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Tarte aux Pommes (Apple boat)

Tarte aux Pommes (Apple boat)

What I started to like was puff pastry.

  • 1/2 pack of puff pastry dough
  • 2 large apples
  • 4 teaspoons brown sugar

Servings: 1

Preparation time: less than 30 minutes

RECIPE PREPARATION Tarte aux Pommes (Apple boats):

I divided the dough into four pieces, I spread them with the rolling pin and I put half an apple on each piece, cut the fans.

I bent the corners and sprinkled brown sugar on the apples. I baked them for about 15 minutes.



Apple cake


I wrote to you yesterday that I cooked 3 dishes but I didn't post the 3rd one. It is a seasonal cake, with many apples :).

For rock:
4 eggs
120 g of sugar
120 g flour
2 tablespoons hot water

For the filling:
1,200 kg of peeled apples and spine
10 g food jelly
100 g of sugar
5 tablespoons lemon juice
2 sachets of vanilla sugar

For decoration:
470 ml milk
1 sachet of vanilla pudding powder
60 g + 40 g sugar
1 transparent gelatin sachet for cakes
1 teaspoon cinnamon
1 tablespoon lemon juice
250 ml white wine

First we prepare the filling. Grate the apples (1 kg) on ​​the grater with large holes and heat them together with the sugar, lemon juice and vanilla sugar. Taste and add sugar if necessary. When the apples are hardened, turn off the heat, dissolve the gelatin in 2-3 tablespoons of cold water and add it to the apple mixture. Mix well and let cool.
Turn on the counter, preheat the oven over low heat, rub the yolks with hot water and the sugar until it melts. Gradually add the egg whites, foam and flour, stirring over the top.
Bake in a 24 cm form greased and lined with flour (or covered with baking paper) for 20 minutes. We test with the toothpick for more safety.
Let the countertop cool then cut it in half. I'm sorry I didn't take pictures on the counter, but my batteries were discharged even when I started doing it :(.
Make the pudding according to the instructions on the envelope and let it cool covered with a foil so that it does not form a crust.
Cut the rest of the apples into small pieces and boil them for 3-4 minutes with the wine, 40 g of sugar, cinnamon and lemon juice. Remove them with a whisk.
We quickly start assembling the cake.
First the top, then the apple mixture (it should be almost hard when we spread it, don't be afraid it hardens from the gelatin), then the other top, the pudding and the apple pieces. I put it in the fridge to be cold, cold.

Meanwhile, mix the remaining wine after removing the apple pieces with the gelatin powder and let it boil for a few minutes. Turn off the heat and pour with a teaspoon of gelatin, first in the center and then to the edges. Put in the fridge for 2 hours and then serve.

I also put a globe of vanilla ice cream next to it.

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