Tart Taten is an open flip-flop pie invented by the French.
This pastry can be cooked with a variety of fillings, but the most successful and win-win option is apples.
Bake it?
Taten with apples - general principles of preparation
The cake is open, but it is always laid out in the form with the filling down. In classic recipes for taten, sugar caramel is prepared. It can be cooked immediately in the form in which the tart will be prepared or poured after cooking into a laid container. Next come the apples. The skin is peeled, the fruit is cut into large pieces, laid in one layer, it is possible to overlap if the pieces do not fit.
Classic taten is made from shortcrust pastry. But you can also cover the filling with a puff layer, there are recipes with batter. There is only one rule - the dough should completely cover the caramel with apples, the excess edges are pushed inside. After baking, cover the pie with a flat dish, gently turn it over.
Taten with apples and caramel
The recipe for an ordinary taten with apples in a delicious caramel.
Ingredients
• 200 g flour;
• a bag of vanilla;
• salt;
• 175 g of butter (75 in caramel);
• 5 tablespoons of ice water;
• 150 g of sugar;
• 1 kg of apples.
Cooking
1. Mix salt with flour, sugar, and half a bag of vanilla. Set aside the rest, it will go to caramel. Add 100 g of butter to the dough, chop with a knife. Now you need to pour water, gently, one spoon each. It should be icy. Knead.
2. Place the dough in a bag, transfer to a freezer for a while.
3. Take the pan in which you will bake the cake. Put on the stove, put a piece of butter and sugar, melt. Do not mix until the mass is golden. Then stir, hold on fire until an amber color and remove. Add vanilla.
4. Peel apples, cut into quarters. Spread evenly in a caramel pan.
5. Take out the dough, roll into a flat cake, cover the apples. Excess edges do not need to be trimmed; stick them inside the pan.
6. With a fork, prick the whole cake so that it does not deform when baking.
7. Cook taten at 180 degrees, on average 40 minutes.
8. Remove the mold from the oven, swipe the edges with a spatula or knife, cover with a dish and turn over.
9. Serve for tea, hot taten eat with ice cream.
Lazy taten with puff pastry apples
A variant of lazy taten with apples. Caramel is not needed for this pie. As the basis of tarte, you can take any puff pastry, you need one layer, suitable in size to the shape. Wine is best used white and dry.
Ingredients
• 200 g of dough;
• 3 apples;
• 1 tsp wine
• 5 tablespoons of sugar;
• to taste cinnamon.
Cooking
1. Apples must be washed, peeled. Discard the middle, cut the flesh into neat slices.
2. Fold the skins in a blender, grind until mashed with half the sugar, cinnamon, add wine.
3. According to the size of the form, you need to cut a circle from puff pastry. Do not touch him, let him lie to the side.
4. At the bottom of the form, put a sheet of parchment, coat with a drop of oil, sprinkle with the remaining sugar.
5. Lay apple slices on top.
6. Now comes the mashed skins. You do not need to smear it, just pour the apples with drops, trying not to disturb the location of the slices.
7. Poke a mug of puff pastry in several places with a fork, transfer to a mold.
8. Place the taten in the oven. We bake until the test is ready at 210 degrees.
9. Now you need to remove the Taten, let it cool down a bit. Then cover the form with a flat plate, flip it over, remove the parchment. Sprinkle the cake with powdered cinnamon.
Taten with apples and pears
A variant of mixed filling for taten. Choose dense pears, soft ones will not work, since when baking they turn into porridge, the cake will lose all its charm.
Ingredients
• 1 lemon;
• 200 g flour;
• 150 g of sugar;
• salt;
• 2 pears;
• 0.5 tsp cinnamon
• 175 g of oil;
• 0.5 tsp cultivator;
• 5 tablespoons of water.
Cooking
1. Frozen butter (100 g), grate finely, mix with flour, a cultivator. Rub your hands to crumbs. Add a spoonful of sugar, cold water. Knead the dough, send in a bag and temporarily in the freezer.
2. Put the remaining butter, sugar in a skillet, pour 3 tablespoons of water, put on a small fire, wait for the grains to dissolve. Then fire can be added. Cook the caramel until a brownish tint.
3. Pour caramel into a laid shape. You can use a non-stick container if you are sure that the cake will slip out.
4. Remove the zest from the lemon. Squeeze the juice too.
5. Peel apples, crumble in large slices. Cut the pears in the same slices, but they do not need to be cleaned.
6. Sprinkle apples and pears with lemon juice.
7. Arrange the caramel shaped fruit. Sprinkle with chopped zest and cinnamon.
8. Take a bag of dough, roll a cake out of a piece, cover the filling, prick with a fork.
9. Bake at 180, 40 minutes is enough. Turn over onto a dish, remove the parchment.
Taten with apples and honey (batter)
A variant of honey taten with apples. Another feature of this recipe is the consistency of the dough. It turns out semi-liquid, as for fritters, the mass is poured over the filling. Ready cake is magnificent, airy, easy.
Ingredients
• 65 g of honey;
• 150 g of oil;
• 3 apples;
• 200 g flour;
• 10 g of ripper;
• 4 eggs;
• water
• 3 handfuls of sugar.
Cooking
1. Cover the form with parchment, grease.
2. In a stewpan, heat 5-6 tablespoons of water, add 3 handfuls of sugar and 2 tablespoons of honey, warm until the grains dissolve, bring the caramel to an amber color.
3. Pour caramel into parchment form.
4. Apples need to be peeled, cut into large slices, put in the form of one layer.
5. Put butter in a stewpan from under the caramel, melt, leave to cool.
6. Now you need to break the eggs in a bowl, add honey and beat until lush foam.
7. Mix flour with one bag of baking powder.
8. Add the melted but cooled butter to the eggs first. Then flour. Pour vanilla and cinnamon into the dough to taste. Stir.
9. Pour the apples with dough, smooth the layer with a spoon.
10. Bake 35-40 minutes at 180 degrees.
11. Turn the finished cake onto a flat dish. Carefully remove the sheet of parchment, being careful not to grab slices of apples with caramel.
Taten with apples and puff pastry caramel
A variant of caramel pie with puff pastry apples. For a cake, one piece is enough, up to 250 grams in size.
Ingredients
• 800 g of apples;
• 150 g of sugar;
• 75 g of oil;
• 4 tablespoons of water;
• a piece of dough;
• 1 tablespoon of liquor, wine.
Cooking
1. Put sugar in a skillet, pour 4 tablespoons of water, warm over low heat. As soon as the sugar starts to burn, add butter, stir, boil the caramel to a beautiful color. Remove from heat, add any alcoholic beverage, stir.
2. Cut the apples into slices, after removing the peel.
3. Pour caramel into a laid shape, scatter apples. You can sprinkle fruit with cinnamon, lemon zest.
4. Roll out a piece of puff pastry. The thickness of the formation should not be more than 5 millimeters. Immediately on the table, pierce well with a fork.
5. Transfer to the filling, tuck the edges inward.
6. Bake until cooked, put in a well-warmed up to 200 degrees oven.
Taten with apples and cranberries
A variant of a delicious cake with a friable base. Cranberries can be taken frozen or fresh. The French often use ready-made cranberry sauce.
Ingredients
• 250 g flour;
• oil 150 g;
• 1 yolk;
• 1 tsp Sahara;
• a pinch of salt.
Filling:
• 5 large apples;
• 6 tablespoons of sugar;
• 100 g of oil;
• 1 tsp cinnamon
• 100 g cranberries.
Cooking
1. Add chilled butter to the sifted flour by chopping it into small pieces. Rub your hands until smooth crumbs.
2. Add salt, yolk, sugar, knead the dough. If it does not come in a lump, pour one or two tablespoons of water. Take only cold liquid. You can pour milk. Chill the dough in the freezer for about 30 minutes.
3. During this time, prepare caramel. Take the mold in which you will bake the cake. Put cinnamon, sugar and butter in it, warm to a caramel color.
4. Cut peeled apples into large pieces, transfer to caramel. Between them scatter washed, but dried cranberries. If it is frozen, then it is not necessary to thaw.
5. Now take out the dough, roll out and transfer to the pie.
6. Bake until tender, turn over, serve with creamy ice cream, pour cranberry sauce.
Taten with apples and cottage cheese
Another filling option for an inverted French pie. As a basis, you can use shortcrust pastry from any recipe above or take a puff layer.
Ingredients
• 300 g of cottage cheese;
• 700 g of apples;
• 150 g of sugar;
• 70 g of oil;
• 1 tsp cinnamon
• 3 tablespoons of water.
Cooking
1. Cook the caramel. To do this, simply warm those sugar with water and oil, add cinnamon at the very end, mix well, pour into a sheet covered with oiled paper.
2. Spread slices of peeled apples.
3. Take the cottage cheese dry, sprinkle apples on it. You do not need to add anything to the product.
4. Roll out the dough, cover the pie.
5. If using puff pastry, then bake at 200 degrees for about half an hour. 180-190 is enough for a sand test, the process will take about 40 minutes.
Taten with apples - useful tips and tricks
• Taten can be prepared not only with apples, but also with apricots or peaches. But in these options it is important to use slightly unripe and dense fruits that can withstand heat treatment.
• Sliced slices of apples will not darken, the cake will be aromatic if the fruit is poured with lemon juice.
• Any caramel will turn out tastier if you add alcohol to it. You can take cognac, white wine or any liquor that does not contradict the taste of apples or pie.
