Tag: Tarte

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

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.

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Tarte Tropeziénne. You eat it and you feel immediately at Sain Tropez – Italian Cuisine

A dessert inspired by a grandmother's cake that became famous in one of the most glamorous places in France. Here's how to prepare it (starting with the chiboust cream)

There Tarte Tropeziénne is a very soft French brioche dough cake, stuffed with a special cream called chiboust cream.
The original recipe was invented in 1955 by Polish pastry chef Alexandre Micka who was inspired by a dessert that his grandmother prepared. In a short time he became the most requested dessert in his pastry shop Saint Tropez.

What is chiboust cream

The chiboust cream is one custard mixed with one Italian meringue.
It can be used to fill the Tarte Tropeziénne, but it is also excellent inside tarts and cream puffs and to eat by the spoon.
Preparing it is not difficult, but the process is a bit long because you have to make both Italian meringue and custard and then combine them at the end.
To prepare the Italian meringue, prepare a boiling syrup with 25 g of water and 70 of sugar and then pour it into a planetary mixer where you will be whipping up 100 g of egg whites.
The meringue is ready as it becomes shiny and compact.

To prepare the custard, instead, we advise you to read Custard: four recipes and some secrets

The dough that rises 4 times

After preparing the cream it is time for basis.
First of all, make the lievitino mixing 40 ml of whole milk with 4 g of dry yeast (or 12 g of fresh yeast) and 50 g of 00 flour.
Let it rest for about an hour covered with the film.
Then transfer it to a planetary mixer and add an egg and 150 ml of milk.
Run the machine and slowly add 100 g of flour 00, 180 of manitoba and 50 g of sugar.
When all the ingredients are mixed, add 60 g of soft butter.
Let rise for 12 hours the dough in a container in the fridge covered with film.
Then let it rise for two hours out of the fridge and after this time also roll it out giving it a round shape. It must have a diameter of about 24 cm.
Cover it and let it rise for another two hours.
Once it has risen, brush it with egg white and cover it with granulated sugar before cooking it in a hot static oven. at 160 degrees for 50 minutes.
If it cooks too much on the surface, cover it with silver foil and continue cooking for the remaining time.
Once baked, let the cake cool and then cut it in half and fill it with the chiboust cream.

Mini tarte for a buffet

With the same ingredients and the same doses, you can make small single-portion cakes.
Simply divide the dough after leavening in the refrigerator in many balls all the same size and let them rise a second time. A strange sprinkle like little sandwiches. Cut them in half and fill them with the cream.
A tasty snack, but also a pastry to eat with your hands.

Pear Tarte Tatin Recipe – Italian Cuisine

Ingredients

165 g flour
130 g butter
100 g granulated sugar
30 g egg
6 g icing sugar
4 pears
cinnamon powder
salt

Duration: 1 h 40 min

Level: Middle

Dose: 6 people

For the recipe of tarte pear tatin, prepare the brisée dough: mix the flour with 80 g of butter to obtain a slightly sandy whole. Add 15 g of water in which you have melted the icing sugar and a pinch of salt. Also add the egg and knead everything until a homogeneous mixture is obtained.
Shape it into a slightly flattened tile, wrap it in food film and let it rest in the refrigerator for 40 minutes. Peel 3 pears, cut them into 4 wedges each and remove the cores. Peel the fourth pear and cut a washer: it will be used for the center of the mold.
Arrange in a non-stick cake pan (diam 22 cm) 50 g of butter in flakes and sprinkle with granulated sugar. Arrange the pear segments one very close to the other, with the tip pointing towards the center and the part cut upwards, until the mold is filled; place the pear washer in the center, cutting it into smaller pieces, if needed.
Roll out the dough to a thickness of 4-5 mm, cut a disk of the same diameter as the mold and lay it over the pears, tucking it along the edge. Bake at 220 ° C for about 30 minutes, then cover the surface with aluminum foil and cook for another 8-10 minutes. Remove from the oven and immediately turn over the cake; complete with a little cinnamon.