Apple tart is a French delicacy that acts as an analogue of a simple charlotte. Nevertheless, it has some nuances that make the dessert incredibly delicate and refined in taste.

Real French apple tart "Taten"

  • 1 kg 600 g juicy apples;
  • 80 g melted plums. oils;
  • 130 g of sugar;
  • 170 g of flour;
  • salt;
  • 70 g of solid plum. oils;
  • 20 g of sugar;
  • egg C1.

French apple tarte Taten from Taten sisters:

  1. Dough: manual grinding of flour, sugar, a pinch of salt and a solid piece of butter. It will turn out baby. We drive an egg into it, knead it quickly, roll it into a ball and set it aside.
  2. Lubricate the form for dessert with ghee, sprinkle with a layer of sugar.
  3. We cut the apples with not very thick quarters and lay them round in shape. It should be enough for two layers. Sprinkle the first with sugar and overwrite with butter, repeat the apple layer. We send the form to the oven at 200 degrees. and bake slices for about half an hour.
  4. While the apples are baking, roll out the dough.
  5. Fruits are traditionally placed directly in shape on a slow fire for another 25 minutes. Then we cover with dough, season the edges along the edges around the apples. Pierce in several places to let out steam.
  6. Bake the cake for another 25 minutes.

By tradition, it is recommended to serve dessert with light red wine or cider - sparkling apple wine.

Unusual caramel dessert

It is believed that apple tart with caramel is a modified dessert of Italian confectioners:

  • 200 g of sugar;
  • 300 g flour;
  • 10 g of baking powder;
  • vanilla on the tip of a knife;
  • 2 eggs;
  • 130 ml of milk;
  • 100 ml of olive oil;
  • 50 g plums. oils;
  • 3 apples.

Step-by-step description of tart preparation:

  1. The dough is prepared very quickly: in a deep bowl you just need to mix milk, eggs, half sugar, flour, vanillin and vegetable oil.
  2. The next step is the filling.In a saucepan, mix a slice of butter and sugar, heat the mass until it acquires a golden hue. Caramel is ready.
  3. Wash and cut the apples into slices, removing the core.
  4. Pour caramel into a mold (preferably silicone), put slices on it, and pour dough on top.
  5. Bake dessert at 180 degrees. for half an hour.

As a rule, a hot piece of cake goes well with a scoop of vanilla ice cream.

Open puff pastry cake

  • finished puff pastry - 1 sheet;
  • apples - 6;
  • cinnamon - ½ tsp;
  • milk - 100 ml;
  • sour cream / cream-fresh - 200 ml;
  • sugar - 125 g;
  • vanillin;
  • egg;
  • powder for instant vanilla pudding - 1 table. l

How to make a quick open pie:

  1. Thaw the dough for an hour, just leaving it on the table.
  2. Meanwhile, prepare apples, similar to previous recipes.
  3. Cover the sheet with a little rolled dough, put apple slices in it and sprinkle all with cinnamon.
  4. Beat the remaining ingredients in a separate bowl from the recipe. Spread the resulting mass evenly over the apples.
  5. Bake the cake at 200 degrees to a delicious golden crust.

Recipe from Jamie Oliver

Jamie Oliver's French apple pie has won the hearts of many sweet tooth. We recommend taking note.

Dough:

  • 125 g flour;
  • 1 table. l Sahara;
  • 75 g of solid creamer. oils;
  • 2 table. l cold water;
  • salt.

Filling:

  • 6 juicy apples;
  • slice of lemon;
  • 4 table. l Sahara;
  • egg;
  • egg white;
  • cane sugar.

Preparation of the dough is extremely simple - grate the butter manually with dry ingredients, then add water and knead the dough. Cool in the refrigerator for half an hour - it is recommended to cover with a film so that the workpiece is not weathered.

Filling:

  1. We warm the oven to 190 degrees.
  2. If desired, peel the apples - so the filling will be more tender. Place the slices in a bowl. Squeeze the juice from the lemon and pour apple slices on it, pour over brown sugar, mix well.
  3. Beat the egg and grease the mold. We spread the filling in an even layer.

Putting the pie together:

  1. Roll the dough thinly. We cover them with the filling, carefully wrapping the sides with a fork.
  2. Beat the protein until foamy and grease the dough with it. Sprinkle with sugar.
  3. In the center we make a hole so that the steam can escape.
  4. Bake until golden brown.

