10-minute or faux tarte tatin

I am aware that a tarte tatin is a complex affair, a thing to be taken very seriously, whose preparation involves great love and skill.

Then again, as a working mother of two, I am always short on time and so once again I am proposing a short cut. I do however feel the need to point out that this recipe is in no way trying to rival the original, because we all know that is impossible.
Along with pecan pie, tarte tatin is F's favorite dessert. We spent our honeymoon in Paris one cold December many moons ago and tarte Tatin was his way of ending almost every meal. While I stuffed myself silly with molten chocolate cakes and chocolate mousse, he happily spooned creme fraiche onto his tarte tatin.

These days things are a little more crazy than they were back in Paris, but I still like to spoil my husband every once in a while. There is a restaurant in Mallorca that is famous for its paper thin version of tarte tatin that must be ordered at the beginning of the meal because it is baked express in single portions and served warm with vanilla ice cream. I took F there for his second birthday celebration and he looked forward to his birthday cake all evening.

Imagine my delight when I came across Nigella's forgotten (by me) recipe for a tarte fine aux pommes. It looked just like it so I couldn't pass up the opportunity. I made some minor adjustments in shape, exchanging the suggested Granny Smith apples with yellow ones and by adding a light layer of jam. What I didn't leave out was the creme fraiche (now you know why I had my favorite salmon dip a few times this past week), bringing back so many newlywed memories and making it taste close to a tarte tatin.

My husband ended up not having any because he was not feeling well, but everyone else enjoyed it and I guess it is the thought that counts, right?

Baked apples, the Big Apple and Foodies in Mi

New York City, here we come (if the snow falling outside my window stops soon)!

Tomorrow (Inshallah) I will be in my hometown with my family and friends that are so close they may as well be family. Tomorrow I will ride in a yellow cab over the Queensboro bridge and see that amazing skyline that makes me catch my breath each and every time.

Tomorrow I will be in the Big Apple, the city that never sleeps. Yes, there will definitely be sleepless nights and early mornings with two jet lagged children. There will also be a lot to do, with my 4 year old's birthday coming up, Christmas just after that, my BFF's wedding, ice skating at Rockefeller Center under the tree, the Childrens' Museum to explore, the tree and the Neapolitan baroque Créche at the Met to look at, the Nutcracker to watch. I promise, however, that I will eat lots of good food, just for you. I will take lots of pictures, I will go to restaurants (except at this stage of my life I am more likely to make a list of child-friendly places rather than hot spots in town) and who knows, I may even get around to cooking, although I am not promising a lot of that. So check in, because I will be posting for sure.

And, because I am in a NY state of mind, here is a little something you can whip up quickly during the holidays that will make your home smell like a Yankee candle and that will actually make your guests feel good about the three helpings they had of your fabulous Christmas meal.

Ingredients (recipe adapted from Simply Recipes)

4 large good baking apples

1/4 cup brown sugar

1 tsp cinnamon

1/4 cup chopped pecans

1/4 cup currants or chopped raisins

1 Tbsp butter

3/4 cup boiling water

Preheat oven to 375°F. Wash apples, remove cores. I used an apple corer. In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a baking pan. Stuff each apple with this mixture. Top with a dot of butter. Add boiling water to the baking pan and bake 30-40 minutes*, until tender, but not mushy. Remove from the oven and baste the apples several times with the juices. Serve warm with vanilla ice cream or cream.

* I baked my apples for a little over 40 minutes and they were still a little underdone. I don't know if it was the variety of apples I used or just my oven.

Last but certainly not least, I wanted to thank Jasmine and Manuel from Labna for organizing the Foodie in Mi Christmas party. It was my first blogger foodie meet up and despite feeling a little nervous upon arrival, both hosts went out of their way to make me feel at home. I also had the pleasure to meet and chat with other bloggers, like Cinzia who works with Chiara at Made in Kitchen and Sara. Next time I hope to get the chance to exchange a few words and ideas with all of the participants.