Description
Classic Apple pie is a French sweet dish made from white bread, custard cream, fruit and liqueur. I offer you not the classic version, and full improvisation! Try to take a bite slightly crunchy almond cap Charlotte to feel the aroma of vanilla, the taste of mouth-watering almond cream and sweet apples! When you caramelize the apples of them out excess moisture, and the use of prescription Sugar Mistral Demerara fine adds a soft caramel flavor, perfectly complements the taste range of gorgeous cakes, a harmony of flavors and textures. The recipe comes from a cooking magazine, slightly modified.
Ingredients
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Flour
250 g
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Almonds
240 g
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Powdered sugar
100 g
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Butter
270 g
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Chicken egg
3 piece
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Brown sugar
210 g
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Rum
20 ml
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Vanilla
1 piece
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Apple
5 piece
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Cinnamon
5 g
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Almonds
125 g
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Egg white
1 piece
Cooking
For making almond flour almonds (can not be cleaned from the skin) grind in a blender. Butter to grind with sugar until smooth. To connect wheat and almond flour, mix with butter-sugar mixture. At the end add the egg, mix well, to form the block test. Wrap it in plastic wrap and put in a cooler for a couple of hours to cool the dough.
In the cooking process I use sugar Mistral Demerara fine, it is perfectly suited to this recipe.
Vanilla cut in half lengthwise, clean out seeds.
Cream butter room temperature beat with a mixer in a magnificent mass, add a couple tablespoons of sugar, continuing to whisk, then add the almond flour, mix thoroughly. Then add the eggs, whisk, add rum - mix well. If cooking for children, skip this step!
For the filling apples cleaned of seeds and peel, cut into thin slices. In a skillet, melt the butter, put slices of apples, sprinkle with cinnamon and brown sugar (lightly) for the best caramelization, fry on both sides. Flip carefully so as not to mash the pieces. Pour into a dish, caramelize the remaining apples.
For the almond topping to combine almond petals, brown sugar and chicken protein, just mix gently until smooth.
Boca-Cup muffin pan I made baking paper (paperclips and then to remove!).
Roll the dough to a thickness of 1.5 - 2 cm (approximately), then cut out a circle of larger diameter the bottom to the height of the walls of the mold.
Invest in baking the prepared dough, carefully pressing his hands from all sides. I immediately put them in a baking dish, covered with paper. On the bottom lay a couple of tablespoons of almond cream with a thickness of about 5 mm,
... then a layer of prepared apples,
... again a layer of cream,
... on top you need to sprinkle the almond topping so that it formed a neat hill. To remove the workpiece in the refrigerator for at least an hour to cool. It is necessary that the layers are "friends" with each other, and when baking a dessert is not cracked and was in great shape! Bake in a preheated 170 With the oven for about 30-40 minutes (temperature and time adjust for your oven!). They should be Golden brown with a crunchy almond crust! Serve chilled with a glass of white wine, a glass of Calvados or with coffee or tea!
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