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Milk tart with apples in caramel filling

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Milk tart with apples in caramel filling

Gentle and soft pie with a fluffy biscuit. The dough with a delicate aroma notes of honey and spices, which successfully highlight all the taste and freshness of the young apples. And to top it all my quirks and full Orgy of calories))) so it wasn't boring, filled pie caramel that harmoniously accentuates the sourness of the apples sovey riskovoi sweetness. Incredibly tasty, tender and so comfortable to eat a slice of this pie with fragrant tea.


Cooking time- Number of servings-

Ingredients for Milk tart with apples in caramel filling




Step-by-step instruction of cooking Milk tart with apples in caramel filling


Step 1

For the dough boil milk syrup. 
150 ml of milk add 150 g of sugar and a spoonful of honey, put on fire, bring to boil, boil for half a minute, turn off, add vanilla. The syrup to cool to room temperature. 
It cools quickly, within 10 minutes, if you put in a Cup of cold water. 
The oil should be at room temperature. 
To soft butter add spices, salt and lightly beat with a mixer, add milk syrup, whip into a homogeneous mass, well as far as work uniform may not be, oil exfoliate, if temperatures are a little different, it does not matter.For the dough boil milk syrup.
150 ml of milk add 150 g of sugar and a spoonful of honey, put on fire, bring to boil, boil for half a minute, turn off, add vanilla. The syrup to cool to room temperature.
It cools quickly, within 10 minutes, if you put in a Cup of cold water.
The oil should be at room temperature.
To soft butter add spices, salt and lightly beat with a mixer, add milk syrup, whip into a homogeneous mass, well as far as work uniform may not be, oil exfoliate, if temperatures are a little different, it does not matter.


Step 2

Then in this mixture, break the egg and again beat with a mixer for about a minute.Then in this mixture, break the egg and again beat with a mixer for about a minute.


Step 3

2.5 cups flour sift with baking soda and add to milk-butter mixture, stir with a spatula. 
The dough should be soft, not runny, but not thick, viscous, cupcake. 
The form vystelit paper so that the ends hung down a little out of shape. 
Put the dough in shape, smooth evenly.2.5 cups flour sift with baking soda and add to milk-butter mixture, stir with a spatula.
The dough should be soft, not runny, but not thick, viscous, cupcake.
The form vystelit paper so that the ends hung down a little out of shape.
Put the dough in shape, smooth evenly.


Step 4

Apples cleaned of seeds and cut slices. The number of apples at your discretion. In the end, 8 of the small stuff was not enough, one more, would have been juicier. 
My apples are very solid, they are slightly greenish and after baking remain semi-hard, I am so very much as if fresh, lightly baked work. 
Arrange the apples on the dough and pressed them.Apples cleaned of seeds and cut slices. The number of apples at your discretion. In the end, 8 of the small stuff was not enough, one more, would have been juicier.
My apples are very solid, they are slightly greenish and after baking remain semi-hard, I am so very much as if fresh, lightly baked work.
Arrange the apples on the dough and pressed them.


Step 5

Bake pie in the preheated oven at 180 C for 30-35 minutes, until dry sticks. 
The finished pie to get and keep in shape, just start making caramel.Bake pie in the preheated oven at 180 C for 30-35 minutes, until dry sticks.
The finished pie to get and keep in shape, just start making caramel.



Step 6

As soon as the mass was homogeneous, with no lumps, simmer for a minute and off.As soon as the mass was homogeneous, with no lumps, simmer for a minute and off.


Step 7

2 tbsp of lemon juice diluted with 1 tbsp water and with a brush soak the top the whole pie with lemon juice.2 tbsp of lemon juice diluted with 1 tbsp water and with a brush soak the top the whole pie with lemon juice.


Step 8

Give the cake to cool and eat.Give the cake to cool and eat.