For those of you who don't know, Mary had a little lamb! It's fleece was white as snow (or "wipe as snow" as Luka says), and everywhere that Mary went, the lamb was sure to go.
This classic is Luka's current favorite song (yes, it is in English!). A very close second is Here we Go 'Round the Mulberry Bush (and wash our clothes, brush our teeth, brush our hair, wash our face, jump on one foot, hop around, etc, etc, etc). All those motions are such preschool fun!
I'd say Axel's favorite song is My Bonnie (Axel) Lies Over the Ocean and also, Round and Round the Garden, Goes the Little Mouse (or Bear). He also loves it when Mommy counts to three (or trois as the case may be) and does something fun on three. Such as makes him fly, makes him clap his hands, stand up, etc.
Luka's current fav books are Pigs Rock (I'd say that is my favorite too!) by Melanie Davis Jones and illustrated by Bob Staake. The story is clever, rhymes very well and the illustrations are very appealing. Rock on! He also likes the Olie books by William Joyce, and in particular Snowie Rolie as well as Big Time Olie. I think the text is kind of awkward sometimes, but Luka loves it. The story lines are clever and the graphics are impressive here as well. These two were library books. Have to take them back tomorrow - oh no! Gotta love the library! I just ordered Luka Sleepy Time Olie used from Amazon, so we will see how that goes.
Axel likes reading too and I try to read to just him once a day when Luka is at school. Today we read some of good baby French books about animals (Tic Tic la Giraffe, Tchok Tchok le Chameau, Zoum Zoum la Cocinelle, Odil Bourdon, Estelle la Cocinelle et Pierrot l'Escargot).
Monday, January 30, 2006
Recipe: Most Yummy Chocolate Chip Cookies
This is the Quaker Chewy Choc-Oat-Chip Cookies from the inside of the top of the oatmeal can. Also, at their web site. We started making these 13 years ago when I mailed Reynald some cookies from Anchorage when he was doing his military service officers' school in France. (Back then, military service was still mandatory in France.) My fav cookie is oatmeal chocolate chip and I discovered this recipe on the box. The rest, as they say, is history.
Mom has taken these over as her own and is famous for making them. I make a mean cookie with this recipe too. I usually make them as bar cookies. I don't have enough time to make them one by one. Don't over cook them as drop cookies and they will be divine. So buttery (and good for you too, I am sure!).
These work well in high altitude too. The Quaker recipe says that the nuts are optional, but I don't think so. They are soooooo delicious in this recipe!
Ingredients
1/2 pound (2 sticks) margarine or butter, softened
1-1/4 cups firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
2 TBS milk
2 tsp vanilla
1-3/4 cups all-purpose flour (increase to 2 cups for high altitude)
1 tsp baking soda
1/2 tsp salt (optional)
2-1/2 cups Quaker® Oats (quick or old fashioned, uncooked)
2 cups (12 ounces) semi-sweet chocolate chips
1 cup chopped nuts (optional)
This recipe can be easily halved. It is big the way it is written.
Directions
1. Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Add oats, chocolate chips and nuts, if desired; mix well.
2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
3. If you are making bar cookies (my favorite), press dough into the bottom of an ungreased 13 x 9-inch baking pan. I use a glass one. Quaker says bake 30 - 35 minutes till done. Note that at high altitude, I never bake them that long--they'd be burnt to a crisp. I cut the recipe in half (it is big as given and it halves easily) and I bake the bar cookies around 15 minutes.
Ah, heaven!
Mom has taken these over as her own and is famous for making them. I make a mean cookie with this recipe too. I usually make them as bar cookies. I don't have enough time to make them one by one. Don't over cook them as drop cookies and they will be divine. So buttery (and good for you too, I am sure!).
These work well in high altitude too. The Quaker recipe says that the nuts are optional, but I don't think so. They are soooooo delicious in this recipe!
Ingredients
1/2 pound (2 sticks) margarine or butter, softened
1-1/4 cups firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
2 TBS milk
2 tsp vanilla
1-3/4 cups all-purpose flour (increase to 2 cups for high altitude)
1 tsp baking soda
1/2 tsp salt (optional)
2-1/2 cups Quaker® Oats (quick or old fashioned, uncooked)
2 cups (12 ounces) semi-sweet chocolate chips
1 cup chopped nuts (optional)
This recipe can be easily halved. It is big the way it is written.
