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Caramelized apple tart

Caramelized apple tart


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A quick and very good dessert. •

It took:

  • 5 tablespoons sour cream (yogurt or milk)
  • 5 tablespoons oil
  • 5 tablespoons sugar
  • 1 or
  • 1/2 sachet baking powder
  • a pinch of salt, essence
  • as much flour as it contains.

Other ingredients:

  • 2-3 apples
  • 150 g sugar.

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Caramelized apple tart:

Rub the egg with the sugar until it becomes a foam.

Add sour cream, oil, essences, baking powder, salt and flour until it becomes a good spread.

Leave it in the fridge for half an hour to make it easier to spread.

Meanwhile, peel the apples, cut them into slices. Put the caramelized sugar in a saucepan. When it has turned golden, turn the apples over and mix them lightly.

In a tart pan, place a layer of apples with the caramel that remains in the pan. Place the sheet over them.

Bake for 20-30 minutes on medium heat. When ready, turn over on a plate. It can be garnished with whipped cream, I put cherries in the compote



We all know apple pie

Puff pastry with apples and cinnamon This recipe is very tasty with apples and cinnamon and the house is. Today I prepared LEAF STRUCTURE WITH APPLES. In autumn we find in the markets the best and tastiest apples, so it is. Caramelized apples are a delight and in my mind I always associate them with a. The cake with nuts and apples is a delicious tender dessert, very easy to prepare. Walnuts, together with apples and cinnamon flavor, make a simple cake.

Romanian Food, Romanian Recipes, Smothie, Dough. The recipe for mini strudels with apples and walnuts is ideal for fasting and beyond. It does not contain any animal ingredients. Caramelized apples with cinnamon wrapped in puff pastry. Apple pie and simple homemade puff pastry & # 8211 Cranberry Recipes.

Burger with caramelized apples and vanilla sauce & # 8211 Sweet recipes. You need: a packet of puff pastry, 4 apples, 1 vanilla bean, 50g butter, 300ml liquid cream, 4 eggs, 100g sugar, cinnamon, sugar. This overturned cake with caramelized apples is one of the simplest.


We all know apple pie

I also made the version with apples and, why do you have it. See more ideas on Food, Recipes and Cakes. Homemade dough apple strudel Pastry, Vegan, Homemade. Apple pie and simple homemade puff pastry & # 8211 Cranberry Recipes. Homemade chocolate with cranberries and caramelized almond icing - Chef. Apple and walnut pie in puff pastry.

Tarte aux Pommes (Apple boat). Look, today I propose a different Tatin tart, an excellent appetizer with goat cheese and. You have the freedom to pay in installments, you benefit from the promotions of the day, the openness. Retetecalamama & rsaquo posts & rsaquo we know-with. If you fancy a quick and cheap dessert with few ingredients, try these slices of puff pastry with apples and pears and you will be amazed by. Put the rest of the sugar over the apples and leave them in the oven for 2 minutes.

Melt the rest of the butter and, with a kitchen brush, grease the apple slices on the puff pastry. Powder the tart with powdered sugar and place in the oven. Fine tart with caramelized apples.


Caramelized apple tart

Many apples in the house, like autumn, craving for sweets, reprimands for thinking that sweets go against the government's program: "Belly down!" unsweetened. And with some greedy people by his side.

After inspecting the pantry-refrigerator, we stopped at:

  • 250 grams of wheat flour (one cup)
  • 2 eggs, medium, one for dough, another for greased on top
  • about 2 tablespoons of milk
  • about half a packet of butter, honest, with 65% fat
  • 4 sachets of vanilla sugar (the cheapest synthetic version of vanilla sugar, which even has vanilla pods in the composition)
  • 1 sachet of baking powder
  • 1 pinch of salt
  • 1 kilogram of apples (golden I had, but not significant)
  • 250 grams of brown sugar (1 cup)
  • cinnamon
  • 1 cube of butter
  • powdered sugar (optional).

