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Apple tart and meringue

Apple tart and meringue

Separate the egg whites from the yolks. Beat the yolks with the sugar (10 tablespoons) with a mixer until well dissolved. Turn off the mixer and take a wooden spoon. Add the oil little by little and rub with a wooden spoon vigorously. Add a little milk and mix with a spoon, add a little flour and mix well with a spoon until the ingredients are finished (The flour is mixed in a bowl with baking powder).

Heat the oven with hot (electric) to 280 degrees and on the middle grill we put the tray with the prepared top (I lined the tray with paper beforehand). We set the clock to ring at 15 minutes. The countertop will not bake at all.

Meanwhile, we prepare the apples that we scraped before the breast and grab the counter. Put 3 tablespoons of sugar in a saucepan and caramelize it. Put the apples over the caramelized sugar and mix well until the apples melt.

Remove the top from the oven and place the apples. Rub the egg whites with 8 tablespoons of sugar and add a pinch of salt to harden well. Spread the meringue layer over the apple layer and put it back in the oven for 10 minutes, until it browns.

After browning on top, remove the cake from the oven and allow to cool.


Ingredients for the plum tart recipe

  • Ingredients for the dough:
  • - Flour - 400g
  • - Cold butter - 200g
  • - You - 1
  • - Old - 150g
  • - Cold water - 10 - 12- teaspoons
  • - Vanilla.
  • Ingredients for the filling:
  • - Seedless ripe plums - 500g (it is desirable for the plums to be soft)
  • - Sugar - 100g (if the plums are not very sweet add more)
  • - Vanilla, cinnamon to taste.
  • Optional:
  • - Corn starch - 1 tbsp.
  • Decor:
  • Yellow -1
  • Sugar to press over the tart

How do we prepare the plum tart recipe?

How to make tender dough

1. Put flour in a bowl (do not sift flour).
2. Add the diced cold butter
3. Add sugar and vanilla.
4. Mix everything at low speed, not too much, until we get crumbs.
5. Put the egg and cold water. Mix until the ingredients are incorporated.
The dough should not be mixed or kneaded much.
If necessary (do not bind the dough) add another teaspoon of cold water.
6. Wrap the dough in cling film or put it in a plastic bag
7. Put the dough in the fridge for an hour. This step is necessary for the dough to become malleable.
8. Roll out the work table and divide the dough into 2 pieces: one larger and one smaller for decoration. We leave the smaller piece to be & rdquoodihneasca & rdquo in the fridge.
9. Preheat the oven to 200C.
10. On the floured table, lightly spread the dough with the rolling pin until you get a sheet of about 35 cm.
11. Put the dough in the tray so that it covers the walls (approximately 8 cm). I used the 26 cm diameter tray. We cut the excess dough.
12. Prick the bottom of the tart with a fork and put the tart in the fridge for 20 minutes.
13. Put the empty tart in the oven for 20 minutes until golden brown.

Tart filling:

1. Wash and gently wipe the plums with a paper towel.
2. Remove the seeds and cut the plums as you like.
3. Add sugar, vanilla, cinnamon and cornstarch. Mix carefully.
4. Put the plums in the slightly browned tart.

How to make a plum tart decoration?

1. Spread the other piece of dough on the work table
12. Cut strips and decorate the tart with them.
13. Grease the tart with yolk and sprinkle with sugar.
14. Put the tart in the oven for about 40 minutes or until nicely browned.
GOOD APPETITE!

The average grade given by the jury for this recipe is 9.50.

Recipes with Gina Bradea & raquo Recipes & raquo Plum tart, tender dough and cinnamon or vanilla, classic recipe


Apple and meringue tart - Recipes

APPLE CAKE AND BEZE WITHOUT COUNTER

As you well anticipated,
We start preparing for the holidays,
But even to cakes and sausages
A light cake. No countertop.

INGREDIENTS for the first layer

  • 500 ml of milk
  • 4 yolks
  • 2 tablespoons flour
  • 4 tablespoons sugar
  • 1 vanilla bean

WORK PLAN apple cake

  1. we clean the apples and cut them into thin slices. Melt the butter in the tray in which we make the cake (we used a tray with a diameter of 30 cm), then cover with 3 tablespoons of sugar.
  2. Add the chopped apples, mixed with the rest of the sugar.
  3. Leave in the oven at 170 degrees until the apples are soft (about 15-20 minutes).
  4. -Meanwhile, prepare the vanilla cream. Mix the yolks with the sugar and flour. Separately heat the milk in which we dissolve the seeds from the vanilla pod. Pour the milk thinly over the yolks. We set it on fireand mix continuously with a whisk until you get a cream the consistency of a pudding.
  5. Add the cream over the apples taken out of the oven. Leave for another 10 minutes in the oven (at 170 degrees) until the cream hardens.
  6. mix the egg whites with the sugar until you get a firm foam.
  7. add the foam over the vanilla cream and leave in the oven at 160 degrees for about 20 minutes, until the apple cake browns nicely on top.
  8. good appetite!

Martha Stewart teaches you how to make lemon and meringue tart

Preheat the oven to 180oC. Grease a tart form with butter.