Directions
1. Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Add oats, chocolate chips and nuts, if desired; mix well.
2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
3. If you are making bar cookies (my favorite), press dough into the bottom of an ungreased 13 x 9-inch baking pan. I use a glass one. Quaker says bake 30 - 35 minutes till done. Note that at high altitude, I never bake them that long--they'd be burnt to a crisp. I cut the recipe in half (it is big as given and it halves easily) and I bake the bar cookies around 15 minutes.
Ah, heaven!
Thursday, January 26, 2006
Axel's first solid food!
Axel having fun on his first day of solid food
Luka helping out with friendly cow - used to wipe little mouths
We just finished introducing Axel to his first taste of solid food. (We being me, Luka and our friendly cow friend for wiping Axel's mouth - see photos.)
Organic rice cereal mixed with mommy's breast milk - yum! Actually, it did not go over that well, and he is right now in the process of getting his milk straight fron the source! :) But, he will get used to it soon enough. Another try tonight.
Update Friday, January 27, 2006
Today we tried solid food again and Axel was into it and ate all his rice cereal/milk mixture. Go, Axel! Soon, I will have to go to Wild Oats and get him some organic baby veggies!
Update Again
Sunday, January 29, 2006: We have now added (baby food) sweet potatoes to Axel's repertoire. He seemed to like them! It is bittersweet--he is becoming a big boy! Stay small! Stay small! :)
Tuesday, January 31, 2006: He didn't really like sweet potatoes in the end and he kept spitting them out the second and third time I tried. So, I tried peas and he seems to like those so far (two times). Let's hear it for peas!
Tuesday, February 7, 2006: Today we added carrots to his repertoire. He seemed to love them! And, I think he was kind of hungry. He opened his mouth right away when I popped the top of the baby food jar and spooned some out. He then proceeded to eat the entire jar! Yum, yum!
Tuesday, January 24, 2006
What is in a name: Luka and Axel?
Meanings given for Luka, a form of Luke, are bringer of light (Latin) and light.
Meanings given for Axel are divine reward; divine source of life (Hebrew, Swedish) and Father of Peace (Old German).
These names are both uncommon in the US. On our trip to France this past November, we discovered, to our surprise, that Axel was a very popular name there! The stats say that "Lucas" (pronounced like "Luka" in French - the "s" is silent) was more popular: first or second in popularity the last few years. But, during our trip, we met two shop clerks who got all excited and said their boys' were named Axel too. I heard someone calling his son in Auchan (store), Axel. Also, some friends of Reynald's various cousins' kids were named Axel too. We heard about A LOT of Axels!
On the other hand, I have yet to meet a Luka in France, though we have heard of one or two friends of friends, or of Reynald's parents, whose sons are named "Lucas", which to the French seems the same as our son (people often misspell his name that way), but, is, in fact, different.
Even though we wanted them to have unique names, I am not really disappointed with this outcome in France. Because they live in the US, they could seem a little "foreign" in France when they are older--just because they live abroad--even if their French is good. So, on the issue of their names, after all this, I am just as happy that their names will seem "normal" there and they will fit in and not seem "foreign" in their second home country, France.
How we chose their names
One reason we liked them is because they were not ordinary but were also not excessively odd. Also, because they work both in English and French. I still remember the moment Reynald came up with the name "Luka"--it was an evening when he (Luka, not Reynald - ha, ha) was probably 3 days old already. The hospital had been calling us to get his name for their records, but we wanted to make sure we were not pressured and picked the perfect name for our gorgeous new born son.
I had been thinking of Luke or Lucas (these are both quite in vogue in the US, I have since come to realize), but we both agreed that that was not exactly right for us. Something was missing. We had even written Luke on his birth certificate application at the hospital, but then scratched it out! In any case, when Reynald came up with "Luka" I had a really excited feeling and knew that was the perfect name. We looked it up on the Internet and found that with that spelling, it was Slavic. Luca is more common and a very common name in Italy. Various forms are quite popular world wide, but in the US, it is not common at all. ("My name is Luka, I live on the second floor"...yeah, yeah....if you are my generation you know that song, but Luka's generation will be like, "What song? It is 40 years old....", so no big deal there.)
