Monday, July 15, 2013

Bastille Day....

"What?" you say.  "Is that today?"  No.  Bastille Day was actually yesterday - July 14.  This is the date in France that corresponds to Independence Day.  On that day in 1789 the people of Paris attacked the Bastille and captured it.  I mention this as there is an interest of things French among some of our family.  I chose French as my foreign language, and City Girl and Munchomom did as well.  Munchomom has traveled to France a couple of times. 

Thanks to Julia Child, I found this recipe for Tarte Tatin, appropriate for celebrating.

This recipe comes from "Mastering the Art of French Cooking."


4 pounds firm cooking apples (Golden Delicious)
1/3 cup granulated sugar
1 teaspoon cinnamon (opotional)
2 Tablespoons softened butter
1/2 cup granulated sugar
6 Tablespoons melted butter

- Peel, core, and slice the apples about 1/8 inch thick.  Toss in a bowl with the sugar and cinnamon.
- Butter, heavily, a baking dish 9 to 10 inches in diameter and 2 to 2 1/2 inches deep.  Sprinkle half the sugar in the bottom of the dish and arrange a third of the apples over it.  Sprinkle with a third of the melted butter.  Repeat with a layer of half the remaining apples and butter, then a final layer of apples and butter.  Sprinkle the rest of the sugar over the apples.

2/3 cup flour
1 Tablespoon sugar
1/8 teaspoon salt
4 Tablespoons chilled butter
1 1/2 Tablespoons chilled vegetable shortning
2 1/2 to 3 Tablespoons cold water

- Place the flour in a mixing bowl; mix in the sugar and salt.   Cut in the chilled butter and shortening until small pea-like pieces remain.  Add cold water gradually. 
- Roll out the pastry to a thickness of 1/8 inch.  Cut it into a circle the size of the top of the baking dish.  Place it over the apples, allowing its edges to fall against the inside edge of the dish.  Cut 4 or 5 holes about 1/8 inch long in the top of the pastry to allow cooking steam to escape.
- Bake in a preheated 375 degree F oven for 45 to 60 minutes. Tart is done when you tilt the dish and see that a thick rown syrup exudes from the apples between the crust and the edge of the dish.
- Immediately unmold the tart onto serving dish.  Keep warm until serving time.  8 servings.

Thank you for reading.  I really appreciate your comments. 


  1. Oh, that does sound delicious!!! Thank you for sharing this recipe with us. Have a marvelous Monday!

  2. Every thing about that dish, is gorgeous. The name. The look of it. The taste of it, I'm sure.


    And it was kind of hard for me to think of Bastille Day, this year... After that awful French train wreck. Can't help thinking of all those people, going to the country to celebrate... -sigh-

    But yes, live moves on, there, as everywhere.

  3. I don't want that post, to sound as if you should not have mentioned the French Holiday. Or mentioned how you celebrated it.

    I was just saying, about the awful news, which is still fresh in my mind.

    It is ALWAYS better, to focus on the Joy, rather than on the Sorrow. Thank you for so doing!!!!

  4. Nellie, Viva la tarte tatin,looks good enough for any day. xoxo,Susie

  5. It looks and sounds wonderful. I have always enjoyed French history.
    When I was a girl in the summers sitting with my grandmother as she would watch Julia Child cook on T.V. My grand mother would laugh and laugh, I didn't get it. Then when I saw that movie Julie/Julia, I kind of caught a bit of maybe what she laughed at.
    I will try this recipe on a adventurous cooking day.

  6. That pie looks delicious in any language.
    My mother tongue is Acadian French but the area where I live speaks English and I only practice my French when I visit home and there are a lot of new words that I have no clue what it means in English. A lot has changed in 50 years.


  7. A gorgeous pie. Watching Julia Child with my mother on PBS was a favorite memory growing up.

  8. I really love all things French and took years of French language in high school and college. I've been lucky to travel in different parts of France and have great memories. I think I'm overdue for a trip to Paris.

  9. Sounds delicious.. You are the only blog friend who has mentioned Bastille Day. Guess I don't have any French blog friends....

    Your recipe sounds wonderful.

  10. Oh, yumm-now I wish I were


  11. That looks good. Our kids celebrated BAstillle Day in downtown Milwaukee where there was a fest for it- xo Diana