France... The birthplace of the greatest artists, poets andwriters. The country that became famous all over the world thanks to the charm and special appeal of its famous actresses and won the hearts of many representatives of the fair sex with the burning beauty of men. Part of Europe, which is so loved by romantics of all times and nations. And these lovely French cafes and pastry shops! Those who have visited Paris at least once will never forget the aroma of strong coffee and the taste of a tender, melt-in-your-mouth dessert. This is the masterpiece, without exaggeration, that will be discussed in this article. So, His Majesty, the French apple pie!
The famous "Tartu Taten" from apples
The recipe for this magnificent dessert was bornas a result of an error. Yes, many delicious dishes owe their origin to the involuntary experiments of chefs. Such an unusual name for the French apple pie - "Tatin" - was given in honor of its sweet inventor. A certain Stephanie Tatin was once preparing dinner for the guests of her own hotel. As a result, taking the pie out of the oven, she accidentally turned it over with the filling facing up. The guests liked the result so much that it became a real highlight of the establishment, and then the "calling card" of France itself. The recipe for making apple pie "Tatin" is quite simple, although it is not without some important secrets. We will definitely reveal them to you. Ingredients:
- Wheat Flour Extra Class - 250 grams
- Butter - 175 grams
- salt - one pinch
- water - about 75 milliliters
- sweet and sour apples of medium size - 4-5 pieces
- sugar - 150 grams
- Thyme - 1 teaspoon
- vanilla pod - 1 piece
Method of preparation:The recipe for the classic Tarte Tatin involves using a special dough called brisee. It is a bit like puff pastry, but differs from it in that it is easier to prepare. In general, brisee has long been very popular with French chefs. It is impossible to imagine any classic recipe for famous savory pies, sweet pastries and exquisite cakes without it. It is a successful variation of shortcrust pastry, since it goes well with meat and vegetable fillings, and also sets off the sweetness of fruit and cream fillings. Brisee can be prepared in a modern way - in a food processor. But it is better to make it "the old-fashioned way", as Stephanie Tatin herself once conjured over her masterpiece. Take a wide kitchen board and finely chop 125 grams of cold butter with a knife. Then rub it with flour and salt until you get crumbly crumbs. Now it's time to add water and knead the dough itself. Do not overdo it with flour, do not give in to the temptation to add more than the specified proportions, otherwise the brisee will be too tough. Roll the finished dough into a ball, wrap it in cling film and put it in the refrigerator to harden for 30-60 minutes. You can turn on the oven. And now it's time to deal with the filling. But first you need to prepare the form in which it will be cooked, where the pie itself will be baked. It is advisable to take a container with a diameter of at least 24 centimeters, with high sides. Evenly distribute sugar and the remaining butter cut into pieces in the form, add thyme and a vanilla pod. Wash the apples and peel them, core and seeds. Cut into medium-thick slices and lay them tightly on the bottom of the form like a fan. Put it all on low heat for caramelization, and then put the apples in the oven, preheated to 200° C, for about 20 minutes. Don't forget to remove the vanilla pod first! Take the brisee out of the refrigerator and roll it out into a layer 3-5 millimeters thick and 25-30 centimeters in diameter. Take out the mold with the aromatic caramelized filling and cover it with dough, tucking its edges inward to form crispy sides. Don't forget to puncture the entire surface of the future pie with a fork. That's it, you can put the mold with the dish back in the oven for another 20 minutes. After the specified time, take out the finished dessert and let it stand for a while, "rest," as confectioners say. And now the most important thing: cover the mold with a round dish or tray, turn it over so that the pie falls out. Admire the result for a while and hurry to serve it to your guests, because "Tarte Tatin" is usually eaten warm!
