2/3 cup sugar
3 tbsp water
6 tart apples, peeled, cored, and thi, nly sliced
1 cup cranberries
3 tbsp sugar
1 tbsp butter
1 unbaked pie shell
Directions
Simmer 2/3 cup sugar and 3 Tabsp water in small covered saucepan 5
minutes. Uncober and boil until a golden thick carmel. ( You can
substitute bottled carmel sauce if you want to) Remove immediately
from heat so caramel doesn't burn. Pour into 10 inch glass or metal
pie plate. Swirl to coat bottom.
Overlap one third of the apple slices on the caramel. Top with one
third of the cranberries and sprinkle with 1 Tbsp of sugar. Repeat
twice with remaining fruit and sugar, Dot with butter.
Lay pastry loosely over fruit. Bake at 400 for 30 minutes. Remove to
rack and cool 5 minutes. Tilt pie plate over small bowl and pour off
any accumulated juices. Invert serving plate over pie. Turn both over
together.
Lift off pie plate. Serve tart warm with vanilla ice cream.
Submitted By RUFUS@MELBPC.ORG.AU On TUE, 28 NOV 1995 171617 +1100
Servings: 1 recipe
Apple Cranberry Upside-Down Tart Recipe brought to you by Recipe Ideas
Categories: Apple; Cranberry; Dessert; Fruit
The History of Recipes
It is actually possible to trace the history of written recipes way back into the distant past, certainly as far back as the Egyptians, and quite possibly further than that. In practice though, these, old recipes were just very basic pictorial instructions for preparing meals.
The truth of the matter is, the oldest recipe found, according to academics is a series of ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. As we move into Roman times 25BC a man called Apicius assembled a collection of scripts describing recipes cooked by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. He also describes how the cooks of his times made use of many aromatic flavours, including a few that will be familiar to modern chefs like thyme, fennel and dill. During the following few centuries, the powerful families of the West competed with each other to serve the best banquets, and as a result the best chefs and their collection of recipes were much in demand. However, it wasn`t until the 19th century that fine cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. By the advent of the 1900s, recipe books are in high demand, due to increased literacy, people having increased spare time and having more disposable income. The revolution that is television brought us cooking programs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Apple Cranberry Upside Down Tart recipe.
