This is an apple pie very easy to do though is a little long for elaboration. It has five parts: make the dough, make the compote, cream making, make apple jelly and finally put the apple layer and assemble the cake. Come on, let's go, the result is boníiiiiiissim!
Ingredients for the base:
- 250 grams of flour
- 100 g of Mantega
- 6 tablespoons sugar
- mica salt
- 1 or
- 1 egg yolk
- 1 egg per paint the cake.
Ingredients for compote:
- 1 Kg of pomes reineta.
- 7 tablespoons of sugar.
- The juice of 2 lemons (reserve the skin)
Ingredients for cream:
- 2 ous
- 150g sugar
- 80 g of flour (or cornstarch or starch)
- 1/2 liter of milk
- The skin of half a lemon
- 1 barrel of cinnamon
- 3 or 4 apples cut into wedges.
Put the flour on a flight, make a hole in the middle and we put a whole egg and one yolk (reserve the white to paint the cake at the end), add the butter at room temperature, and a pinch of salt sugar. We along with all hands to get everything mixed. If you amassed in excess, will be harder ... so you better not spend it just to make it uniform.
Let the dough ball, wrap with plastic film and store in the refrigerator for 1 hour.
Peel pippin apples, cut them in pieces, put them in a jar with sugar and lemon juice (lemon juice gives it a touch of acid and when the apple does not rust and does not become black compote). We put it to cook until the apple is soft and have a jam. Cal remaining occasionally.
Let the cream:
While the compote is, we can get by burning.
In one wants to put eggs and beat well (batter with a double rod). Add sugar and beat until creamy it. Add the flour. Stir with whisk it well. It slowly incorporate the milk (which may be cold), add it and let it shake neat.
Put a pot on the fire and add the mixture, plus the lemon peel and cinnamon barrel. Stir from the start and be very careful because it is thicker immediately. Lower the heat when it begins to thicken and continue cooking and stirring it for 10 minutes (if not, it will taste raw cream). When it is ready, remove from the heat, remove the lemon and cinnamon and let cool.
Fem jelly poma:
Take compote, passing it through a sieve, and the liquid has to put under the fire and let it reduce a little thicker because it is the jelly ... we need to put apples on the cake at the end.
Assemble the tart apple
Untamed pan with butter and flour.
We remove the dough ball from the refrigerator and the extensive mold (we can do it with a roller crushing the ball between two films of plastic). We cover the entire mold and there should be no gap (or cream and jam escapes). Since cooking time the ingredients are different, we must first bake the base a little. So the cover with foil and put it on something heavier (about raw beans or chickpeas some ... [then be recycled quietly]), this is done because if not too swell within oven.
The bake at 180 degrees with the oven already hot. For 15 minutes.
Mentre tant, pelem les pomes que hem reservat per fer la decoració de la tarta i les tallem en forma de grills.
Treiem la massa del forn (retirem el paper de plata i els cigrons 🙂 la pintem amb la clara d’ou que hem reservat. Així la tarta no estova quan hi posem la crema i la compota. Hi posem la crema (que ha d’estar freda [important!]) l’extenem bé amb una espàtula. Hi posem per sobre la compota de poma i ho aplanem bé. Ara hi posem els grills de poma, tot ben maco… com a la foto.
Ho enfornem a 180 graus amb forn calent durant 45 minuts, o fins que la superfície de la tarta estigui daurada.
We remove from the oven and add the jelly over (if it has become too thick, reheat something we can). With a brush or distribute the above. And let cool.
Is finally finished !!!!!
It is a cake made long but easy. And the result is worth it. It is delicious and rich textures.