French cuisine is famous for its baked goods. After all, the French are distinguished by the ability to create elegant, stylish, chic, and - at the same time simple things. This is also French tart. In our opinion, this is an open pie. Short pastry dough, top filling. Depending on the species, the tart can be sweet (and then fill the fruit, berries), and maybe the main dish or snack, and then the tart is filled with meat, fish, vegetables. A special kind of open pies is tarten taten. His "chip" is the process of preparation. It is also called a pie - "overturned". And all because he cares tart taten "upside down". That is, first the filling is put in the form, and on top of it - the dough. The finished tart is reversed.
Classic apple tart
- 1 kg of fresh strong apples. If the juice flows from the apples with a light touch - we are not suitable for such. Choose something like sorts of rennet or Jonathan.
- 130 g of sugar
- 100 g butter butter
- Ground cinnamon - if desired
For the test:
- 150 g of flour
- cold butter
- 1 tbsp. sugar, a pinch of salt
- 2 tablespoons milk or 1 egg yolk
For baking, you need a frying pan with a removable handleor such, which can be safely put in the oven, knowing that it will not deteriorate. The second option - a form for baking, which you can safely put on the stove. The diameter of the mold is 20-22 cm. If the diameter is larger, it will be necessary to increase the amount of the test. Preparation: As already mentioned above, the tarten taten is prepared, however, like any other tart, from a short pastry. We'll start with it. In a bowl, fill the flour with a slide. Add chopped butter. Sprinkle sugar and salt. Hand make flour, sugar and butter crumb. How? Nothing complicated. We dip our fingers into the flour and start mixing it with butter. It is not necessary to make from it a homogeneous mass, it should turn out oil-flour crumb. This technology will allow the ready-made test to be easy and friable. In the finished crumb we add milk or yolk and mix more homogeneous dough. We roll a ball out of it, wrap it in a food film and send it to the refrigerator for about 30 minutes. Let's start filling. Apples are cleaned and cut into beautiful slices. You can sprinkle them with lemon juice, so as not to darken. We put the form for baking on a plate, and we warm up the butter in it. Add sugar and cinnamon. We let the sugar melt and form a caramel mass of golden-brown color on a steamed with oil. Take care that she does not start burning. Now put in a frying pan in a circle of apple slices. If you do not forget, apples from us will be served from above, so we try to make it beautiful and fill the bottom of the frying pan so that the tart looks dignified. We leave the stuffing on the smallest fire for about 5 minutes. Turn it off, cover it with a lid. The dough, rested for at least 30 minutes, we take out and roll out into a circle equal to the diameter of the frying pan (shape). Cover the dough stuffing, the edges slightly tucked down, around the filling. We work the dough in several places with a fork to give a pair exit. Put the tart into a preheated oven (190 ° C). Bake about half an hour, readiness is checked, first, on the condition of the test. Secondly, by the color of the liquid, which can be seen by slightly tilting the shape. If it is a beautiful brown color - the cake is ready. We take it out of the oven, lightly cool it. Now we need a dish with a diameter of our pie, or slightly less. Cover them with our taten taten and carefully turn over. If everything was done correctly, and the stars are favorable to you today, then a miracle will happen, and you will have a beautiful caramel cake on your plate. If, suddenly, a little stuffing remains at the bottom of the form (such, alas, it can happen), do not be upset. Gently collect it and transfer it to the tart. Smooth - and it's in the hat. The main thing is that there are no witnesses. And you can mask the failure with whipped cream or ice cream. They can decorate a warm tattoo tattoo when served on the table. Although in general, it is possible to serve and successful tart. Calories more, yes. But it's delicious! In the classic taten taten, the recipe, as we have said, assumes the apple stuffing. But there may be variations. With no less success in the filling are apricots, peaches, nectarines, fresh prunes, persimmons. The main thing is that the fruits are sufficiently dense, otherwise they will turn into puree and spread out. You can dream up, and add to the filling finely chopped nuts or raisins. To apricot, plum, peach, you can add a little thyme - it will give a delicate aroma. Persimmon is ideal for a persimmon. To an apple, in addition to cinnamon, you can add a little fresh grated ginger. In addition to the inverted, there are many recipes for "ordinary" tart, that is, where everything is as expected: a dough from below, top filling. For example, try to prepare lemon tart.
Recipe for spicy-lemon pleasure
- 2 lemons
- 130 g of sugar
- 1 tsp fresh grated ginger (you can take and dry ground, but then pinch)
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
The shape with low sides is 20-22 cm in diameter. Preparation: Cook the dough as described in the previous recipe. Put the dough on the bottom of the mold, distribute evenly along the bottom and make the skirts (in the height of the mold or 1-1.5 cm, if the shape you took is deep). Put the form in the refrigerator. Prepare the filling. Lemons cleaned, divided into slices, remove seeds. You can not clean it, but leave it with the peel - it will be even more fragrant. Grind lemons in a blender, combine or meat grinder. Add sugar and spices, mix. The oven is heated up to 180 ° С. We take the form from the refrigerator, and pour the filling onto the base of the dough. It can happen that the filling will be more than can fit in the sides of the base of the dough. Surplus can be safely left and added to the tea. So, the filling was poured - now we send the tart to the oven. Minutes at 35-45. About the readiness will tell the golden color of the lemon filling. We take out, cool, remove from the mold. Brew fragrant tea or fragrant coffee - and enjoy!
If you do not like sweet ...
Tart can be prepared with any other stuffing. We cook the short dough, in which we put less sugar. We bake sand base in the form, without the filling. That is, we spread the dough, we make the sides and put it in the refrigerator. After half an hour we take out, pour a dry layer of dry beans or peas on the dough, and put in the oven for 15-20 minutes. We need beans to keep the base from swelling and lifting. Otherwise, it will not bake smooth, and the tart will turn out "wavy". While the dough is in the oven, we prepare the filling. It can be vegetables (zucchini, eggplant, pumpkin, tomatoes), minced meat or fish, mushrooms, cottage cheese, cheese and greens ... The basic rule is this: the filling after laying on the substrate should not require prolonged heat treatment. That is, the meat needs to be fried in advance, vegetables and mushrooms lightly put out. And the second rule - stuffing you need to pour something. For example, egg mixture (whipped eggs with cream and cheese). Vegetables or meat tarts are served, as a rule, warm. The simplest tart is tomato. Cut the tomatoes into round slices, let the juice drain off. Spread the grated cheese on the sandy base, top with tomato slices, lightly sprinkle it with olive oil and soy sauce, season with pepper, weed and send it to the oven. Ten minutes - and a wonderful tart is ready. You can enjoy the exquisite taste. You say, tart something like a pizza looks like? And you will be right. Open pies are good in that you can put in them almost any filling, from what is in the refrigerator. A shortcake can be prepared for future use and stored in a freezer to defrost at the right time and quickly prepare a tasty and satisfying tart. We advise you to read: