Description
On the festive table or the dessert, to the home the tea party propose to cook a delicious pastry - the pastry dough with fragrant Apple filling and airy meringue. Preparing the baskets is easy and turn out elegant and delicious.
Ingredients
-
Flour
150 g
-
Butter
80 g
-
Yolk egg
3 piece
-
Powdered sugar
30 g
-
Vanilla sugar
1 tsp
-
Apple
0.7 kg
-
Butter
20 g
-
Lemon juice
2 Tbsp
-
Lemon peel
1 tsp
-
Berry
12 piece
-
Egg white
3 piece
-
Powdered sugar
120 g
-
Corn starch
2 tsp
-
Citric acid
Cooking
In a container put the flour, icing sugar, butter and vanilla sugar, hands grind into crumbs.
To the crumbs add the egg yolks, stir. Dough long knead, roll it into a ball. Wrap in cling film and put into the refrigerator for at least half an hour.
While the dough is in the fridge, start preparing the filling. Apples are cleaned from skin and core. Cut into small cubes. In a heavy-bottomed pan put butter, sliced apples, sugar (adjust amount of sugar depending on sweetness of apples). Add the juice and zest of lemon. Gently stir, put on the smallest fire. As soon as the butter has melted, cover the pan. Simmer the apples until medium soft.
Divide the dough into 12 equal weight pieces. Each piece replusive hands in the cake, slightly larger than the mold. Put the cake in the silicone mold and carefully press the dough along the bottom and sidewalls. Thus, fill all silicone molds. Put them in the freezer for 15 minutes. This is to ensure that they are during baking has not lost the form.
Put in preheated to 200 C oven, bake 5-15 minutes until lightly Browning. Cool.
Prepare the meringue. Proteins (chilled) whisk in a solid foam. Add a pinch of citric acid and gradually add the powdered sugar. Whisk until stiff peaks.
At the end of the whipping add corn starch.
In baskets spread the Apple filling, a little we stamp. In each basket put on the berries. I have frozen cherries (pitted). Pre-berry no need to defrost.
On top of the filling otkryvaem meringue using a cooking bag with a nozzle. Put the baking sheet with the baskets in a preheated 140 C oven for 40-60 minutes. The meringue should be slightly creamy and tapped dry. I was baked 50 minutes. The finished tarts cool in the tins. Then gently remove from the molds, without touching the meringue.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.