Apple pie Tatin is a true symbol of France and is one of the ten best desserts in this country. Every tourist simply dreams of tasting such a noble pie and is ready to pay as much as 10 euros for it, and many establishments have made a lot of money from this gastronomic passion. But while some people splurge on dessert, others bake it at home, because French apple pie is made from the simplest and most affordable ingredients.
The French upside-down dessert Tatin is made from shortcrust pastry and apples.
Today you can find other recipes for making pie on any basis and from a wide variety of fruits. But still, you should first familiarize yourself and prepare the dessert according to the classic recipe.
Ingredients:
- half a glass of granulated sugar;
- a glass of flour;
- 260 g butter;
- two tablespoons of water;
- 55 ml lemon juice;
- five apples;
- a pinch of cinnamon.
Cooking method:
- For the dough you need to take 100 g of cold butter and grind it into crumbs. Mix with flour and add water. Replace the dough, wrap it in cling film and refrigerate for an hour.
- Place the remaining butter in a saucepan, add cinnamon and 60 g of sugar. Boil the mixture over low heat, then transfer to a heat-resistant baking dish and place on the heat.
- Cut the peeled apples into slices, sprinkle them with citrus juice and place them on top of the creamy mixture. Sprinkle everything with sweet sand and simmer the apples for 15 minutes.
- Roll out the “sand” lump into a cake and cover the cooled filling with it. Place the workpiece in the oven for half an hour (temperature 190°C)
- Once the pie has cooled, invert it onto a plate with the fruit filling facing up.
Sometimes ridiculous accidents in cooking can give rise to new recipes. This is how the French pie “Tarte Tatin” appeared, which was named after one of the sisters with the surname Tatin.
Ingredients:
- 170 g flour;
- 160 g sweet sugar;
- 120 g melted butter;
- egg;
- six apples.
Cooking method:
- Chop half the butter. Mix flour with a pinch of salt. Beat the egg with a spoon of water. Combine all ingredients and knead into a smooth dough. Put it in a bag and keep it in the cold for exactly an hour.
- Melt the rest of the butter in a frying pan, add sugar and keep it on the fire until you get caramel. Then put the apple slices in it and heat them in the sweet, sticky mixture for ten minutes.
- Roll out the dough into a thin layer and cover the caramel apples with it. Bake the pie at 180 degrees for 20 minutes.
- Give the finished dessert time to cool, and then turn it over so that the filling is on top.
Article on the topic: How to fry ice fish in a frying pan
Yulia Vysotskaya shares her recipe for a delicious French dessert. At the same time, she advises taking a heavy and wide frying pan for cooking, in which you can cook both on the stove and in the oven.
It is better to keep the apples in the refrigerator overnight - this way there will be less moisture in them, and the fruits themselves will turn out crispy.
Ingredients:
- 60 g butter;
- three large apples;
- 160 g puff pastry;
- 60 g sugar;
- half a lemon;
- 140 ml sour cream;
- 90 ml cream;
- two spoons of sweet powder;
- 30 ml apple (pear) brandy.
Cooking method:
- Melt the butter and sugar in a frying pan, and then carefully arrange the apple slices in the resulting mixture. Sprinkle them with the juice of half a lemon and keep on the stove for five minutes.
- Roll out the puff pastry into a round shape so that you can cover the fruit with it.
- Bake the dessert for 40 minutes (temperature 180°C).
- Cover the finished pie with a dish and quickly turn it over.
- For the cream, mix cream, sour cream, powder and brandy. Place the baked goods in the refrigerator before serving.
Apple Upside Down Pie
Ingredients
- Ready puff pastry – 0.5 kg
- Apples - 700 grams
- Sugar - 180 grams
- Butter - 80 grams
This pie has such a sonorous name, with a French accent, delicious and intriguing. What is Tarte Tatin? Let's figure it out. Tarte is a shortbread pie typical of French cuisine with any filling on a thin crumbly crust. Tarte Tatin is a fruit (most often apple) upside-down tart baked “in reverse”, with the filling facing down, which received its name in honor of the French Tatin sisters, with whom the first mention of this pie is associated. According to one version, Mademoiselle Tatin put the apples in the mold, forgetting about the crust, and then came to her senses and covered the filling with dough - and this is how the famous, beloved dessert appeared. And the pie, I must say, is truly magnificent! The filling is made of apples stewed in caramel until amber translucent and flowing with sweet aromatic juice - this is something unreal! And the soft and delicate shortbread cake, due to the fact that during baking it is on top and does not float in the liquid, retains its crumbly structure. If you want to bake Tarte Tatin, I advise you to choose sweet varieties of apples for the filling, not too juicy - excess liquid is not needed here. It is better if the baking dish is thick-walled, ideally cast iron, so the filling will warm up well. It is not advisable to use a springform pan; the apple juice will leak during the cooking process.
How to make Apple Tart Tatin:
So, let's move on to the process of preparing apple tart Tatin.
First, prepare the caramel. Pour sugar into a baking dish (with a thick bottom!), add water with citric acid diluted in it. Theoretically, you can melt dry sugar into caramel, but it can melt unevenly and burn, so I usually use water. All the same, the water will evaporate and in the end you will get the same caramel. And citric acid prevents crystallization, that is, the caramel will be smooth, transparent and homogeneous, without grains of sugar.
Heat the sugar and water over medium heat until the syrup begins to darken. Like this.
