A step-by-step photo recipe for making a sweet apple shifter from a magazine site
First-class, selected, juicy and strong fruits are not needed at all for this recipe! This is an example of the disposal of sluggish, not very liquid apples, in which the quality of baking does not change at all. The result is “tired” fruits saturated with sweetish-spicy aromas that cover a delicate, amazing crumb.
In a similar way, on the basis of the proposed test, upside-down pies are baked with citrus fruits, plums, pears, and quince.
Ingredients:
- premium flour - 150 g;
- eggs - 2 pcs.;
- butter (melted and chilled) - 120 g;
- sugar - 250 g;
- water - 70 ml;
- berry / fruit syrup - 30-40 ml;
- baking powder, cinnamon - 1 tsp each;
- apples - 3-4 pcs. large size;
- star anise - 1-2 stars;
- cardamom - 2-3 capsules;
- powdered sugar.
Step by step recipe with photo
1. In a saucepan, combine water, any sweet syrup, about 100 g of granulated sugar, fragrant ground cinnamon (you can use cinnamon sticks), star anise and cardamom - bring to a boil, stir and dissolve the grains of sugar.
2. Cut clean, dry apples into large slices, always leaving the peel. We put the fruit in a boiling and seductively smelling solution.
3. Without covering with a lid, boil the apples over moderate heat and simultaneously evaporate the liquid.
4. At the same time, we are doing the dough for our upside-down pie: beat the rest of the sugar with a whisk or a fork with eggs.
5. Pour in the melted butter - mix vigorously.
6. Pour in a mixture of wheat flour and baking powder - knead a homogeneous and thick dough.
7. Boiled and lightly caramelized apples, removing star anise and cardamom stars, spread on the bottom of a parchment-lined container - evenly distribute over the entire circumference.
8. Fill with viscous dough, completely covering the fruit layer. We bake for about 30 minutes at a temperature of 170 degrees. We send the semi-finished product to an already preheated oven.
The first time I came across this recipe was by accident. In the program of Alla Budnitskaya, where she shared the recipe and told a funny story of its origin. The cake fascinated by the simplicity of execution, and then the taste. I was especially inspired by the opportunity to use ready-made unleavened puff pastry. As a result, I often began to cook this goodies for breakfast.
Then Jamie Oliver's cooking program caught my eye, and I made some adjustments to the recipe. I added ice cream and this serving turned out to be a wonderful find (before that it was served with whipped cream). Paradisaic delight! When the taste of warm caramelized apples is mixed with cool ice cream and a piece of puff pastry, you can simply fall into bliss!
When there is no ready-made test, I make such a replacement.
Dough:
flour - 200g
butter - 100g
cold water - 4-5 tbsp. spoons
salt - a pinch
Filling:
butter - 75 g
sugar - 120g
apples - 1 kg
I like the absence of sugar in the dough, otherwise the cake becomes cloyingly sweet. After all, caramelized apples will be very sweet and unsweetened dough just compensates for this sweetness and a wonderful combination is obtained.
So, before you start making a pie, I recommend putting a glass of water in the freezer and putting a pack of butter there. Then take care of the apples - peel them and cut into quarters or even halves (this time I was too lazy and just cut into quarters without peeling) Apples should be hard and juicy, if you cut them finely or take a soft variety, you will get jam or mashed potatoes instead of a caramelized apple. Set the apples aside and do the dough.
Sift flour on a cutting board and add salt to it. Then add, better cut into pieces, chilled butter and chop the flour and butter into crumbs with a knife. Knead the dough by adding very cold water (from the freezer) one tablespoon at a time. 
Roll the dough into a ball, wrap in cling film, and put in the refrigerator for half an hour. 
The dough needs to be kneaded quickly so that the butter does not start to melt, I slowed down a bit, but it still turned out delicious.
While the dough is chilling, let's make the apples. We put on the fire a frying pan in which we will bake our cake, preferably with a diameter of 26-28 cm.
