So, if you didn't know, I was offered a permanent position at the University of Wyoming. The position at the Art Museum is temporary through nearly the end of November (which is sad because I really like it there), and I will then move to the Office of General Counsel at the University of Wyoming. I'm going to be the Senior Office Assistant for the two attorneys and the office in general, occasionally helping with the VP and his assistant. I'm excited because the people are all very nice and welcoming and I'm going to be exposed to a very interesting work environment. I definitely think I'm going to be kept busy and enjoy the position. I hope I can still help out at the Art Museum still, as a volunteer maybe.

Yesterday I made this type of apple pie called Rustic Caramel Apple Tart.

here you go:

It was SO GOOD. I decided I am going to make them for Thanksgiving.





Prep: 20 min + 30+ min chilling
Bake: 25 min

DOUGH
1/3 cup all purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1/4 cup cold butter
6 1/2 teaspoons cold water
1/8 teaspoon vanilla extract

FILLING
1 1/2 cups chopped peeled tart applies (one large apple does the trick)
3 tablespoons sugar
1 tablespoon all purpose flour

TOPPING
1 teaspoon sugar
1/4 teaspoon ground cinnamon
2 tablespoons caramel ice cream topping, warmed

In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add water and vanilla, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes.

On a lightly floured surface, roll dough into a 10 inch circle. Transfer to a parchment paper lined baking sheet. (I didn't do this, just put it on a non stick baking pan). Combine the filling ingredients;, spoon over pastry to within 2 inches of edges. Fold up edges of pastry over filling, leaving center uncovered. Combine sugar and cinnamon; sprinkle over filling.

Bake at 400 degrees for 25-30 minutes or until crust is golden and filling is bubbly. Using parchment paper, slide tart onto a wire rack (I just used a spatula since I didn't use the parchment paper). Drizzle with caramel topping. Serve warm.

Yield: 4 servings.

nutrition facts: 1 slice equals 286 calories, 12g fat (7g saturated fat), 31mg cholesterol, 226mg sodium, 44g carbohydrate, 2g fiber, 3g protein.

SO GOOD


Speaking of Thanksgiving, we'll be going to visit Aunt Sherry! yay! AND, Meghan and Nick are flying in from Seattle and we're going to have another Thanksgiving with them! WOO!

The best thing about Wyoming: blue skies nearly everyday. LOVE IT!