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Apple pie

Apple pie


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We start with the preparation of the filling, so that we can take care of the dough while the apples are in the oven. We cut and CLEAN apples. I forgot to clean them, it's not a big bathroom, but it doesn't fall. I go on the idea of ​​"who likes it, eat it like that" anyway, but let's be civilized anyway haha ​​:)). We put the apple slices in a yena bowl and sprinkle them with lemon juice. This will help them not to oxidize and keep their color. Next, mix the apples with the caramel sauce. Thank God I also have the recipe for caramel sauce, so I won't let you down! Put the dish in the oven for approx. 20 minutes or until the apples have softened and we are preparing the dough.

For the dough, mix the soft butter (if you forget to let the butter stay at room temperature and hurry to make the tart, access this link, look at secret no. 3 and find out how you can soften the butter faster, WITHOUT PUTTING IN THE OVEN ) with sugar. Add the egg, milk, vanilla essence and salt and continue mixing. We start to add flour, mixing further. The result will be a sticky dough that you think we can't do anything about, but you're wrong!

In a food foil, put the dough, wrap it and put it in the freezer for 15 minutes. After removing the dough from the freezer, we start to knead it lightly, adding flour until the dough is elastic and no longer sticks to the hands. Then spread the dough in a sheet, not very thin. Carefully roll the dough on the floured rolling pin and transport the dough in the tart pan. Cut the excess edges and prick the dough with a fork in all places so that it does not swell.


We also fill the tart with the apples that we left to cool a little.

From the excess dough, there is enough left, we make models of leaves and long and thin strips for decoration. Grease the tart with egg + milk, sprinkle with almond powder and put the tart in the oven until browned. At this moment, in the whole house, you will smell the apple pie like Christmas! YUUMY



Apple cider tart

Who doesn't like tarts? I don't think there are too many people who refuse a slice of tart, made with tender dough and fillings. Today I come to meet those who would enjoy a rustic tart, at any time. A tart with apple cider cream, a tasty, cool tart, which I am absolutely convinced you will never get tired of, garnished with cream, apple slices and powdered with cinnamon. I leave it to you to discover it for yourself.

Necessary ingredients:

1. For the dough: 270 gr flour, 1 tablespoon cornstarch, 1 tablespoon sugar, a pinch of salt, 180 gr cold butter, 3 tablespoons cold milk, 1 tablespoon apple cider vinegar.

2. For the cream: 300 ml apple cider, 200 gr sugar, 100 ml greasy cream, a pinch of salt, 4 eggs, vanilla essence, grated peel from 1 orange.

In addition: 200 ml whipped cream, cinnamon powder, caramel topping (optional).

Dough preparation

In the bowl of a food processor, I added one at a time: flour, salt, starch and sugar and let the food do its job for a few seconds, until I got a sandy composition. I added milk and vinegar and turned on the robot until I got a cohesive composition. I transferred the dough to the work surface and gathered it into a rectangular shape.

I wrapped the dough in cling film and left it in the fridge for 30 minutes.

I preheated the oven to 170 degrees with heat up and down.

After 30 minutes, I took the dough out of the fridge, dusted the work surface with flour and spread the dough far enough for the entire surface of the baking tin.

I put a sheet of baking paper, over the dough, and over I put raw beans and put in the oven for 15 minutes. Beans do not cook and prevent the dough from growing.

Preparation of apple cider cream

For the cream, I did this: I put the apple cider in a bowl, over medium heat, and left it to boil until it was reduced to ¾ from the initial amount, then I left it to cool.

Meanwhile, I took the baking tray out of the oven and removed the beans.

When the cider has cooled, I add the sugar, cream and salt and mix. Then I added, one by one, the eggs, continuing to mix, the vanilla essence and the grated orange peel.

I poured the composition over the dough and put it in the oven for about 40 minutes.

The cream of this cider tart must have the consistency of a pudding, so you will know that it is ready.

I let it cool down completely. Meanwhile, I beat the cream, which I then put over the tart. I sprinkled a little cinnamon powder and a few slices of apple, which I fried a little in butter and sugar. In the end I poured salted caramel, just for decoration.