Dissolve the butter and sugar until lightly browned. We move the form aside and lay out the apples - tightly, then they “move” decreasing in size. We put the form on the fire and stew the apples for 10 minutes, shaking the pan or lightly stirring the apples. Apples should be saturated with caramel, but they also secrete juice, I remove excess juice (do not pour, do not eat - pour this caramel over the finished pie). 
Cool the pan with caramel apples a little. We take the dough out of the refrigerator, roll it out and “wrap” the apples with the dough, like a blanket, not forgetting to tuck the edges. 
We bake in an oven preheated to 195-200 for about 20-30 minutes until the cake is browned.
We turn the cake over onto a dish immediately, otherwise the caramel can seize and it will be difficult to remove it from the pan. 
Serve tart warm with a scoop of ice cream. Like I said before, fabulous fun! 
Well, in the addition of MK from Jamie Oliver, here he is preparing Tarte Tatin right in France and tells one of the variants of the story of its appearance. By the way, the old man's cake - the recipe is known in 1898 and still enjoys constant success all over the world. And they make it with any fruit and even with tomatoes!
The Apple Upside Down Pie is a pastry that has already become a classic, and extremely popular. It takes very little effort to prepare the dish, and the result is always wonderful.
Upside-down apple pie is a rustic dessert that is of French origin. Its traditional name is Tarte Tatin, which literally means "pie inside out". For this dish, chopped dough is kneaded and caramel is prepared, on which apples are laid out. The pastries are assembled “from top to bottom”: melted sugar is poured onto the bottom of the mold, followed by fruits, and on top is a layer of dough. After baking, the product is turned over, and the caramel forms a sweet and aromatic sauce that makes the cake juicy.
Usually, the changeling is prepared on the basis of the simplest chopped dough of flour, butter and a small amount of water. I suggest a variant of chopped cottage cheese dough - even more tender and making the cake melt in your mouth! In addition, cottage cheese makes the dough even more layered and gives a pronounced creamy flavor.
To prepare a flipper, choose apples that become very soft during baking, but retain their shape - the cake will turn out beautiful.
Cooking time: about 1 hour / Yield: 4 servings. Baking dish with a diameter of 20 cm.
Ingredients
- ice cream butter 100 grams
- cottage cheese 100 grams
- flour 100 grams
- ice water 1-2 tbsp. spoons
- powdered sugar 1 tbsp. a spoon
- pinch of salt
- apples 3 pieces
- sugar 60 grams
- butter for caramel 20 grams
- heavy cream for serving
Cooking
Cooking chopped dough is most convenient in a blender. So, put the cottage cheese and chopped ice-cold butter in a bowl.
Add flour, salt and powdered sugar.
Turn on the blender and grind everything together until the mass turns into an oil crumb.
Now add a tablespoon of water to the crumbs.
The dough will be lumpy, but it can already be collected into a ball.
Wrap the dough in cling film and place in the freezer while preparing the filling or in the refrigerator for 30-40 minutes.
At this time, melt the sugar in a pan.
When almost all of the sugar has melted and begins to turn golden, add the butter.
While stirring, bring the caramel to a homogeneous state so that there are no lumps of undissolved sugar in it. It should acquire a pleasant amber color.
Pour the caramel into the bottom of a parchment-lined pan.
Now peel and seed the apples.
Cut apples into thick slices or half rings. Lay the prepared pieces on top of the caramel.
Roll out the curd dough into a layer a couple of centimeters longer than the form.
Lay the dough on top of the apples, turning the edges down a little.
Bake the cake at a temperature of 200-210 degrees in the convection mode or at 220 degrees in the normal mode. The dough should be very browned.
When the cake is ready, take it out of the oven, let it rest for 10 minutes, and then invert it onto a wide plate. Serve dessert immediately.
