Tarte is sweet temptation, onion soup is awesome

RECIPE FINDER

April 19, 1995|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

In yesterday's Recipe Finder column in A La Carte, an ingredient was missing from the Cheesy Onion Soup recipe. After thickening the soup, one gallon of warm water should be added with the remaining milk.

The Sun regrets the error.

Tarte Tatin, also called a caramelized apple pie, and Cheesy Onion Soup are delicious reasons to spend some time in the kitchen.

Sylvia E. Harman of Baltimore lost her recipe for the pie which she says was wonderful. Not to worry, M. Lovelace of Glen Burnie answered her request.

FOR THE RECORD - CORRECTION

Lovelace's Tarte Tatin

Makes 6 to 8 servings

PASTRY:

1 1/4 cups sifted cake flour

1/8 teaspoon salt

1/8 tablespoon sugar

6 tablespoons soft butter

1/4 cup ice water

CARAMEL SYRUP:

1/2 cup sugar

1/2 cup water

APPLE LAYER:

3 large tart cooking apples

1 tablespoon butter

1 tablespoon sugar

For pastry, combined flour, salt and sugar in a bowl.

SG Cut in the butter with a pastry blender or two knives. With a fork,

stir in just enough water to make a dough. Turn onto floured board and knead 5 to 10 times. Wrap in plastic wrap and chill 45 minutes in the freezer or 2 to 3 hours in the refrigerator.

Make the syrup by mixing the sugar and water in a deep saucepan until dissolved. Place over high heat and cook without stirring 4 to 5 minutes watching carefully for signs of browning.

When it browns, stir with a wooden spoon very gently around the edges to even the color. Remove from heat when syrup turns a medium brown color. Be careful because even a few moments of overcooking turns it black and bitter.

Pour immediately into a 9-inch round or square Teflon-coated layer cake pan so that it covers the bottom. Set aside.

Peel and core apples and cut into 16 uniform slices. Melt half the butter in a skillet and add half the apples and sugar. Saute 1 to 2 minutes.

Set aside on plate and repeat this with remaining apples, butter and sugar.

Arrange the apples in a 9-inch round cake pan on top of caramel with rounded edges of apples placed down.

Roll out the chilled pastry on a floured cloth or board into a 9-inch circle. Place over the apples keeping pastry edges inside pan. Make 6 slits for steam.

Heat oven to 425 degrees. Bake 45 to 60 minutes. If pastry begins to brown too fast, cover with foil, leaving edges of pan uncovered.

Tart is done when the syrup boiling up at edges is brown and heavy. Remove from the oven; let rest 5 minutes. Loosen edges and unmold by placing a serving plate over it and inverting.

Serve with whipped cream if desired.

The tart freezes well before baking. To bake, remove from freezer 2 hours before baking to thaw. If a crackling caramel layer is preferred, turn the baked tart onto a fireproof platter, spoon over the juice and place under a broiler for a short time. Do not burn.

*

"I'm looking for Cheesy Onion Soup similar to the one served at the Montgomery Inn in Cincinnati," wrote Teresa M. Baker of Severna Park.

Her answer came from Linda Curtiss Prause of Cockeysville who writes "This is it!" She lived in "Montgomery, a suburb of Cincinnati and I copied the recipe from the 'Montgomery Woman's Club Cookbook,' " she wrote.

Cheesy Onion Soup

Serves a crowd

1 pound butter

3 pounds onions, chopped

4 cups all-purpose flour

2 gallons milk

1 No. 10 can (12 cups) Cheez Whiz

5 pounds Cheddar cheese shredded.

Melt butter in large soup kettle. Add onions and saute until tender. Drain off excess butter. Stir in flour and whisk in a gallon milk. Simmer until thickened, stirring several times. Add the remaining milk and water. Simmer until hot. Add the cheese and heat until melted and soup is creamy, stirring several times. Serve hot.

Recipe requests

* Joanne S. Cadral of Castle Rock, Wash., wants a recipe for a pastry called rugalach. "They are rolls and the crust is made with butter and cream cheese. The filling is usually fruit and nuts," she writes.

* Fran Albright of Monkton writes that she, her husband and her sister have all tried to find the recipe for "a cottage cheese pie" their mother made. "Maybe one of your readers will have one which we would greatly appreciate."

* Sharon Herlock of Dayton, Wash., is looking for a 1950s recipe called a rainbow cake "that was multicolored Jell-O cakes suspended in a chiffon of lemon Jell-O and pineapple juice all in a graham cracker crust."

* Mrs. Orene Todd of Towson wants a recipe for veal birds. "The meat was probably pounded thin and some bread stuffing was added and the concoction was rolled and fastened with a toothpick and baked with cream of mushroom soup. It resembled a chicken drumstick without a bone."

* Charles Wilbourne of Baltimore wants a recipe for a cake "my mother often made. It was in a 12-by-18 3/4 -inch pan and made with a base upon which different items could be placed before baking. It could be cottage cheese, peach or could be topped before baking with cinnamon sugar and generous amounts of butter. If you know of such a recipe, I would appreciate a copy," he writes.

Chef Gilles Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.

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