I hope I aroused your curiosity by choosing to use a cream made from cider and I am absolutely convinced that if you try the apple cider tart, it will not be for the first and last time.


In conclusion: innovation means a lot in the kitchen

It is good to understand what exactly this concept contains, to discover what details are behind this special sweet dish. For this recipe, the innovation is how to prepare the crust.

We know that it would be ideal to be able to enjoy a delicious apple tart without spending a lot of time preparing it. Preparing the dough for the crust based on Maria biscuits and melted butter is much simpler. Also, thanks to these biscuits, you get the same consistency of the tart crust. However, you can also prepare the base with your own recipe.


The easiest apple tart recipe

To prepare the next apple tart recipe, you need to slightly modify the original version. You will be able to keep the essentials of the recipe, but you will optimize it in terms of cooking time. You don't have to worry, this won't affect the taste of the dessert.

You can prepare apples the way you usually do, though what is different in this apple tart recipe is the preparation of the dough for the crust. For this variant, we will use an easy and quick mixture to prepare, the main ingredients being Maria biscuits and butter.

Thanks to this dough, the preparation time is considerably reduced and you will be able to enjoy this dessert in a short time.


There are two different tart recipes, a classic tart & icircn in which the apples are placed on top of the dough, on a bed of quince jam, and the second apple tart is an inverted tart, with coarsely sliced ​​apples and a sugar syrup. with butter that will deliciously glaze the tart after overturning.

How to prepare apple pie on top.

Unwrap the puff pastry and cut into 7-8 cm wide slices. Grow with a sharp knife to cut a groove around the dough, leaving a 5-6 mm edge on the outside, but be careful not to pierce the dough completely. This groove is interesting because it will delimit the edges of the tart, and the dough will grow more on the edge.

Glaze the dough with quince jam leaving the simple delimited edges.

The apples are peeled and stalks, sliced ​​thinly, and the slices are placed nicely over the quince jam, lightly passed, like a fan.

Sprinkle with lemon juice, sprinkle with sugar and cinnamon and place small cubes of butter in place, which will melt and glaze the apples nicely.

Bake the apple pies at 180 degrees for 30-35 minutes.

Preparation of yogurt cream for apple pie.

To serve these apple tarts in the most delicious way, mix mascarpone with vanilla and yogurt-flavored sugar. Decorate the hot apple pie with this yogurt cream. The cream will melt slightly and will glaze the tart nicely. Sprinkle a few mint leaves on top, for a taste and freshness.

Preparation for the overturned apple pie

For this tart, the apples are cleaned only of the stalks and sliced ​​coarser, & icircn 6 or 8 slices, according to the size of the apples.

Grease a yena baking tray with butter, preferably. Sprinkle a lot of sugar and cinnamon and place the apple slices, c & acirct many. Place the puff pastry on top, which is heated from place to place so as not to deform during the heat treatment.

The inverted apple tart is baked for 35 minutes, in the preheated oven at 180 degrees.

After baking, let the tart cool in the tray for 7-8 minutes, then turn it over on a plate. The syrup inside will glaze the tart appetizingly.

Preparation of sm & acircnt & acircna cream for serving the inverted apple tart.

As before, the tart will be served hot, glazed with a cream prepared by mixing sm & acircnt & acircnii with mascarpone and powdered sugar. Put equal amounts of mascarpone and fermented sour cream, and powdered sugar will be added to taste.

Apple tart and quince jam served with yogurt cream

There are two apple pie recipes quite simple to prepare, without the need for fixed amounts that give us headaches.


Tatin tart with apples and raisins

Well, maybe we shouldn't make this tatin pie with apples and raisins at least once a month ?! Especially now that with the help of friends from Kitchen Shop we can buy various shapes of ceramics!

And because my friends from KitchenShop gave me a super cool “Tarte Tatin” tray as a gift, I said to do it and at the same time give up my old tray.

