about 1 inch from the top. Set in a baking pan
and pour on the juice. Lay a sheet of aluminum
foil on top and bake 30–40 minutes or until
the apples are tender.
Set the apples on dessert plates and pour the
cooking liquid into a small saucepan. Stir in the
cinnamon, allspice, cloves, and brown sugar.
Bring to a boil and cook down until the sauce
is a thick syrup. Pour over the apples and serve
with a dollop of the yogurt.
Per serving : 186 calories, 1 g fat, 0 g saturated fat, 47 g
carbohydrate, 1 g protein, 4 g dietary fiber, 18 mg so
dium. Exchanges: 2 Fruit, 1 Carbohydrate
TARTE TATIN
This is the forerunner of all upside-down fruit
desserts. It’s grand and glossy and begs the
question, “How did you do that?!”
SERVES 8
½ recipe Pie Crust (see page 289)
4½ Jonagold or other soft cooking apples
¼ cup water
⅓ cup sugar
¼ cup butter
1 teaspoon freshly grated lemon zest
Flour for dusting
Roll out dough for 1 pie crust to a 9-inch circle.
Lay a cloth over it and set aside. Core, peel, and
halve the apples. Leaving the apples in halves,
lay them on a plate the same size as the pan you
are going to use and trim the apples to fi t to
gether in a circle of 8 halves, with 1 in the cen
ter. Set aside.
Preheat the oven to 425°F.
Combine the water, sugar, and butter in an
8-inch chef ’s pan or heavy-bottomed oven
proof skillet. (If yours is larger, then increase
the pie crust so that it is 1 inch larger than the
diameter of your pan.) Bring to a boil and stir
until it turns golden brown. Pull off the heat
and lay the trimmed-to-fit apples in the pan,
round side down. Scatter the lemon zest over
the top. Reduce the heat to medium. Place a
lid, 1 size smaller than the lip of the pan, right
down on top of the apples. Cook, gently shak
ing occasionally, 15 minutes or until the apples
are tender. Remove from the heat and cool 10
minutes.
Dust the prepared crust lightly with fl our.
Fold in quarters and lay on top of the apples,
unfolding to cover completely. Tuck the edges
down around the hot apples and prick the
crust a few times with a fork. Bake 20–30 min
utes or until the crust is brown. Set on a rack
and cool slightly, about 10 minutes. Place a
large inverted plate on top of the crust. Hold
with a cloth in both hands and smartly turn the
pan and plate upside down. (You can do it, re
ally!) Lift off the pan. Cut the tart in wedges
and serve warm or cold.Per serving : 191 calories, 10 g fat, 0 g saturated
fat, 26 g carbohydrate, 1 g protein, 1 g dietary fi ber,
100 mg sodium. Exchanges: 2 Fat, 1½ CarbohydrateAPPLE • 65