300 gr. flour, 150 gr. of butter, 120 gr. sugar, 3 egg yolks, a pinch of salt, the grated rind of one lemon Treaty (only the yellow part).
Ingredients for filling:
800 gr. apple, 120 gr. sugar, 2 tablespoons raisins, 3 tablespoons brandy, 1 pinch of cinnamon to taste, taste of sugar.
Preparation:
put the flour on a pastry board, add the butter into small pieces and work with your fingers until it forms the crumbs, add the sugar, egg yolks , a pinch of salt and the grated rind of lemon , mix the ingredients and mix quickly everything by hand (without heating the dough too much) to form a loaf, wrap in plastic wrap and refrigerate for about an hour. Peel apples and cut them into thin slices, put them in a bowl and mix in sugar, cinnamon, brandy and raisins, cover the bowl and set aside. Resume the dough from the refrigerator and mettetene by about 1 / 3 will be used to cover, roll out the remaining dough with a rolling pin on a sheet of parchment paper (so it will be easier to transfer in the mold) and invert the dough in a pan for tarts 24 cm. of diameter and about 3 cm. high buttered and floured , place the dough on the edges and prick the bottom with a fork. Drain the liquid from the apples and arrange them in an even layer on the pastry. Take the remaining dough, crumble it with your fingers and give it good over the surface, bake in preheated oven at 180 ° for about 35-40 minutes. Now remove the tart from the oven and let cool , the mold onto a serving dish and sprinkle to taste with icing sugar.
Note:
I dedicate this recipe to Rosy to thank you for choosing my blog on the day of BlogDay .
Ingredients for filling:
800 gr. apple, 120 gr. sugar, 2 tablespoons raisins, 3 tablespoons brandy, 1 pinch of cinnamon to taste, taste of sugar.
Preparation:
put the flour on a pastry board, add the butter into small pieces and work with your fingers until it forms the crumbs, add the sugar, egg yolks , a pinch of salt and the grated rind of lemon , mix the ingredients and mix quickly everything by hand (without heating the dough too much) to form a loaf, wrap in plastic wrap and refrigerate for about an hour. Peel apples and cut them into thin slices, put them in a bowl and mix in sugar, cinnamon, brandy and raisins, cover the bowl and set aside. Resume the dough from the refrigerator and mettetene by about 1 / 3 will be used to cover, roll out the remaining dough with a rolling pin on a sheet of parchment paper (so it will be easier to transfer in the mold) and invert the dough in a pan for tarts 24 cm. of diameter and about 3 cm. high buttered and floured , place the dough on the edges and prick the bottom with a fork. Drain the liquid from the apples and arrange them in an even layer on the pastry. Take the remaining dough, crumble it with your fingers and give it good over the surface, bake in preheated oven at 180 ° for about 35-40 minutes. Now remove the tart from the oven and let cool , the mold onto a serving dish and sprinkle to taste with icing sugar.
Note:
I dedicate this recipe to Rosy to thank you for choosing my blog on the day of BlogDay .
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