Total Eclipse of the Heart (Strawberry Apple Tart Tatin Redux)

Hear, ye! Hear, ye!  We have officially survived winter and the last battle with the pesky germ posse!!

No doubt, today is a serious event... when the past winter says goodbye and spring enters like a champion - entering with a Spring Equinox, a Super Moon, and a Solar Eclipse!!!


Things are looking up, up, up... Up to a rare solar eclipse!!! Are any of you peaking out the windows at this celestial phenomenon today?  To my Scottish friends, seems you will get the best seats in the house!


Interestingly enough, for the newly solar-powered countries like Germany, France, and Italy, this solar eclipse will be an 'unprecedented' test on how their power grids will be affected when the sun goes 'out' temporarily. 

Wow, just checked what's happening in our Austrian neck of the woods, and the eclipse is visible only partially, but, man, they have it on a schedule like an arriving bullet train.  Down to the minute, people!!


Are you excited yet?  We are witnesses to the Universe doing its thing!  No amount of human intervention can stop this... and this is the beautiful, harmless stuff.

Yesterday, as I walked El & Lil to school in the morning, I could feel the warmth of the sun on my skin and I could feel my whole body smile.  Finally, warmth! Vitamin D! All I wanted at that moment was to lie prostrate on a grassy knoll and rejoice! But, that would be weird to my Tyrolean onlookers!

So, I settled for putting some sun in my belly and made an Strawberry Apple Tart Tatin instead!

Yes, I posted very recently a Tart Tatin recipe, but I just made a version so immensely yummier that it was like a secret I just couldn't keep to myself and I HAD to share it with you!

Strawberry Apple Tart Tatin

*Adapted loosely from Julia's Album
* Print Version


Puff pastry (or Pate Brisee, if you are feeling ambitious)
6-8 apples (peeled, quatered, cored)
1 1/2 handfuls of halfed strawberries
1/2 stick (1/4C) butter
3/4 - 1C sugar

1. Preheat oven to temperature instructed for puff pastry
2. Melt Butter, then add sugar.
3. Add the apples and cook for a few minutes.
4. Add the strawberries.
5. Remove the apples after they have softened, but not too soft... use your eyes... see that the exterior is softened but the interior maintains its bite.  They will continue to cook in the oven. Arrange the apples (cut side up) in a nice circular pattern in a cast iron skillet.
6. Continue caramelizing the sugar, butter, and strawberries... remove from heat when it thickens into a loose jam sauce consistency.
7. Pour the sauce over the apples.  Jiggle the pan to get the sauce under the apples (don't want burned apple bits, right?)
8. Use a similar diameter plate and cut out the puff pastry.  Cover the fruit with the puff pastry disk.
9. Bake according to the package instructions.
10. Let cool slightly.
11. To flip - hold a large plate above the skillet and flip in one fail swoop. Pour the remaining caramel-y sauce over the apples.
12. Devour with a bucket of whipped cream.

Serves 4. 

And if you don't have apples, why not just blaze ahead with just strawberries? Lorraine at Not Quite Nigella did!

Only pears? Don't fret.  Martha doesn't! Try this.

Only Tomatoes? Try this one.

Aran, at Cannelle Et Vanille, gets her beets on for this one!

Tart Tatin is a lovely dish for dinner... or dessert! Just take a gander into your fridge and see what you've got - it's all yummy in the end!

. . .

So, while you are patiently waiting for your apples and strawberries (or tomatoes, beets, or what have you) to soften into caramelized goodness, I leave you with two songs - one to say goodbye to Winter, til next year!

Two Door Cinema, 'Next Year' 

And, one to welcome Spring!

ELO, 'Mr. Blue Sky' 



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