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Apple pie cut into quarters

Apple pie cut into quarters

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  • 125 gr butter at room temperature
  • 125 gr sugar
  • a sachet of vanilla sugar
  • 2 large eggs or 3 smaller ones
  • 200 gr of flour
  • peel of a lemon
  • a teaspoon of baking powder
  • 2.3 tablespoons of milk
  • 5.6 apples
  • a pinch of salt
  • apricot jam

Servings: 8

Preparation time: less than 90 minutes

RECIPE PREPARATION Tart with apple cut into quarters:

  • Beat the butter well together with the sugar, add the flavors and eggs one by one and finally the sifted flour and mixed with the baking powder ... mix also with the mixer, but at low speed .... between a tablespoon of flour and another add a tablespoon of milk.

  • Wallpaper with butter and flour a round tray of diameter 24 in which the dough is placed and over it the apples cut into large pieces (quarters in my case). Do not impregnate them in the dough, just place them .... at the bottom. Bake at 200 degrees for about 45 minutes.

  • After removing from the oven, leave to cool for a few minutes, then remove from the pan and grease with heated apricot jam.

Apple and cognac tart

Prepare the sweet pate tart dough according to the recipe here.

Preheat the oven to 190C (170C if ventilated). Roll out the dough and place it in a tart pan with a diameter of 28 cm, without cutting the hanging edges. Let the pan cool for 30 minutes.

Bake the dough blindly for 10-15 minutes, then cut off the extra edges and set the tray aside.

Put butter, 2 tablespoons sugar, cinnamon and 2 tablespoons brandy on the fire. Add the chopped apples and cook for 5 minutes. When they have softened slightly, you can take them out and place them in an even layer in the tray, over the tart dough.

Beat eggs with 40g sugar, add flour, sour cream and the rest of the brandy and continue to mix for 10 minutes. Spoon this mixture into the pan over the apples.

Powder with a little powdered sugar and a cinnamon powder and put back in the oven for 20 minutes, until golden brown.

Serve hot tart with vanilla ice cream.

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I ate the apple and turkey tart for the first time at a friend of mine. I confess that I found it delicious and a good alternative to the heavy foods we abuse around the holidays. And if the combination of fruit and meat doesn't make you smile, you still have to give this tart a chance, you will radically change your mind.

Mix all ingredients. At first it looks like lumps that will not bind forever but after 2 minutes of kneading you should get a "ball" that comes off the edge of the pot. Put the water little by little and don't put all the flour right from the beginning, leave the nitica aside so that you can adjust the consistency of the dough with your eyes. Knead as little as possible, with the fingertips, the secret of a successful tart dough - that is, a fragile and slightly sandy one - is to protect it from heat. Put food foil on top and refrigerate for about 40 minutes. The colder it gets, the more fragile it will be.

Heat the apples a little in the pan with a little butter. Heat the ham slices in another pan, until golden brown, for a few seconds on each side. Spread the dough on the worktop, then roll it on the baking sheet and place it in a tray lined with baking paper (or in a non-stick tray). Place the slices of ham on top, sprinkle the apple pieces. Pour the mixture obtained from sour cream with milk and the 2 eggs with nutmeg on top. Bake, in the middle or a row below the middle, over medium heat (180 degrees) for 45 minutes or until browned as much as you want.

It can be served both hot and cold, I personally find it tastier cold. Good appetite!
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it is a hard tart dough, filled with cake dough in which we put apple slices

Cut the butter into the flour in which I had already put the salt and sugar (try to take a lot of flour in your hands and a little bit of butter and rub it lightly in that flour and let it fall into the bowl, so that the butter does not come into direct contact with hands).

When all the butter has crumbled, looking like rice or even smaller, add 2 tablespoons of water and try to bring the dough together, to make it bind. if it does not leave and does not leave, add 1 tablespoon of cold water. the dough should not be worked too much, but just to bind an idea. then put it in the foil in the fridge for about an hour.

Put the lemon juice and peel in a bowl, together with the sour cream, mix the butter with the sugar until you get a fluffy cream and start adding eggs one by one, mixing well after each one. We also add vanilla essence now.

Add the cream and lemon mixture, reduce the speed of the mixer to a minimum and add the flour mixed with salt and baking powder.

roll out the pie dough and put it in a tart shape.

We prick it with a fork, so that it doesn't rise when baked.

Pour the cake batter over the tart dough and arrange the apple slices on top.

From the tart dough cut from the edge, make a smaller tart, in an individual shape, which bakes faster.

The cake is lemon and not very sweet, it can be made simply, without fruit, but it also works in combinations. I had some dough left and put it in tart shapes and put pieces of tangerines in them.

Tatin tart, the apple pie that is made upside down

Tarte Tatin is a variant of apple pie in which the apples were caramelized in butter and sugar before being incorporated into the dough. Its peculiarity is that it is a cake upside down, ie for its preparation apples are placed underneath and the dough on top. It also does not wear cream.

Like many other internationally renowned dishes, it is said that the Tatin cake was created by chance, more precisely in a French hotel called Tatin.

Ingredient: 1.5 kg apple pepper, 70 g unsalted butter and 185 g sugar, 225 g flour, 1 pinch of salt, 100 g unsalted butter, 65 g sugar, 1 large egg.

Preparation: First, we make the cake dough by sifting the flour over the work surface to form a volcano. Put the salt and butter in the cream. Knead with your fingers until you get a breadcrumbs. Add the sugar and mix. Add the egg and mix all the ingredients well until you get a dough that comes off the hands easily. We make a ball and wrap it in plastic wrap to keep it in the fridge for an hour.

To make the apples, we clean them, remove the core to cut them into quarters. Put the butter and sugar in a suitable pan so you can put it in the oven. We put it on the fire until the ingredients are well combined and distribute the feathers tightly and cover the entire bottom of the pan. Let the pan simmer for half an hour until the apple is soft, occasionally drip the apple with its juices. When the caramel browns and the excess juices evaporate, remove.

Spread the dough forming a disc that covers the entire pan over the apple by pressing the edges down and bake for 30 minutes until the dough is brown and cooked at 190 degrees. Let the cake rest for a few minutes before turning it over.

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