Lean apple tart

  • 150 g of flour;
  • 1 tsp baking powder;
  • ⅓ - ½ cup sugar (depending on the taste of apples);
  • salt, cinnamon and vanilla on the tip of a knife;
  • 150 ml of water;
  • 50 ml of vegetable oil;
  • 2-3 medium sized apples.

Description of the recipe:

  1. We traditionally prepare apples, cut them into thin slices. In this recipe, they are laid out at the bottom of a greased form.
  2. For the test, mix dry and liquid components separately, and then combine them together. Beat the dough with a whisk - it will be liquid.
  3. Fill the filling with dough and immediately set to bake at 180 degrees. 30-40 minutes, focus on the golden surface of the dessert.

How to cook with meringue

Dough:

  • 150 g plums. oils;
  • 4 egg yolks;
  • 120 g of sugar;
  • 3 table. l kart. starch;
  • 250 g of flour;
  • ½ tsp vanilla sugar;
  • ½ tsp baking powder.

Filling:

  • 3 large apples;
  • 1 table. l Sahara;
  • ½ table. l breading.

Meringue:

  • 4 squirrels;
  • 3 table. l Sahara;
  • ⅕ tsp citric acid;
  • ½ tsp vanilla sugar.

First of all, prepare the dough:

  1. Cool the eggs.
  2. Oil, in contrast, should be warm and soft. Beat with sugar in an airy light mass.
  3. We introduce all the yolks in succession and sift the starch, continuing to whip with a mixer at medium speed.
  4. Last sift the flour. When the dough thickens, knead manually.
  5. Cool the dough in the refrigerator for a third of an hour.

Filling:

  1. Cut the core and the stalk of the apples.
  2. Cut very thinly. You can use a slice grater.
  3. Mix with sugar.

Putting the pie together:

  1. Fingers distribute the dough on the bottom and walls of the form. Sprinkle with breading.
  2. We spread apple slices in a uniform layer.
  3. Bake at 180 degrees. 45 minutes.
  4. Beat the meringue, gradually increasing the power of the mixer, 7 minutes.
  5. We spread the meringue on an almost ready cake, laying out the air peaks with a spoon.
  6. Bake another 10 minutes.

On a note. Citric acid gives a citrus flavor and whitens the cream. You can replace 1-2 tsp. lemon juice.

Shortcrust Apple Tart

  • 270-300 g of flour;
  • 130 g plums. butter for dough and 20 g for filling;
  • 85 g of powdered sugar;
  • egg;
  • a pinch of salt;
  • 50 g of sugar;
  • 1 g of vanillin;
  • 3-4 sweet and sour apples.

Step-by-step preparation of shortcrust pastry pie:

  1. Make shortcrust pastry from soft butter, flour, powdered sugar, eggs and salt. Grind manually until crumbs are received.
  2. Dice the apples and mix with sugar and vanilla.
  3. In a stewpan, melt a piece of butter and put apples in it for about 10 minutes.
  4. Distribute the dough on the bottom and sides of the mold, holding the crumb well with your hands.
  5. Bake a cake at 180 degrees. within 20-25 minutes.

Cooking with Andy Chef

  • sugar for caramel - 200 g;
  • drain. oil - 45 g;
  • sweet and sour apples - 6 units;
  • sugar - 40 g;
  • tea;
  • vanilla - 1 pod.

Cooking:

  1. Caramel: warm the sugar in a saucepan, as soon as half melts - we begin to stir. When everything has melted, put the oil in and stir again. Caramel will be thick. We spread it on a silicone mat with a thin layer and let it completely harden, then break it and grind it with a blender - we get caramel powder.
  2. Prepare the apples: peel the peel, remove the core, cut or with three thin slices, like chips.
  3. Sprinkle the bottom of a detachable shape with a couple of teaspoons of caramelized crumbs, spread the apple slices with an overlap in two layers. Then again comes the crumb, and again the apples - until everything is over. The last one to go is baby.
  4. Bake at 150 degrees. 40 minutes. The form should be on a baking sheet, otherwise the juice will drip to the bottom of the stove and burn. Leaking juice is recommended to be collected with a spoon and water the tart from above. The total baking time is 1 ½ - 3 hours, depending on the power of the oven and the thickness of the apple slices. Ready tart is considered when the apples become completely soft, and the top will look transparent. You can check with a thin knife.

On a note. In order for apple layers to stick together better, for this time you need to put a load on top, for example a stewpan with water.

Related:More from the author: