The apples are washed and cut into cubes; I did not remove the peel, because much of the apple flavor comes from the peel. Put in the oven, over low heat, covered, for 2 hours, during which time stir. After about an hour in the oven, add the sugar and mix. Remove the ripe apples from the oven, pass well and, using a hand blender, mix until creamy. Now put them back in the oven for another 45 minutes, over medium heat, during which time they stir more frequently. During this time, the composition begins to become thicker.
When almost ready, add the cinnamon and mix well. The composition will acquire a more buttery texture after cooling.
Mix the flour with the powdered sugar and a cold one from the fridge. Gradually add one egg yolk, mixing well after each one. Then add the 3 tablespoons of water. The dough obtained is wrapped in plastic and kept in the refrigerator for at least 30 minutes. Then work on the worktop, place it on the tart tray and prick it with a fork.
Bake on its own for about 10-12 minutes, over medium heat, until slightly browned on the edges.
Mix the mascarpone cheese with the powdered sugar. Add the liquid cream and mix well. At the end, add the unbeaten cream and mix until it gets a firm texture.
Over the baking tart top, add a layer of apple butter, then a layer of mascarpone cream.
Apple Tart Tart and Mascarpone Cream - Recipes
FRUIT CAKE AND MASCARPONE CREAM
Raspberries & # 8230 strawberries & # 8230 cherries & # 8230 I already made you crave? Take the mixer out of the closet and get to work. This cake is a gala dessert.
What you need (picture 1):
& # 8211 500 gr mascarpone
& # 8211 400 ml liquid whipped cream
& # 8211 200 grams of Savoyard biscuits
& # 8211 300 gr strawberries
& # 8211 200 gr raspberries
& # 8211 300 gr visine
& # 8211 1 sachet Red Jelly Cake
& # 8211 6 tablespoons powdered sugar
& # 8211 300 ml compote (I had apricots)
& # 8211 In a bowl mix the mascarpone until you get a creamy paste (picture 2)
& # 8211 The biscuits soaked in compote are placed in a cake form with removable walls (pictures 3 and 4).
& # 8211 Separately, in another bowl, mix the whipped cream well with the sugar, until it stays “stiff” (picture 5). Gradually add the whipped cream over the mascarpone cream and mix continuously (picture 6). Add the diced strawberries plus raspberries and mix with a wooden spoon (plastic) (pictures 7 and 8). Half of this composition will be placed over the biscuit layer (picture 9).
& # 8211 Add another layer of biscuits soaked in compote (picture 10) over which comes the rest of the cream (picture 11). Then add a layer of cherries.
& # 8211 Prepare jelly cake according to the instructions on the back of the sachet (picture 12) and pour over the cherries (picture 13).
Let cool for at least 5 hours (picture 14).
& # 8211 Have fun! (picture 15).
Preparation time: 40 minutes (no time in the fridge).
Price: 40 lei (depending on where you buy the ingredients and inflation)
Apple cake and vanilla cream
Apple cake and vanilla cream I made it exactly to my taste. I chose to make a richer countertop with butter instead of a simple pandispan and I also chose to fry the apples in butter a bit before baking them together with the countertop. It turned out exactly what I wanted & # 8230 a delicious apple cake.
Recipe is for a apple cake and vanilla cream baked in a rectangular tray of approx. 20 * 30cm. We need the following:
For the apple layer:
- 1 kg of apples
- 50g caster sugar (or to taste)
- 50g butter
- a teaspoon of cinnamon
For the countertop:
- 150g butter at room temperature
- 100g old cough
- a sachet of vanilla sugar
- 2 eggs
- 150g flour
- a teaspoon of baking powder
- a pinch of salt
- 2 tablespoons milk
For vanilla cream:
- 350ml milk
- 3 eggs
- 70g old cough
- 2 tablespoons flour (40g)
- a tablespoon of starch (10g)
- a teaspoon of vanilla extract
- 200 ml whipped cream (very cold)
- a tablespoon of powdered sugar
- peanuts or chopped walnuts
How I did:
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I prepared first the apples. I washed them, peeled them and cut them into slices. I put them in a pan, together with the sugar, butter and cinnamon and I hardened them for about 15 minutes, stirring constantly, until the juice left by the apples decreased (the time also depends on how juicy they are). I stopped the fire and let them cool.
For Countertops, I heated the oven to medium heat (180ºC) and I lined a 20 * 30cm rectangular cake tray with baking paper.
In a bowl I mixed the flour with the baking powder and salt and set them aside.
In another bowl, I mixed the soft butter with the sugar and the vanilla sugar until it became creamy, then I added the two eggs one by one, mixing after each one to incorporate. I added flour and mixed at low speed, and at the end I added the two tablespoons of milk and incorporated them.
In the tray lined with baking paper I put the apples and leveled them, then I put the countertop composition in piles over the apples and I spread it evenly with the knife on the whole surface. I put the tray in the preheated oven and baked the top with apples for 35 minutes on medium heat (180ºC), until it passed the toothpick test (a toothpick inserted in the top, comes out clean, without traces of unripe dough). I took the tray out of the oven and turned the apple top over on a plate. I let it cool completely.
For cream, I first put the milk to heat up. In a bowl that can be put on the fire, I mixed the eggs with the sugar very well (maybe with the mixer). I then added flour and starch and mixed again very well so as not to remain lumpy. I added the hot milk in three batches, mixing very well after each one. Then I put the pot on medium heat and stirred continuously until the cream thickened. I took it off the heat, added a teaspoon of vanilla extract, then spread it hot over the cooled apple top.
When the cream on the cake has cooled, I beat the whipped cream hard (in order for the whipped cream to beat well, the whipped cream must be very cold) together with a spoonful of powdered sugar, then I spread it on the cake, over the cream. Above, for decoration, I sprinkled chopped hazelnuts.
Apple and cream tart
Put in a bowl flour, diced butter (removed from the refrigerator 1/2 hour before cooking), egg and a pinch of salt. Stir quickly by hand until everything becomes a pretty hard crust.
Put the coke in the fridge for a maximum of half an hour. Meanwhile, rub the egg and yolk together with the sugar until it becomes a cream, then add the flour, grated lemon peel and vanilla.
Finally add the milk, little by little.
Peel an apple, grate it and slice it thinly. Remove the crust from the fridge, spread it in the shape of a tart (24-26 cm.) Greased with butter and lined with flour. This operation is done by hand directly in the form, lining the edge (board) upwards. Place the apple slices in a row, one after the other, so in the picture.
Pour the composition of milk, eggs, flour and sugar on top. Sprinkle a little sugar on top and put in the preheated oven.
Bake at a temperature of 180 , for 40-45 minutes, in the middle position of the oven.
Serve warm or cold.
Apple Tart, Caramel Sauce and Mascarpone
For the caramel sauce:
In a saucepan put the sugar on the small eye with the flame on low. Leave it until it melts. Resist the tendency to stir or increase the heat, you can only move a little pan. When the sugar has melted, it is critical not to let it burn. Remove from the heat and carefully add the butter, stirring with a spatula.
Be careful because it will bubble and the temperature of this mixture is very high. When the butter has melted, gradually add the cream and then the salt, incorporate well and then set aside.
For the dough:
Put flour, baking soda, baking powder, salt and butter in a blender. Press for about 10 seconds for the butter to be incorporated, it will look sandy. Put water and pulsate for a few more seconds until it gathers a little together.
Transfer to a surface and lightly 1-2 minutes with the palm of your hand, press while gathering the dough and forming into a ball, wrap it in plastic wrap and leave it in the refrigerator (at least 20 minutes).
Cut the apples into 4 then slices and put them in a pan. If you use whole spices, grind the enibahar with cinnamon and cloves. Then put the apples together with the brown sugar and butter. Saute over low heat until soft. Then set it aside.
Put the mascarpone cheese in a bowl with the rest of the ingredients and stir to incorporate all, keep in the fridge until used.
Preheat the oven to 190 c (gas 5). Spread the dough so that it reaches the edges of the heat-resistant dish that you will use. Arrange it in the bowl (and on the edges) then put an aluminum foil on the bottom. Sprinkle 1 cup of beans or beads over it.
Bake in the oven for 15 minutes or until it looks like a golden crust. Remove, take the aluminum foil with the 'weights' and let it cool. Put the caramel sauce leaving aside 3-4 tablespoons. Keep the dish in the freezer for 10 minutes.
