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Apple tart and plum jam

Apple tart and plum jam

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Prepare the dough: rub the butter with the sugar and a pinch of salt, add the beaten egg and lemon peel and the baking soda quenched with a little lemon juice. Then add water and gradually mix the flour until you incorporate about half the amount, then pour the composition on the work table lined with plenty of flour and knead by hand until you incorporate the rest of the flour.

Wrap the dough in cling film and refrigerate for an hour.

Remove from the fridge and cut a quarter of the dough and set aside.

We place the rest on the table lined with flour, spread a round sheet about 1-2 cm bigger than the round shape in which it is to be placed.

Grease the pan with butter and cover with a little flour. Place the dough in the pan and press lightly with your hand on the edges.

Then grease the dough with jam and sprinkle a tablespoon of semolina.

Washed and cleaned apples, cut them into slices and place them around. Sprinkle a tablespoon of sugar and cinnamon over the apples.

From the dough set aside, cut hearts (or any other shapes you want) that we place over the apples. Grease the hearts with melted butter and sprinkle with vanilla sugar.

Put in the preheated oven at 175 degrees for 35 minutes, the dough should be nicely browned.

Remove from the oven, let cool slightly then slice and serve.

Tart & quotTatin & quot & # 8211 is a classic French recipe

The story goes that the famous Tatin tart, which became a classic of French pastry, was created by accident at the Hotel Tatin in Lamotte-Beuvron, France in 1898. The hotel was run by two sisters, Stéphanie and Caroline Tatin. There are conflicting stories about the origins of this dessert, but the most widespread is the one according to which Stéphanie Tatin, who takes care of the hotel kitchen, was one day exhausted. In the evening, dividing between several chores and dishes that she cooked at the same time, she started to make a traditional apple pie. The smell gave him the news that the apples began to caramelize in the sugar and butter with which they should have just hardened. Trying to retrieve the filling, Stephanie would have placed the apples on top, directly in the pan in which the dough had melted, and then quickly put the pan in the oven.

After she turned the tart upside down, she took courage and served it, then she was surprised to see how much the hotel guests appreciated the new dessert.

The tart became an emblem of the Tatin Hotel and quickly spread throughout the Sologne region. The fame that lasts to this day is probably due to the restaurateur Louis Vaudable, who tasted Tatin tart on a visit to Sologne and introduced this dessert in the permanent menu of Maxim & # 8217s restaurant in Paris.

Tatin tart can be made, in addition to apples, with other fruits: peaches, pineapples, pears, but also with vegetables such as tomatoes or onions. And voila Tatin tarte me:

Plum jam & # 8211 simple recipe


  • 2 kg of plums
  • 500 gr sugar
  • Lemon juice
  • A vanilla pod.

Method of preparation

Wash the plums, cut them in half and remove the seeds. Put in a large bowl, add the vanilla pod cut into smaller pieces, sugar, lemon juice and mix everything well. Cover the dish with aluminum foil and refrigerate for about 8 hours or overnight.

The next day, mix the plums well and put the whole bowl in the oven for 30 minutes at a temperature of 200 degrees C and for another 60 minutes at a temperature of 180 degrees C. Mix the jam from the oven once every 30 degrees. minutes.

After the jam is boiled, remove from the oven, remove the pod from the inside and put everything in clean sterilized jars. Leave to cool until the next day, after which the jars of plum jam are stored in the pantry.

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Apple tart | Plum and apricot jam

Ramona Aparaschivei from Bio Salads from the Bear's Garden was at Health in Dishes with seasonal fruits from her orchard. We played with three very simple recipes, with summer flavors: apple tart, apricot and plum jam, corcoduse sour.

Apple pie

  • apples
  • lime juice
  • orange juice
  • Brown sugar
  • powdered sugar
  • 250 gr flour
  • 4 eggs
  • 100 gr sugar
  • clove
  • cinnamon
  • pink pepper
  • baking powder
  • vanilla pods

The apples are cut into pieces, also with the peel and sprinkled with orange juice and lime. Sprinkle with brown sugar and let rest. Meanwhile, prepare the top: beat the eggs, whole, with sugar, then incorporate the flour with the baking powder. Grate the cinnamon, cloves, pink pepper and a piece of vanilla bean grind in a mortar and mix with chopped apples. Place the apples in a tray, pour the dough on top. Bake at 180 degrees. After it cools down a little, sprinkle powdered sugar.

Apricot and plum jam

  • apricots
  • plums
  • apple stalks
  • pink pepper
  • sugar
  • coffee beans
  • cinnamon

Remove the seeds from the apricots and plums and put all the fruits together with the stalks from the apples that we used for the tart, in a bowl on the fire. We also add sugar, pink pepper, cinnamon and coffee beans. Leave the pot on the fire and stir until the jam is set.

