• About Farm School

    "There are obviously two educations. One should teach us how to make a living and the other how to live."
    James Adams, from his essay "To 'Be' or to 'Do': A Note on American Education", 1929

    We're a Canadian family of five, farming and home schooling. I'm nowhere near as regular a blogger as I used to be.

    The kids are 16/Grade 11, 14/Grade 9, and 13/Grade 8.

    Contact me at becky.farmschool@gmail.com

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Warm apple dessert for a cold January Sunday

On the menu for today, along with pork roast — smitten kitchen’s Apple Sharlotka, via Deb Perelman’s Russian mother-in-law. The perfect way to use up the last of our case of Macintosh apples from BC, though I will probably go with 3/4 cup of sugar…

Apple Sharlotka

Adapted from Alex’s mother, who adapted it from her mother, and so on…

Butter or nonstick spray, for greasing pan
6 large, tart apples, such as Granny Smiths
3 large eggs
1 cup (200 grams) granulated sugar
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
Ground cinnamon, to finish
Powdered sugar, also to finish

Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks. (I cut each half into four “strips” then sliced them fairly thinly — about 1/4-inch — in the other direction.) Pile the cut apples directly in the prepared pan. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.

Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. (Updated to clarify: Spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.) Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon.

Serve warm or cooled, dusted with powdered sugar. Alex’s family eats it plain, but imagine it would be delicious with a dollop of barely sweetened whipped or sour cream.

Am very much looking forward to the Smitten Kitchen cookbook coming in the autumn. I have countless SK recipes saved in my email, printed off on loose sheets of paper, scribbled on yellow lined pads.

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3 Responses

  1. Wish I could come to dinner. It is supposed to be summer here – not that you’d know since the temperature right now is just 9 degrees. I should be planning salads but right now a roast sounds a better option.

  2. I read that entry and thought about making it, too. Then I read my Dorie Greenspan’s Baking and thought about making her apple tart variations. Finally settled on making Martha’s pate brisée and using it for an apple pie. Just finished the last of the Granny Smiths.

    Must be that time of year, eh? At least our snow has gone. Dare I ask about yours?

  3. Sandra, you are more than welcome for dinner any time! We did indeed have a roast (pork), with sweet potatoes. Our weeklong cold snap, with temperatures around -30 all week, ended yesterday, going up to around -4 and sunny.

    Sheila, I went for fast and easy. Laura and I spent the afternoon at the provincial park in town, walking and birding. I love quiet January weekend afternoons!

    I don’t know about you, but my apples at the bottom of the box in the cold room were starting to look like wizened little old ladies!

    We got 1″ of snow on Saturday for a grand total of about 2″ so far, and it’s going to +1 in a few days, so there will be melting. Boys disgusted with the season.

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