Here is such a sonorous “name” for the pie, with a French accent, tasty and intriguing. What is Tarte Tatin? Let's figure it out. Tarte is a shortcrust pie typical of French cuisine with any filling on a thin crumbly crust. Tarte Tatin is a fruit (most often apple) upside-down tart, baked “vice versa”, with the filling down, which got its name in honor of the French sisters Tatin, with whom the first mention of this pie is associated. According to one version, Mademoiselle Tatin put the apples in a mold, forgetting about the cake, and then she caught herself and covered the filling with dough - and this is how the famous, beloved dessert appeared. And the cake, I must say, is really great! The filling of apples stewed in caramel to amber transparency and flowing with sweet fragrant juice is something unreal! And the soft and delicate shortbread cake, due to the fact that it is on top during baking and does not float in the liquid, retains its crumbly structure.
If you want to bake tart tatin, I advise you to choose apples of sweet varieties for the filling, not too juicy - excess liquid is not needed here. It is better if the baking dish is thick-walled, ideally cast iron, so the filling will warm up well. It is undesirable to use a detachable form, apple juice will leak during the cooking process.
To make Apple Tart Tatin, you will need the following ingredients:
Dough:
100 g butter,
100 g sugar
1 egg
250 g flour
a pinch of salt.
Filling:
500 g small sweet apples
150 g sugar
30 g butter,
0.5 tsp cinnamon,
citric acid on the tip of a knife,
4 tbsp. l. water.
How to make apple tart tatin:
So, let's move on to the process of making apple tart Tatin.
Let's prepare the caramel first. Pour sugar into a baking dish (with a thick bottom), add water with citric acid diluted in it. Theoretically, it is possible to melt dry sugar to a state of caramel, but it can melt unevenly and burn, so I usually use water. All the same, the water will evaporate and in the end the same caramel will turn out. And citric acid prevents crystallization, that is, the caramel will be smooth, transparent and uniform, without grains of sugar.
Heat the sugar and water over medium heat until the syrup begins to darken. Like this.
Remove from the heat, the caramel will harden as it cools.
Now let's take a test. We combine softened butter with egg and sugar (you can also make unsweetened dough, be guided by your taste), add a pinch of salt.
We mix with a mixer.
Sprinkle flour...
... and knead a soft dough. It is better to put it in the refrigerator so that it does not float in the heat while we work on the filling.
For the filling, carefully washed and dried apples are peeled and the cores are cut out. We cut the apples into large slices, put them in a mold on top of the caramel close to each other.
Sprinkle the apples with ground cinnamon, spread the butter cut into small cubes on top.
We roll out the dough between sheets of parchment into a layer slightly larger than the diameter of the form (my form has a diameter of 25 cm).
Using parchment, transfer the dough to the form and cover the filling with it. We fill the edges of the dough inward along the sides. We prick the dough with a fork so that it does not swell during baking.
Bake in an oven preheated to 200°C for 20-30 minutes. The crust should be evenly dry on top.
We take out the finished cake from the oven. As soon as the caramel "sauce" stops boiling, cover the cake with a plate, turn it over and remove the form in which it was baked. That's it, Tarte Tatin is almost ready. Let it cool a little more for the apple caramel syrup to thicken, and you're good to go! Happy tea!
Cooking: 1 hour
Recipe for: 8 servings
Apple Upside Down Pie is a wonderful pastry with apples. I love this pie for its ease of preparation and very pleasant taste. It is obtained with a thin layer of dough and a sufficient amount of air apples. If you have a package of puff pastry in your refrigerator, then you can easily cook upside down. If there is no such packaging, then the dough can be prepared independently, recipe.
Baking will turn out beautiful if the apples keep their shape well after baking. In order for caramel apples to turn out whole, fruit varieties must be hard. A pleasant note will be cinnamon or vanillin. I had cinnamon, but vanilla sugar or vanilla can also be added.
The amount of sugar can also be changed, depending on the variety of apples and your taste. Sour varieties will require more sugar, and sweet ones less. Now let's move on to the recipe.
Upside down apple pie
Ingredients
- Ready puff pastry - 0.5 kg
- Apples - 700 grams
- Sugar - 180 grams
- Butter - 80 grams
