Cut the cold butter into slices and leave in the bowl until soft. Add the egg well mixed with milk and sour cream, sugar (powdered in the machine), flour plus baking powder quenched with lemon juice, salt, and flavors (vanilla), orange peel and lemon. Knead a tender dough (does not last more than two or three minutes) which is floured, put in foil and let cool for 30 minutes.
Meanwhile, clean the apples, grate them (if the apples have a beautiful skin, keep it). We will put vanilla, sugar and cinnamon over the apples, we mix lightly so that the juice does not come out of them.
Mix the jam in a jar with a teaspoon.
Remove the top from the cold and spread it directly on the baking sheet. I usually do this with a foil of freshness on top, it stretches easier. We will stretch the sheet more so that the dough will exceed the edges of the form (later we will turn it over the filling).
Move the dough with the baking sheet in shape and prick it with a fork (knife).
At the base of the tart we put the jam over the counter, the next layer being the apple.
After placing the apple filling, we will even it out with a spatula.
Carefully turn the countertop over the edge of the form. Don't try to look perfect, it's a rustic tart.
Bake the tart for 30 minutes at 200 degrees.
After removing the tart from the oven, let it cool, turn it on a plate or in shape (remove the baking paper) and decorate it as desired (inspiration).
RUSTIC PIE WITH APPLES AND GRAPES
When you suffer from acute laziness but still seem to eat something sweet, if you have a puff pastry dough in the freezer, you have escaped the impasse. This tart is made very easily and quickly, you can use any fruit you have, nectarines, plums, etc.
4-5 larger apples, puff pastry, 1 tablespoon flour and extra for sprinkling on the work surface, 2-3 tablespoons of sugar plus one more, 1 teaspoon of cinnamon, 2 tablespoons of your favorite jam
Spread the puff pastry with the rolling pin and transfer it to a tray lined with baking paper. With a knife we draw a square on the edges, leaving about 1 cm from the edge. In this way, the edges will swell creating a barrier for fruit. With a fork, prick the dough inside the square cm by cm, to avoid it growing unevenly.
Sprinkle the edges of the outside of the square with a spoonful of sugar.
Put the tray in the oven for 10-15 minutes.
Meanwhile, we take care of the apples, wash them, cut them in half, remove the back and cut them into thin slices about half a cm. Sprinkle flour, sugar and cinnamon over them and mix them carefully so as not to break them.
After removing the tart, prick it again with the fork inside the square.
Place the apples over the tart, sprinkle the grapes and put the tray in the oven for 15-20 minutes or until the apples are soft and the tart is nicely browned.
Heat the jam and grease the apples with a brush. Let the tart cool for 20 minutes, sprinkle with powdered sugar and cut into squares.
Apple cake with whipped cream & # 8211 video recipe
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Recipe of Apple cake it is a very beloved one, one of the recipes of our childhood. Our mother prepared it for us on special occasions. It was one of the cakes he made most often and we really liked it. He didn't even need the tray because he made it in the pan and it was ready very quickly. The hardest thing was for us to wait for it to cool. It had to be cold to be able to cover it with whipped cream. For this reason, my mother prepared it in the evening and decorated it the next day. That way the wait was easier.
Today, I present you my version of apple cake, without syrup and without jam, suitable for sweet and extraordinarily tasty. However, I kept the whipped cream ornament because it seems to me that whipped cream fits this dessert perfectly and it would have been a shame to exclude it. Mom puts hollowed apples in the jam. It seems to me that it is much too sweet, so I exclude it and just put walnuts. Of course you can also put jam or jam. The one for cherries goes very well, as well as the one for berries or raspberries.
For starters you need to make a caramel. This is easy because you just need to caramelize the sugar. Over the caramel we put the cleaned and hollowed apples in the middle. I chose to use whole apples, but you can put them and cut them into quarters or slices. The apples are then placed in the oven to ripen and soften. Over the apples, put a pandispan dough that is not difficult to make either. It is important to separate the eggs correctly. No yolk should reach the egg whites.
Bake this apple cake until the pandispan is ready. You can try it with a toothpick. When the toothpick comes out clean, the cake is ready. Let it cool a bit and then turn it over. It must be warm. If it cools completely, it will be difficult to remove from the pan. Before decorating, it must be completely cooled. You can leave it in the fridge overnight before putting the whipped cream. The colder it is, the better. For another apple dessert, I invite you to try the recipe Apple cake.
We put in a bowl, the flour, the sweetener and the baking powder. Add a little salt! Mix well and add the eggs and hard butter. We will get a crumbly dough. It will have a crumble-like consistency. It will be sandy.
Wash the apples well. We peel them and cut them into small cubes. Put them in a large pan, add 2-3 tablespoons of sweetener and lemon juice. Let the pan simmer for 5-7 minutes. It is important that the apples remain strong.
