Of the four of us bowling yesterday, only one got any really good scores and even she didn’t reach 200. Of course our little Thursday get togethers are for fun as much as anything and it doesn’t really matter what we score, but it is nice if you score well.
Today I have to start cooking and also do some housework between the pair of us. Hope I can cope. I don’t think our cleaning lady will be back any time soon. She emailed me and said apart from anything else, she feels dizzy. Not good to drive if you feel like that. Problem is, when you work for yourself, you don’t get financial support when you are unable to do so. Reminds me, read a great story on Facebook about a female cop who arrested a woman for stealing a load of food to feed her hungry children, the cop made a decision and bought the woman $100 worth of food on the condition when she got back on her feet, she would pay it forward. The story hit the news so another $700 worth of food was donated and someone offered the woman a job. Heartwarming. All because a cop made a humane decision.
I confess I am not big on apple desserts, but this one doesn’t sound too bad. Similar to a recipe Matt has made in the past which I didn’t dislike.
Apple Tart TatinSource: Cooking.com
1/4 cup (1/2 stick) unsalted butter
2/3 cup sugar
10 medium-firm red delicious apples (about 6 ounces each), peeled, cored, quartered
1 sheet purchased frozen puff pastry (thawed) or home made
Melt butter in tart tatin pan over medium heat. Add sugar and cook, stirring occasionally until sugar melts and turns deep amber coloured, about 5 minutes. Remove from heat. Arrange a little less than half of the apples in bottom of pan, cut side facing up, spacing apples as close together as possible, forming one layer (bottom will be top of tart).
Arrange remaining apples, round sides up, over apples in pan, filling pan evenly. Cover with lid and cook slowly over medium-low heat until apples become juicy and tender at edges, about 25 minutes. Uncover and continue to simmer slowly (do not burn caramel on bottom of pan) until apples are very tender and the juices in the bottom of pan are reduced to a thick caramel (about 1/4 to 1/2-inch deep in pan), about 35 minutes.
Meanwhile, preheat oven to 400 degrees F. Roll out puff pasty sheet to thickness of 1/4 inch. Cut circle of dough to fit over apples, about 9 1/2-inches in diameter. Tuck edges down covering apples completely. Bake until crust has puffed, is a very dark golden brown, about 35 minutes. Cool tart in pan 5 minutes. Invert serving plate atop tart. Using hot pads, grasp plate and pan handles together firmly. Turn pan with tart and plate over. Remove pan. Serve warm or at room temperature.
Have a great day