Emile Henry's products, from special types of ceramics - Flame®, HR® (High Resistance) and BBQ® (Barbeque), made entirely by hand according to traditional methods, tell a beautiful family story, a story of tradition and quality started in France of the year 1850.

Built out of passion and love for the art of combining the earth with fire - for the art of pottery, the small occupation of the Henry family has become, over time, a prestigious business with international recognition, due to the fact that the cooking utensils and dishes produced by this company they are distinguished by quality, utility, appearance and resistance, being without a doubt a mark of good taste and efficiency.

Currently having 4 workshops with 200 Master Craftsmen in a continuous research and improvement, Emile Henry offers globally the possibility of cooking in the refined French style, with the help of products that stand out with very special qualities: resistance to mechanical shocks ( do not chip or scratch easily, allowing direct cutting on dishes), thermal resistance (can be placed directly from the refrigerator in the hot oven), resistance to high temperatures without suffering any damage (up to 270 ° C for oven products and up to 500 ° C for BBQ ® ceramic products), elegant and stylish appearance (in a variety of colors that are kept intact over time), calculated dimensions and shapes specially designed for efficient cooking and for maximizing the taste of food .

Due to the way of making ceramics, burning in two stages - at 900 ° C and then at 1150 ° C, Emile Henry products not only fold admirably to all types of cooking, but are also 100% safe for storing food (do not contain harmful metals), can be easily washed by hand or in the dishwasher and can also be used successfully in the microwave.

I have already cooked in them and I can say that I am very pleased with their quality, but also with the way they behaved both when baking and in the dishwasher.

You can also order it here, and if you hurry in March of this year, you have a significant 35% discount.

Stay tuned for the list of ingredients and how to prepare it.

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

Ingredient:

  • 7 apples preferably medium
  • 150 g caster sugar
  • 100 g butter with at least 80% fat
  • 30 ml Cointreau (liqueur)
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground cinnamon
  • 50 g raisins
  • 30 g ripe almonds
  • 400 g dough puff pastry
  • A pinch of salt
  • Mint or basil leaves for decoration

Method of preparation:

Preheat the oven to 180 degrees Celsius.

For the beginning, we will put the caramelized sugar on medium heat and we just shake the pan slightly enough to homogenize it.

Add the butter and mix until smooth and remove all the caramel sugar from its walls.

Add the liqueur and lemon juice and let it cool.

Meanwhile, peel the apples, cut them in half and remove the seed house with a teaspoon or a special utensil to remove the stalks of the fruit, then quarters.

Boil the apples for 3-4 minutes in the caramel sauce, so that they soften a little and are easier to handle.

Remove the apples in a strainer and continue to boil the sauce until it reaches the consistency of a caramel again.

Pour 3/4 of the caramel mixture into the pan, arrange the apples with the hole up and pour the rest of the sauce over the apples and raisins. Let's put it aside.

We spread the puff pastry so that we obtain a diameter 1.5 cm larger than the top base of the tart shape. Bring the corners inwards, so as to give the dough a round shape.

Put the dough on top of the apples and prick from place to place. Bake for 40-45 minutes or until nicely browned.

Let the tart cool slightly, then turn it over on a plate and sprinkle with ripe and chopped almonds. And I really enjoy the ceramic trays from Emile Henry because they are of very good quality and this tatin tray also has a tray on which you can quietly turn the tart.

That was for today, from here I can only wish you good luck and good appetite.


Tatin tart with apples and raisins

Well, maybe we shouldn't make this tatin pie with apples and raisins at least once a month ?! Especially now that with the help of friends from Kitchen Shop we can buy various shapes of ceramics!

And because my friends from KitchenShop gave me a super cool “Tarte Tatin” tray as a gift, I said to do it and at the same time give up my old tray.

Emile Henry's products, from special types of ceramics - Flame®, HR® (High Resistance) and BBQ® (Barbeque), made entirely by hand according to traditional methods, tell a beautiful family story, a story of tradition and quality started in France of the year 1850.