And what came out, with related breaks to take out, over and over again, the cat in the kitchen!

First, the dough, that it should stay at least half an hour in the refrigerator. I mixed the egg well with soft butter, kept at room temperature for about 2 hours, with vanilla sugar and salt, to make the composition as fluffy as possible. I took out the pallets, I mixed the flour with the baking powder, I added it over the egg together with the 2 tablespoons of milk and I kneaded a soft, non-sticky dough (it's fatter anyway), in fact I folded it more and more until I could easily gather it in an elastic ball, which I wrapped in sheets and put in the fridge.

I switched to apples, about 6, which I washed, peeled and seeded, and cut into cubes. Meanwhile, I put on the fire a saucepan in which I poured the cup of sugar and caramelized it (stir from time to time with a wooden / silicone spoon, not to burn). I then added the chopped apples and let them harden until the juice dropped well. I now turn on the oven, on low to medium heat. I took the apples off the heat and perfumed them with cinnamon. When they needed to cool down, I lined the 26 cm baking tray (round, with removable ring) with butter, cut the dough in half and spread two sheets slightly larger than the diameter of the tray. I transferred one of them to the bottom, lifting it a little on the walls of the tray, I pricked it with a fork in places so that it does not swell when baked and I arranged the apple composition. The second sheet came over, still pricked and stuck a little behind the apples, to meet the sheet at the base. I beat an egg with a fork, greased the tart and put it in the oven, where it stayed until browned, ie about 30-35 minutes.

After I took it out, I waited for it to cool down a bit (I could have waited longer, it suffered a bit aesthetically in the transfer), I went with a knife next to the walls of the tray, to detach the tart, I took out the ring and I passed it on a plate. I powdered it with some sugar, to give a better picture, and the rest of you can imagine it too…


Once tried, you will bake this cake every weekend! A grade 10 dessert!

Tatin Tatin is a classic French dessert, which is a tart made of tender dough with caramelized apples. The authors of this dessert are the sisters Ștefania and Carolina Tatin, who accidentally arranged the apples and the caramel in the baking form, then the dough. Here is a less common Tatin Tatin recipe. Start with the classic version of the dessert and prepare an amazing delicacy of tender dough with bananas. Get a particularly fine, fragrant, soft and delicious dessert.

INGREDIENTS

METHOD OF PREPARATION

1. Sift the flour. Mix it with 2 tablespoons of sugar, baking powder, salt, cream, egg and 100 g of soft butter (at room temperature). Knead the dough. Give it a round shape and wrap it in cling film. Refrigerate the dough for 30 minutes.

2. Melt the remaining butter and add the brown sugar. Stir continuously until the sugar is completely dissolved. Pour the resulting caramel into a baking dish.

3. Peel the bananas. Cut them in half, then cut each piece along. Arrange the bananas in the shape of baking with caramel.

4. Take the dough out of the fridge and spread it on a mold-sized countertop. Cover the bananas with the dough. Fold the edges of the countertop inside the mold.

4. Bake the tart in the preheated oven at 200 ° C for 35-40 minutes.

5. Cover the tart with a plate of the right size and turn it over. Carefully remove the baking tin.


Caramelized apple tart

Many apples in the house, like autumn, craving for sweets, reprimands for thinking that sweets go against the government's program: "Belly down!" unsweetened. And with some greedy people by his side.

After inspecting the pantry-refrigerator, we stopped at:

  • 250 grams of wheat flour (one cup)
  • 2 eggs, medium, one for dough, another for greased on top
  • about 2 tablespoons of milk
  • about half a packet of butter, honest, with 65% fat
  • 4 sachets of vanilla sugar (the cheapest synthetic version of vanilla sugar, which even has vanilla pods in the composition)
  • 1 sachet of baking powder
  • 1 pinch of salt
  • 1 kilogram of apples (golden I had, but not significant)
  • 250 grams of brown sugar (1 cup)
  • cinnamon
  • 1 cube of butter
  • powdered sugar (optional).

