Tag: Apples

Tarte Tatin, not just apples: all-fruit recipes – Italian Cuisine

Tarte Tatin, not just apples: all-fruit recipes


The Tarte Tatin of … many fruits. Why only apples?

Peaches, pears, berries and "all fruits": there is no limit to the imagination in the kitchen, even when it comes to desserts like the Tarte Tatin, traditionally packaged with apples. A true classic of French cuisine, born at the beginning of the twentieth century from the mistake of the restaurateur sisters Stephanie and Caroline Tatin who instead prepare an apple pie. But the international success that the recipe has had has inevitably brought the dessert to be the subject of reinterpretations and variants, tasty and easy to prepare.

Tarte Tatin At Peaches

Perfect in the period summer, this Tarte Tatin is packaged with peaches instead of apples. The advice is to choose nectarines or in any case not too mature. Wash and cut 6 peaches into wedges. In a small pot, you do candy 150 g of sugar with a tablespoon of water or lemon juice. Then prepare the pan, covering it with parchment paper and buttering slightly. Then pour the caramel into the mold and arrange the peach segments in a radial pattern. Spread the peaches on top pasta brisee and bake at 180 degrees for about 30 minutes. Let the cake cool and then turn the cake upside down.

Tarte Tatin with peaches and red fruits

If you have a sweet tooth with red fruits, get yourself more than 4 blackberries and raspberries (q.b.). Caramelize 180 g of brown sugar with 40 g of butter and a few drops of water, arranging the ingredients directly on the pan, to put in the oven for a few minutes. Arrange the fruit on the caramel: you can decide to mix it or to make a part of the pan with the peaches and the other half with the red fruits. Then sprinkle with two tablespoons of sugar and cover with the brisée pastry. Bake and cook for about 20 minutes, until the dough has got a nice golden color. As always, flip the cake once you have baked it.

Tarte Tatin with pears

That with pears is probably the most famous variant of Tarte Tatin: instead of apples, get 6 pears to wash and cut into wedges. Caramelise 200 g of sugar in a saucepan with a spoonful of water and 50 g of butter: pour the caramel into the cake mold and, before it solidifies, arrange the segments in a radial pattern. Roll the pastry brisée over the pastry board and then cover it with the pears to close the cake. Cut off the excess pasta and bake at 200 degrees for 40 minutes. After baking the cake, let it cool for a few minutes and then turn the mold upside down. To give an extra touch to this version of Tarte Tatin, try it grate some fresh ginger over the pears before covering them with pasta brisée.

Tarte Tatin pears and pineapple

If you love exotic tastes, add pineapple to the pears: caramelize 60 g of sugar with 60 g of butter and a pinch of salt. Spread the caramel on the bottom of the mold covered with parchment paper. At this point, place a whole slice of pineapple in the center, spread the pears of pear alternately with halved slices of pineapple. Cover with pasta brisée and bake at 180 ° for about 25 minutes.

Tarte Tatin "all fruits"

If you can't choose the right fruit for your Tarte Tatin, try the recipe "Tutti Frutti": Wash and cut into wedges or slices 2 apricots, a banana, 2 peaches, a pineapple. You do caramelize 100 g of sugar in a saucepan with 10 g of butter and a tablespoon of water, then pour the caramel on the bottom of the mold and place the fruit, having fun alternating colors. Cover with the brisée pastry and make small incisions with the fork; put in a ventilated oven at 180 ° for about 35 minutes. When the cake is cooked, remove from the oven and wait a couple of minutes before turning it over. Excellent to serve both hot and cold, perhaps accompanied by a scoop of ice cream.

The recipe for pasta brisée

In general, the procedure for making a Tarte Tatin involves the preparation of the pasta brisee, to be done at home with 200 g of flour, 100 g of butter, cold water and salt q.b. Flour and cold butter must be worked together to obtain a mixture with a floury consistency; then it is necessary to add a pinch of salt and pour cold water (about 70 ml) a little at a time, working the mixture quickly and with the fingertips to make it compact and solid. At this point, let the dough rest in the refrigerator, wrapping it in kitchen wrap. After about an hour you can remove the dough from the refrigerator and roll it out to complete the recipe.

Pumpkin pie yes, but mini (and with apples): the recipe to try – Italian Cuisine


A pumpkin pie that becomes a pie pie … or maybe the opposite!

We have already seen how to make pumpkin pie and, given that this is the right season to have fun with pumpkins in the kitchen, we want to offer you an alternative to the classic recipe: a version smaller, easier, more fragrant which includes the addition of an extra ingredient, the apple.

5 pumpkin pie errors

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Homemade Brisée

To prepare easy mini pumpkin pies easy starting from pasta brisee.
You can buy it ready, but preparing it at home is very simple so try it.
Jumbled up 200 g of flour with 100 g of cold butter and 50 g of water.
Once the dough is ready, you can roll it out immediately and cut it into many circles to cover tartel molds or a muffin mold.
You can flavor your brisée with delle spices, the same that you will use for the filling of pumpkin, then cinnamon, ginger, nutmeg and cloves, and you can also give more color and taste using the cocoa.

A scented filling

This time the stuffed we do it less complex than that of pumpkin pie and faster to prepare.
Bake 500 g of pumpkin with the peel, but without seeds, in small pieces in the oven at 200 ° for about 30 minutes with two apples deprived of the core.
Cover everything with silver foil to make it faster.
Then take the pumpkin pulp and mix it with the soft, peeled apples.
Add mixed spices at will, approx 120 g of cane sugar and a handful of crumbled macaroons.
Fill the molds after piercing the bottom with a fork and bake at 180 ° for about 15 minutes.

Not just cream

The ones you usually see on pumpkin pie are sprigs of whipped cream or, even better, semi-mounted.
You can flavor the cream with cinnamon to make it tastier and serve it directly on cupcakes or in a small bowl so everyone can decide whether to add it or not.
For an even more delicious accompaniment you can prepare one Meringue with egg whites whipped until stiff together with a hot sugar syrup that will not only pasteurize the eggs, but will make the meringue super compact.

Are you ready now to put mini pumpkin pie with apples? In the tutorial you will find some more tips to prepare them!

Pie-in-pumpkin-and-apple

Monstrous apples to play with Friday 13! – Italian Cuisine


To exorcise Friday 13th, here is a fun and tasty way. For young and old!

FRIDAY 13. Let's exorcise it at the table, for the joy and fun of adults and children.

Simple ideas to do even with children

You don't need to be a skilled cook or cake designer to prepare these sweets. The secret is only to make room for the fantasy and al fun! Great helpers for these funny recipes are the children, let yourself be helped by the little ones to invent even more monstrous "disguises" and give life to new scary monsters.

apples, marshmallows and donuts

Which kind of apple to choose?

Green, yellow or red, all the most common apple varieties, readily available in the market or in hypermarkets, are fine. We prefer not dented and not too ripe fruits, in this case the carvings and decorations may not be easy to do.
Perfect are the fuji apples (reddish, sweet and very juicy), the Red Apple that recalls the poisoned apple par excellence, that of Snow White (such as the royal gala that can be enjoyed both raw and cooked and has a very sweet taste) and the green apple or granny smith, shiny and crunchy, perfect to carve.

Here 5 monstrous ideas to turn apples into little monsters, sweet snacks perfect for a Friday 13!

Check out our tutorial to find out how to make monstrous apples

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