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Apple tart and puff pastry

Apple tart and puff pastry

The dough thaws at room temperature.

After it thawed and could be worked, I prepared a sheet that I "framed" with dough, that is, from the strips of dough I created a border on the edge to raise the dough. I glued the strips with egg.

The apples were peeled, and cut into pieces with a knife. In a pan I put melted butter, after it was ready I added apples, sugar, vanilla sugar and nutmeg. I let them dress in butter and added the wine. I left them on the fire until they boiled. When the apples were ready, I placed them on the dough evenly and poured the sauce formed over them. I put them in the oven for max. 20-30 minutes on the right heat.

Good appetite!

There are two different tart recipes, a classic tart & icircn in which the apples are placed on top of the dough, on a bed of quince jam, and the second tart with apples is an inverted tart, with coarsely sliced ​​apples and a sugar syrup. with butter that will deliciously glaze the tart after overturning.

How to prepare apple pie on top.

Unwrap the puff pastry and cut into 7-8 cm wide slices. Grow with a sharp knife to cut a groove around the dough, leaving a 5-6 mm edge on the outside, but be careful not to pierce the dough completely. This groove is interesting because it will delimit the edges of the tart, and the dough will grow more on the edge.

Glaze the dough with quince jam leaving the simple delimited edges.

The apples are peeled and stalks, sliced ​​thinly, and the slices are placed nicely over the quince jam, lightly passed, like a fan.

Sprinkle with lemon & acircie juice, sprinkle with sugar and cinnamon and place small cubes of butter in place, which will melt and glaze the apples nicely.

Bake the apple tarts at 180 degrees for 30-35 minutes.

Preparation of yogurt cream for apple pie.

To serve these apple tarts in the most delicious way, mix mascarpone with vanilla and yogurt flavored sugar. Decorate the hot apple pie with this yogurt cream. The cream will melt slightly and will glaze the tart nicely. Sprinkle a few mint leaves on top, for a taste and freshness.

Preparation for the overturned apple pie

For this tart, the apples are cleaned only of the stalks and sliced ​​more coarsely, & icircn 6 or 8 slices, according to the size of the apples.

Grease a yena baking tray with butter, preferably. Sprinkle a lot of sugar and cinnamon and place the apple slices, c & acirct many. Place the puff pastry on top, which is stirred from place to place so as not to deform during the heat treatment.

The inverted apple tart is baked for 35 minutes, in the preheated oven, at 180 degrees.

After baking, let the tart cool in the tray for 7-8 minutes, then turn over on a plate. The syrup inside will glaze the tart appetizingly.

Preparation of sm & acircnt & acircna cream for serving the inverted apple tart.

As before, the tart will be served hot, glazed with a cream prepared by mixing sm & acircnt & acircnii with mascarpone and powdered sugar. Put equal amounts of mascarpone and fermented sour cream, and powdered sugar will be added to taste.

Apple tart and quince jam served with yogurt cream

There are two apple pie recipes quite simple to prepare, without the need for fixed quantities that give us headaches.

Apple and bicolor cake recipe

For this recipe we prepared a fragile dough, in two colors. It is a dough with yogurt in the composition, and in one part I added cocoa.

I thus obtained different tastes in different sheets and colors. I flavored the cocoa leaf with rum and oranges, and the white sheet with vanilla and oranges.

A cake craze came out with a combination of flavors that instantly conquer you.

If you want to surprise your loved ones with a simple, light, delicious and very attractive dessert, I recommend a simple recipe for apple roses with puff pastry.

But find on the blog an interesting collection of apple recipes, where you can get inspiration.

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Dough preparation.

Preparation of stuffing for apple pie and plain homemade puff pastry

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Ingredients: -8 larger Golden or Braeburn apples. If you liked this video don't forget to LIKE and SUBSCRIBE. This apple tart will become the most famous and favorite of your family.

In fact, the overturned apple cake has an elegant look and is very similar to the famous tatin tart, the puff pastry being replaced in this case with the top. Cakes & # 8211 cakes & # 8211 urban flavor cookies. The original is with apples and puff pastry.

Fresh dough with lard and sour cream

The lady from the pension gave me the recipe for this tender dough with lard and sour cream. So airy and tasty came out this Cozonac with lard in dough and nuts with. When I made the mushroom tart, I divided the dough prepared for that recipe in two. Roll of sweet cottage cheese and raisins & # 8211 a kind of cake with cheese.

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Our readers have tried the recipe!