Arrange the apples over the caramel and then the mascarpone cream on top. Beat the whipped cream and spread over the mascarpone then the remaining caramel sauce. Optionally, use a toothpick or fork to make shapes to your liking. You can serve immediately but I recommend keeping it cold for a few hours before serving.
* The dough will be left on the edges until half and will no longer have a uniform texture but it is normal it is a dessert with a rustic look.
** Keep the tart covered in the refrigerator.
This is my favorite apple dessert. Do not be fooled by the rustic and messy appearance of this tart, it is very delicious. It seems like a lot of work but it's more in theory.
The simplest apple tart & # 8211 Tatin Tart
This tart is one of the simplest desserts and I like to prepare it in autumn and winter because it fits perfectly with these seasons. In autumn we find in the markets the best and tastiest apples, so it's the perfect time to bake a tart. This tart is the kind of cake you can eat with friends or family after a hearty dinner.
Caramelized apples are a delight and in my mind I always associate them with a cup of ice cream or a cream of mascarpone and cream.
For a tart with a diameter of 26 cm we need: 1 sheet of puff pastry dough, 10-11 suitable apples, 200 g sugar, 70 g butter, ½ teaspoon cinnamon (optional).
If you do not want to use commercial puff pastry dough you can make a dough from: 150 g butter, 150 g flour, cold water. Put everything in a food processor and pulsate a few times.
In a saucepan (in which we bake the tart, choose one that does not stick to anything) put the sugar and caramelize it over low heat, then add the butter and mix until smooth. Meanwhile, peel and peel the apples and cut them in half. Place the apple halves next to each other, in the picture, until we cover the bottom of the pan.
Put the pan in the preheated oven for 10 minutes on high heat (about 200 degrees), then remove the pan from the oven.
From the dough sheet, cut a circle 2 cm bigger than the pan and prick the dough from place to place, with a fork, then place the sheet on top and insert the edges slightly inside.
Put the pan back in the oven for 35 minutes, 200 degrees Celsius, until the puff pastry is browned.
Remove the tart from the oven and let it cool for 5 minutes, then place a larger plate on top and turn the tart in a sudden motion.
For the mascarpone and whipped cream, mix 150 ml of whipped cream, 150 g of mascarpone, 2 tablespoons of powdered sugar and a little cinnamon until you get a thick cream.
Serve hot or cold tart with ice cream, vanilla sauce or mascarpone cream and cream.
Melt the butter and set aside to cool.
Mix whole eggs with sugar and a pinch of salt until creamy.
Add melted butter and scissors, essences, tablespoons of milk and then gradually flour mixed with baking powder (it will have a non-liquid consistency).
Pour the dough into a form lined with butter and baking paper and level it nicely with a plastic spatula.
Place the cleaned apples on top, cut in half and then each half cut with a knife into squares (dip them a little in the dough) and powder them with a little sugar.
Put in the preheated oven at 180 degrees for 30-40 minutes. Due to the heat, the apples will melt.
Grease it while it is hot with honey or apricot / peach / apple jam.
- For the countertop we need:
- -3 eggs
- -125 gr sugar
- -100 ml oil
- -225gr flour
- -half a packet of baking powder
- The ingredients for the cream are:
- -4 yolks
- -100gr sugar
- -200 gr butter
- -2 tablespoons milk
- -vanilla essence
Method of preparation
To start, grease the butter tart pan.
Mix eggs with sugar and salt until the sugar melts, add oil and vanilla, finally add flour and baking powder. Stir gently, from bottom to top.
Put the composition in the tart pan and hit the tabletop two or three times to remove air from the composition.
Bake the top in the preheated oven at 180 degrees for 25 minutes.
We do the test with the toothpick to see if it is baked.
Let the countertop cool and make the cream.
Mix the yolks with the sugar and milk and mix and then put this composition on a bain-marie, chewing continuously so that it doesn't stick.
When the composition has thickened, turn off the heat and leave to cool. Mix the butter and gradually add the cooled egg yolk cream and vanilla.
When the tart has cooled, add the cream and decorate with chocolate and baked pears.
This tart can be filled with various creams
-paste cream and fruit
I baked the pears for baking with a little butter and sugar.
The pears must be cold when placed on the tart.
The average grade given by the jury for this recipe is 10.
Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Fluffy tart with butter cream and eggs, decorated with pears