Tart - this is not a cake, do not twist.
Yes, and why twist it?
Pie with apple filling, shortbread, very sweet - the most "autumn" recipe! And yet, tart, this is a great basis for creativity.
Without abuse, you can try any options, in addition to the main apple filling - icing, chocolate, caramel.
You can use citruses, and even ... chocolates!
Tart with apples - general principles of preparation
• The basis of any apple tart is sand cake. There are many recipes for shortcrust pastry, but there is only one kneading principle - quick rubbing with your hands or chopping flour with butter with a knife into crumbs and further intensive mixing with liquid components: ice water, eggs, or both.
• Apples are cut into thin slices, medium-sized slices or slices. They are laid out on the surface of the dough laid out in a mold or covered with them, after having laid out pieces of fruit in a mold. Often chopped apples are stewed in sugar or the glaze prepared from it before being spread. Other products are often added to the filling of tart with apples: nuts, chocolate, honey. Often spread apples are poured with fillings.
• Pies are baked at a temperature of about 180 degrees in the oven. The baking time depends on the specific type of tart and is always specified in the recipe.
Tart with apples - "Obsession"
Ingredients:
• white flour, with a high level of gluten - 250 gr.;
• 125 gr. butter, natural;
• three tablespoons of liquid cream;
• 125 gr. powdered sugar;
• four large dense apples;
• 100 gr. refined sugar;
• a teaspoon of crushed cinnamon in a mortar.
Cooking method:
1. Mix flour and icing sugar and pass through a sieve twice.
2. Add the slightly softened butter cut into pieces and immediately intensively grind everything with your hands, forming a small crumb.
3. Pour in cold cream and knead the dough immediately. Transfer it to a bag and place it for half an hour in the general chamber of the refrigerator.
4. Peel the apples by cutting them with a thin knife or a special potato peeler. Cut the fruit in half and remove the seed box, trying to cut out all the partitions. Cut the halves into thin slices and slightly moisten with lemon juice.
5. Wipe the sides and the bottom of a small round shape with a gauze swab dipped in vegetable oil, and evenly distribute chilled dough on it. Be sure to form at the same time low sides.
6. Sprinkle the dough with half the prepared sugar and put apple slices on it. Spread in a circle, slightly overlapping pieces on top of each other: first a rim of larger plates, then smaller, then even smaller ones, etc.
7. Sprinkle on top of the cake with the remaining sugar mixed with cinnamon and place in the oven for 25 minutes.
Classic recipe for French tart with apples, double filling
Ingredients
For the test:
• two eggs;
• 250 gr. butter, sweet cream;
• vanilla powder - 1 g .;
• 300 gr. high-quality flour.
The first apple layer:
• a tablespoon of cinnamon;
• three apples, Golden varieties;
• two tablespoons of sugar;
• a small lemon;
• a tablespoon of drinking water.
The second apple layer:
• apples of the Golden Delicious variety - 2 pcs.;
• a spoon of plain water;
• four tablespoons of apricot jam.
Cooking method:
1. Break the eggs without mixing and separate the yolks.
2. Add and mix vanillin into the sifted flour, grate the oil on a coarse grater and quickly grind everything with your hands into small crumbs. Add the yolks and again vigorously mix everything with your hands to make a smooth dough. Roll it up with a ball, wrap it in a film and place it in the cold, the general chamber of the refrigerator.
3. Cut the clean apples in half, remove the middle and peel. Cut the apple pulp into cubes, smaller, and put in a thick-walled stewpan. Sprinkle with cinnamon, add water and simmer over low heat under a lid for about half an hour, until the pieces are softened and become transparent.
4. Add lemon zest and continue cooking, but without a lid, achieving evaporation of moisture. Once the apple juice has evaporated, immediately remove from heat and leave to cool.
5. The first apple layer was prepared, now you need to prepare the second. To do this, peel the apples, cut them into thin plates and moisten with lemon juice. Remember to remove the core from the fruit before chopping.
6. Place the cooled dough between sheets of parchment paper, and roll out the cake, 6 cm wider and longer than the shape, and half a centimeter thick. Carefully transfer the dough, wrapping it on a rolling pin, into the mold and flatten on the bottom and sides, cut off the rest.
7. Evenly, over the entire surface, chop the dough with a fork and lay on it an even layer of cooled stewed apples. On top of it, beautifully lay out the thin plates so that each new one is necessarily slightly found on the previous one.
8. Sprinkle the tart with sugar on top and bake for 30 minutes.
9. While the cake is baking, prepare the icing. Mix water with apricot jam and boil. Remove from the heat and glaze the cake that was just put out of the oven with the glaze. When it cools well, free from the mold and serve.
Caramel tart with apples
Ingredients:
• five tablespoons of ice water;
• a small pinch of salt;
• 175 gr. creamy "Peasant" butter;
• flour of good quality - 200 gr.;
• refined granulated sugar - 150 g .;
• one kilogram of apples.
Cooking method:
1. Wash the apples, finely cut the skin from them and cut each lengthwise into four slices, remove the core.
2. Take the butter, cut from a common piece of 75 grams, put in a pan and melt, and put the rest into the freezer.
3. Cover the melted butter with an even layer of sugar and continue to simmer with minimal heat. As soon as the sugar begins to darken and takes on a light caramel color, remove from heat.