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I also tried this dough recipe. It is the tastiest and most tender of all tried. I made with him some mini tarts with apple, walnut and cinnamon, which were delicious. Thanks for all the recipes you share with us!

You gave us great news! You also saw how easy it is to make this dough & # 8211 is not a big hassle. Try the biscuits made from it & # 8230s melt in your mouth!

Hi! Is it possible to have a recipe for vanilla cream? I have berries and I want to try the recipe for the first time. THX

Hello Larisa! I have not yet published the classic recipe for vanilla cream (creme patissiere) that fills choux a la creme or tarts. My recipe for vanilla cream is from 1 L of milk, 6 egg yolks, 200 g sugar (or 250 if you want sweeter), the core from a vanilla pod + pod (or 2 sachets of vanilla bourbon sugar), 70 g starch , a pinch of salt. Boil the milk with the vanilla bean until it boils well. Rub the yolks with salt and sugar until they become frothy. Add the starch and mix well. Temper this mixture with a pinch of hot milk, mixing well after each tranche (until all the milk is incorporated, thinning the composition). Pour the composition back into the pot in which the milk boiled and place again on low-medium heat, stirring constantly. It does not have to boil because it coagulates! It is enough to thicken and have a homogeneous appearance. Remove from the heat and pour into a clean bowl and cover immediately with plastic wrap placed directly on the surface of the cream. Leave it to cool and then you can use it further. If it is mixed with whipped cream, moussline creams are obtained, if it is mixed with beaten egg whites and scalded with hot sugar syrup, chiboust creams are obtained. In your case I would bake the empty tart and after cooling I would fill it with vanilla cream mixed with a little natural whipped cream + fresh fruit decoration.

Thank you so much Laura! The details of the preparation are essential for a beginner like me, so I appreciate that you passed them. I will try the biscuits from this dough for the first time, and when I get starch I also try the tart. Increase in all!

[& # 8230] It's a dessert to my taste. Sweet-sour, fragrant and crunchy. The top is a simple tart (tender dough). As a complement, a word of whipped cream and a fresh raspberry sauce (coulis de [& # 8230] would work perfectly

[& # 8230] for this tart I prepared it according to the recipe presented here. I stretched it, cut it following the contour of the tart shape, pricked it with a fork and I [& # 8230]

Can butter be replaced with lard? Would it be a big difference in taste?

It tastes a little different with lard. In any case, if you want to make the dough with lard, be aware that it is fatter than any butter and reduce the amount of fat in the recipe. Try 110 g of lard instead of 150 g of butter. And we use lard in combination with butter for other soft doughs (baigli or croissants). This is still a classic French recipe and I wouldn't make it entirely with lard.

Thanks for the answer and for all the good recipes on the blog, written with great passion.
I will combine butter with lard.

[& # 8230] contains more butter (compared to flour) than tart dough (recipe here) .5 from 1 reviewsSwiss Cinnamon Cookies & # 8211 Kanel Kex Print the list of [& # 8230]

[& # 8230] Fraged with cocoa is a tart dough in which I replaced 30 grams of flour with 30 g of cocoa. Every Easter was baked in shapes [& # 8230]

[& # 8230] if you like. In other words, you can turn it into a tart if you put a sheet of tender dough at the bottom of the form (see the recipe here, prepare it without sugar!) Or puff pastry & # 8211 don't forget to bake it empty for 12 minutes to brown it a bit and to do [& # 8230]

[& # 8230] with cherries and almond meringue & # 8211 tender tart dough covered with a generous layer of cherries (optional and cranberries) and a crispy meringue with [& # 8230]

[& # 8230] that I made these leftover cookies from tart dough. I was left with some dough from a tart, I also had some egg whites and I immediately thought about how to [& # 8230]

[& # 8230] made a double portion of tart dough (recipe here) and coconut cream with butter. Halfway through I baked a delicious tart with figs, flavored with tonka [& # 8230]

[& # 8230] find the recipe for tart dough, fragile, with butter & # 8211 for vanilla cream tarts and [& # 8230]

[& # 8230] pumpkin and cheese. A kind of quiche with vegetables, cheese and eggs. What exactly is a tart? It is a tender dough over which vegetables, fruits, cheeses are placed. So whenever we talk about a tart, we have to have [& # 8230]

[& # 8230] being less than an hour (with the 30 minutes of cooling required for the dough). From a portion of tart dough (recipe here) and 8 small figs (or 5 large ones) I got 2 biscuit trays (a total of 50 pieces). I have [& # 8230]

[& # 8230] You can also use a tart dough & # 8211 classic recipe: [& # 8230]

[& # 8230] otherwise. The dough is a classic, tart dough and is prepared as shown here (see Classic tart dough recipe) & # 8211 adapting the quantities of ingredients according to the list above: 100 g flour, 50 g butter [& # 8230]

[& # 8230] The dough kneads the ingredients like any tart dough. The butter must be cold. The dough is not processed too much by hand because it [& # 8230]

[& # 8230] The classic tart dough recipe can be found here: [& # 8230]

I'd like to buy a food processor to use to mix the altar. (Like yours in the picture). What do you recommend?

