There were once two sisters, Caroline and Stephanie. Carolina was the youngest, he loved the contact with people, was jaunty and organized. Stephanie was the eldest, liked to cook, loved to prepare delicacies, especially the desserts. They were very connected, close-knit and intelligent.
When larger, they decided to open a INSI me, every one of them devoted himself to what he knew best: Carolina welcomes guests who came to their home, while Stephanie is dedicated to the kitchen. Their hotel was fine or , and Stephanie became increasingly known for its apple pie.
One day the hotel was full, and seemed more full than usual : many people in the room willing to eat and taste the dishes of the chef, including the delicious cake which they had all heard about.
Socket perhaps agitation, Stephanie remembered I sity of the meal that had not prepared the apple pie: ran into the kitchen, the buttered baking dish and sprinkled with sugar, coarsely chopped apples and bake the whole.
Alas, he found only half had put the cooking pasta!
trying to correct as he could, he lifted the apples from the oven and covered everything with a single layer of pasta, which Prick and bake again.
The scent of apples began to drift throughout the room, and all claimed a piece of cake at the end of the meal.
Stephanie, in the kitchen, not discouraged mood: cooked took the cake and turned it over on a platter, repaired it as best and in the audience to its customers.
In 1926 the book was published that reported for the first time this recipe, which takes its name from the surname of the sisters Tatin .
Today is a traditional French dessert.
With this recipe, participates in the collection of simpaticimma Florix , hoping it goes well:
NB - photos are fail, I know! You should know that, finally, my macchian camera works to take photos, but the screen is in jelly. This means you do not know when there is a flash, the macro or if I have it on that .. I apologize, that stuff peròòò!
One day the hotel was full, and seemed more full than usual : many people in the room willing to eat and taste the dishes of the chef, including the delicious cake which they had all heard about.
Socket perhaps agitation, Stephanie remembered I sity of the meal that had not prepared the apple pie: ran into the kitchen, the buttered baking dish and sprinkled with sugar, coarsely chopped apples and bake the whole.
Alas, he found only half had put the cooking pasta!
trying to correct as he could, he lifted the apples from the oven and covered everything with a single layer of pasta, which Prick and bake again.
The scent of apples began to drift throughout the room, and all claimed a piece of cake at the end of the meal.
Stephanie, in the kitchen, not discouraged mood: cooked took the cake and turned it over on a platter, repaired it as best and in the audience to its customers.
In 1926 the book was published that reported for the first time this recipe, which takes its name from the surname of the sisters Tatin .
Today is a traditional French dessert.
INGREDIENTS
sugar
4 / 5 beautiful
juicy apple cinnamon (optional )
For the pastry: 250g flour
abundant 125g butter or margarine 1 egg
125 g sugar salt to taste
PREPARATION
the pastry - you work the butter and sugar with a spoon, creating a smooth cream. Add the egg and salt and stir well. Mix all the flour and work with your hands. If necessary, add the flour. Once soft, incelofanate alemno and cutlery in the fridge for 20 minutes. The cake
- Peel the apples, wash and cut in half by depriving them of the extremities and semi-central. Now, there are generally two ways to prepare the cake, and I will place them both. The first I tried it personally, the second I will soon!
1. Take the pan and imburratela well. Cut the apples into thin strips and turn the oven to 120 degrees. Fill la teglia con le mele, avendo premura di lasciare 1 cm di spazio tra il bordo e il ripieno. Alternate le mele allo zucchero, fino a che non avrete finito le mele. Infornate. riprende sotto
2. Tagliate le mele in metà. Prendete una teglia anti aderente e posatela sul fuoco, aggiungete dello zucchero con un po' d'acqua e fatelo scaldare fino a che non inizia a caramellare. Ponete le mele una vicino all'altra, un po' di lato, e con le restanti cercate di coprire i buchi. Spargete ancora di zucchero. Infornate a fuoco basso (100°). riprende sotto
Qui... Preparate la frolla e fatela riposare; a tempo debito, stendetela con un mattarello, togliete la teglia dal forno e alzate la temperatura 180 °. Place the dough on the apples, making it adhere well to the filling and press it into centimeter free. Bake for 30 minutes, until golden. At this point, take a dish as big as the pan and invert the cake immediately.
sugar
4 / 5 beautiful
juicy apple cinnamon (optional )
For the pastry: 250g flour
abundant 125g butter or margarine 1 egg
125 g sugar salt to taste
PREPARATION
the pastry - you work the butter and sugar with a spoon, creating a smooth cream. Add the egg and salt and stir well. Mix all the flour and work with your hands. If necessary, add the flour. Once soft, incelofanate alemno and cutlery in the fridge for 20 minutes. The cake
- Peel the apples, wash and cut in half by depriving them of the extremities and semi-central. Now, there are generally two ways to prepare the cake, and I will place them both. The first I tried it personally, the second I will soon!
1. Take the pan and imburratela well. Cut the apples into thin strips and turn the oven to 120 degrees. Fill la teglia con le mele, avendo premura di lasciare 1 cm di spazio tra il bordo e il ripieno. Alternate le mele allo zucchero, fino a che non avrete finito le mele. Infornate. riprende sotto
2. Tagliate le mele in metà. Prendete una teglia anti aderente e posatela sul fuoco, aggiungete dello zucchero con un po' d'acqua e fatelo scaldare fino a che non inizia a caramellare. Ponete le mele una vicino all'altra, un po' di lato, e con le restanti cercate di coprire i buchi. Spargete ancora di zucchero. Infornate a fuoco basso (100°). riprende sotto
Qui... Preparate la frolla e fatela riposare; a tempo debito, stendetela con un mattarello, togliete la teglia dal forno e alzate la temperatura 180 °. Place the dough on the apples, making it adhere well to the filling and press it into centimeter free. Bake for 30 minutes, until golden. At this point, take a dish as big as the pan and invert the cake immediately.
Serve warm, not cold, with a cinnamon sauce or vanilla or ice cream. If you cool down, put it back in the oven, but do not use the microwave :-).
's fast and good ... to tell a story.
With this recipe, participates in the collection of simpaticimma Florix , hoping it goes well:
NB - photos are fail, I know! You should know that, finally, my macchian camera works to take photos, but the screen is in jelly. This means you do not know when there is a flash, the macro or if I have it on that .. I apologize, that stuff peròòò!
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