The generosity is to give before being asked
Sometimes life gives you surprises too nice and gives you the that you would have never imagined. Life is so imperfect today are of luck Because tart apples with a nice history teneisuna
There is a Russian painter named Anna Rastorgueva (I started to follow it through from) Instagramwhere it is known as Sally Mao). A few months ago I published a photo of my new Moleskine Cookbook, she liked it, we discussed it and we started to follow us.
Recently, Sally, contacted me for that colaborásemos joints. Sally asked me to help him to find the best recipe of apple piea traditional recipe without much difficulty and whose ingredients are easy to find... in Russia. It was to help in a job than the prestigious design magazine Russian Beamnused has commissioned for special edition Christmas. It had to be a delicious, easy and traditional cake, and Sally was convinced that I could help you.
Said and done: call you Apple pie project. Quickly I began to read and read all the recipes Apple had done that before and that had failed to do. I picked up here and there until you reach this cake that was the round end to a great day of paella with friends. She as you can check, I corresponded by sending me these beautiful Illustrations the step by step recipe. Draws as the angels, with a casual touch that makes everything look extra special... just beautiful! Not is if it will be the best Apple Pie, but I assure you that for the love that we have him put the two to make this post, it is more than delicious. Ruso-espanola connection! We tasted it? Thank you Anna!
- 400 gr of flour €0,42
- 40 g of sugar €0.05
- a pinch of salt €0.02
- 300 gr of butter cold €1,50
- 100 g water cold €0.02
- 125 g of butter €0.50
- 125 g of white sugar €0.12
- 100 g brown sugar €0.15
- 20 GR flour €0.02
- 65 g water 0.02
- 6 golden or granny smith or fuji apples €1.20
Total €4.00, i.e. 0.33 per serving. No, no I'm wrong, just €0.33 each. You have not tried anything like.
1. in a large bowl mix the flour, white sugar and salt.
2. Add the cold butter cut into cubes and with help of the fingertips or a food processor mix at low speed until no whole pieces of butter.
3. when the dough does not have flour loose, add the water and beat until the dough has been made ball a little more. The dough will have a soft texture.
4 now the dough. To do this the easiest is to take two roles of baking (tracing paper) and place half of the dough between them (about 350 gr.)
5. put a paper on the work surface. The mass in the Center and cover with another paper. With the help of a roller, dough sheeters to cover mold that we won't have to grease because the dough has enough butter.
6. preheat the oven to 220 ° C.
7 remove the paper up and place the dough onto the mould so that the remaining paper is up. Carefully remove the paper and adjust the dough to mold. If the dough is too soft to spend a few minutes to the refrigerator so that it hardens.
8. Peel the apples and cut them into thin slices.
9 place on mold. It should be raised, as a lot, so add the apples without fear.
10. cut another layer of dough into a 2 cm wide strips. Begin by placing five strips of dough over the apples horizontally. Then fold the strips alternately in half and place a strip of dough in the center of the mold. Unfold the strips and fold which before had been unfolded. Place another horizontal Strip. We'll put strips alternately. In este link You can see how the lattice. Reserve in the fridge.
11. in a saucepan heat the butter please.
12. when break to boil, add the white sugar, brown sugar, water and flour. Let it boil a couple of minutes.
13 pour this syrup over the cake carefully does not spill out and everything is well covered.
14 finished the cake, bake for 15 minutes at 220 ° C.
15 past this time to lower the temperature to 175 ° C and bake for 45-60 minutes more approximately until the apples are soft.
16. remove the cake from the oven. Cool for an hour at least before serving if you want to serve cold, or serve immediately if you prefer it hot. I took it to two hours and was warm, juicy... it's over in a Flash!
- Prepare the dough in advance and freeze until you want to make the cake.
- It cools well already stretched dough so that the lattice is easier to develop.
- Dare to change the fruit pears or peaches. It is also delicious.
- Level of difficulty: medium
- Preparation time: 120 min.
- Seating: 12 cake personasEsta has an almost perfect balance between the acidity of apples and sweet brown sugar. I would take it with a Catalan cream liqueur, Melody. Sweet and delicious... so much that you take just a little more... Your price: €8.80.
Hello loleta, this cake looks stunning. I've tried to make it but I have not gone mass: after kneading it as you indicate, it does ball, not linked. And another question, when you talk about adding water to the dough, you mean the 55 g below, indicating in filling? Thank you, to see if with your help I get me out at least similar.
Hi Anna. Thank you so much for writing me and let me know of this error. Obviously, there are water and they are not the 55 gr after that are for filling. I've already fixed the bug and you have the correct recipe available on the web. Add approximately 100 g of water to the mixture and it must be cold water like butter which should be cold. Forgive the error and insurance that now decals it. You will see how delicious that it is. A hug and thank you very much for being here with me.
The recipe is a disaster. The mass is not mass or to the three. Flour is missing. I've done throw butter flour and 6 blocks. Thank you for nothing.
Dear Juanjo, I am very sorry that the cake has not left you. Not be what you have been able to pass, but as you can see in the comments of the supporters, have been many people who have made the cake and all has left them well. If tell me how did it perhaps you can help you. Thank you for escrirbir. A greeting
I love your style, your blog, photos, you'll be one of my references. Congratulations for your work.
Hello Claudia what rush comment!. Thank you very much for your words that make that each time stolen from the dream and they deserve every illusion put on the blog worth. Thanks for visiting and I hope you stay with me here. A hug. and thanks again!
Lola, your apple pie has been a success, above all for being the first time that he did it, which means that you know perfectly convey what you want and do that as difficult to make us easy. A huge kiss and thank you for this wonderful and entertaining blog.
Hello Maria Dolores. You do not know the illusion that makes me. Coming from all an expert with hands not I am surprised that you have left as well, so not is if more worthwhile is the recipe or the Cook. In any case I'm glad a lot that you enjoyed it and I hope you stay here. Certainly you can tell something: paying attention to the recipe from this week. Easy and delicious!
Loleta Hello! I've landed in this rebound, the blog of Claudia & Julia through website, and I was captivated...
And the first thing I've done has been this recipe (good medio-receta), spend two masses already made about to spoil, in the base put breeze and decorate puff pastry and filling with pears. To tell you, being medio-receta, they kept praising how good that was, insisting that the next I had to be with apples and the original mass. We will be testing.
Maybe good!!! I'm glad a lot you liked the blog, so I hope you stay. The tart of pears should be rich, but when you try to do it with the mass of the recipe already tell me. This tremendous! The apples will very great but pears also because that saborcito half caramel-toffee-vanilla that has you will very well also. I love be brave and an ingredient you don't brake so congratulations on having it tested well. Thank you very much for writing me and thank you very much for being here with me. I promise to give you many joys if you won't! A hug
Loleta Hello! Excellent recipe! I was looking for the best possible Apple Pie recipe and after reading many I decided for yours! As I was missing one block at the bottom I put a bed of pineapple slices cut finite and 20 Gr. water have substituted them the pineapple juice... But I did the rest as... The result has been spectacular! A real delight! Many thanks!
Hi Carlos, what imagination! good :) Best thing about this cake is that it is unlike the normal: the fruit is cooked with syrup inside the cake and remains of death. Only of thinking in your version makes me the mouth water. I glad you liked. Many amusing for writing and for being here with me. A greeting
follow you from makes very little, after seeing you at bloggers chefs on the cooking channel program. Your blog seems Super, rich recipes, aesthetics and very nice photos.
I wanted to ask you a question about this recipe, do you think that it I can prepare a few hours in advance and keep it in the fridge for baking it then? or it is better to prepare it and then bake it?
Thanks a lot!!
Hi Jane, I'm glad a lot that you liked the program and now you are here with me. Thank you so much because at the end all I do this for you so great. Regarding your question. You have to take into account two things: a that the apples you will stain Brown. When you give them the air they oxidize and if you leave them a while in the fridge to air, when you return the cake will be very rich but the appearance will not be the same. And the second thing to consider is that you can not pour onto cake sugar syrup. until you are going to bake it. If you do so, the apples will begin to be blended with sugar and when you go to the fridge to look for it, it will come down: the completely wet dough will not keep as so beautiful that it has, so I do not recommend that you let it wait. But you can have peeled apples by spraying them with lemon so no rust, on the other hand, mold lined with mass and strips for the lattice, and on the other hand the sugar syrup. You will have to work a little before you put it in the oven, but it will not be like starting from scratch and many things will have them developed. I hope I helped. Thank you very much for being here with me. A hug
I am fan fan fan of the Apple tarts...but this (including history) has left me hallucinating.Thanks Loleta :D
Thank you very much. Are you Milagros charm. A hug, :)
Could you tell us what type of mold and size used for the same?
Hello Leticia, mold I used is Emile Henri ceramic and has about 26 cm in diameter and 5 high, but you can use the mold that you like, taking care that the mass well covers all the mould so that the stuffing will not come out. A hug and thank you very much for writing, and above all for being here with me :)