I would like to buy a food processor with paddles for dough, like yours. What do you recommend?

Mine is a Kitchen Aid but you can find many robots on the market. I recommend Bosch, Siemens or Kenwood.

Thank you very much Oana. I also made this dough and I filled it with cherries, walnuts and biscuits (the filling from the Cake with walnuts and cherries). It turned out very good. I will definitely buy a robot to homogenize better the dough.

[& # 8230] inspired by here, where you can find tips about the perfect tart dough. I looked quickly, I did not study in detail [& # 8230]

[& # 8230] like this pumpkin and cheese tart can also be made with a classic fragile dough (tart, without sugar). The recipe for homemade puff pastry can be found here. For this tart I have [& # 8230]

Another culinary fear that I overcame because of you. I always ran away from the tart dough. Everywhere the description of the recipe was for me in the field of SF. Savorian magic won & # 8230 I did it and it came out & # 8230Thank you girls!

[& # 8230] If you are new to tart dough, more detailed instructions can be found here at, by [& # 8230]

[& # 8230] It was an honorable party, the children had fun and ate the tart with great joy. You can find the classic tart dough explained here. [& # 8230]

[& # 8230] generally in autumn, when the vines are harvested. The most famous is quiche lorraine. It (quiche) has a tender dough or puff pastry and a filling of beaten eggs with sour cream (migaine), hardened onions and pieces of [& # 8230]

[& # 8230] and an assorted summer platter: cones filled with whipped cream or vanilla cream, mini tarts with vanilla and raspberries and mini Pavlova with whipped cream and raspberries. I made them at the Gurmand Workshop in Arad [& # 8230]

[& # 8230] is prepared exactly like tart dough. Careful! This dough is NOT kneaded vigorously so that it does not heat up and so that it does not develop [& # 8230]

[& # 8230] elastic while for fragile dough (crumbly, tart) we want them short and crumbly. This is why the tart dough is made from the beginning with sugar and butter and, on the other hand, why it is good to put it on the cake [& # 8230]

[& # 8230] For the dough, put in a bowl the cold diced butter, the yolks, a generous powder of salt and sour cream, vanilla, over which the whole amount of flour is added. The dough does not contain sugar. Mix either with the robot or by hand only until the ingredients are homogeneous. DO NOT knead vigorously because it will harden when baked! Here you can see how to make a tender tart dough. [& # 8230]

[& # 8230] preparing the dough we proceed exactly as for the tart dough, it is exactly the same recipe. Work with cold ingredients. After the dough is kneaded, [& # 8230]

[& # 8230] Mix all the ingredients for the dough in a bowl. They must be cold. Do not knead, the dough must remain tender. If necessary, add a tablespoon of cold water. The technique is the one for the dough for the tart & # 8211 recipe here. [& # 8230]

[& # 8230] a tablespoon of cold milk. It is a fragile dough that should not be kneaded. You can read more here in the dough recipe for [& # 8230]

[& # 8230] quickly made a fragile dough just like tarts & # 8211 see here in detail. In the bowl of the robot I put flour, salt, powdered sugar and vanilla and cold butter, cut into [& # 8230]

[& # 8230] with vanilla we can fill cakes to which we can add fresh fruit or compote, we can fill tarts, eclairs or choux a with creams but also rolls of pandispan or the famous macarons. It was to forget about [& # 8230]

We made the tart and it was delicious but it didn't stay so nice together, but it cracked and destroyed. And when I put it in the pan it was like it was torn to pieces. Spread flour. Should I try the spatula with which I beat the eggs?

Maybe it took a little more cold water to bind the dough better. Depending on the flour & # 8230 some are drier and absorb more liquid.

[& # 8230] to prepare the tart dough I followed all the steps I described in the classic tart dough recipe. In short: we work in the cold & # 8211 we put flour and powdered sugar in the robot bowl together with [& # 8230]

[& # 8230] we have the fragile dough described in detail here. The secrets of tender dough are some physical and chemical principles that we must respect. [& # 8230]

The best recipe I've found!

