France ... The homeland of the greatest artists, poets andwriters. A country that became famous all over the world thanks to the charm and special charm of its famous actresses and won the hearts of many beautiful women with the burning beauty of men. Part of Europe, which is so loved by romantics of all times and peoples. And these lovely French cafes and pastry shops! Those who have ever visited Paris will never forget the aroma of strong coffee and the taste of a delicious, melting mouth dessert. That's about this, without exaggeration, a masterpiece and will be discussed in this article. So, his majesty is the French apple pie! 
The famous "Tartu Taten" from apples
The recipe for this magnificent dessert was borndue to an error. Yes, yes, many delicious dishes owe their origin to the involuntary experiments of cooks. Such an unusual name for the French apple pie - "Taten" - was appropriated in honor of his sweet inventor. Some Stefania Taten once cooked dinner for the guests of their own hotel. As a result, taking the pie out of the oven, she accidentally turned it upside down. The result was so popular with the guests that it became a real highlight of the establishment, and then a "visiting card" of France itself. The recipe for making an apple pie "Taten" is pretty simple, although it does not lack some important secrets. We will definitely disclose 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
Cooking method: The recipe for the classic "Tartu Tatena" includes the use of a special test - a breeze. It is a little like puff, but it differs from it in that it is easier to prepare. In general, the breeze from French cooks has long enjoyed great popularity. Without it, it is impossible to imagine any classic recipe for famous salted pies, sweet cakes and refined cakes. It is a successful variation of the short pastry, as it perfectly harmonizes with meat and vegetable fillings, and sets off the sweetness of fruit and cream. Breeze can be prepared in a modern way - in a combine. But it is better to make it "in the old manner", as once Stefania Taten herself conjured over her masterpiece. Take a wide kitchen board and with a knife, chop cold butter on it in an amount of 125 grams. Then rub it with flour and salt so that the result is a crumbly crumb. Now it's time to add water and knead the dough itself. Do not overdo it with flour, do not succumb to the temptation to pour it over the specified proportions, otherwise the breeze will turn out to be too tough. Finished dough rolled into a bowl, wrapped with a food film and placed in the refrigerator to freeze for 30-60 minutes. You can turn on the oven. And now it's time to start stuffing. But first you need to prepare a form in which it has to prepare, where the pie itself will be baked. It is advisable to take a container with a diameter of not less than 24 centimeters, having high sides. Evenly distribute the sugar in the form and the remaining butter, cut into pieces, add thyme and vanilla pod. Wash the apples and peel them from the peel, core and seeds. Cut into medium-sized slices and lay them close to the bottom of the shape like a fan. All this put on a weak fire for caramelization, and then send the apples into the oven, preheated to 200 ° C, for about 20 minutes. Do not forget to extract the vanilla pod! Remove the breeze from the refrigerator and roll it into a layer 3-5 mm thick and 25-30 centimeters in diameter. Get the form with a fragrant caramelized filling and cover it with a dough, tucking its edges inside to form crisp sides. Do not forget to puncture the whole surface of the future cake with a fork. Everything, you can again send the dish and dish to the oven for another 20 minutes. After the specified time, take out the ready-made dessert and let it stand for a while, "rest", as confectioners say. And now the most important thing: cover the form with a round dish or a tray, turn it over so that the pie falls out. A little admire the result and hurry to give it to the guests, because "Tartu Taten" is accepted to be warm! 
French apple pie with sour cream
The French are famous for their delicate taste. No wonder it is believed that the inhabitants of this country, like no other, are able to receive from life the maximum of pleasure. Perhaps, it is with this wonderful quality of the French that the abundance of the desserts invented by them is connected, the recipe of most of which amazes with its simple and original. And the taste of pies is generally a separate topic! In this country, where the ease of being is traced in every movement, smile, action, virtuoso mistress, it is not so difficult to be known. Learn to begin with a recipe for a pie with apples, the taste of which miraculously emphasizes 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
Cooking method: Its popularity is also due to a very special test. It resembles a gentle biscuit, because it has a soft, porous structure, and at the same time crumbles and melts in your mouth like a delicate shortbread cookie. Well? Are you intrigued? Then immediately begin to master this amazing recipe to surprise the guests with a delicious dessert and be a virtuoso mistress! To begin with, mix the flour with salt and sift to any cold surface (on a table, marble or glass board). In the center of the resulting slide, make a large depression, place egg yolks, previously softened butter, 50 grams of sugar, and add the above amount of water. All the ingredients are gently mixed with one hand, turning them into a viscous gruel. Gradually grab a little flour around, and as a result you will get a uniform dough. Form a ball from it, wrap the food film and send it to the refrigerator for half an hour. The algorithm of operation resembles the preparation of a breeze test, but the recipe is significantly different. While the base for the pie comes to the right condition, cool down, tackle the apples. Wash them well, dry, core and seeds carefully remove. This recipe does not provide for the purification of fruits, their bright red peel will serve as a beautiful decor. So cut the apples into thin slices and fold them into a deep bowl. And now - a little French trick! To the filling does not lose its original color, that is not darkened, sprinkle it with lemon juice. Take a baking dish with high sides, and carefully oil it with sunflower oil. This is necessary to subsequently extract the pie without any problems and losses. Now remove the frozen dough from the refrigerator and evenly distribute it on the bottom of the mold with your fingers, not forgetting about the sides. Starting from the center, place the slices of apples in a circle. Preheat the jam until slightly warm and use a cooking brush to cover the stuffing evenly. After that, send the cake to the oven, heated to 220 ° C, for 10 minutes. During this time, you must have time to prepare a gentle cream. In a deep bowl, break the eggs, stir them with a mixer, but do not try to get a foam. Now gradually enter the remaining sugar and sour cream. At this stage, mix the mixture well, too thick it will not work, but it should not remain too liquid. It is important to catch the right consistency and not to re-engage. Voila, as the French say, the cream is ready! If the above 10 minutes have elapsed, remove the cake from the oven. Temperature must be reduced to 190 ° C. Carefully distribute the cream over top of the apples filling and send the dessert back to the oven to complete the baking process for another half an hour. As soon as the dough has got a pleasant golden-honey hue, and the cream has well grasped, the pie can be obtained. Do not rush to immediately shift it to a dish, let it stay a little. As a rule, dessert is easily separated from the form, since the dough has fat in its composition, and the form you previously lubricated with sunflower oil. French apple pie with sour cream is better served slightly warm. Bon Appetit!
