Tart Tatin: recipe
French wonder is famous for its pastries. After all, the French are characterized by their ability to create elegant, stylish, chic, and - at the same time simple things. Such is the French tart. In our opinion, this flan. Shortbread dough from the bottom, on top of the filling. Depending on the type, can be sweet tart (and then as a filling put fruits, berries), and perhaps the main course or an appetizer, and then tart stuffed with meat, fish, vegetables.
A special kind of open pie - this Tarte Tatin. His "trick" - this is the process of cooking. It is also called pirogom- "shifter". And all because that is baked Tarte Tatin "upside down." That is, first laid out in the form of filling, and on top of it - the dough. Ready the tart is inverted reverse.
Classic apple tart
- 1 kg of fresh apples strong. If apple juice flowing at a light touch - we are not suitable. Choose something like varieties of rennet or Jonathan.
- Sugar 130 g
- 100 g butter
- Ground cinnamon - optional
For the dough:
- 150 g flour
- cold butter
- 1 tablespoon sugar, a pinch of salt
- 2 tablespoons milk or 1 egg yolk
For baking pan needed with removable handleor so, which can be safely put into the oven, knowing that it does not spoil. The second option - a baking dish that you can safely put on the stove. The diameter of the form -. If the diameter of 20-22 cm longer have to increase the amount of dough.
As mentioned above, the Tarte Tatin is prepared,however, like any other tart from the pastry. From it and begin. In a bowl pour the flour slide. Add chopped into small pieces of butter. Pour the sugar, salt. Hands made from flour, sugar and butter crumbs. How? Nothing complicated.
Immerse your fingers in flour and begin to mix it withoil. You do not need to do it from a homogeneous mass, it should get an oil-flour chips. This technology will allow the dough to be light and crumbly. The finished chips add milk or egg yolk and knead the dough more homogeneous. We roll down it into a ball, wrap in plastic wrap and send dally in the refrigerator 30 minutes.
Getting stuffing. Apples clean and cut into beautiful slices. You can sprinkle them with lemon juice to avoid darkening. Put the baking tin on the stove and warm up in it the butter. Add the sugar and cinnamon. Give the sugar to melt and form a couple with a lot of butter caramel is golden brown. Make sure that it is not the beginning of the burn. Now, spread in pan on the range slices of apples. If you do not forget the apples we are feeding on, so try to make it nice and fill the entire bottom of pan to tarte looked decent. We reserve the stuffing then at the very low heat 5 minutes, turn off, cover with a lid.
The dough rested for at least 30 minutes, and gatroll out into a circle equal to the diameter of the pan (mold). Cover the dough stuffing, edges slightly tucked down around the filling. Prick the dough with a fork to vent steam.
Put the tart in a preheated oven (190 ° C). Bake for about half an hour, the readiness check, firstly, as a test. Secondly, according to the color of the liquid, which can be seen, slightly bent shape. If it is a beautiful brown color - the cake is ready. Remove it from the oven, cool slightly. Now we need a dish with a diameter of our cake, or a little less. We cover them our Tarte Tatin and carefully turn over.
If everything was done correctly, and the stars to yousupportive today, the miracle happens, and you will be beautiful on the plate cake caramel color. If suddenly a little stuffing will still remain at the bottom of the form (this, alas, can happen), do not worry. Gently pick up and carry her to the tart. Smooth - and the trick is done. The main thing that there were no witnesses. A mask the failure by using the ice cream or whipped cream. They can be decorated with warm Tarte Tatin with serving. Although in fact, serve as successful as possible and Tartu. More calories, yes. But delicious it is!
In the classic Tarte Tatin recipe, as we have said,It suggests apple stuffing. But there may be variations. With no less success in filling are apricots, peaches, nectarines, fresh prunes, persimmon. The main thing that fruits were dense enough, otherwise they will turn into a puree and rastekutsya. You can dream up, and add to the stuffing of finely chopped nuts or raisins. For apricots, plums, peaches, you can add a little thyme - it will give a delicate flavor. By persimmon ideal cinnamon. For apple, cinnamon addition, you can add a bit of fresh grated ginger.
In addition to the inverted, there are many recipes for "normal" Tartu, ie those where all as it should be: the dough from the bottom, on top of the filling. For example, try to prepare the lemon tart.
Recipe spicy lemon pleasure
- 2 lemons
- Sugar 130 g
- 1 tsp fresh grated ginger (can be taken to dry ground, but then pinch)
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
Form low bumpers diameter of 20-22 cm.
The dough is prepared as described in the previousrecipe. Put the dough on the bottom of the form, spread evenly across the bottom and make the bumpers (on the height of the form or 1-1.5 cm, if you took a deep form). Put the form in the refrigerator.
Prepare the filling. Lemons cleaned, divided into slices, remove seeds. You can not clean, and leave with the skin - will be even more fragrant. Lemons grind in a blender, food processor or meat grinder. Add the sugar and spices, knead.
The oven heats up to 180 ° C. We obtain the form from the refrigerator and pour the filling on the dough base. It may well be that the filling is more than can fit in the boards of the foundations of the test. Surpluses can safely leave and added to tea.
So stuffing poured - is now shipping to Tartuoven. Minutes 35-45. Readiness report golden color lemon. We get, cool, remove from the mold. Brew scented tea or flavored coffee - and enjoy!
If you do not have a sweet tooth ...
Tart can be prepared with any other filling. Prepare shortbread dough, in which we put less sugar. Bake a sand base in the form of unfilled. That is, spread the dough, making bumpers and put it in the fridge. After half an hour to get, pour the batter on a continuous layer of dry beans or peas, and put in the oven for 15-20 minutes.
Beans, we need to keep the foundation fromswellings and lifts. Otherwise, it does not vypechetsya smooth and tart out "wavy". While the dough in the oven, prepare the stuffing. It may be vegetables (zucchini, eggplant, squash, tomato), minced meat or fish, mushrooms, cottage cheese and herbs ... The main rule is that the filling after laying on the foundation should not require long cooking.
That is, you need to fry the meat in advance and vegetablesmushrooms slightly put out. And the second rule - stuffing need something to fill. For example, a mixture of egg (beaten eggs with cream and cheese). Serve tart vegetable or meat is usually warm.
The easiest tart - a tomato. Cut the tomatoes into round slices, give to drain the juice. Spread on a sand foundation grated cheese, top - slices of tomatoes, lightly sprinkled it all with olive oil and soy sauce, season with pepper, herbs, and send in the oven. Ten minutes - and a wonderful tart is ready. You can enjoy the refined taste.
Say, tart something looks like on your pizza? And you'd be right. Open pies are good because they can put almost any stuffing from what is in the refrigerator. A shortbread dough can be prepared for future use and store in the freezer to defrost at the right time and quickly cook a delicious and hearty tart.</ P>