"Cheryl" > wrote in message
eb.com...
> On 12/7/2013 1:19 PM, Ophelia wrote:
>>
>> I haven't made a pineapple upside down cake in a long time) I foresee
>> it in my near future)
>>
>> Thanks for the memory jog)
>
> The apple tart I made at Thanksgiving was sort of the same technique as an
> upside down cake. You put the gooey stuff on the bottom and arrange the
> apples so they will look pretty being on top, cover with a puff pastry and
> bake. When finished, you let it cool for a little bit and then flip it
> over onto a plate. Nice presentation, and the topping was mascarpone
> mixed with a little powdered sugar.
>
IMO a Tarte Tatin is the best apple pie - just apples, sugar, butter and
pastry. No spices.
However. I made an apple galette for a friend's thanksgiving dinner. The
recipe called for cinnamon but I halved the amount specified (i think that
spice ruins more cakes and pies than it improves). I drizzled maple syrup
over the apples when it came out of the oven. Judging by the way it was
demolished, it must have tasted good.
Graham