[& # 8230] elastic while for fragile dough (crumbly, tart) we want them short and crumbly. This is why the tart dough is made from the beginning with sugar and butter and, on the other hand, why it is good to put it on the cake [& # 8230]

[& # 8230] solve the problem and the flour will blend nicely. It is a fragile dough, similar to that of tarts (recipe here). That is why it should NOT be kneaded for a long time but only until everything is homogenized. Excessive kneading of [& # 8230]

[& # 8230] pulled and spread in thin sheets) and the puff pastry (used less often), there are also versions of strudel with tender tart dough or even leavened. The most famous apple strudel is the one with raisins, cinnamon and breadcrumbs. [& # 8230]

Hello, please tell me if this dough can be made with cocoa and what would be the quantities. Thanks.

Label: tart

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  • 1 packet of puff pastry dough (275 g)
  • 2 apples
  • juice from half a lemon
  • 1 tablespoon caster sugar
  • powdered sugar for decoration

We wash the apples, cut them in half, remove the stalks and then cut them into thin slices.

We put them in a bowl with a spoonful of sugar and lemon juice, we cover them with enough water to cover them and we boil them. After it boils, leave them for a minute or two, until they soften and are malleable. Remove them on an absorbent towel and leave them to cool.

Or, a quick option would be to put them in a ceramic bowl with water, sugar and lemon juice and put them in the microwave for 3 minutes at maximum power.

I spread the puff pastry with a rolling pin so as to obtain a rectangle of 25x 42 cm. I cut it into 3.5 cm wide strips and I got 12 pieces.

On each strip of puff pastry I put slices of apple on top and rolled gently. If you want you can sprinkle cinnamon or finely ground walnuts.

I got 12 roses.

I placed them in a muffin tray in which I put baking papers but they can also be placed in a normal tray.

I baked them for 20 minutes at 180 ° C and after they cooled down a bit, I decorated them with powdered sugar. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Apple tart and vanilla cream


  • For classic tart dough:
  • 1 or
  • 300 gr flour
  • 150 gr butter with 82% fat
  • 1 pinch of salt
  • 50 gr vanilla flavored powdered sugar
  • For vanilla cream:
  • 2 medium egg yolks
  • 250 ml milk
  • 30 gr flour
  • vanilla (1 pod, or 2 teaspoons essence, or 3-4 sachets of vanilla sugar)
  • 1 teaspoon of salt
  • 50 gr butter
  • For the apple layer:
  • 720 gr grated apples
  • 1 teaspoon cinnamon
  • 30 gr butter
  • 30 gr biscuit breadcrumbs


The simplest apple tart & # 8211 Tatin Tart

This tart is one of the simplest desserts and I like to prepare it in autumn and winter because it fits perfectly with these seasons. In autumn we find in the markets the best and tastiest apples, so it's the perfect time to bake a tart. This tart is the kind of cake you can eat with friends or family after a hearty dinner.

Caramelized apples are a delight and in my mind I always associate them with a cup of ice cream or a cream of mascarpone and cream.

For a tart with a diameter of 26 cm we need: 1 sheet of puff pastry, 10-11 suitable apples, 200 g sugar, 70 g butter, ½ teaspoon of cinnamon (optional).

If you do not want to use commercial puff pastry you can make a dough from: 150 g butter, 150 g flour, cold water. Put everything in a food processor and pulsate a few times.

In a saucepan (in which we bake the tart, choose one that does not stick to anything) put the sugar and caramelize it over low heat, then add the butter and mix until smooth. Meanwhile, peel and peel the apples and cut them in half. Place the apple halves next to each other, in the picture, until we cover the bottom of the pan.

Put the pan in the preheated oven for 10 minutes on high heat (about 200 degrees), then remove the pan from the oven.
From the dough sheet, cut a circle 2 cm bigger than the pan and prick the dough from place to place, with a fork, then place the sheet on top and insert the edges slightly inside.

Put the pan back in the oven for 35 minutes, 200 degrees Celsius, until the puff pastry is browned.
Remove the tart from the oven and let it cool for 5 minutes, then place a larger plate on top and turn the tart in a sudden motion.

For the mascarpone and whipped cream, mix 150 ml of whipped cream, 150 g of mascarpone, 2 tablespoons of powdered sugar and a little cinnamon until you get a thick cream.

Serve hot or cold tart with ice cream, vanilla sauce or mascarpone cream and cream.

Video: Tarte Tatin - fransk æbletærte med bund af butterdej (January 2022).