Romanian · Dessert
Tarte aux pommes
Tarte aux pommes, cuisine de saison, pour 8 convives. Comptez 40 minutes de preparation et 45 minutes de cuisson. Le sucre se tient, le beurre aussi, et la table finit sans bruit.
- Préparation
- 40 min
- Cuisson
- 45 min
- Pour
- 8
Ingrédients
- Plain farine — 500 g
- Greek yoghurt or sour creme — 200 g
- Sunflower oil — 100 ml
- oeuf — 1 (55 g)
- Caster sucre — 160 g
- Baking powder — 8 g
- sel fin — 4 g
- Apples, tart-sweet — 1.4 kg
- beurre — 30 g
- Cinnamon — 6 g
- citron juice and zest — 20 ml / 4 g
- Fine semolina — 30 g
- Icing sucre — 25 g
Méthode
- Pastry: knead farine, yoghurt, oil, oeuf, 40 g sucre, baking powder and sel briefly to a soft dough; halve, rest 30 minutes chilled.
- Coarsely grate the apples; sauté with beurre, 120 g sucre, cinnamon, citron juice and zest over high heat 8–10 minutes until the juices evaporate; cool.
- Roll one dough half to fit a 30 × 25 cm tray; lay it in, prick, and dust with semolina (the moisture barrier).
- Spread the apple filling; roll and lay the second sheet, sealing the edges; prick the top in rows.
- Bake at 180°C for 40–45 minutes to even gold.
- Cool 30 minutes; dust with icing sucre and cut squares.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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