You can make this delicious Tart at home with little or no effort. The only rule with this desert is , it always should be served warm. With a dollop of Creme Fraiche or ice cream.

First make your crust and chill

1 1/4 cups flour

1 Tbs. sugar

1/2 tsp salt

1/4 cup unsalted butter (cut into small pieces)

3 Tbs. vegetable shortening

3 or more Tbs. cold water

Using a food processor combine flour, sugar and salt. pulse to blend. Add pieces of butter and shortening. Pulse until flour resembles small peas. Add water a small amount at a time until dough just comes together. Shape dough in a ball wrap and chill until ready for use. If you don't have a food processor you can blend the butter and flour by hand with a pastry cutter.

Tart

You will need a pan that is oven proof. In specialty stores you can buy a Tart Tatain pan. I was lucky enough to but mine at the famous Paris Cooking store "E DEHILLERIN". The pan must be oven proof and you should be able to turn the pan upside-down on a plate. A cast Iron skillet would work well too.

1/4 cup unsalted butter

3/4 cup sugar

6 cooking apple, peeled and sliced

In your oven proof pan of choice. Place pan on med heat and add butter. Once butter is melted sprinkle on sugar evenly. Continue cooking until butter sugar mixture turns amber color. (make sure you don't burn) Add the first layer of apple in a nice design (this will be the top of the tart) place rest of apple and cook caramelizing apples, about 10 minutes. Remove from the top of the stove and add the crust. Bake at 350 for about 30 minutes until crust is brown. Remove from oven and let rest for about 5 minutes. Place a large flat plate over pan and invert the plate and pan together. Remember to serve warm.

from "Mario Batalli". If you have a fantastic lamb recipe, please share. I have a cousin in Payson who raises lambs and makes a lamb sausage. I'll let you know on that one.

Bon Appetit Peggy

GRILLED LAMB CHOPS

serves 4

3 lbs lamb rib chops (preferably organic, grass feed happy lambs like mine)

Zest of 3 lemons

1/4 cup finely chopped fresh mint

1 Tbs. sugar

1 tsp. each salt and pepper

In a food processor or a small bowl. combine the zest of 2 lemons (the rest of lemon for garnish)

sugar, mint and salt and pepper. Process until the mixture resembles sand. Rub each chop well. Cover the chops and set aside.

Preheat grill or broiler. Cook until medioun rare. About 5 minutes on each side. (internal temperature at about 130 on an instant read thermometer) garnish with remaining lemon zest. Serve with your favorite mint jelly

In honor of MARK FORESTER Killed in action in Afghanistan Sept,29 20010

Our love and support goes out to the Forester Family.

It's the season once again when the garden has given out, the nights turn cold and the veggies are ready to be picked. I love to bottle, don't ask me why , I just love it. Maybe because it's looks to pretty on the shelf. The family has their favorites like... Polish Dills, sauerkraut, Relish, Pickled bean salad, Pickled Hot and Spicy Vegetables along with a few others. Above are the Pickled bean salad, and the Pickles hot vegetables. What do you do with them. Well the men in our family are Hot and Spicy, so they just open a bottle and eat the vegetables. The Bean salad I use in Salads, or right out of the bottle. If you have never canned, these are easy recipes to get started on. So head the your local farmers mrkt. this weekend and get started.

Cheers,

Peggy

Cheers,

Peggy