Tuesday, November 13, 2007

Hark, the appled pies are singing.

The winter, she is upon us. When first back from France, S bought me a dozen of the cutest tiny apples. I made them into two tiny tarts. Newly invented, the candied apple pie, in a larger version:

Candied Apple Pie
2 lbs. tiny apples (I used Crimson Golds, 1.5-2" in diameter)
2 cups white sugar
2 cups water
1 recipe pate sucre

Halve and seed the tiny apples, leaving the peels on. Boil in saucepan with sugar and water, mixing gently to insure all apples are candied. Do not burn or carmelize. Cook until the apples are cooked through but not mushy, ~20 minutes on medium heat.

Prepare the pate sucre in a short tart pan, 8-'10". The dough can just be pressed in, not rolled. Arrange the tiny apples on end in concentric circles. Drizzle 2 Tsp of the cooking liquid over the tart. Reserve the rest. Bake at 375 for 45 minutes, or until the crust is nicely toasted and the tops of rosy apples are lightly burnt, all French like. Serve with whipped cream.

The cooking liquid will be reduced to about 1 cup, and is likelt to magically transform into a luscious jelly. If not jelling properly, get out your candy thermometer and adjust.

Photo Credit:
the lure of the ice storm and the journey through st. cloud, Many Fires http://www.flickr.com/photos/manyfires/317596011/

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