Are the pies in the French kitchen is called the "gateau renverse" or "tatin". "Tarte Tatin" (FR. tarte Tatin) — a specific type of French Apple pie "inside out", or (FR. gateau renverse) - "upside-down cake" in which the fry apples in butter and sugar before you bake the pie. There is a version according to which French pastry chef Stephanie baked in the Apple pie rush was wrong in not putting the first sheet of the test, but customers of the restaurant dessert like. Then there was the classic recipe of an unusual dish. "Tarte Tatin" can also be cooked with pears, peaches, pineapple, tomatoes or other vegetables, such as eggplant, onions (TS). This cake is cooked well, very simply, instead of apricots you can use peaches, plums or other large fruit. Shortbread dough, crispy; the filling is sweet and sour, fragrant. Source - "Guide Cuisine"
|Cooking time 40 minutes||Number of servings 4|
The dough can buy ready-made shortbread, and can be done by:
knead the flour with the softened butter, egg yolk, salt and 40 ml. of water until smooth,
Wrap in plastic wrap and refrigerate for 2 hours.
The dough can be prepared in advance, even for a day.
Drop apricots into boiling water for 1-2 minutes and remove,
Divide into halves, take out the bones and remove the skin.
In baking dish melt the butter (100 gr.), sugar, vanilla, and ginger;
stir, remove from heat.
Spread the apricots convex side down.
The dough thinly roll out to the size of the form.
Put it on top of the apricots and lightly, as if pressed against him, trying in to be omitted below the edges of the dough;
pierce with a fork in several places, that would have left the air.
Bake in preheated oven 200-210°C for about 30 minutes.
Take out of oven, cooled for about 10 minutes and then take out of shape, covered her dish and inverting.