar starts to brown. Layer apples in the skillet. (It is okay if they are higher than the top of the skillet. Cook for about 25 minutes, basting apples with juices from skillet with a bulb baster. Roll out pastry in a circle one inch larger than the skillet. Lay pastry on top of apples, tucking edges in between apples and skillet. Bake at 425 degrees for twenty minutes. Invert onto serving dish and serve. Note On Apples: I use a 1:2 ratio of sour to sweet apples when making an apple dessert. I usually use macintosh or granny smith as my sour apple and red or golden delicious as the sweet apple. Lately, however, I have been experimenting with different varieties and made this recipe with 3 newton pippins and 3 jonagold. There was a chart on apples in Sunset magazine this month that was very informative.