Remove the pan from the heat; as it cools, the caramel will harden. Now let's do the dough. Combine softened butter with egg and sugar (you can also make unsweetened dough, depending on your taste), add a pinch of salt.
Mix with a mixer. Add flour... ... and knead soft dough. It’s better to put it in the refrigerator so that it doesn’t float in the warmth while we make the filling. For the filling, carefully wash and dry the apples, peel them and cut out the cores. Cut the apples into large slices and place them in the pan on top of the caramel, close to each other. Sprinkle the apples with ground cinnamon and spread the butter cut into small cubes on top. Roll out the dough between sheets of parchment into a layer slightly larger than the diameter of the mold (mine has a diameter of 25 cm).
Upside-down apple pie gets its name from its baking method. It is assembled in a mold not according to the usual pattern of “dough on the bottom, filling on top,” but vice versa. This measure allows you to achieve completely different results when using the same products.
French Tarte Tatin with apples
The homeland of Tarte Tatin is France. The Tatin sisters were the first to prepare such an unusual upside-down cake at the end of the 19th century, after whom this dessert is named. It must be served warm; in France it is usually ordered with red wine or cider. The process of preparing this delicious dessert is very simple, and the result will definitely please your household. There is no shame in serving such a pie on a holiday table, because it looks very appetizing due to the caramelized apple slices. Tarte Tatin is prepared with apples, pears, pineapples, plums and other fruits, but today we will prepare a pie according to the classic French recipe - with apples.
Ingredients:
- Apples (golden, granny smith or jonared varieties) - 6 pcs.
- Butter – 80 g melted and 70 g solid
- Sugar – 170 g
- Flour – 180 g
- Egg – 1 pc.
- Salt – ½ tsp.
Preparation:
1. First prepare the dough. To do this, take flour, hard butter, sugar and salt. All this is mixed and ground to a small crumb state. After this, break the egg into the mass and mix it into our dough with your hands. If the consistency is too dry, you can add a spoonful of water or milk.
2. Now wash the apples, peel them and cut them into small slices.
3. Take a baking dish with high sides. Distribute butter and two tablespoons of sugar along the bottom. 3. Carefully lay out the apples in a circle, sprinkle with sugar, add a little butter and lay out another layer of apples.
4. Place the pan with apples in an oven preheated to 200 degrees for half an hour. While the apples are caramelizing, roll out the dough. The diameter of the cake should be slightly larger than the diameter of the mold, about 2 centimeters.
5. We take out our rosy apples and cover them with dough.
6. Pierce the dough with a fork in several places and put the pan in the oven for another half hour, until the dough is golden brown. After this, take out our finished pie and let it cool for 10 minutes.
7. Now you need to turn it over. To do this successfully without damaging the cake, place the pan over low heat and swirl the cake with a gloved hand. When the tart begins to separate, remove the pan from the heat, cover it with a dish and quickly turn it over.
Here is our fragrant pie on thin shortcrust pastry and it’s ready! Serve it to the table and enjoy your meal!
If you love making pies, then welcome to the recipe site, where you can find many step-by-step instructions for the same simple and delicious desserts and pastries!
Historical reference
Tarte Tatin is considered a classic pie. This inside-out product was born as a result of an error, like many great things.
At the end of the 21st century, the Tatin sisters ran one of the small hotels in France. One day, when there were a lot of guests and very little time for everything, Stephanie Tatin was busy in the kitchen, rushing to serve the guests a signature dessert. She put the filling into the mold, having forgotten the base layer of dough beforehand. At her own risk, she covered the top of the fruit with it and baked it.
The hotel guests were delighted with how it turned out - the filling was caramelized and slightly stretched with melting threads, while the dough layer was not saturated with juice, but remained thin and crispy. From that moment on, the victorious march of the pie around the world began. They began to make it both sweet and not, changing the dough and types of fillings.
Modernity
The mistake that turned out to be a success for the Tatin sisters is being repeated everywhere by modern chefs. For example, tarte Tatin is now perceived as one of the variants of a more general group of baked goods, which is based on the principle of laying out. This product is called “upside-down pie” (with apples and more). Its main charm is that the filling placed on the bottom releases juice and caramelizes in it, minimally saturating the dough lying on top, because gravity is heartless. Thanks to this, the structure of the coating is preserved, it does not get wet and retains its shape.
In this article we will look at several recipes for such pies that will help both diversify your daily diet and please your loved ones on holiday.
Classic Tarte Tatin
This wonderful one is prepared according to the following recipe:
- sugar - 210 grams;
- butter - 90 grams;
- apples (sweet) - 1 kg;
- puff pastry (can be purchased) - 1 large sheet;
- vanilla sugar - 10 grams;
- ground cinnamon - 1/4 teaspoon.
Apples must be peeled and cored. Cut each apple into 4 equal parts.
Pour sugar (set aside a couple of tablespoons) and vanilla sugar into a thick-bottomed saucepan with a diameter of 22 cm. Place it over medium heat and heat until amber in color, without disturbing.
Remove the resulting caramel from the heat and let it thicken a little. Place apple slices on it, placing them edgewise. Place pieces of butter on the apples, sprinkle everything with sugar and cinnamon.
Roll out the layer of puff pastry so that it can cover the saucepan. Next, you need to cut a circle with a diameter of 24 cm from the rest, cover the apples on top with it and tuck the edges - for this layered upside-down pie to be a success, the dough should lie tightly against the fruit.
Bake for 40 minutes until golden brown. Let cool.