Built out of passion and love for the art of combining the earth with fire - for the art of pottery, the small occupation of the Henry family has become, over time, a prestigious business with international recognition, due to the fact that the cooking utensils and dishes produced by this company they are distinguished by quality, utility, appearance and resistance, being without a doubt a mark of good taste and efficiency.

Currently having 4 workshops with 200 Master Craftsmen in a continuous research and improvement, Emile Henry offers globally the possibility of cooking in the refined French style, with the help of products that stand out with very special qualities: resistance to mechanical shocks ( do not chip or scratch easily, allowing direct cutting on dishes), thermal resistance (can be placed directly from the refrigerator in the hot oven), resistance to high temperatures without suffering any damage (up to 270 ° C for oven products and up to 500 ° C for BBQ ® ceramic products), elegant and stylish appearance (in a variety of colors that are kept intact over time), calculated dimensions and shapes specially designed for efficient cooking and for maximizing the taste of food .

Due to the way of making ceramics, burning in two stages - at 900 ° C and then at 1150 ° C, Emile Henry products not only fold admirably to all types of cooking, but are also 100% safe for storing food (do not contain harmful metals), can be easily washed by hand or in the dishwasher and can also be used successfully in the microwave.

I have already cooked in them and I can say that I am very pleased with their quality, but also with the way they behaved both when baking and in the dishwasher.

You can also order it here, and if you hurry in March of this year, you have a significant 35% discount.

Stay tuned for the list of ingredients and how to prepare it.

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

Ingredient:

  • 7 apples preferably medium
  • 150 g caster sugar
  • 100 g butter with at least 80% fat
  • 30 ml Cointreau (liqueur)
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground cinnamon
  • 50 g raisins
  • 30 g ripe almonds
  • 400 g dough puff pastry
  • A pinch of salt
  • Mint or basil leaves for decoration

Method of preparation:

Preheat the oven to 180 degrees Celsius.

For the beginning, we will put the caramelized sugar on medium heat and we just shake the pan slightly enough to homogenize it.

Add the butter and mix until smooth and remove all the caramel sugar from its walls.

Add the liqueur and lemon juice and let it cool.

Meanwhile, peel the apples, cut them in half and remove the seed house with a teaspoon or a special utensil to remove the stalks of the fruit, then quarters.

Boil the apples for 3-4 minutes in the caramel sauce, so that they soften a little and are easier to handle.

Remove the apples in a strainer and continue to boil the sauce until it reaches the consistency of a caramel again.

Pour 3/4 of the caramel mixture into the pan, arrange the apples with the hole up and pour the rest of the sauce over the apples and raisins. Let's put it aside.

We spread the puff pastry so that we obtain a diameter 1.5 cm larger than the top base of the tart shape. Bring the corners inwards, so as to give the dough a round shape.

Put the dough on top of the apples and prick from place to place. Bake for 40-45 minutes or until nicely browned.

Let the tart cool slightly, then turn it over on a plate and sprinkle with ripe and chopped almonds. And I really enjoy the ceramic trays from Emile Henry because they are of very good quality and this tatin tray also has a tray on which you can quietly turn the tart.

That was for today, from here I can only wish you good luck and good appetite.


Why do you have to take into account?

As for the caloric intake that this apple tart recipe brings, it all depends on how much you consume. As we usually tell you, it is not always about the type of food consumed, but about the quantity.

From a nutritional point of view, apples have many health benefits. Therefore, their inclusion in this recipe does not mean that vitamins are lost with the preparation. On the contrary, apples retain their vitamins, minerals and carbohydrates even after cooking.

However, if you suffer from celiac disease or are lactose intolerant, you can replace some of the ingredients with gluten-free or lactose-free products. The tart will be delicious with those ingredients as well.

E.g, people who are lactose intolerant can use vegetable milk (preferably soy or almond milk), and those with gluten intolerance can use, for example, chickpea flour.


Why do you have to take into account?

As for the caloric intake that this apple tart recipe brings, it all depends on how much you consume. As we usually tell you, it is not always about the type of food consumed, but about the quantity.