In a cake pan or tart, put baking paper. Pour half of the dough. Press the dough a little and climb with the dough on the walls of the tray. Add the apples with the sauce. Sprinkle a little cinnamon and put the rest of the dough. Put the tray in the oven for 60 minutes at 180 ° C. The tart is ready when the dough turns copper.
Rustic apple, quince and raspberry tart with whole top
5.0 - 24 votes
it is said that nothing compares to the smell of warm bread and that nothing makes you happier than the pleasant memories of childhood! Indeed, no matter how much we evolve and change throughout our lives, something of us remains anchored in those primary memories that filled our hearts with joy.
and who hasn't enjoyed eating apple and cinnamon pie or quince jam from grandma? who doesn't remember the moments when he broke the corner from a warm loaf and ate it with gusto? or when I was wandering around the kitchen waiting for my mother or grandmother to take the pie tray out of the oven.
Today's recipe is one with a strong emotional charge, because it does not aim to bring you something sophisticated, but something soulful. is a rustic tart recipe, made from wholemeal dough, to be accessible to dieters. defined by simplicity, but full of relaxing flavors, this tart or pie is meant to bring a touch of joy to your soul.
and because I tried to approach the most ancient methods of preparation, I will not give you weights (which I do not suffer anyway, because there is always a difference between the types of flour and the results differ a lot), but how to prepare , as I learned it from my grandmother, that is more inaccurate, but full of lessons, which lead to success every time, no matter what flour you work with.
and now let's get started. we bring all the ingredients to the table, to be close to us.
-wholemeal or white flour (as you wish)
- oat bran (my grandmother didn't put it, I put it because they are healthy and to lower the glycemic index of the countertop even more)
-an envelope of dry yeast or fresh yeast as big as a walnut
-2-3 tablespoons oil (sunflower or grape seed)
-2 tablespoons white wine (optional, but recommended, helps with tenderization)
-a pinch of salt
-brown cane sugar
-4 fragrant, beautiful and juicy ionatane apples
-a ripe and fragrant quince
-fresh or frozen raspberries (grandma didn't put raspberries either, but I put them on and I wasn't sorry :))
we start with the preparation of the dough. to quote from the classics: "when you make leavened dough, put your worries aside, you don't think about anything stressful". Well, I don't know if it has an explanation or not, or it's just a legend, but it is said that the yeast dough must be made with passion in order to grow well and bake nicely.
first dissolve the yeast in a little warm water (a cup) and let it activate for 10 minutes.
we put our thoughts aside and start stress-free to put the ingredients in a bowl: a glass (330 ml) of oat bran, 2 glasses of wholemeal flour and mix by hand to mix. if you don't want it to be dietary (and healthy), you can only use white flour, 3 cups.
pour water with dissolved yeast in the middle.
we start to mix and gradually add warm water (to be only slightly warmer than the hand), as much as the flour requires, kneading well, until you get a soft-elastic dough, which does not stick to your hand or bowl. as the flour is incorporated, add 2-3 tablespoons of oil and 2 tablespoons of wine. and a pinch of salt.
wholemeal dough is a bit more difficult to work than white flour, but you should not be scared, after 10 minutes of kneading it becomes obedient.
continue to knead for a total of about 15-20 minutes, then form a ball of dough and cover the bowl with a towel. it is left to rise until we deal with the composition.
for the composition, peel the quince and scrape it. apples can be peeled or not, as you wish, and they are also scraped, added over quince. if you leave them peeled, you benefit from more fibers, so it's better, but it shouldn't bother you.
sugar is added (preferably brown or raw, it also has minerals, in addition to calories :), and it's not that sweet either). I put raw, unrefined, cane sugar. it has a dusty brown-gray color and a very irregular texture, a sign that it is not processed. the sugar is put to taste, it doesn't matter.
put the grated fruit and sugar in a non-stick pan and start to harden them in your own juice. add your favorite flavors, I put vanilla and cinnamon.
heat them until the liquid evaporates almost completely. then let them cool.
meanwhile, the dough has risen, we divide it into 2. a large tray or a round tart shape comes out and remains (I made another strudel, besides this tart).
we spread the dough quite thin, about 0.5-1cm maximum, if you want a thicker top. he still grows anyway. we sting him from place to place.
over the top we put a thin layer of semolina (which has the role of absorbing moisture from the fruit, so as not to soften the top).
put the cooled apples and quince over the counter. then raspberries.
over fruit, and a little semolina. and the second layer of countertop.
the second layer of dough is sectioned, like rays.
the oven must be preheated to 180 degrees. now it is not obligatory, but before putting the tray in the oven, a cross is made above it and a "God help!" is said in the mind. (that's how I learned, that's how I do it). it is said that food can be charged with positive energy, that is why the gesture of the cross and prayer help, you do with beliefs and how your conscience dictates.