A common reaction (from older people) is surprise (and you can tell they don't really like it); from younger people they are often really excited and say it is a really cool name. Of course, we agree with the latter!
Axel did not remain unnamed for so long and had his name in his first 24 hours of life (quick for us!). We first thought of that name from a list of names we received from a French website suggesting names. Reynald noted it several months before he was born, but we were looking at several other names as well. I liked Axel more and more as time went by and we just wanted to confirm it was the name for him by actually seeing him after his birth. I know a lot of people name their kids before they are born, but we were uncomfortable doing that. We wanted to see the little man before bestowing his life-long moniker, to make sure it fit. And, it did! It is hard for some people though to not know the name in advance (really hard for my sister Laura - tee hee!).
My two men. What great names!
Meanings given for Axel are divine reward; divine source of life (Hebrew, Swedish) and Father of Peace (Old German).
These names are both uncommon in the US. On our trip to France this past November, we discovered, to our surprise, that Axel was a very popular name there! The stats say that "Lucas" (pronounced like "Luka" in French - the "s" is silent) was more popular: first or second in popularity the last few years. But, during our trip, we met two shop clerks who got all excited and said their boys' were named Axel too. I heard someone calling his son in Auchan (store), Axel. Also, some friends of Reynald's various cousins' kids were named Axel too. We heard about A LOT of Axels!
On the other hand, I have yet to meet a Luka in France, though we have heard of one or two friends of friends, or of Reynald's parents, whose sons are named "Lucas", which to the French seems the same as our son (people often misspell his name that way), but, is, in fact, different.
Even though we wanted them to have unique names, I am not really disappointed with this outcome in France. Because they live in the US, they could seem a little "foreign" in France when they are older--just because they live abroad--even if their French is good. So, on the issue of their names, after all this, I am just as happy that their names will seem "normal" there and they will fit in and not seem "foreign" in their second home country, France.
How we chose their names
One reason we liked them is because they were not ordinary but were also not excessively odd. Also, because they work both in English and French. I still remember the moment Reynald came up with the name "Luka"--it was an evening when he (Luka, not Reynald - ha, ha) was probably 3 days old already. The hospital had been calling us to get his name for their records, but we wanted to make sure we were not pressured and picked the perfect name for our gorgeous new born son.
I had been thinking of Luke or Lucas (these are both quite in vogue in the US, I have since come to realize), but we both agreed that that was not exactly right for us. Something was missing. We had even written Luke on his birth certificate application at the hospital, but then scratched it out! In any case, when Reynald came up with "Luka" I had a really excited feeling and knew that was the perfect name. We looked it up on the Internet and found that with that spelling, it was Slavic. Luca is more common and a very common name in Italy. Various forms are quite popular world wide, but in the US, it is not common at all. ("My name is Luka, I live on the second floor"...yeah, yeah....if you are my generation you know that song, but Luka's generation will be like, "What song? It is 40 years old....", so no big deal there.)
A common reaction (from older people) is surprise (and you can tell they don't really like it); from younger people they are often really excited and say it is a really cool name. Of course, we agree with the latter!
Axel did not remain unnamed for so long and had his name in his first 24 hours of life (quick for us!). We first thought of that name from a list of names we received from a French website suggesting names. Reynald noted it several months before he was born, but we were looking at several other names as well. I liked Axel more and more as time went by and we just wanted to confirm it was the name for him by actually seeing him after his birth. I know a lot of people name their kids before they are born, but we were uncomfortable doing that. We wanted to see the little man before bestowing his life-long moniker, to make sure it fit. And, it did! It is hard for some people though to not know the name in advance (really hard for my sister Laura - tee hee!).
My two men. What great names!
