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 quite feasible to trace the history of transcribed cooking instructions back into the far past, certainly as far back into recorded history as the Egyptians, and maybe further still. However, mostly, these ancient records were just very simple hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe found, according to academics are some tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a man called Apicius created a number of documents detailing recipes prepared by the Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvre, main course and desserts, a very modern way of dining. Aspicius describes how the chefs of Roman times used many herbs, including a few that will be familiar to modern cooks for example basil, fennel and asafoetida. Later, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, including coriander, basil and rosemary. These new herbs and spices caused an increase in recipe books, the majority of which still exist in private cookery archives. By the time we get to the twentieth century, cooking publications are highly popular due to increased literacy, people having more leisure time and having more disposable income. Like it or not, the introduction of TV brings us TV cooks and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Apple Cranberry Upside Down Tart recipe.