And what came out, with related breaks to take out, over and over again, the cat in the kitchen!

First, the dough, that it should stay in the fridge for at least half an hour. I mixed the egg well with soft butter, kept at room temperature for about 2 hours, with vanilla sugar and salt, to make the composition as fluffy as possible. I took out the pallets, I mixed the flour with the baking powder, I added it over the egg together with the 2 tablespoons of milk and I kneaded a soft, non-sticky dough (it's fatter anyway), in fact I folded it more and more until I could easily gather it in an elastic ball, which I wrapped in sheets and put in the fridge.

I switched to apples, about 6, which I washed, peeled and seeded, and cut into cubes. Meanwhile, I put on the fire a saucepan in which I poured the cup of sugar and caramelized it (stir from time to time with a wooden / silicone spoon, not to burn). I then added the chopped apples and let them harden until the juice was well reduced. I now turn on the oven, on low to medium heat. I took the apples off the heat and perfumed them with cinnamon. When they needed to cool down, I lined the 26 cm baking tray (round, with removable ring) with butter, cut the dough in half and spread two sheets slightly larger than the diameter of the tray. I transferred one of them to the bottom, lifting it a little on the walls of the tray, I pricked it with a fork in places so that it does not swell when baked and I arranged the apple composition. The second sheet came over, still pricked and stuck a little behind the apples, to meet the sheet at the base. I beat an egg with a fork, greased the tart and put it in the oven, where it stayed until browned, ie about 30-35 minutes.

After I took it out, I waited for it to cool down a bit (I could have waited longer, it suffered a bit aesthetically in the transfer), I went with a knife next to the walls of the tray, to detach the tart, I took out the ring and I passed it on a plate. I powdered it with some sugar, to give a better picture, and the rest of you can imagine it too…


Caramelized apple tart - Recipes

CAKE WITH WHOLE CARAMELIZED APPLES

On the way to warm countries, a rooster
It landed near my oven
He also wanted to taste - do you understand? & # 8211
Some caramel cake and whole apples.

INGREDIENTS whole apple cake

  • 6 eggs
  • 6 tablespoons sugar
  • 6 tablespoons flour
  • 1 tablespoon oil
  • 1 tablespoon cold water
  • 1 sachet of baking powder

  • 10 medium apples
  • 7 tablespoons caramelized sugar
  • 2 tablespoons brown sugar
  • ½ teaspoon of cinnamon powder
  • 6 tablespoons strawberry jam

  1. caramelize (it should not burn!) the 7 tablespoons of sugar directly in the tray (diameter 28 cm) in which to bake apples We spread the caramel on the bottom and on the walls of the vessel (For me it was more complicated because the tray had a non-stick inside and the caramel did not spread evenly). You can use a larger diameter pan.
  2. we clean the apples and take them out, then roll them in the mixture of the 2 tablespoons of brown sugar and cinnamon. We place them over the caramelized sugar We fill them with strawberry jam then leave them in the preheated oven at 180 degrees for about 40 minutes.
  3. In the meantime, I'm preparing the countertop. Separate the egg whites from the yolks. Mix the egg whites with a pinch of salt and finally add the sugar Add one egg yolk to the egg white foam and mix with a silicone spatula Add water, oil, then sifted flour and mix with baking powder and mix with a spatula.
  4. Remove the apples from the oven , let them cool for a few minutes, then cover them with dough Put in the oven at 180 degrees for another 30 minutes (check with the toothpick test). Remove the cake with whole apples while it is still hot and turn it on a plate, so that it comes off easily Let it cool.
  5. We prepare the caramel. Carmelize the sugar, add the butter and mix vigorously. Remove from the heat and mix with sour creamLet it cool to obtain the desired consistency. I didn't let it harden too much, to use this caramel as a glaze but also to syrup the top.
  6. good appetite!