it is ready in about 45 minutes, but differs after the oven. how do we know if it is ready: it is raised, browned, it comes off the edges of the tray, if you prick it with a toothpick, it comes out without traces of dough, if you lift it with a spatula, it is browned on the bottom as well. and it smells good :), if the neighbor comes to visit :)
this is what it looks like when it comes out of the oven. the unsweetened dough has no shine, so you can solve this aspect by brushing a little water in which you dissolved sugar or honey while the tart is still hot.
and now the countertop shines.
leave to cool in the pan.
and portion, following the sections or not, as you wish.
it is served slightly warm, in order to feel the aromas better and to enjoy its full taste.
a generous slice is perfect for an autumn day, along with a hot tea. and if there is still a day of fasting, then it really seems broken from heaven :)
delicious section, full of fruit:
simple, without fit, without many calories, without much sugar, but full of flavor and that feeling of well-being. try it and you will not regret it :)!
good appetite and be healthy!
Rose tart with apples and strawberry jam
If you want to pamper yourself or have more sophisticated guests, choose an extremely quick recipe to prepare, but with a guaranteed effect: rose tart with apples and Râureni strawberry jam.
How to prepare:
Cut the apples in half, then into thin slices. Put them in a bowl of water and squeeze half a lemon over them. Put them to boil or in the microwave for 3-4 minutes, until the apples soften a little.
Cut the puff pastry into rectangular strips and grease each strip with Râureni strawberry jam halfway wide. On the side with the jam, place the superimposed apple slices. Fold the dough in half, over the apple slices and then roll it until you get a rose.
Put the roses thus formed in a muffin tray or a normal tray and leave them in the oven for about 30 minutes, until you see that they have browned.
Try the recipe yourself and share your impressions with us. And if you want to try other recipes with Râureni products, subscribe to the blog!
Method of preparation
Wash the apples, peel them, put them on a large grater, add cinnamon and an envelope of vanilla sugar.
In a bowl, put a cup of flour, a cup of sugar and a cup of semolina, along with baking powder and a sachet of vanilla sugar. Mix them well, then divide the resulting composition into 2 bowls.
We do the same with apples, we divide them into 2 parts.
Cut the margarine into 3 equal parts and cut each part into cubes or small slices.
We prepare the yena dish in which the cake is to be baked with a little margarine and breadcrumbs.
Place 1/3 of diced margarine on the entire surface of the pot.
We continue with 1/2 of the flour + semolina + sugar composition, then 1/2 of the apple composition.
Over the apples we add the other half of the semolina composition + flour + sugar, another 1/3 diced margarine on the whole surface, we continue to place the other half, amount of apples.
Place the last 1/3 diced margarine on top of the apples.
Chop the larger walnut, sprinkling it over the apples.
I put a little honey on top and then put the dish in the oven for 40 minutes over medium heat.
Allow to cool (if you resist, because it smells, pfoaii, I have no words :))), then portion.
Rustic tart with apples and apple jam - Recipes
50 gr butter
50 gr powdered sugar
125 gr flour
3 tablespoons water
1 small egg
for the filling:
1/2 kg of plums
2 tablespoons brown sugar
a few almond flakes
a cinnamon powder
2 tablespoons water
Bake for about 30 minutes, until lightly browned.
Light apple tart
1. Clean the quinces and cut them into quarters, then put them in a pan with 75 g of sugar and 3-4 tablespoons of water. Cook over low heat for about 20 minutes until softened, then place in a bowl and pass with a fork. Allow to cool.
2. Roll the dough on a lightly powdered surface with flour and cut a 30 cm circle using. Transfer to a tray lined with baking paper and prick with a fork, leaving a margin of 2.5 cm. Spread the fruit puree on top, leaving the edge again. Allow to cool for at least 30 minutes.
3. Preheat the oven to 200C. Peel the apples and cut them into very thin slices. Arrange the slices over the puree, slightly overlapping, then spread with the remaining sugar. Bake for 30 minutes or until the dough is crispy and golden, and the edges of the apples are slightly red.
4. Put the apricot jam in a saucepan with 1 tablespoon of water and heat gently. Brush over apples. Serve hot or cold tart with sour cream.
You have to see it too.
Tart with rhubarb and strawberry jam
The tart is a rustic tart of Italian origin, for the preparation of which you can use any fruit you want, depending on the season.
I used rhubarb jam which I prepared on Sunday, because it has a special role in addition to the good taste it has in combination with strawberries: that of not letting the strawberry juice reach the dough at the base and soften it. Another solution would be to sprinkle on the dough instead of a little bread crumbs or crushed biscuits.
In order for the tart dough to be crispy and a little crumbly, it is important to use very cold ingredients (butter and water) and whenever you handle the dough to have cold hands so that the butter does not melt, it is the one that gives the crust consistency. . Also when forming the tart you have to work very fast.
You can make tart with any jam you want and any fruit, it just depends on your tastes. In winter you can only make it with jam, put it in a thicker layer and when it is cooked, decorate it with almond flakes or slightly fried walnuts. Another interesting combination I want to try is raspberry and apricot.