To remove the cake from the mold without any problems, you should follow the following algorithm of actions:
- Place your palm on the pie.
- Press gently but firmly.
- Roll the pie with your palm.
- Warm the pie slightly in a frying pan;
- Press the pie with your palm again and pour off all the caramel.
- Place a larger flat plate on top of the pie and flip it over quickly.
That's all! Thanks to this, which we gave, it does not deform.
Boil the drained caramel and glaze the apples with it.
Now you can cut it and treat it to your loved ones, adding a scoop of vanilla ice cream to all this splendor.
French apple pie Tarte Tatin
Recipe approved during lactation. Apple dessert “Tarte Tatin” or “upside-down” pie can be easily prepared by every nursing mother and please herself with delicious pastries from France!
Ingredients: for the dough (flour, butter, egg, milk, salt, sugar), filling (sugar, apples, lemon juice, butter, cinnamon), sour cream for serving.
Useful properties: apple dessert with shortcrust pastry will be a nutritious and healthy dessert for a nursing mother. This recipe uses a minimum of sugar, which is very important in the first months of lactation, since it is sugar that often causes allergies and colic in newborn babies.
Apple pulp contains a large amount of pectin - plant fiber, which is necessary for normal intestinal function, which makes apples an excellent remedy for the prevention of constipation. Apples are also hypoallergenic; they practically do not cause allergic reactions.
Introduced into the diet of a nursing mother: 3-4 weeks after birth.
Ingredients:
Dough:
- Flour - 300 g.
- Butter - 150 g.
- Egg - 1 pc.
- Milk (warm) - 150 ml.
- Salt on the tip of a knife.
- Sugar - 50 g.
Filling:
- Sugar - 6 tsp.
- Apples - 5-6 pcs.
- Juice of half a lemon
- Butter - 60 g.
- Cinnamon - 1 tsp.
- Sour cream for serving.
Recipe:
First you need to prepare the shortbread dough. If you plan to serve the pie, for example, in the evening, make the dough in advance, as it needs to sit in the refrigerator.
1. 1-2 hours before preparing the dough, remove the butter from the refrigerator to soften it.
2. Mix butter, egg and salt in a bowl. Add flour and a little milk, add sugar.
3. Knead the dough, adding milk if necessary. you should end up with a sweet, smooth ball.
4. Cover the dough with a damp cloth and place it in the refrigerator for an hour.
5. Place butter cut into small pieces on the bottom of a baking dish and sprinkle with sugar.
Preheat the oven to 200 degrees.
6. Peel the apples, remove the core and cut into quarters. Sprinkle with lemon juice and sprinkle with cinnamon. Place in the pan and bake in the oven for 15-20 minutes.
7. Place the dough, rolled out to fit the shape, onto the apples. Press down the edges of the dough to make it fit snugly against the apples. Place in the oven for another 15 minutes.
As soon as you remove the cake from the oven, immediately tip it onto a plate before the sugar hardens.
Serve the apple tart hot with thick sour cream.
Tip: apples in this recipe can be replaced with pears, as well as cream made from 150 grams of sour cream, 1 egg and one bag of vanilla sugar.
Alternative for a snack
Tatin can be unsweetened if desired. For example, one of the most successful options is tarte Tatin with tomatoes:
- butter - 30 grams;
- olive oil - 4 tbsp. spoons;
- medium-sized tomatoes - 7 pcs.;
- puff pastry - 1 large sheet;
- - taste;
- basil for serving.
This tart is prepared in the same way as upside-down apple pie, the main differences are as follows:
- the filling consists of halves of tomatoes, which are stewed in a mixture of oils for a third of an hour;
- cinnamon is replaced with balsamic vinegar.
Sponge cake upside down
As we said earlier, you can use any dough for this pie. Not everyone likes puff pastry, so the recipe below is based on a butter sponge cake. The choice fell on it because it itself is tender and juicy, and this is important, since the dough, due to the location of the filling, is practically not saturated with juices. So, a tropical upside-down pie (you can also make it with apples in a pinch):
- eggs - 3 pcs.;
- sugar - 300 grams;
- butter - 200 grams;
- flour - 150 grams;
- baking powder - a pinch;
- vanilla - a pinch;
- salt - a pinch;
- water - 4 tbsp. spoons;
- lemon juice - 2 tbsp. spoons;
- ripe bananas - 3 pcs.;
- passion fruit - 3 pcs.
Use a one-piece mold with a diameter of 22-23 cm with a thick bottom.
Upside Down Pie Dough
To bake a delicious plum upside-down pie, use your favorite dough recipe, the one that is easier for the cook to work with.
- A sponge cake or semolina cake produces a fluffy cake that does not settle for a long time.
- If you want to make jellied dough for an upside-down pie, do not use milk as a base; the delicacy will come out a little rubbery. Kefir, sour cream, yogurt are an ideal base for the cake.
- To bake a plum layer upside-down cake, it is better to use a purchased semi-finished product; give preference to yeast freezing.
Upside-down pie with plums - the simplest recipe
The simplest plum upside down cake is made from basic muffin batter. To create a treat you need simple ingredients, the result will delight chefs with a lush pie and juicy filling, and those with a sweet tooth will be delighted with such an unusual dessert. The mold for this recipe is 22 cm.
Ingredients:
- plums – 10-15 pcs.;
- brown sugar - 2 tbsp. l.;
- cinnamon – 1 tsp;
- butter for mold – 10 g;
- eggs – 4 pcs.;
- sugar – 1 tbsp;
- flour – 1 tbsp.;
- baking powder;
- soft butter – 150 g.
Preparation
- Generously grease the bottom of the pan and spread the brown sugar and cinnamon mixture.
- Place plum halves cut side down.
- In a bowl, beat eggs with sugar until foamy, add flour and baking powder.
- Without stopping the mixer, add the butter and beat until fluffy and creamy.
- Pour the dough over the fruit, bake the plum upside-down pie for 25 minutes at 190 degrees.
Plum Tarte Tatin
Traditionally, the French upside-down pie, Tarte Tatin, is baked with apples, and less often with pears. This recipe is adapted for cooking with plums, and the result is no worse than the classic delicacy. Juicy, caramel, incredibly sweet, it will certainly appeal to all lovers of real European pastries.
Ingredients:
- plums – 300 g;
- cognac – 20 ml;
- vanilla extract – 10 ml;
- butter – 150 g;
- baking powder;
- flour – 150 g;
- sugar – 150 g;
- eggs – 2 pcs.
Preparation
- Melt sugar and cognac in a saucepan and add half the plums. Simmer for 5-7 minutes.
- Separately, grind the yolks with sugar, add flour and baking powder.
- Add vanilla and butter, knead the dough.
- Beat the whites to stiff peaks and carefully fold them into the dough.
- Place the caramel plums in a greased pan and pour the dough on top.
- Bake the plum French upside-down pie for 35 minutes at 180 degrees.
Upside-down pie with plums from puff pastry
A very unusual and fastest to prepare is a layered upside-down pie. The entire process of making sweets comes down to creating the filling and directly to baking. They use yeast dough, so the delicacy will come out more crumbly, turn it over onto a hot dish before the caramel sticks to the mold.
Ingredients:
- dough - 500 g;
- sugar – 150 g;
- plums – 10-12 pcs.;
- lemon – ½ piece;
- milk chocolate – 100 g.
Preparation
- Sprinkle the plum slices with lemon juice, add half the sugar, and leave for 20 minutes.
- Melt the butter, add the remaining sugar, cook until golden caramel. Add the plums, stirring and simmer for 15 minutes.
- Place the filling in the oiled pan.
- Roll out the dough and pierce it in several places.
- Cover the filling with dough, tucking the edges at the bottom.
- Bake for 20 minutes until the surface is golden brown.
Jellied upside-down pie
Upside-down pie with plums, the recipe for which is described below, is prepared from basic dough; it can be safely supplemented with flavorings: zest, vanilla or alcoholic aroma. Cooks do not recommend preparing this dough with milk; the base may turn out dense and rubbery. These pies are baked with kefir, yogurt or yogurt.
Ingredients:
- plums – 10-12 pcs.;
- sugar – 2 tbsp. l.;
- cinnamon – ½ tsp.
Dough:
- flour – 250 g;
- sour cream – 150 ml;
- sugar – 100 g;
- eggs – 2 pcs.;
- baking powder;
- lemon zest – 1 tbsp. l.
Preparation
- In a generously oiled pan, arrange the plum slices cut side down.
- Sprinkle with sugar and cinnamon.
- Beat eggs with sugar, add sour cream and zest.
- Add flour with baking powder.
- Pour the dough over the plums, bake for 25 minutes at 190.
- Place the upside down plum pie hot on a plate.
Plum upside-down cake with caramel
Upside-down pie with plums in caramel has some peculiarities in the cooking process. You can choose the dough at your discretion: shortbread or jellied. The filling is prepared in two stages: the first is caramelization of fruit slices, the second is impregnation of the finished pie with sugar-fruit caramel.
Ingredients:
- plums – 200 g;
- butter – 100 g;
- sugar – 100 g.
Dough:
- soft butter – 150 g;
- flour – 250 g;
- eggs – 2 pcs.;
- sugar – 100 g;
- vanilla, baking powder;
- yogurt – 100 ml.
Preparation
- Melt the butter in a frying pan, add sugar, heat until the crystals dissolve.
- Add plum halves and simmer for 5 minutes.
- Remove the fruit with a slotted spoon and place in an oiled pan.
- Knead into a smooth batter by mixing all the ingredients.
- Pour the dough over the fruit, bake for 20 minutes at 190.
- Turn the pie onto a plate.
- Heat the remaining caramel in the pan and pour over the plum upside-down pie.
Upside-down pie in a frying pan
This Plum Upside Down Cake is perfect for hot weather when you don't want to go near the oven. The delicacy is cooked in a frying pan over low heat with a lid on. The result will be an excellent dessert with caramel-plum filling. The cookware should be thick-walled; cast iron is ideal.
Ingredients:
- plums – 5-8 pcs.;
- butter – 50 g;
- sugar – 100 g;
- flour – 200 g;
- baking powder;
- eggs – 2 pcs.;
- sour cream – 100 ml.
Preparation
- Beat eggs with sugar into a fluffy foam.
- Add sour cream, flour and baking powder.
- Place plums cut side down in an oiled frying pan.
- Pour in the dough, cover with a lid.
- Fry over low heat until done.
Preparation
Preheat the oven to 180 o C.
Combine water and half the sugar in a saucepan and heat until it turns a beautiful amber color. Remove from heat, add lemon juice and pour caramel into the bottom of the pan, distributing it as evenly as possible.
Rub the passion fruit pulp through a sieve, discarding the seeds. Set aside 1/3, add the banana cut into pucks to the rest of the puree. Place the fruit mixture on top of the caramel.
Melt the butter and cool.
Beat the eggs with the remaining sugar until fluffy and stiff. Add vanilla, carefully pour in the oil, stirring with a spoon from top to bottom.
Sift the flour and baking powder into a bowl with the egg-butter mixture and mix again by hand.
Spread the dough over the fruit and bake for 40-45 minutes. Readiness can be determined by testing it with a dry toothpick. Remove as you would for the apple upside-down pie.
Variations
Based on the recipes given above, you can make a lot of pies of different tastes, for example;
- by replacing 1/4 of the flour in a butter sponge cake with cocoa, and using orange slices as a filler, you can achieve a wonderful rich taste;
- Eggplants and zucchini will “sparkle” in a snack tart, especially if you add a little cheese or feta to them;
- The tandem “puff pastry + fruit” will amaze you, all you have to do is replace the apples with strawberries. However, due to the fact that this berry is quite watery, the tart must be served barely cooled, otherwise the juice will saturate the crispy base;
- the classic one will sparkle with new colors if you use apricots rather than apples as a fruit filling.
Apple pies
- good and old baked goods that are loved by many. The advantage of apple pies over other types of fruit and berry pies is that they can be prepared all year round, because apples are always available. The most famous of this kind of pies is the French tarte Tatin. Today I want to offer you a recipe for apple pie, which is similar to the above-mentioned pies.
The pie dough will be sponge-like, like charlotte, and the preparation is more similar to tarte Tatin, which is prepared “upside down.” To make the pie not only tasty, but also beautiful in appearance, it is important what apples will be used for it. It is better to take sweet and sour apples and always hard (winter) varieties, since we need them to become slightly soft during the baking process and not turn into apples.
To prepare this you will need about 1 hour of time, a little patience and a great mood. Remember that delicious baked goods only come out when they are prepared with love.
Ingredients:
- Eggs – 3 pcs.,
- Flour - 2 cups,
- Sugar – 1 glass,
- Apples – 3-4 pcs.,
- Vanillin – 1 sachet,
- Baking powder for dough – 1 tbsp. spoon,
- Powdered sugar for sprinkling,
- Sunflower oil for greasing the mold.
Upside-down apple pie - recipe
Beat the eggs until fluffy using a mixer.
Add sugar and vanilla. Mix everything again.
Add baking powder to the egg-sugar mixture. Add half the flour.
Mix everything again. Add the second part of the flour. Beat the dough thoroughly. The consistency of the dough should be approximately the same as for fluffy pancakes.
Wash the apples. Along with the peel, cut them into thin slices, as in the photo.
Line a springform cake pan with baking paper and cut out a circle. Using a pastry brush, brush the bottom and sides of the pan with sunflower oil. Arrange the apple slices slightly overlapping in a circle. Make a second circle from the apples in the center of the mold.
Pour the biscuit dough into the mold.
Place the mold in an oven preheated to 200 C. Bake the upside-down apple pie for 30 minutes. Check the readiness of the pie using a match (toothpick).
Cover the pie pan with a large flat dish. Quickly flip the pie onto a plate. As a rule, there are no problems with it at this stage. The pie and apple filling separate well from the walls of the pan and the pie retains its integrity. Ready-made upside-down apple pie, step-by-step recipe
which we reviewed, sprinkle with powdered sugar. Let it cool slightly. Cut into pieces and serve with tea. It turns out no less tasty.
French apple pie
Ingredients:
- chicken eggs - 2 pcs.;
- apples - 5 pcs.;
- milk - 100 ml;
- salt - 1 pinch;
- butter - 20 g;
- sugar - 50 g;
- baking powder - 8 g;
- flour - 70 g;
- vanillin - to taste.
Cooking method:
Turn on the oven to preheat at 180°C. Grease a square baking dish (20x20 cm) with butter.
Beat eggs with sugar. Add vanilla.
Melt the butter, cool slightly and pour into the egg mixture. Stir.
Pour in the milk and stir again.
Sift flour, baking powder and salt.
Stir everything until smooth.
Peel the apples and slice thinly.
Place the chopped apples into the batter and stir gently. Depending on the size of the apples, you can take 5 or 6 pieces. It is important that after adding apples to the dough it is almost invisible.
Place the apples in the pan and smooth with a spatula.
Bake in a preheated oven for 35–40 minutes until golden brown.
Cool the pie in the refrigerator before serving.
Serve with tea or coffee. The perfect end to a delicious meal!
The most delicious and fastest apple pie recipe
A simple apple pie is often discussed on the Internet. And all because it uses very inexpensive ingredients.
Namely:
- 3 eggs;
- 5 juicy apples;
- 1/3 teaspoon of soda;
- 1 cup flour;
- 1 cup granulated sugar.
Cut thoroughly washed and peeled apples into almost transparent slices and place in a baking container, which should be coated with oil in advance. Grind the mixture of eggs and granulated sugar, carefully mixing in soda and flour. Mix everything thoroughly again, the mass should be thick, but at the same time easily pour out of the container.
Pour the mixture over the apples. Bake in the oven (at 180C) for 20 minutes. Dust the finished pie with sugar according to the classic recipe.
Open apple pie
Open top apple pie is a home baking classic. This inexpensive, delicious dessert will be appreciated by both home and guests. Delicate dough combined with apple aromatic notes will not leave indifferent even those who are not a sweet tooth.
To prepare shortcrust pastry you will need the following ingredients:
- 2 eggs;
- 1.5 sticks of butter;
- 6 large apples;
- salt (amount at your discretion);
- 650 g flour;
- granulated sugar (a little more than half a glass and a little less than half for filling);
- 1 pack of baking powder.
Place the softened mixture of melted butter and crushed sugar in a wide bowl. Take a container for eggs and beat them, then add salt. Combine everything in the first bowl. By whipping, achieve a silky consistency of the mixture and add flour and baking powder into it. Knead the resulting dough thoroughly.
Having previously wetted your hands, roll the dough into a bun and place it in a baking container lined with oiled parchment. Spread the dough over the container, forming the walls of the basket in the process. Place in the refrigerator for at least fifteen minutes.
Making the juicy filling: divide the peeled and washed apples into large slices and place in a frying pan. To create a caramel crust, you can powder it with crushed sugar and keep it on high heat for 10-15 minutes, stirring constantly.
After cooling completely, place in a container where the dough is already waiting. Place the future pie in the oven at 185°C. Baking time 50 minutes. Slice the cooled homemade pie and serve with hot tea.
Quiche
It is difficult to argue with the fact that French confectioners are true virtuosos of their craft, because their desserts amaze with their tastes and aromas. One such culinary masterpiece is apple pie with custard.
Ingredients:
- 230 g butter;
- 320 g flour;
- 320 ml milk;
- two tsp. vanilla sugar;
- 90 g sweet powder;
- 430 ml water;
- two eggs;
- a glass of white sugar;
- apples.
Cooking method:
- For the cream, mix 60 g of flour with 80 g of regular sugar and vanilla sugar, as well as one egg.
- Heat the raw milk in a saucepan and add the sweet egg mixture. Cook the mixture until thickened.
- Add 110 g of melted butter to the almost finished cream and stir until smooth.
- Mix the remaining butter with powdered sugar, an egg, a spoonful of water and flour. Knead the dough.
- Cover the bottom of the mold with rolled out dough, make high sides out of it and place the base in the refrigerator for half an hour.
- Now cover the chilled dough with parchment, on which pour a glass of peas. Bake the pie base for 15 minutes (temperature 180°C).
- Pour water into a saucepan, dilute six tablespoons of sugar in it, boil the mixture and dip the apple slices into it. Boil the fruit in the sweet syrup for five minutes.
- Remove the base from the oven, remove the paper with peas and place the baked goods back in the oven for ten minutes.
- Once the base is completely ready, cool it, pour in the cream and place the apple slices on top of it. There is no need to bake the pie anymore, just put it in the refrigerator for half an hour.
Apple Tatin pie can be baked not only with apples, but also with other fruits, and even with pumpkin.
But if you decide to give preference to apples, then choose hard varieties, for example, “Antonovka”. Don’t be afraid that this variety is very sour, because in combination with caramel you will get a pleasant sweet and sour taste that perfectly complements the finished baked goods.
Bulgarian cooking recipe
Making apple pie according to the suggested recipe is incredibly simple. At the same time, its taste and aroma are simply magical, so this apple pie can be baked both for the holidays and for every day. After all, what could be better than hot tea with aromatic apple pie?
We will need:
- 6 apples;
- 1 glass of semolina;
- 1 cup flour;
- 0.25 l milk;
- 50 g ground walnuts;
- ripe lemon juice;
- 1 tablespoon ground cinnamon;
- 1.5 teaspoons baking powder;
- 0.5 cups granulated sugar.
Grind the prepared apples and sprinkle with lemon juice. Place in a baking dish. Sprinkle the top with a loose mixture of flour, semolina, sugar and baking powder. Place 1/4 of the apples and sprinkle cinnamon on top.
Make several more levels in a similar way. You can stop at four (one and a half apples for each layer), the final layer should be apple.
Pour boiling milk over the top of the cake and pierce it with a toothpick to soak all layers with liquid.
Chop the walnuts and sprinkle them over the top of the pie, then place in the oven for 50 minutes. Baking temperature 180°C. The resulting dessert should be divided into portions only after it has completely cooled, so it will retain its shape.
How to make French Apple Tart Upside Down
1. First of all, peel and core the apples with seeds and cut into 4 parts.
2. Prepare caramel using 50 grams of butter, brown sugar and juice. It should thicken slightly.
3. Pour the finished caramel onto the bottom of the mold (mine is 24-26 cm in diameter), place the apple quarters so that they occupy the entire bottom. Place the pan in the oven for 30 minutes at 200 degrees until the apples become soft.
4. Prepare the dough from the remaining butter, two yolks, flour and a pinch of salt. Wrap in film and place in the refrigerator.
5. After half an hour, remove the apples and dough. Roll out the dough into a circle along the diameter of the mold and place on top. Place in the oven for another 30 minutes.
6. Immediately turn the finished tart onto a plate and serve hot. Enjoy your tea!
Tsvetaevsky apple pie
The delicate apple pie got its name thanks to the famous Tsvetaev sisters, who often loved to treat their guests to it. Many who have already tried this delicious pie say that its true taste is revealed only when it is cold. However, some still prefer the dessert warm. Prepare Tsvetaevsky pie and add up your impressions of the warm and cold dessert.
Ingredients:
- 100 g butter;
- 160 g sifted wheat flour;
- 1 teaspoon baking powder;
- 70 g sour cream.
In a separate container, make a mixture of flour, sour cream and baking powder, then pour melted butter over it. After mixing, we get a smooth elastic mass, which should be placed on the bottom of a baking container lined with parchment. Using your hands, form the dough into a basket equipped with low sides.
Cut the prepared apples into slices as thin as possible and fill the basket with them.
Making creamy paste: mix an egg with two tablespoons of flour, sour cream and sugar. Pour this mixture over the apples and place the future dessert in the oven brought to the desired temperature for 40–50 minutes. The baking temperature must be at least 180°C. The finished pie should cool while in the baking pan. Only after it has cooled completely can the dessert be placed on a dish and served.
We invite you to watch the video recipe for Tsvetaevsky pie:
Dietary French apple pie “Change”
Sweet dessert can also be dietary. If you are looking for just such a baking recipe, then try one of the options for making French apple pie based on oatmeal and corn flour.
Ingredients:
- 80 g oatmeal;
- 70 g corn flour;
- egg plus white;
- a glass of kefir (natural yogurt);
- stevia (sweetener) to taste;
- apples;
- 1 tsp. baking powder.
Cooking method:
- Grind oatmeal in a coffee grinder and mix with corn flour. Add stevia or any other sweetener.
- Mix kefir with whites and a whole egg, add baking powder.
- Combine the two masses and add chopped fruit (cut one apple into slices).
- Grease the pan, cover the bottom with apple slices and pour in the dough.
- Bake the dessert for 35 minutes (temperature 170°C). Then simply turn the diet pie over so the fruit is facing up.
A simple recipe for making American pie
Apple pie according to the classic American recipe consists of two layers, the center of which is a delicate apple filling. The apples in this recipe call for firm apples, such as Fuji or Henry Smith. They are the ones who are able to retain their shape at high temperatures (during baking). Whereas the use of mixed apple varieties contributes to the formation of a more complex aroma.
Required ingredients for filling:
- 30 g butter;
- 1 tbsp. spoon of natural lemon juice
- 1 tbsp. spoon of cinnamon;
- 1 kilogram of apples;
- 100 g sugar;
- 1.5 tbsp. l. corn starch.
Preparation of the filling: cut the peeled apples into small pieces. Place them in a bowl, then add sugar and cinnamon. If desired, white sugar can be replaced with brown sugar - this will give the filling a caramel taste. Pour in lemon juice to maintain the firm structure of the apples during baking, as well as protect them from browning and give the filling a beautiful golden hue. Mix the contents of the bowl thoroughly and leave to brew until the apples release their juice. This will take approximately 40 minutes.
After the juice has drained, it should be poured into a saucepan to prepare syrup. Since the base of the pie consists of shortcrust pastry, the pie will be quite greasy. Therefore, decide for yourself whether you should add butter to the syrup (although it is present in the classic recipe). Place the saucepan with its contents on low heat and boil for 5 minutes. As soon as foam appears and the syrup thickens, you can remove it from the stove.
After the foam has subsided, the syrup can be poured into the apples. Then add starch to the filling and mix well. The filling is ready.
For the test:
- 1.5 cups flour;
- salt;
- 230 g butter;
- 1 tbsp. l. Sahara;
- 0.5 cups of ice water.
Grate the butter on a coarse grater and put the shavings in the freezer. Pour flour and salt into one bowl and stir. Remove the butter from the freezer and mix with the salted flour. Mash the mixture with a fork. It is important to do this quickly so that the butter does not have time to melt. The mixed mass should look like granular cottage cheese.
Now you should gradually add very cold, straight ice water. That is, the water should first stand for 10 minutes in the freezer. Gradually add water, stirring constantly until the dough begins to stick together when pressed. But it shouldn’t stick to your hands.
After obtaining the desired result, divide the dough into two parts and roll into balls. Then flatten them into flat cakes and cover with cling film to avoid airing and absorption of foreign odors. Place in the refrigerator for 60 minutes. There the dough should swell. Baked goods made from it will be airy and porous, but will not crumble. After the specified time has passed, roll out the chilled dough into two equal layers.
Now let's do the dough. It should be taken out of the refrigerator and placed on a floured surface, rolled out with a rolling pin so that the diameter of the layer is slightly larger than the baking dish. The excess is required to form the sides. Roll the layer onto a rolling pin and transfer to a bowl. Unroll the dough and place the crust on the bottom.
Then put the apple filling and cover it with a second layer of dough, prepared in a similar way. Blind the edges (excess dough). Make several cuts in the center to check the readiness of the apple filling. This will also allow steam to escape freely so that the dough does not swell.
Place in a preheated oven and bake at 200°C for 60 minutes. After checking the readiness of the pie with a toothpick, remove the finished dessert and cool completely. Serve chilled and top with a scoop of ice cream or a top of whipped cream.
Pie Tarte Tatin. French Upside Down Cake
Perhaps this pie is the most unusual of all its world brethren.
The famous French dessert bears the name of sisters Stephanie and Caroline from the small town of Lamotte-Beuvron - Tatin. This pie is famous for the fact that the fruit filling occupies a place that is completely unusual for it - at the top of the specific baked goods. This is why Tarte Tatin is called an “inside out” pie. Origin story
“Tarte Tatin” (French tarte Tatin) - Tatin pie. Sometimes fate throws historical gifts, this is how the haste of the older sister Stephanie immortalized the sisters' surname. Back in 1898, Stephanie and Caroline Tatin inherited a small hotel from their late father. Caroline became the manager, and Stephanie took over the kitchen. The older sister was an excellent cook, but all the guests especially liked her apple pie with caramelized fruit. Pie is like pie, there are many of them...
At the height of the season, the hotel was crowded with guests, and Stephanie could barely cope with her duties. Having placed the apples and sugar on the stove, she forgot about them for a while. The smell of burnt fruit forced us to quickly look for a way out of the situation. The cook covered the fruit with a layer of prepared dough and put it in the oven. Having taken it out, I simply turned it over with the apples facing up. The changeling was to the taste of the guests and became the signature calling card of the establishment.
Many years later, a metropolitan restaurateur from Paris came to this hotel. Louis Vaudable owned the most famous French restaurant, Maxim. The guest liked Tarte Tatin so much that, with the permission of his sisters, he included it in the menu of his restaurant. This is what contributed to the wide spread of the recipe in the world. Are there any accidents in life?
Recipe Features
There can be several options for caramelizing apples. They differ in the method of preparation: the first is to first cook the caramel, then put the apples in it, the second is to immediately fry the apples in sugar in a greased form. You can make it even simpler - pour all the ingredients into a mold, cover with a layer of dough and bake in a hot oven. When serving, do not forget to turn the pie over with the apples facing up.
To prepare caramel, you need to take a very clean and dry pan with a non-stick coating and a thick bottom. Heat the sugar in it over high heat and, as soon as it starts to bubble, add butter. At this point you can add cinnamon, vanillin or thyme. Stir until the butter is completely combined with the sugar. The readiness of caramel is determined by color - it should not be very dark, a beautiful, even color of milky toffee.
Peel the apples and cut into slices, removing the seeds. Place the apple pieces into the caramel in a circle, evenly and neatly. This will be the top of the finished pie, which is why you should arrange the apples so carefully. After this, place the caramel apples in a slightly hot oven for 30-40 minutes. Let them cool and only then cover with the prepared layer of dough and put them back in the oven for 15-20 minutes. Today, a variety of pie doughs are used - shortbread and puff pastry, sponge and unleavened. Each chef in the restaurant adds his own signature, while maintaining the idea of the famous pie.
The Tarte Tatin pie requires special skill - quickly turning it over so that it retains its shape and does not fall apart - high skill! But this dish looks very elegant on the table, so you should treat it with all respect.
Recipe for shortcrust pastry for pie from the famous French chef Paule Bocuse
220 g flour, pinch of salt, 1 egg, 100 g butter, 75 g sugar, 2 g baking powder. Melt the butter in a water bath, stirring constantly. Add sugar and flour in a stream. Add salt. The dough should take the form of coarse crumbs. Add baking powder and well beaten egg. Mix until the dough forms a lump. Roll it into a ball and place it in the refrigerator for an hour. After this, place the dough on clean parchment and roll it into a dough three millimeters thick. According to the volume of the baking dish with a small margin on the sides, cut out a circle of dough and prick the entire surface of the layer with a fork. Cover the finished caramelized apples with the dough. Bake. Tarte Tatin is served warm, with a scoop of ice cream or whipped cream.
Interesting Facts
This pie has long become one of the national symbols of France. Today you can enjoy its taste in all the world's restaurants serving French cuisine. It is prepared with a variety of fruits, berries and even vegetables.
The Tatin Hotel in France still welcomes guests today. The hotel kitchen is famous not only for its delicious famous pie, but, as a historical heritage, it preserves the very wooden oven in which Stephanie once baked her very first “unsuccessful” pie, which has preserved its name in history.
Many restaurants around the world have taken the technology of preparing the French dessert as a basis; they bake it with mangoes, pears, peaches, apricots, plums and even zucchini and eggplant. Why not try making this pie at home and surprising your family and friends?
Zhanna Pyatirikova
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Grated apple pie
The recipe for this dessert is so perfect that the finished product simply melts in your mouth. Filling the house with the magical aroma of apples. The pie with a delicate filling turns out crumbly, it is simply irreplaceable for home tea drinking.
Required ingredients:
- 2 eggs;
- 2 cups premium wheat flour;
- 1 cup of sugar;
- 1.5 teaspoons baking powder;
- 2 apples;
- 1 pack of margarine;
- 2 teaspoons ground cinnamon.
Break the eggs and separate the whites from the yolks. Grind the latter with a fork, mixing with 100 g. Sahara. Place the whites in the refrigerator. Place the margarine, previously grated on a coarse grater, into the yolk mixture (before this it should lie in the freezer), grind the mass thoroughly with a fork.
Pour in the flour, add baking powder, and knead the dough. The end result is smooth and soft, but not sticky. Separate a third of the mass and form it into a bun, which you immediately put in the freezer for half an hour. Form the rest of the dough into a ball and place in the refrigerator for 15 minutes.
Beat the whites thoroughly until a stable foam appears. During the process, gradually add 100 g of sugar.
Grate the peeled apples and sprinkle with cinnamon. Take out the pie blank in the form of a large ball and place it on a baking sheet, previously greased with oil. Prick the dough with a fork several times to prevent it from puffing up.
Mix the egg whites with the apples and add the filling. Remove the remaining piece of dough from the freezer and grate it on a coarse grater. Pour into a common baking dish and place the future pie in the oven. Bake until golden brown at 180°C.
The recipe for grated pie is in the following video:
