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December 2, 2014

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

How to bake a classic: Tarte Tatin

Emma Christensen



JewishWorldReview.com | Here's what makes a tarte Tatin so fabulous: Even if your crust isn't perfect, even if it crumbles a bit when you flip it (as my buttery crust often does), and even if the tarte is not perfectly centered on your serving platter, it will still taste like something that came directly from heaven. Creamy-soft apples in a deeply caramelized sauce will cover a multitude of other culinary imperfections. Tell your guests that it's meant to be "rustic" as you pass out the forks and carry on with the devouring.


Plain old Granny Smith apples are perfect for making a tarte Tatin. They hold up well in the rather rigorous caramelization and baking process, and their tartness translates into very pure apple flavor when pitted against the rich caramel.


That said, you should feel free to experiment with other apple varieties or a mix of varieties. Anything that holds up well for baking will work. Cutting the apples in quarters also helps them to hold their shape and not into apple sauce.


Don't be intimidated by the flip. In many ways, that's the least stressful part of making a tarte tatin! Be sure to run a knife around the edge of the crust and then get a firm grip on the plate-and-skillet sandwich before flipping. The tarte is still warm at this point, so it's easy to nudge any apples back into place that fall out of line or stick to the pan.



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And yes, a tarte Tatin will taste incredible, no matter what happens during that flip. It's a sure thing. Have some ice cream or tangy creme fraiche on hand for spooning over the top, and this is a total win.

CLASSIC TARTE TATIN

SERVES: 8 to 12


  • 6 Granny Smith apples, or other hard, tart apple
  • 1 9-inch pie crust dough (see note)
  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup sugar
  • 1/8 teaspoon salt
  • Ice cream or creme fraiche, optional for serving

Equipment


  • Vegetable peeler

  • 10-inch oven-safe skillet, cast iron or stainless steel preferred

  • Pie plate


Heat the oven to 375 F.

Peel the apples, slice them into quarters, and remove the core. Roll out the pie crust to a little larger than 10 inches on a piece of wax paper and keep chilled in the refrigerator while you cook the apples.

Melt the butter in the skillet over medium to medium-high heat, then stir in the sugar. It will be grainy and clumpy at first, but then it will start to dissolve into a syrupy liquid.

When the sugar and butter are bubbling, add the apples and sprinkle with salt. No need to be fancy with how you arrange the apples now.

Cook the apples, stirring every few minutes, until the sauce darkens to a deep amber caramel color. This should take 12 to 15 minutes. Be sure to turn the apples as you stir them so they are coated with the caramel sauce. A good indication of when the caramel sauce is done is if a drip holds its shape on a cool plate.

Remove the pan of apples from the heat. With a fork and a spatula, turn the apples so their rounded surfaces are against the bottom of the pan and arrange them in concentric circles. Remove the pie crust from the refrigerator and drape it over the hot apples. Be careful not to touch the hot caramel sauce! Tuck the edges of the pie crust into the pan and prick with a fork.

Bake the tarte Tatin for 20-25 minutes, until the crust is golden brown.

Set the tarte Tatin on a cooling rack and cool for 10-20 minutes.

Run a knife around the edge of the pie crust to separate it from the pan. Shake the skillet a few times to loosen the apples in the caramel sauce. Place the pie plate over the top of the skillet. Using oven mitts, grip the plate and the skillet and swiftly turn them both over so the pie plate is on the bottom and the skillet is on top.

Gently lift the skillet away and re-arrange any stubborn apples that have gotten jostled out of place. Scrape any remaining caramel sauce from the pan and drizzle over the tarte Tatin.

Serve the tarte Tatin while it's still warm, topped with ice cream or a dollop of creme fraiche. Leftover tarte can be kept refrigerated for several days (and make an excellent breakfast).

Note on crust: Some prefer to use traditional pie crust, others puff pastry. In the tarte pictured, I used Cooks Illustrated's renowned Vodka Pie Crust.

Additional Notes:

Tarte Tatins with other fruits: Fruits of a similar hardness (quince, asian pear) can be cooked like apples. Softer fruits (apricots, pears, peaches) should be added to the skillet at the end of cooking the sauce, once the sauce has cooked to a dark amber color.

Salted caramel tarte Tatin: Add an extra half teaspoon of salt to the caramel as it cooks, then sprinkle the top of the finished tarte with crunchy sea salt.

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(Emma Christensen is recipe editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.)




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