Corcoduse acreage

The corcoduses are boiled in water

20 minutes. They are passed through a sieve to obtain a thin puree. We put it in jars that we sterilize and we always have a sour cream for soups at hand.

Watch the recording of the show Sanatatea in Bucate, from July 23, 2017: apple tart | plum and apricot jam

Recipe: Assorted jam of plums, peaches, apples and pears

Ingredients for Assorted Jam of plums, peaches, apples and pears
& # 8211 2 kg of plums, 2 kg of peaches, 2 kg of apples, 2 kg of pears, 300 gr of sugar calculated for each kilogram of fruit puree

Assorted jam preparation of plums, peaches, apples and pears
The plums and peaches are washed and peeled off. Apples and pears are washed, peeled and shredded. The core of the fruit is ground through a meat grinder or passed through a blender. Weigh the fruit kernel and calculate the sugar needed for the jam. The fruit puree is boiled with the required amount of sugar and left to simmer, stirring occasionally. The jars are washed and sterilized. The assorted jam of plums, peaches, apples and pears is put in jars, then the jars are put in a tray and put in the oven for 30 minutes. Then staple and leave in bed until the next day.

Put the flour in a bowl and mix it with the salt. Mix the yeast separately with the sugar. We make a hole in the middle of the flour and then we put the yeast that we mixed with the sugar. Add the oil and sour cream and mix gently. Add the warm milk little by little and mix. Knead the resulting dough for about 10 minutes. Let the dough rise for about 30 minutes, warm.

In the meantime, we take care of the filling. Put the grated apples in a bowl, add the sugar and cook on the fire for about 15-20 minutes.

Take the pot off the heat, let it cool and then add the cinnamon and plum jam. Mix well for a good homogenization. The raised dough is divided into 3 pieces. We also divide the filling into 3 parts. Spread about 1 cm thick sheets over which we add the above filling. We take care to leave a space of about 1 cm without filling at both ends of the rolls.

Roll, not too tight and bend the dough at the ends. Grease with oil and line a tray with flour, place the rolls next to each other and from place to place, at a distance of about 1 cm we make some notches (not very deep) in the dough. Grease with egg, sprinkle with sugar and put in the preheated oven at 180 degrees for about 30 -40 minutes.

Remove from the oven, allow to cool and then remove from the pan. Place the rolls on a plate, sprinkle with powdered sugar and then cut into slices in the direction of the notches made in the dough.

Apple cider tart

Who doesn't like tarts? I don't think there are too many people who refuse a slice of tart, made with tender dough and fillings. Today I come to meet those who would enjoy a rustic tart, at any time. A tart with apple cider cream, a tasty, cool tart, which I am absolutely convinced you will never get tired of, garnished with cream, apple slices and powdered with cinnamon. I leave it to you to discover it for yourself.

Necessary ingredients:

1. For the dough: 270 gr flour, 1 tablespoon cornstarch, 1 tablespoon sugar, a pinch of salt, 180 gr cold butter, 3 tablespoons cold milk, 1 tablespoon apple cider vinegar.

2. For the cream: 300 ml apple cider, 200 gr sugar, 100 ml greasy cream, a pinch of salt, 4 eggs, vanilla essence, grated peel from 1 orange.

In addition: 200 ml whipped cream, cinnamon powder, caramel topping (optional).

Dough preparation

In the bowl of a food processor, I added one at a time: flour, salt, starch and sugar and let the food do its job for a few seconds, until I got a sandy composition. I added milk and vinegar and turned on the robot until I got a cohesive composition. I transferred the dough to the work surface and gathered it into a rectangular shape.

I wrapped the dough in cling film and left it in the fridge for 30 minutes.

I preheated the oven to 170 degrees with heat up and down.

After 30 minutes, I took the dough out of the fridge, dusted the work surface with flour and spread the dough far enough for the entire surface of the baking tin.

I put a sheet of baking paper, over the dough, and over I put raw beans and put in the oven for 15 minutes. Beans do not cook and prevent the dough from growing.

Preparation of apple cider cream

For the cream, I did this: I put the apple cider in a bowl, over medium heat, and left it to boil until it was reduced to ¾ from the initial amount, then I left it to cool.

Meanwhile, I took the baking tray out of the oven and removed the beans.

When the cider has cooled, I add the sugar, cream and salt and mix. Then I added, one by one, the eggs, continuing to mix, the vanilla essence and the grated orange peel.

I poured the composition over the dough and put it in the oven for about 40 minutes.

The cream of this cider tart must have the consistency of a pudding, so you will know that it is ready.

I let it cool down completely. Meanwhile, I beat the cream, which I then put over the tart. I sprinkled a little cinnamon powder and a few slices of apple, which I fried a little in butter and sugar. In the end I poured salted caramel, just for decoration.

I hope I aroused your curiosity by choosing to use a cream made from cider and I am absolutely convinced that if you try the apple cider tart, it will not be for the first and last time.


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