Friday, January 20, 2006
Axel and Luka Update
Axel is going through a time of noises and having a lot of fun with it. He laughs a lot--that wonderful baby laugh. I am so glad to hear it again from a child of mine. I didn't realize how much I had missed it from when Luka was a baby. He laughs at funny noises and things we are surprised to see that he find funny, like me counting or something.
He also is "spitting" a lot. He purses his lips and spits/blows bubbles. It is actually very cute. It is not really spitting (as that sounds gross), but not sure what else to call it. He does that a lot. It makes an audible sound: bthhhhhhhhhhhhh, bthhhhhhhhhhh, bthhhhhhhhh!!!!
He is also making little happy "screams" or chirps and "talking" away. This is very cute too. If we are all talking, he likes to do that to participate in the conversation.
Luka is going to his first birthday party tomorrow for one of his friends from school, Josh. I made Josh a card and we got him a Spiderman/Dr. Octopus MegaBlock toy present. Ooooo! Luka will probably be jealous... ;)
We all went to the National Western Stock Show on Thursday with a friend of Luka's from school (and swimming), Connor, and his mommy, Kristin. We had a good time, but it was tiring for all of us. The kids liked the rodeo pretty well, but we didn't stay for all of it as it got kind of long for them. We did the petting zoo (stupid goats who attack you and scare Luka when you try to give them food - ick - I really do not like petting zoos that much, actually--the kind of gross me out). Saw lots of cows, steers and horses. And, of course cowboys. They do not have an elevator in the Coliseum where the hold the rodeos, but with all those cowboy-types around, it was not hard to find someone to help me carry the double stroller up and down the stairs!
He also is "spitting" a lot. He purses his lips and spits/blows bubbles. It is actually very cute. It is not really spitting (as that sounds gross), but not sure what else to call it. He does that a lot. It makes an audible sound: bthhhhhhhhhhhhh, bthhhhhhhhhhh, bthhhhhhhhh!!!!
He is also making little happy "screams" or chirps and "talking" away. This is very cute too. If we are all talking, he likes to do that to participate in the conversation.
Luka is going to his first birthday party tomorrow for one of his friends from school, Josh. I made Josh a card and we got him a Spiderman/Dr. Octopus MegaBlock toy present. Ooooo! Luka will probably be jealous... ;)
We all went to the National Western Stock Show on Thursday with a friend of Luka's from school (and swimming), Connor, and his mommy, Kristin. We had a good time, but it was tiring for all of us. The kids liked the rodeo pretty well, but we didn't stay for all of it as it got kind of long for them. We did the petting zoo (stupid goats who attack you and scare Luka when you try to give them food - ick - I really do not like petting zoos that much, actually--the kind of gross me out). Saw lots of cows, steers and horses. And, of course cowboys. They do not have an elevator in the Coliseum where the hold the rodeos, but with all those cowboy-types around, it was not hard to find someone to help me carry the double stroller up and down the stairs!
Saturday, January 14, 2006
Luka and Jessie do the Oatmeal race
Today, we participated in the Oatmeal 5K in Lafayette, CO with our friends, Ann, Cameron and Jessie. Luka had a blast with Jessie and they ran half of the 5K before getting in the strollers (where Axel already was)! They did great and I even made them special bibs (see photo) that people liked; they'd clap when the kids would go by, or yell out, "Go, Runner Boy! Go, Runner Boy!" They also kept each other going. "I want to run with Jessie!"
I (Eve) and Cameron were the ones with the official bibs, so sacrificing for our kids ;) we had really bad finish times. Hee hee. (We were very last several times, but when the kids finally got in the strollers, we caught up a bit--just a bit I'd say--but hey, we let our kids run instead of making them stay in the strollers the whole way!). Reynald did the race "for real" and was 56th out of 1491, with a time of 20:57. Not bad.
It was very fun and the kids had a good time with the rest of us.
Here are Luka (3 years old) and Jessie (4 years old) before the race began. What a team!
I (Eve) and Cameron were the ones with the official bibs, so sacrificing for our kids ;) we had really bad finish times. Hee hee. (We were very last several times, but when the kids finally got in the strollers, we caught up a bit--just a bit I'd say--but hey, we let our kids run instead of making them stay in the strollers the whole way!). Reynald did the race "for real" and was 56th out of 1491, with a time of 20:57. Not bad.
It was very fun and the kids had a good time with the rest of us.
Here are Luka (3 years old) and Jessie (4 years old) before the race began. What a team!
Saturday, January 07, 2006
Celebrating Epiphany: La Galette des rois
In France, they celebrate Epiphany (when the wise men arrived to see Jesus) with the Galette des Rois, King Cake. These are available most of January at bakeries everywhere. This is a pastry roughly the size of a pie that is made out of puff pasty with an almond-based filling. Inside the pastry/cake, a small fève (bean) is hidden, and cooked right in, so no one knows where it is and it will be discovered when the pasty is cut and divided up to be eaten. Whoever find the feve in his/her piece, is the king (or queen, as it were). That person gets to where the crown provided with the cake. Fève literally means "bean", but in this instance, it has come to mean the little porcelain favor that is used in these types of cakes. Traditionally, they were little ceramic baby Jesuses, or something religious. But, often now, there are themed to go with things popular at the moment (Ninja Turtles or whatever...I am making that one up, but things like that).
For our celebration today, I made the recipe that I posted below. It was really good and tasted pretty much like the real thing. Years ago, the year I came back from France when I had met Reynald, I made one totally from scratch using a French recipe. Puff pastry is hard to make from scratch, and is time consuming. It was fun, but no time to do that kind of thing now! So, this new recipe uses frozen puff pastry, which is just as well. I mean, does anyone have time to make that from scratch?
I have a fève that I bought in France the year I met Reynald. It is a little ghost screaming. Kind of weird. I remember getting it from a bakery to take home with me, and that is what they had. But, I have had him for over a decade. I keep it in my jewelry box. In any case, we explained to Luka what was going to happen - we were going to eat this great galette and one of us would be the king. He and I made a crown (it turned out really great - see pics). Of course, I marked where the fève was with a toothpick, because we had to make sure he got it. He was so excited when he did. He was very happy to wear the crown. But, he also wanted us all to share in the "winnings" so he said we were all princes (Axel and Papa) and a princess (me) too. Or, kings and queens, but we said, since he was the king, we were princess and a princess.
He also loved finding the fève, so he wanted us to hide it again in his piece. Reynald did and he was excited to "discover" it all over again. Then, he hid it a few times himself. "Wow! Look, Mommy! Look what I found (hee hee)".
We shared two pieces of the galette with our neighbors and went over there that evening. The wind was blowing really hard and Luka's crown almost blew away. He was very excited to show Jesse and Jennifer and their baby Sean his crown, his fève (and his new little car--unrelated to the galette!) as well as carry and give them their two pieces.
Very fun!
Wednesday, January 04, 2006
Recipe: Galette des Rois
To celebrate Epiphany (the arrival of the wisemen) the French way, make a special "King Cake" with a feve (literally bean, or a little ceramic favor) to discover who is the king or queen at your house.
Galette des Rois
see original recipe for this quote:
This is a popular French cake that celebrates the holiday of Epiphany (January 6th) the day when the 3 Kings visited the Baby Jesus. As part of French tradtion, a bean or small china feve (favor) is hidden in the cake. The person who finds the feve in his or her slice becomes king or queen for the day. The person can also choose someone to be their king or queen and can lead the tradtional dance.
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Servings: 16
INGREDIENTS:
· 1/4 cup almond paste
· 1/4 cup white sugar
· 3 TBS unsalted butter, softened
· 1 egg
· 1/4 tsp vanilla extract
· 1/4 tsp almond extract
· 2 tsp all-purpose flour
· pinch salt
· 1 (17.25 ounce) pkg frozen puff pastry, thawed
· 1 dry kidney bean or real porcelein fève
· 1 egg, beaten
· 1 TBS xxx sugar for dusting
DIRECTIONS:
- Place the almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add the butter and remaining sugar using and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.
- Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet or line with parchment paper, and set aside.
- Roll out one sheet of the puff pastry into an 11 inch square. Keep the pastry cool, do not knead or stretch. Use a large pie plate, cake pan or frying pan to trace an 11 inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets.
- Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the gallette. Use a knife to make a criss cross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.
- Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners' sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.
- Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. Make sure to tell everyone about the bean or feve.
Galette des Rois
see original recipe for this quote:
This is a popular French cake that celebrates the holiday of Epiphany (January 6th) the day when the 3 Kings visited the Baby Jesus. As part of French tradtion, a bean or small china feve (favor) is hidden in the cake. The person who finds the feve in his or her slice becomes king or queen for the day. The person can also choose someone to be their king or queen and can lead the tradtional dance.
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Servings: 16
INGREDIENTS:
· 1/4 cup almond paste
· 1/4 cup white sugar
· 3 TBS unsalted butter, softened
· 1 egg
· 1/4 tsp vanilla extract
· 1/4 tsp almond extract
· 2 tsp all-purpose flour
· pinch salt
· 1 (17.25 ounce) pkg frozen puff pastry, thawed
· 1 dry kidney bean or real porcelein fève
· 1 egg, beaten
· 1 TBS xxx sugar for dusting
DIRECTIONS:
- Place the almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add the butter and remaining sugar using and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.
- Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet or line with parchment paper, and set aside.
- Roll out one sheet of the puff pastry into an 11 inch square. Keep the pastry cool, do not knead or stretch. Use a large pie plate, cake pan or frying pan to trace an 11 inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets.
- Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the gallette. Use a knife to make a criss cross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.
- Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners' sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.
- Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. Make sure to tell everyone about the bean or feve.
Recipe: Delish Rustic Apple Tart
I made this right after Christmas. It hit the spot on a crisp winter evening.
Delish Rustic Apple Tart
In a small bowl, combine the flour with 1 tablespoon of the brown sugar; reserve. Peel and core the apples. Slice them into 1/4 inch-thick slices. Cut cranberries in half. Place apples, berries and nuts in a bowl and toss them with the lemon juice, the remaining 3 tablespoons sugar, and cinammon.
Remove the dough from the refrigerator and sprinkle the reserved flour/sugar mixture evenly over it, leaving a 2-inch border uncovered. Arrange the apple mixtureevenly over the flour mixture. Fold the edges of the dough over the apples. Moisten your fingers lightly with water and gently press the creases so that they hold together. Shave the butter over the fruit.
Bake the tart for about 40 minutes, until the crust is golden brown, the apples tender, and the juices syrupy, covering the tart halfway through the cooking time if the crust is browning too rapidly. Let cool for 10 minutes, then slide the tart onto a serving platter. Just before serving, sift the confectioners' sugar evenly over the crust.
adapted from http://splendidtable.publicradio.org/recipes/special_fall_appletart.shtml
Delish Rustic Apple Tart
- Refrigerated or other traditional-style pie crust
- 2 TBS all-purpose flour for thickening the juices
- ¼ cup packed light brown sugar
- 1-½ pounds or 3 cups pie apples
- ½ - ¾ cup fresh cranberries
- 1/3 cup walnuts, brkoen/chopped
- 2 TBS lemon juice
- ¾ teaspoon ground cinnamon
- 1 tsp butter
- 2 tsp confectioners' sugar
In a small bowl, combine the flour with 1 tablespoon of the brown sugar; reserve. Peel and core the apples. Slice them into 1/4 inch-thick slices. Cut cranberries in half. Place apples, berries and nuts in a bowl and toss them with the lemon juice, the remaining 3 tablespoons sugar, and cinammon.
Remove the dough from the refrigerator and sprinkle the reserved flour/sugar mixture evenly over it, leaving a 2-inch border uncovered. Arrange the apple mixtureevenly over the flour mixture. Fold the edges of the dough over the apples. Moisten your fingers lightly with water and gently press the creases so that they hold together. Shave the butter over the fruit.
Bake the tart for about 40 minutes, until the crust is golden brown, the apples tender, and the juices syrupy, covering the tart halfway through the cooking time if the crust is browning too rapidly. Let cool for 10 minutes, then slide the tart onto a serving platter. Just before serving, sift the confectioners' sugar evenly over the crust.
adapted from http://splendidtable.publicradio.org/recipes/special_fall_appletart.shtml
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