Last week was spring break for my kids. I gave my computer a big hug and promised we would resume our usual hangouts soon. It was fun to have time off from the usual routine. The highlight was a trip to Six Flags in Massachusetts with my youngest boy where we got to ride crazy coasters for two days. No lines. Beautiful weather.
But there is this Salted Honey And Apple Tarte Tatin to make things easier. Tart crisp apples baked in sweet honey-butter with a hint of salt is so simple and very delicious.
Salted Honey And Apple Tarte Tatin
100g unsalted butter, chopped
½ cup (175g) honey, plus extra to serve
800g Granny Smith apples (about 6 medium), peeled and sliced
2 sheets store-bought frozen puff pastry, thawed
½ teaspoon sea salt flakes
1. Preheat oven to 200°C (400°F).
2. Place the butter and honey in a small saucepan over high heat. Bring to the boil and cook for 1–2 minutes or until slightly thickened.
3. Pour the honey syrup into a 21cm/8 inch ovenproof frying pan (I used a 9 inch cast iron pan). Top with the apple slices and set aside.
4. Press the pastry sheets together to make 1 thick sheet and, using a plate as a guide, cut out a 24cm/9.5 inch round (A little larger if you are using a 9 inch pan).
5. Place the pastry over the apples and press down gently to secure. Using a sharp knife, make 3 small cuts in the center of the pastry for any steam to vent.
6. Place the pan on a tray lined with parchment paper and bake for 35–40 minutes or until the pastry is dark golden brown.
7. Allow to rest in the pan for 2 minutes before carefully turning out. Sprinkle with the salt to serve. A little whipped cream or crème fraîche is a nice accompaniment.
Recipe from Donna Hay
The Trauma addressed in this song, per band member Jessica Weiss, is “the undefinable anxiety and damage that all of us suffer at some point at the hands of another. It’s how we deal with it that defines us…empowerment through taking control.”
I love how the song kicks in. And that back beat is awesome.