French apple pie with sour cream
The French are famous for their refined taste.It is not for nothing that it is believed that the inhabitants of this country, like no one else, know how to get the most pleasure from life. Perhaps it is precisely with this wonderful quality of the French that the abundance of desserts invented by them is connected, the recipes of most of which amaze with their simplicity and originality. And the taste of pies is a whole separate topic! In this country, where the ease of being can be traced in every movement, smile, action, it is not so difficult to be known as a virtuoso housewife. For starters, master the recipe for apple pie, the taste of which is wonderfully emphasized by the most delicate sour cream. Ingredients:
- Wheat flour - 250 grams
- Butter - 105 grams
- egg yolks - 3 pieces
- granulated sugar - 100 grams
- water (cold) - 1,5 tablespoons
- salt - a pinch
- small red apples - 3-4 pieces
- apricot or orange jam - 4 tablespoons
- lemon juice - 3 tablespoons
- eggs - 2 pieces
- fatty sour cream - 175 milliliters
Method of preparation:This recipe also owes its popularity to a very special dough. It resembles a delicate sponge cake, as it has a soft porous structure, and at the same time crumbles and melts in your mouth, like the most delicate shortbread cookies. Well, what? Are you intrigued? Then immediately begin to master this amazing recipe to surprise your guests with a delicious dessert and become known as a virtuoso hostess! First, mix the flour with salt and sift onto any cold surface (table, marble or glass board). In the center of the resulting hill, make a large depression, where you put the egg yolks, pre-softened butter, 50 grams of sugar, and also add the above amount of water. Gently mix all the ingredients with one hand, turning them into a viscous gruel. Gradually grab some flour around, and as a result you will get a homogeneous dough. Form a ball out of it, wrap it in cling film and put it in the refrigerator for half an hour. The work algorithm resembles the preparation of the brisé dough, but the recipe is significantly different. While the pie base reaches the desired condition, cooling, take care of the apples. Wash them thoroughly, dry them, carefully remove the core and seeds. This recipe does not require peeling the fruit, their bright red skin will serve as a wonderful decoration. Therefore, cut the apples into thin slices and put them in a deep bowl. And now - a little French trick! To keep the filling from losing its original color, that is, from darkening, sprinkle it with lemon juice. Take a baking pan with high sides and grease it thoroughly with sunflower oil. This is necessary in order to subsequently remove the pie without any problems and losses. Now take the hardened dough out of the refrigerator and spread it evenly over the bottom of the pan with your fingers, not forgetting the sides. Starting from the center, lay out the apple slices in a circle. Heat the jam until slightly warm and use a pastry brush to evenly coat the filling. Then put the pie in the oven, preheated to 220° C, for 10 minutes. During this time, you should have time to prepare a delicate cream. Break the eggs into a deep bowl, mix them with a mixer, but do not try to get foam. Now gradually add the remaining sugar and sour cream. At this stage, beat the mixture well, it will not be too thick, but it should not remain too liquid either. It is important to catch the right consistency and not overbeat. Voila, as the French say, the cream is ready! If the above 10 minutes have expired, take the pie out of the oven. Be sure to reduce the temperature to 190° C. Carefully spread the cream over the apple filling and put the dessert back in the oven to complete the baking process for another half hour. As soon as the dough has acquired a pleasant golden-honey shade, and the cream has set well, the pie can be taken out. Do not rush to put it on a plate, let it stand for a while. As a rule, the dessert is easy to separate from the mold, since the dough contains fat, and you previously greased the mold with sunflower oil. French apple pie with sour cream is best served slightly warm. Enjoy your meal!
