Apple tart - Miloš Petrović
Apple tart - you can make this specialty of French cuisine yourself with minimal effort.
Apple tart - Miloš Petrović
- one large or two medium apples
- 125 grams of butter
- 200 grams of sugar (preferably powdered)
- 250 grams of flour
- one egg
- one tablespoon of milk
- one tablespoon of lemon juice
- 100 grams of apricot marmalade
- one bag of vanilla sugar
- two teaspoons of vanilla extract
- Beat butter and powdered sugar well. I use a fork because it is difficult to wash the mixer, and a lot remains on the walls of the bowl when pouring. After that, add one whole egg and a tablespoon of milk, and mix the mass well again. Add two teaspoons of vanilla extract. It is best to add the flour in two separate phases, because it is very important that the whole mass is well combined. After that, when the dough is completely homogeneous, so you can form a ball from it, transfer it to a self-adhesive transparent foil, wrap it and store it in the refrigerator for at least an hour. It is best to leave the dough overnight. If you are in a chicken, it is understandable.
- After that, cut the peeled apples into as thin slices as possible and sprinkle them with lemon to prevent them from darkening. In a small pot, heat the apricot marmalade over high heat and add vanilla sugar to it. Once it boils and thickens, set aside to cool slightly while you shape the dough.
- Now take the dough out of the refrigerator, and then roll it out and transfer it to a shallow, round pan with a rolling pin. It is important that you measure the dish in which you will bake the tart before this step. I think the pans you have on hand are mostly standard sizes, so a mistake in this step rarely happens. I use the Teflon version, so I don't grease it before baking. If you do not use Teflon, grease the dish with a little butter, sprinkle with flour and remove the excess. This way the dough will not stick.
- Arrange the thin apple slices in a spiral, starting from the outer edge of the dish. It's easier for me that way. If you do not suffer from aesthetics, make your own pattern. When you have arranged the apples, cover them with warm marmalade and bake. Also, it is important that the oven is well preheated. I always bake this cake on the highest heat, for about 20 minutes. In any case, since ovens behave differently and sometimes very strangely, follow the edge of the dough. When it turns brown, the tart is ready.
Milos Petrovic
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
Read more:
The Recipes and Kuvar online portal is ranked among the TOP 50 websites in Serbia!
If you are interested in all of ours recipes, click the link: RECIPES. Collections of the best recipes of our associates can be found in the cook section, if you want to read more, click on the link: COOK. If you want to see our front page, click on the link: RECIPES AND COOK ONLINE homepage.
Don't miss a recipe - Recipes and cookbook online on Facebook. Stay tuned, follow the Recipes and Cookbook twitter notifications!