From a nutritional point of view, apples have many health benefits. Therefore, their inclusion in this recipe does not mean that vitamins are lost with the preparation. On the contrary, apples retain their vitamins, minerals and carbohydrates even after cooking.

However, if you suffer from celiac disease or are lactose intolerant, you can replace some of the ingredients with gluten-free or lactose-free products. The tart will be delicious with those ingredients as well.

E.g, people who are lactose intolerant can use vegetable milk (preferably soy or almond milk), and those with gluten intolerance can use, for example, chickpea flour.


Tatin tart with apples and raisins

Well, maybe we shouldn't make this tatin pie with apples and raisins at least once a month ?! Especially now that with the help of friends from Kitchen Shop we can buy various shapes of ceramics!

And because my friends from KitchenShop gave me a super cool “Tarte Tatin” tray as a gift, I said to do it and at the same time give up my old tray.

Emile Henry's products, from special types of ceramics - Flame®, HR® (High Resistance) and BBQ® (Barbeque), made entirely by hand according to traditional methods, tell a beautiful family story, a story of tradition and quality started in France of the year 1850.

Built out of passion and love for the art of combining the earth with fire - for the art of pottery, the small occupation of the Henry family has become, over time, a prestigious business with international recognition, due to the fact that the cooking utensils and dishes produced by this company they are distinguished by quality, utility, appearance and resistance, being without a doubt a mark of good taste and efficiency.

Currently having 4 workshops with 200 Master Craftsmen in a continuous research and improvement, Emile Henry offers globally the possibility of cooking in the refined French style, with the help of products that stand out with very special qualities: resistance to mechanical shocks ( do not chip or scratch easily, allowing direct cutting on dishes), thermal resistance (can be placed directly from the refrigerator in the hot oven), resistance to high temperatures without suffering any damage (up to 270 ° C for oven products and up to 500 ° C for BBQ ® ceramic products), elegant and stylish appearance (in a variety of colors that are kept intact over time), calculated dimensions and shapes specially designed for efficient cooking and for maximizing the taste of food .

Due to the way of making ceramics, burning in two stages - at 900 ° C and then at 1150 ° C, Emile Henry products not only fold admirably to all types of cooking, but are also 100% safe for storing food (do not contain harmful metals), can be easily washed by hand or in the dishwasher and can also be used successfully in the microwave.

I have already cooked in them and I can say that I am very pleased with their quality, but also with the way they behaved both when baking and in the dishwasher.

You can also order it here, and if you hurry in March of this year, you have a significant 35% discount.

Stay tuned for the list of ingredients and how to prepare it.

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

Ingredient:

  • 7 apples preferably medium
  • 150 g caster sugar
  • 100 g butter with at least 80% fat
  • 30 ml Cointreau (liqueur)
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground cinnamon
  • 50 g raisins
  • 30 g ripe almonds
  • 400 g dough puff pastry
  • A pinch of salt
  • Mint or basil leaves for decoration

Method of preparation:

Preheat the oven to 180 degrees Celsius.

For the beginning, we will put the caramelized sugar on medium heat and we just shake the pan slightly enough to homogenize it.

Add the butter and mix until smooth and remove all the caramel sugar from its walls.

Add the liqueur and lemon juice and let it cool.

Meanwhile, peel the apples, cut them in half and remove the seed house with a teaspoon or a special utensil to remove the stalks of the fruit, then quarters.

Boil the apples for 3-4 minutes in the caramel sauce, so that they soften a little and are easier to handle.

Remove the apples in a strainer and continue to boil the sauce until it reaches the consistency of a caramel again.

Pour 3/4 of the caramel mixture into the pan, arrange the apples with the hole up and pour the rest of the sauce over the apples and raisins. Let's put it aside.

We spread the puff pastry so that we obtain a diameter 1.5 cm larger than the top base of the tart shape. Bring the corners inwards, so as to give the dough a round shape.

Put the dough on top of the apples and prick from place to place. Bake for 40-45 minutes or until nicely browned.