Classical French charlotte made from white bread with apples
Recipe for this popular dish over timeunderwent many different changes, improved in every way, gradually transforming from a fairly simple to an increasingly refined. But what did the original version look like that was accepted for breakfast in French families? As it turned out, the charlotte, cooked in a classic way, is no less delicious than the more familiar apple flavors, which are easy to bake even the most inept mistresses. And what's the secret? Why is the old recipe still as popular as it used to be? Try to master it, and you will 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
Cooking method: As many of you have already guessed, the classic charlotte with apples is based not on dough, but on white bread. This is its simple and original. Do not you think that the list of ingredients looks unusual? In it there are no eggs and flour customary for everyone. Since you do not have to bother with the test, you need to start preparing this delicious dessert from the filling. Wash the apples thoroughly, dry and peel. It is necessary for the filling to become tender and delicate. Remove the core and seeds from the apples, cut them with the same large cubes. Take any deep frying pan, melt in it 40 grams of butter and put out the future stuffing in it for 7 minutes, no more. Place the frying pan on the lid to prevent the apples from being fried, but simply softened sufficiently, without turning into puree. After the specified time, add to the filling 100 grams of sugar and coarsely chopped canned peaches (apricots). All these ingredients, simmer on low heat for another 10 minutes, until the liquid evaporates, and the fruit does not take on the appearance of candied fruit. In a separate bowl, stir the milk and starch carefully and add to apples in a pan. Stirring, cook the filling one or two more minutes. Now it's time to start preparing the basics. Bread for toast or loaf clear of crusts, you will need them later. If you have chosen the whole loaf, cut it into slices of centimeter thickness. Dry them in the oven, just do not turn them into biscuits! Dip each slice into a warm melted butter and lay it on the bottom of a deep lap shape. Try to make the layer smooth and without gaps. Shingles form from cut previously crusts, setting them vertically along the perimeter of the shape. Make sure that the bread ends do not go out beyond its edge, straighten them with a knife. Now pour the prepared fruit filling into the mold. The remaining bread, also devoid of crusts, cut into triangles, dunk each slice in melted butter and cover the cake on top. That's all, you can send a bread dessert to the oven, heated to 180 ° C. The time required for baking is 50-60 minutes. As soon as the charlotte has acquired a golden hue, remove it from the oven and cool it. Serve this French apple pie in such a simple, slightly rustic form, and adding a ball of ice cream or watering custard. 
Slim serving apple pie
This recipe allows you to cook perfectlya special French treat with apples. You will get not one big pie, but four medium-sized cakes. By their size, they are very suitable as the easiest dessert for completing a romantic dinner. Believe me, in spite of the fact that you will certainly be full of snacks and main course, you will not be able to resist the aroma of this delicate apple pie. And there is no need, because it is low-calorie, because it consists of almost all fruits. But what a wonderful taste! 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
Cooking method: The basis for a portioned pie is prepared very simply. You can use the combine or do it manually. Pound the flour with 100 grams of butter, add egg yolk, 1 teaspoon of sugar, salt and milk. Mix all the ingredients thoroughly and knead the dough. Roll the ball out of it, wrap it with food film and send it to the refrigerator for an hour to freeze. Take care of the preparation of the apple filling. As in all other cases, wash fruits, peel and core, slice thin slices and sprinkle with lemon juice to preserve their original color. Take the dough from the refrigerator and divide it into four equal parts. Each roll as thin as possible, the diameter of one circle should not exceed 15-16 centimeters. Transfer the workpieces to a baking sheet covered with parchment paper. If it's big enough, you can bake two mini pies at once. On the basis of the test, put a slice of apples in a thin layer. Sprinkle them with sugar and cinnamon, and to make the filling get a beautiful color and caramelized, top out the pieces of the remaining butter. Send the cakes to the oven, preheated to 200 ° C, for 15-20 minutes. You can serve with ice cream or just for tea. French desserts are diverse and able to satisfy the tastes of even the most spoiled gourmets. Baking surprises with its lightness, and creams - with airiness and gentle taste. Fruit, berry and chocolate fillings will not leave indifferent even those of you who do not consider themselves a sweet tooth. Yes, yes, to resist the temptation to taste the delicious eclair or fragrant crispy croissant is almost impossible. And why? And to go for this in far-away France is not necessary, because these and many other delicacies you can cook yourself. Start by mastering the recipes for apple pies and discover all the charm of French cuisine!
