Sift the flour, mix with cold butter, water, egg, vanilla, sugar and cinnamon and knead a dough until perfectly blended, leave to cool for half an hour.
Meanwhile, clean the apples, cut them into slices and prepare the caramel.
In a deep frying pan put the sugar together with the vanilla and the butter until it melts, let it caramelize, add the apples and keep until it colors well, add the cinnamon.
Spread the dough sheet.
In a round pan greased with butter, sprinkled with a tablespoon of brown sugar, place the caramelized apples, put the sheet on top, insert well next to the apples, prick from place to place and cut lightly in the middle, put oven at 180 degrees and bake until nicely browned.
When it is slightly cooled, it is passed with the knife on the edges, it is placed on top of a plate and it is turned by a precise and fast movement.
It can be eaten with ice cream or a tablespoon of sour cream.
A great goodness!
Dessert Tart with Apple Tart - Recipes
A traditional one Apple pie French, old-fashioned apple pie it is called in the post-Gallic language. It's an eloquent proof (if needed!) That the French know very well what a real kitchen is, even with few and cheap ingredients. The recipe below, if you replace the butter with margarine, becomes an extraordinary fasting dessert, which, as you know very well, is not a small thing. So, what's more, at work!
For this apple pie, the shopping list is broken down. For the dough:
250 g flour,
125 g butter (or margarine, as I said),
2 kg apples,
100 g powdered sugar,
1 vanilla bean,
1 teaspoon ground cinnamon,
First put the flour in a bowl, add a little salt and butter. Mix with your fingertips, slowly adding 3-4 tablespoons of water, until you get a smooth dough. Make a ball, wrap it with transparent foil and let it rest for an hour in the cold.
So you have all the time to prepare the filling. Wash 6 apples, cut them into pieces (you don't need to clean them, just take out the pitted box). Put them in a saucepan with a thick bottom, along with lemon juice, vanilla bean (cut in half, lengthwise) and 50 g sugar. Add 100 ml of water and boil everything over low heat, stirring, until the apples soften well.
Preheat the oven to medium heat (200ºC). Pass the ripe apples (without vanilla!) Through a sieve, or mix them, finally, the idea is to turn them into a paste.
Roll out the dough sheet and put it in a tart shape. Put the apple cream on top. Cut the other apples (peeled and peeled) into quarters and then into slices. Place them over the cream, in concentric circles, so that you cover the whole surface well. Sprinkle the remaining sugar and cinnamon on top.
Put the form in the oven, where it should stay for about 35-40 minutes, or until the dough is golden. Heat some jam syrup in a saucepan (it should liquefy), then spread it, with a brush, over the apples, to make them shiny and give them taste.
Serve this tart with warm or cold apples, and pour a fresh and cold incense into glasses.
Tarte tatin with apples
I think it's the best apple tart I've ever eaten, and I'm not kidding. Cheerful for this delicious recipe is Jamie: P. So, if you want something sweet fast, if you like apples, you shouldn't miss this tart. Or if you want to impress someone with a dessert, I recommend you try it, they will be super excited.
Dava you don't like apples, you can try bananas (a madness comes out) or pears. Whatever the combination, the end result will be applaudable :)).
And the stalks and cut them into 4. Each part and into 4 slices.
We immediately sprinkle them with lemon juice, so that they do not oxidize.
We prepare the caramel. Melt the butter, add the sugar and let it simmer for 5 minutes, until it turns brown.
We cut the dough as we have the tray. I used a tray with a diameter of 24 cm.
Pour the hot caramel into the pan. !CAREFUL! do not put your finger, it burns badly.
Place the apple slices and sprinkle the cinnamon in abundance.
Cover with the dough sheet and put in the preheated oven until it grows well and is brown on top, approx. 30 minutes.
Carefully remove from the oven and let it cool a bit.
Place a large, deep plate on top of the tray and turn the tart over.
A delight & # 8230. I'm not tired of her anymore.
And if we talked about fruit, here a few positions with May cherries and strawberries.