Thanksgiving was quiet for us. I got a chicken, roasted it per usual and we just sat around eating, drinking, listening to music and talking. I know, crazy a married couple talking for hours 🙂
We were to have a big snowstorm on the preceding Wednesday (4-8 inches which became, oh, enough snow to whiten the ground) and people went nuts as usual, sure that milk, eggs and bread would cease to exist. Add that to the last bits of Thanksgiving shopping by people who haven’t a clue on how to shop *or* cook, and I sure as hell didn’t want to get near a grocery store. Especially, since I am still so very, very, happy not to be working in a meat department this time of year.
So, when I wanted a dessert for our dinner, I hadn’t much to work with. So, I went on a expedition to the north pole, aka my small freezer that sits above the fridge. Amazing how much can get utterly lost inside a space of about 2.5 feet, by 1.5 feet and a foot and a half deep. I came out with a bag of leftover homemade pie crust; maybe put in within the last 6 months, maybe much older. In the fridge was a tub of caramel fruit dip with a few ounces of caramel left in it. And one lonely Cortland apple, about the size of my doubled fist was on the counter. Add to this a few baking staples and we had a lovely sweet.
Crostada a la “please don’t make me go to the store with those maniacs”
(this is just my estimation on what I used, I was just winging it)
Enough pie crust for a nine inch pie crust
¾ pound apple of your choice, peeled, cored and thinly sliced
½ tsp ground cinnamon
1 tsp sugar
½ tsp flour
5 tablespoons of caramel fruit dip, dulce de leche, some kind of soft caramel
Preheat oven to 400 degrees F. Roll out pie crust into a rough 12” or so circle, about 1/16 of an inch thick. Mix apple slices with cinnamon, sugar and flour. Arrange slices in a nice layer, a few deep, in center of pie crust out to where you figure on folding it over. Spoon caramel on. You don’t have to be too neat, it’ll melt to where it needs to go. Fold over crust to leave a opening about 4 inches across in the center. Shake on more cinnamon and sugar. Place on parchment paper on cookie sheet and place in oven for 35-45 minutes, until golden brown and bubbling. During the last ten minutes, you may wish to tent the tart with a bit of aluminum foil to keep it from getting too dark on top.
Remove. Cool. Eat. Preferably with whipped cream.
The frozen pie dough worked really well. I’ll have to keep more in there for the future.
That’s it. Eat well!