Classical French charlotte made from white bread with apples
The recipe for this popular dish is overOver the years, it has undergone many different changes, improved in every possible way, gradually transforming from something quite simple to something more sophisticated. But what did that original version look like, which was traditionally served for breakfast in French families? As it turned out, charlotte, prepared in the classic way, is no less delicious than the more familiar aromatic apple pies, which even the most inept housewives can easily bake. But what's the secret? Why is the old recipe still as popular as it once was? Try to master it, and you'll understand everything yourself! Ingredients:
- white bread (plain loaf or toast) - 2 loaves
- milk - 120 milliliters
- melted butter - 250 grams
- chilled butter - 40 grams
- granulated sugar - 100 grams
- vanilla sugar - 10 grams
- apples - 1.5 kilograms
- canned peaches or apricots - 400 milliliters
- cornstarch - 2 tablespoons
Method of preparation:As many of you have already guessed, the classic apple charlotte is based not on dough, but on white bread. This is what makes it simple and original. Doesn't the list of ingredients look unusual? It doesn't have the usual eggs and flour. Since you won't have to mess around with the dough, you need to start preparing this delicious dessert with the filling. Wash the apples thoroughly, dry them and peel them. This is necessary so that the filling becomes tender and delicate. Remove the core and seeds from the apples, cut them into large equal cubes. Take any deep frying pan, melt 40 grams of butter in it and simmer the future filling in it for 7 minutes, no more. Cover the frying pan with a lid so that the apples do not fry, but simply soften well enough without turning into puree. After the specified time, add 100 grams of sugar and coarsely chopped canned peaches (apricots) to the filling. Simmer all these ingredients over low heat for another 10 minutes until the liquid evaporates and the fruit takes on the appearance of candied fruit. In a separate bowl, thoroughly mix the milk and starch and add to the apples in the frying pan. Stirring, cook the filling for another one to two minutes. Now it's time to start preparing the base. Peel the crusts from the toast bread or loaf, you will need them later. If you chose a whole loaf, cut it into slices one centimeter thick. Dry them in the oven, but do not turn them into crackers! Dip each slice in warm melted butter and place on the bottom of a deep mold, overlapping. Try to make the layer even and without gaps. Form the sides from the previously cut crusts, placing them vertically along the perimeter of the mold. Make sure that the ends of the bread do not go beyond its edge, trim them with a knife. Now pour the prepared fruit filling into the form. Cut the remaining bread, also without crusts, into triangles, dip each slice in melted butter and cover the pie from above. That's it, you can send the bread dessert to the oven, preheated to 180 ° C. The time required for baking is 50-60 minutes. As soon as the charlotte acquires a golden hue, take it out of the oven and cool. You can serve this French apple pie in such a simple, slightly rustic form, or add a scoop of ice cream or pour custard over it.
Slim serving apple pie
This recipe allows you to prepare a perfectlya special French delicacy with apples. You will get not one large pie, but four medium-sized cakes. Their size makes them perfect as a light dessert to finish off a romantic dinner. Believe me, even though you will probably be full from the appetizers and main course, you will not be able to resist the aroma of this thin apple pie. And there is no need, because it is low in calories, since it consists almost entirely of fruit. But what a wonderful taste it has! Ingredients:
- wheat flour - 180 grams
- egg yolk - 1 piece
- butter - 120 grams
- sugar - 2 teaspoons
- salt - a pinch
- milk - 3 tablespoons
- green apples - 4 pieces
- cinnamon - on the tip of a knife
- lemon juice - 2 tablespoons
Method of preparation:The base for the portioned pie is very easy to prepare. You can use a food processor or do it by hand. Rub the flour with 100 grams of butter, add the egg yolk, 1 teaspoon of sugar, salt and milk. Mix all the ingredients thoroughly and knead the elastic dough. Roll it into a ball, wrap it in cling film and put it in the refrigerator for an hour to harden. Prepare the apple filling. As in all other cases, wash the fruit, peel and core it, cut into thin slices and sprinkle with lemon juice so that they retain their original color. Take the dough out of the refrigerator and divide it into four equal parts. Roll each one as thin as possible, the diameter of one circle should not exceed 15-16 centimeters. Transfer the blanks to a baking sheet covered with parchment paper. If it is large enough, you can bake two mini-pies at once. Put apple slices in a thin fan-shaped layer on the dough base. Sprinkle them with granulated sugar and cinnamon, and to give the filling a beautiful color and caramelize, put pieces of the remaining butter on top. Put the pies in the oven, preheated to 200 ° C, for 15-20 minutes. Serve with ice cream or just with tea. French desserts are varied and can satisfy the tastes of even the most spoiled gourmets. The pastries surprise with their lightness, and the creams - with their airiness and delicate taste. Fruit, berry and chocolate fillings will not leave indifferent even those of you who do not consider yourself a sweet tooth. Yes, yes, it is almost impossible to resist the temptation to taste the most delicious eclair or aromatic crispy croissant. And why? And you don’t have to go to faraway France to do this, because you can make these and many other delicacies yourself. Start by mastering apple pie recipes and discover all the charm of French cuisine!
