French wonder is famous for its pastries. After all, the French are characterized by their ability to create elegant, stylish, chic, and - at the same time simple things. Such is the French tart. In our opinion, this flan. Shortbread dough from the bottom, filling the top. Depending on the species, can be sweet tart (and then as a filling put fruits, berries), and perhaps the main dish or a snack, and then tart stuffed with meat, fish, vegetables.
A special kind of open pie - a Tarte Tatin. His "trick" - a process of cooking. It is also called pirogom- "shifter." And all because that is baked Tarte Tatin "upside down." That is, first laid out in the shape of the filling, and on top of it - the dough. Ready the tart is turned the other way around.
Classic apple tart
- 1 kg of fresh apples strong. If apple juice flowing at a light touch - we are not fit. Choose something like varieties of rennet or Jonathan.
- 130 g of sugar
- 100g butter
- Ground cinnamon - optional
For the dough:
- 150 g flour
- cold butter
- 1 tbsp sugar, a pinch of salt
- 2 tbsp milk or 1 egg yolk
For baking pan with removable need a pen or such, which can be safely put into the oven, knowing that it does not spoil. The second option - a baking dish that can be safely put on the stove. Diameter forms - 20-22 cm. If the diameter is greater need to increase the number of tests.
As mentioned above, Tarte Tatin prepared, however, like any other tart from the pastry. From it and begin. In a bowl pour the flour slide. Add chopped into pieces of butter. Pour the sugar, salt. Hands made from flour, sugar and butter crumbs. How? Nothing complicated.
Immerse your fingers in flour and begin to mix it with oil. You do not need to do it from a homogeneous mass, it should get an oil-flour baby. This technology will allow the dough to be light and crumbly. The finished chips are adding milk or egg yolk and knead the dough more homogeneous. We roll down it into a ball, wrap in plastic wrap and send dally in the refrigerator for 30 minutes.
Getting stuffing. Apples clean and cut into beautiful slices. You can sprinkle them with lemon juice to avoid darkening. Put the baking tin on the stove and cook it in butter. Add the sugar and cinnamon. Give sugar to melt and form a couple with a lot of butter caramel is golden brown. Make sure that it is not the beginning of the burn. Now lay in the pan in a circle slices of apples. If you do not forget the apples we supply will be at the top, so try to make it nice and fill the entire bottom of pan to tart looked decent. We reserve the stuffing then on low heat 5 minutes, turn off, cover with a lid.
The dough rested for at least 30 minutes, pull out and roll out into a circle equal to the diameter of the pan (shape). Cover dough stuffing, edges slightly tucked down around the filling. Prick the dough with a fork to vent steam.
Put the tart in a preheated oven (190 ° C). Bake for about half an hour, the readiness check, firstly, as a test. Secondly, the color of the liquid, which can be seen a slightly tilted shape. If it is a beautiful brown - the cake is ready. Remove it from the oven, cool slightly. Now we need a dish with a diameter of our cake, or a little less. We cover them our Tarte Tatin and carefully turn over.
If everything was done correctly, and the stars are favorable to you today, the miracle happens, and you will be beautiful on the plate cake caramel color. If suddenly a little stuffing will still remain at the bottom of the form (this, alas, can happen), do not worry. Gently gather and transfer it to the tart. Smooth - and the trick is done. The main thing is that there were no witnesses. A mask the failure by using the ice cream or whipped cream. They can be decorated with warm Tarte Tatin when serving. Although in fact, serve as possible and successful Tartu. More calories, yes. But delicious it is!
The classic recipe for Tarte Tatin, as we have said, involves apple filling. But there may be variations. With no less success in stuffing are apricots, peaches, nectarines, fresh prunes, persimmon. The main thing that was quite dense fruit, otherwise they will turn into a puree and rastekutsya. You can dream up, and add to the stuffing of finely chopped nuts or raisins. For apricots, plums, peaches, you can add a little thyme - it will give a delicate flavor. By persimmon ideal cinnamon. For the apple, cinnamon addition, you can add a little grated fresh ginger.
In addition to the inverted, there are many recipes for "normal" Tartu, ie those where all as expected: the dough from the bottom, on top of the filling. For example, try to cook the lemon tart.
Recipe spicy lemon fun
- 2 lemons
- 130 g of sugar
- 1 tsp grated fresh ginger (you can take to dry ground, but then pinch)
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
Form low bumpers diameter of 20-22 cm.
The dough is prepared as described in the previous recipe. Put the dough on the bottom of the form, spread evenly across the bottom and make the bumpers (height form or 1-1, 5 cm, if you took a deep form). Put the form in the refrigerator.
Prepare the filling. Lemons clear, divided into slices, remove seeds. You can not clean, and leave with the skin - will be even more fragrant. Lemon grind in a blender, food processor or meat grinder. Add the sugar and spices, knead.
The oven heats up to 180 ° C. We obtain the form from the refrigerator and pour the filling on the basis of the test. It may happen that the filling will be more than can fit in the boards of the foundations of the test. Surpluses can safely keep and add to tea.
So we stuffing poured - now send tart in the oven. Minutes 35-45. Readiness report golden color lemon. We get, cool, remove from the mold. Brew scented tea or flavored coffee - and enjoy!
If you do not have a sweet tooth ...
Tart can be prepared with any other filling. Cooking shortbread dough, into which we put less sugar. Bake sand base in the form without filling. That is, spread the dough, making bumpers and put it in the refrigerator. After half an hour to get, pour the batter on a continuous layer of dry beans or peas, and put in the oven for 15-20 minutes.
Beans we need to keep the foundation from blisters and lifts. Otherwise, it does not vypechetsya smooth and tart out "wavy." While the dough in the oven, prepare the stuffing. It may be vegetables (zucchini, eggplant, squash, tomatoes), minced meat or fish, mushrooms, cottage cheese and herbs ... The basic rule is this: after the filling on the basis of the calculations should not require long cooking.
That is, you need to fry the meat in advance, vegetables and mushrooms slightly put out. And the second rule - stuffing need something to fill. For example, a mixture of egg (beaten eggs with cream and cheese). Serve vegetable or meat tart is usually warm.
The easiest tart - a tomato. Cut the tomatoes into round slices, give to drain the juice. Spread on a sand foundation grated cheese, top - slices of tomatoes, lightly sprinkled it all with olive oil and soy sauce, season with pepper, herbs, and send in the oven. Ten minutes - and a wonderful tart is ready. You can enjoy the taste.
Say, tart something looks like a pizza? You are right. Flans are good because they can be put almost any filling, the fact that there is in the refrigerator. A shortbread dough can be prepared for the future and keep in the freezer to defrost at the right moment and quickly cook a delicious and hearty Tarte.