Let the tart cool slightly, then turn it over on a plate and sprinkle with ripe and chopped almonds. And I really enjoy the ceramic trays from Emile Henry because they are of very good quality and this tatin tray also has a tray on which you can quietly turn the tart.

That was for today, from here I can only wish you good luck and good appetite.


Tatin tart with apples and raisins

Well, maybe we shouldn't make this tatin pie with apples and raisins at least once a month ?! Especially now that with the help of friends from Kitchen Shop we can buy various shapes of ceramics!

And because my friends from KitchenShop gave me a super cool “Tarte Tatin” tray as a gift, I said to do it and at the same time give up my old tray.

Emile Henry's products, from special types of ceramics - Flame®, HR® (High Resistance) and BBQ® (Barbeque), made entirely by hand according to traditional methods, tell a beautiful family story, a story of tradition and quality started in France of the year 1850.

Built out of passion and love for the art of combining the earth with fire - for the art of pottery, the small occupation of the Henry family has become, over time, a prestigious business with international recognition, due to the fact that the cooking utensils and dishes produced by this company they are distinguished by quality, utility, appearance and resistance, being without a doubt a mark of good taste and efficiency.

Currently having 4 workshops with 200 Master Craftsmen in a continuous research and improvement, Emile Henry offers globally the possibility of cooking in the refined French style, with the help of products that stand out with very special qualities: resistance to mechanical shocks ( do not chip or scratch easily, allowing direct cutting on dishes), thermal resistance (can be placed directly from the refrigerator in the hot oven), resistance to high temperatures without suffering any damage (up to 270 ° C for oven products and up to 500 ° C for BBQ ® ceramic products), elegant and stylish appearance (in a variety of colors that are kept intact over time), calculated dimensions and shapes specially designed for efficient cooking and for maximizing the taste of food .

Due to the way of making ceramics, burning in two stages - at 900 ° C and then at 1150 ° C, Emile Henry products not only fold admirably to all types of cooking, but are also 100% safe for storing food (do not contain harmful metals), can be easily washed by hand or in the dishwasher and can also be used successfully in the microwave.

I have already cooked in them and I can say that I am very pleased with their quality, but also with the way they behaved both when baking and in the dishwasher.

You can also order it here, and if you hurry in March of this year, you have a significant 35% discount.

Stay tuned for the list of ingredients and how to prepare it.

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

Ingredient:

  • 7 apples preferably medium
  • 150 g caster sugar
  • 100 g butter with at least 80% fat
  • 30 ml Cointreau (liqueur)
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground cinnamon
  • 50 g raisins
  • 30 g ripe almonds
  • 400 g dough puff pastry
  • A pinch of salt
  • Mint or basil leaves for decoration

Method of preparation:

Preheat the oven to 180 degrees Celsius.

For the beginning, we will put the caramelized sugar on medium heat and we just shake the pan slightly enough to homogenize it.

Add the butter and mix until smooth and remove all the caramel sugar from its walls.

Add the liqueur and lemon juice and let it cool.

Meanwhile, peel the apples, cut them in half and remove the seed house with a teaspoon or a special utensil to remove the stalks of the fruit, then quarters.

Boil the apples for 3-4 minutes in the caramel sauce, so that they soften a little and are easier to handle.

Remove the apples in a strainer and continue to boil the sauce until it reaches the consistency of a caramel again.

Pour 3/4 of the caramel mixture into the pan, arrange the apples with the hole up and pour the rest of the sauce over the apples and raisins. Let's put it aside.

We spread the puff pastry so that we obtain a diameter 1.5 cm larger than the top base of the tart shape. Bring the corners inwards, so as to give the dough a round shape.

Put the dough on top of the apples and prick from place to place. Bake for 40-45 minutes or until nicely browned.

Let the tart cool slightly, then turn it over on a plate and sprinkle with ripe and chopped almonds. And I really enjoy the ceramic trays from Emile Henry because they are of very good quality and this tatin tray also has a tray on which you can quietly turn the tart.

That was for today, from here I can only wish you good luck and good appetite.