4. Dip the apples into it and simmer them over medium heat in caramel for seven minutes, then turn over and let stand for another 8 minutes on the same heat. Remove from heat and set aside temporarily.
5. In a deep bowl, transfer the flour, add sugar, grate the butter with a coarse grater and grind. In the resulting crumb, make a deepening, fill it with ice water and knead quickly.
6. Take a round shape, about 25 cm in diameter, spread the apples evenly in it, with the convex part down and pour the slices with caramel remaining in the pan.
7. Roll out the dough in a round layer with a diameter 2 cm larger than the shape and carefully shift it to fruit, fold the edges down.
8. Set the oven to 200 degrees. Place a roasting pan in it for 40 minutes. Remove, put a flat plate on the mold and turn it upside down.
9. Ready tart can be powdered with cinnamon on top, but this is optional.
Walnut tart with apples
Ingredients
For the test:
• 50 gr. granulated sugar;
• one egg;
• 200 gr. high quality flour.
Filling:
• 100 gr. walnuts;
• hazelnuts - 100 gr.;
• sweet cream butter - 50 gr.;
• refined sugar - 50 gr.
For 5 large apples:
• a spoon of crushed cinnamon;
• 50 gr. sugar
• butter 72% fat - 50 gr.
Additionally:
• honey.
Cooking method:
1. From flour, sugar and grated butter, according to the rules of kneading shortcrust pastry, prepare crumbs. Break the egg into it, knead the dough. Then cool by placing it for 30 minutes in the refrigerator and roll it in a thin layer right in the mold. Cover the dough with parchment, pour peas on it and set to bake for a quarter of an hour. Remove the finished pie base from the oven and temporarily set it aside.
2. Twist the nuts in a meat grinder, and mix the crumbs with granulated sugar. Then put it in the butter melted in a frying pan and warm for 5 minutes by stirring. Remove from heat and immediately lay on a cooled base.
3. Thinly cut apples without peel and seeds. Add sugar with cinnamon, mix and let stand for 15 minutes.
4. After that, put the apples in a nut filling and place the cake in the oven for 35 minutes.
5. Pour the finished hot tart with honey, cool completely, and cut into pieces.
Honey tart with apples and cedar kernels
Ingredients
Dough:
• 200 gr. fine, sifted flour;
• 100 gr. frozen cream;
• fine salt.
Filling:
• large lemon;
• sour, large apples - 3 pcs.;
• 200 gr. any light honey;
• three eggs;
• a small pinch of cinnamon powder;
• two carnation umbrellas;
• a tablespoon of peeled pine nuts.
Cooking method:
1. Flour, replanting, mix with salt. Cut the cold butter into small pieces, add to the flour and chop with a knife into small crumbs. Assemble in a tight ball and place in the refrigerator, in a bag, for a period of one hour.
2. Scrape the zest off the lemon using the smallest grater and squeeze the juice from the citrus. Mix the zest with juice, add eggs, a teaspoon of flour and cinnamon, mix. Remove the caps from the two carnation umbrellas and rub them with your hands. Add clove powder to the mixture just prepared, put honey in it and mix well again. After 20 minutes strain.
3. Roll out the dough that has stood in the cold and roll out a large round layer and line it with a shape so that its sides are closed. Pierce the layer several times with a fork and lay on it a dense layer of apples cut into large plates, put in the oven.
4. After a quarter of an hour, carefully so as not to get burned, pour the pie with honey mixture directly in the oven and leave it for another 35 minutes.
5. Ten minutes before cooking, sprinkle the cake with the kernels of pine nuts.
Chocolate tart with apples in a cream filling
Ingredients
For the test:
• flour - 200 gr.;
• 50 gr. sugar
• a teaspoon of ripper;
• two tablespoons of ice water;
• one yolk.
For filling:
• four large apples;
• two tablespoons of sugar;
• 100 gr. bitter, 74% chocolate;
• cream, homemade or just high fat - 150 ml;
• one egg + yolk.
Cooking method:
1. Cut the butter into pieces and transfer to a bowl. Add sugar, yolk, and, thoroughly grinding, pour a tablespoon of ice water.
2. Pour the flour mixed with the cultivator, add the remaining water. Knead the dough immediately and place it, wrapping it with a film, in the cold for half an hour.
3. Whip the cream with sugar and eggs. Grate bitter chocolate on a coarse grater. Cut peeled apples into thin slices.
4. Take out the frozen dough, roll it out with a thin layer and cover it with a greased form.
5. Set aside about a third of the crushed chocolate. Sprinkle the dough abundantly over the remaining ones and put apple plates on it with a fan.
6. Fill everything with cream and put in the oven. After 40 minutes, remove the finished tart, cool to normal and decorate with the set chocolate.
Tart with apples - cooking tips and tricks
• If you knead shortbread dough for a long time, the oil softens and melts from the warmth of the hands, as a result, the cake is dense and crumbly.
• Be sure to cool the shortcrust pastry after kneading so that the melted butter is frozen.
• To make it easier to remove the tart from the form, cover the form with parchment and only then cover it with dough.
