Still the theme of being thankful…
A couple of weeks back, we received the first school report card for our 6-year-old. The scale is: not yet making progress (N), in progress (I), proficiency (P), exceptional (ES). We had a small celebration for all the P’s she got.
Then, we received another report card for our 4-year-old. Any guess from whom?
Be nice – I
Reading – P
Walk on the road – I
Draw – P
Sleep – I
Safe, friendly, respectful, say please, say thank you, say you are welcome – I
We are thankful that she didn’t give him any N. It was definitely a close call, especially after this letter. On page 1, it says “Dad, can you read this to Liem? Do you need to talk to Liem? Yes/No?” On page 2 “Dear Liem, you are not nice if you hit us. We do not like that. Love.”
Apple Tarte Tatin
(Adapted from Smitten Kitchen)
For a 10-inch tatin
3 lbs apples (Gala, Pink Lady, or Fuji)
Juice of half a lemon
4 tbs butter
150 g sugar
1 frozen puff pastry sheet
Whipping cream or cream fraiche (optional)
- Peel and core apples, cut the big ones into thirds, and the small ones in halves.
- In a large bowl, toss apple pieces with juice of half a lemon.
- Cut cold butter in cubes, and set them next to the stove.
- Place a frozen puff pastry sheet on the kitchen counter top to gently defreeze it at room temperature.
- Preheat oven to 400 F.
- Pour sugar and even sugar in a large 12-inch skillet.
- Set over medium-high heat for about 4 minutes WITHOUT stirring, until a large surrounding edge of the sugar is liquefied.
- Turn heat to medium-low, and use a spatula to whisk until all sugar are melt, for another 1-2 minutes. Note that sugar will be caramelized very quickly at this stage, so do it fast. We want a dark amber color but not burnt caramel.
- Remove from the heat.
- Add cubed butter and whisk to combine.
- Return the skillet to the stove and heat over medium-high heat.
- Add apples.
- Cook and stir gently for about 10 minutes until apples are half-tender.
- Use a tong to arrange apples on a 10-inch baking pan or oven-proof skillet. Place the cut side up, and arrange apples from outside edge to the center.
- Pour remaining caramel on top.
- Let it rest for 10-15 minutes.
- Roll the puff pastry sheet and cut a round circle, about 1 inch larger than the size of the baking pan.
- Place the puff pastry sheet on top of the caramelized apples, and tuck the edge around.
- Bake for 25-30 minutes until the top pastry is nicely brown. Use broiler for a few minutes if needed.
- Use a butter knife to run around the edges to loosen.
- Let it rest for 30-60 minutes before flipping it to a serving plate.
- Serve warm with whipping cream or cream fraiche if using.
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