Hot Apple Tart as seen on George Hirsch Lifestyle

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The original legend tells that an apple tarte was made upside down by mistake—and so, I call it a confused apple pie. And the tart is still a tart with or without the e. Believe it or not- tarte tatin is easier to make than apple pie; and could even have higher appeal because it’s served warm. So put your best pastry move on and make it for your guests for dessert, they’ll love the show! 

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Tarte Tatin aka Apple Tart

Makes six servings

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2 large green apples, peeled, cut into quarters, remove core and cut into 1/2 inch slices

1/2 stick sweet butter

1/4-1/2 cup pure cane granulated sugar, depends on tartness of apples

1 sheet frozen puff pastry, defrosted 

Pre heat oven to 400 degrees.

Spread room temperature butter in the bottom of a nine-inch non stick oven proof sauté pan. Sprinkle sugar completely over bottom of pan. Arrange apple slices on top of sugar.  Cover apples with puff pastry dough, but do not stretch dough. Press dough lightly around the inside rim of the pan. Cut away corners of excess dough so puff pastry fits into the round sauté pan. With the tip of a knife, poke three to four tiny holes in dough.

On the stove top, begin to cook the tart on a high heat until the dough begins to bubble. This will take about 3-4 minutes. By cooking on the stove top you are browning the sugars and apples. If the dough bubbles up too high, gently pierce dough with tip of a knife to allow excess steam to escape. Once the tart has been cooked on the stove top, place the tart in the oven for ten to twelve minutes or until the pastry is light brown and fully baked.

Remove tart from oven, allow to set about thirty seconds. CAREFULLY, with a large serving platter place inverted over tart. With a towel holding the hot pan and anther hand on top of the inverted platter, turn the platter right side up and un-mold the tart from the sauté pan. 

Top with powdered sugar. Serve warm with fresh whip cream or ice cream. 

Geore Hirsch Lifestyle Apple Tart
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Don't feel like peeling the spuds, or steaming rice on a warm day? Solution, try my cool couscous salad that is ready to serve in a matter of minutes. And, it's a great make-ahead cold side-salad that travels well from your kitchen to tailgate.  

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A staple side of North Africa, Sicily and the Middle East, couscous is made from semolina, or granules of durum wheat. A healthy side dish it contains a 1 % low fat-to calorie ration of  3.6 grams of protein for every 100 grams. But, my flavorful Couscous and Tomato Salad tastes so good. Who will remember the dish is healthy? 

Serve warm or chilled with Grilled Garlic Shrimp, or go all veggie and top with Honey Glazed Acorn Squash.

Couscous and Tomato Salad

Makes four cups 

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1 1/2 cups Couscous

2 cups chicken broth

1 Tablespoon olive oil

1/4 sweet onion, chopped

1/4 sweet red bell pepper, chopped

2 Tablespoons pine nuts and raisins

2 Tablespoons fresh mint, chopped

For Tomato Dressing: 2 Tablespoons lemon juice; 1 Tablespoon honey; 1/2 cup vine ripened tomatoes, chopped; 1/4 cup chick peas; cooked or canned rinsed & drained; 1/4 cup olive oil; 2 teaspoons curry powder; pinch of cinnamon

Pre heat a sauté pan; add one tablespoon olive oil, onions and peppers. Sauté three- five minutes until tender.  Add pine nuts and raisins and cook one additional minute. Add couscous; mix with onion and pepper mixture. Add boiling hot chicken broth, 1 Tablespoon mint, cover and remove from stove. Allow to rest for five minutes.

Meanwhile make Tomato Dressing by mixing tomatoes, chick peas, lemon juice, honey, olive oil, curry, cinnamon and remaining mint.  

After couscous has sat covered for five minutes remove lid and mix with a fork or spoon to loosen granules. Top and mix in the tomato dressing.

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