Te Deum
by Charles Reznikoff
Not because of victories,
I sing,
having none,
but for the common sunshine,
the breeze,
the largess of the spring.
Not for victory,
but for the day’s work done
as well as I was able;
not for a seat upon the dais
but at the common table.
In just a few days, people from all over the United States will celebrate Thanksgiving, a national holiday which symbolizes a time for people to come together at one table to break bread and give thanks.
Last year, I wrote about the background of the first Thanksgiving and shared a menu with you that had some of my favorite Thanksgiving favorites: pumpkin soup, stuffed turkey roulade, orange cranberry sauce and my favorite chocolate pecan tart.
For these recipes and more, click here:
This week, I will be posting more recipes that you can use on Thanksgiving Day and beyond. I am starting with this French Apple Tart, a recipe that I tweaked from the most recent issue of Cooking Light Magazine. I chose to make this tart instead of a traditional pie because it is lower in calories and it’s easy to make!
Fairytale French Apple Tart
Serves 8
Ingredients:
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
3 tablespoons apple jelly, melted and divided
3 tablespoons packed brown sugar
1/8 teaspoon freshly ground nutmeg
1 1/2 pounds Granny Smith apples, peeled and thinly sliced
- Directions:
- 1. Preheat oven to 425°. Peel and slice apples. Keep them in a bowl of water with juice of a lemon but be sure to pat dry completely or add some flour so that the apples don’t get too watery and ruin the crust.
- 2. Roll dough to a 12-inch circle and place in a tart pan. Brush dough with 1 tablespoon jelly. Place pan in freezer for 5 minutes.
- 3. Combine brown sugar and nutmeg in a small bowl, stirring with a whisk. Sprinkle 1 tablespoon sugar mixture over dough.
- 4. Arrange apple slices in concentric circles on prepared crust. Sprinkle apples with the remaining sugar mixture. Bake at 425° for 35 minutes or until apples are tender and crust is golden brown.
- 5. Brush remaining 2 tablespoons jelly over hot tart. Cut into 8 wedges.
- Optional: top each wedge with 1 teaspoon crème fraîche or some vanilla ice cream!
Nutritional Facts (Per Serving)
205 cals, 8.5 grams fat, 32.6 carbs, 1 gram fiber.
Enjoy!