In a bowl, add the egg whites, salt and cold water and mix until foamy. Pour the lemon juice and stir for another minute. Gradually add the sugar and mix the foam until it hardens and becomes shiny. Pour the composition into the mold and spread it well, until it covers the entire surface. Put the tray in the oven on low heat for 40 minutes, until the meringue turns golden on top, then leave it in the oven for another hour. Then take it out to cool.

Beat the cream with the sugar in a bowl until you form the whipped cream. Put fresh in the fridge.

Meanwhile, add the yolks to a bowl and mix until light. Add the sugar, peel and lemon juice and put the pot on medium heat, stirring constantly with a wooden spoon, until the composition thickens. Pour the mixture into a bowl and incorporate 1-2 tablespoons of whipped cream into it.

Start assembling the tart. Pour the cream inside the meringue crust, then cover with whipped cream. Grate the lemon peel on top and put it in the fridge just before serving.

Who is Martha Stewart?

With a troubled personal history, but with a gastronomic career always on the wave, Martha Stewart was named, in 2001, the strongest woman in the world. Although she is involved in a lot of business independent of the culinary field, her passion remains cooking, as evidenced by the numerous cookbooks released (Martha's Stewart Pies & Tarts, Martha Stewart's Quick Cook, etc.) and the culinary television shows she has moderate (Martha Stewart Living and Martha'S Kithen).


Apple tart and meringue

If you have apples around the house and you don't know what to do with them, stop thinking!
Apple tart is a quick dessert, not very complicated and super tasty :).

It took:
125 g of butter
270 g of flour
1 or
90 g of fine sugar

Meringue:
2 egg whites.
1 tablespoon sugar

In a bowl, rub the butter with the sugar until creamy, then add the egg and flour, stirring until the dough is formed. The composition is allowed to cool for 30 minutes.
Meanwhile, peel the apples and grate them. Sprinkle with lemon juice. Put in a saucepan over low heat with 2 tablespoons of sugar and a little cinnamon and cook for 5 minutes.

Arrange the dough in the tray lined with butter and put in the oven for 5 minutes.

Remove the dough, put the apples and bake for about 30 minutes.

Whisk the egg whites with a tablespoon of sugar. Remove the tray and place the egg whites on top. Leave it in the oven until it turns golden.


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Apple and meringue tart - Recipes

Plum and apple tart with meringue

This fruit tart, with its velvety and syrupy icing, is served immediately after it has been removed from the oven, so that the syrup does not soften the icing.

Ingredients

For the filling
For meringue

Sift the sugar and flour in a bowl and rub with the spreadable product until the composition becomes a crumbly crust. Add the egg whites and mix until the dough is tender

Place the dough on a surface sprinkled with a little flour and knead for a few seconds until soft. Spread a thin, round sheet with a diameter of 23 cm. Put the dough, pressing it well, in a special shape for tarts with a diameter of 20 cm and detachable bottom. Arrange the edges then lightly prick the dough with the teeth of a fork. Put the form in the refrigerator for at least 30 minutes.

Meanwhile, prepare the filling. Peel the apples, cut them into quarters, remove the stalks and cut into 1 cm thin slices. Put the apples in a saucepan, add 50 g of sugar and mix, together with the grated peel and lemon juice and 1 tablespoon of water. Cover with a lid and simmer for 10-15 minutes, stirring occasionally, until the apples soften slightly and take on a fluffy appearance.

Cut the plums in half and remove the seeds. Pour 150 ml of water into a large hot pan, add the remaining sugar and simmer, stirring constantly. Reduce heat to medium, place the plums in a single layer in the syrup pan and simmer for 15 minutes, turning from side to side halfway through.

Remove the apples and put them in a sieve, letting them drain. Using a whisk, place the plums on a plate. Boil the plum juice and let it boil until it thickens. Pour the syrup over the plums and leave to cool.

Meanwhile, heat the oven to 220 ° C and place a tray in the middle to heat.

Put the cooled dough on aluminum foil, place on a hot tray and bake for 15 minutes. Remove the foil and bake the dough for another 5-10 minutes, until it turns golden and is well penetrated.

Take the apples with a spoon and put them in the tart, distributing them evenly, then put the plums on top. It is set aside.

For the meringue, beat the egg whites well in a bowl. Add the caster sugar 1 tablespoon at a time, continuing to beat well until the composition becomes hard and glassy. Pour the meringue with a spoon and spread it evenly over the plums, then make some deep notches with a spatula.

Bake the tart for another 4-5 minutes until the meringue turns golden. Remove from the oven and leave for 1-2 minutes, then remove from the pan. Serve hot or at room temperature.


Currant tart

1. Sift the flour into a bowl, add the soft butter, ground almonds, a pinch of salt, powdered sugar and yogurt. Knead well and obtain an easy-to-shape shell. Wrap in plastic wrap and leave to cool.

2. During this time, clean the currants, wash them and allow them to drain through a sieve.
3. Prepare a tart form, line it with baking paper and preheat the oven to 120 ° C.
4. Remove the dough, spread it on the board with the rolling pin, arrange it in the shape and place the currants on the whole surface.
5. While the dough is baking, beat the egg whites, add the sugar in the rain and mix until the meringue is obtained.
30 minutes before removing the mold from the oven, pour the meringue, spread evenly and continue to leave in the oven. The tart is ready when the meringue has turned golden. Remove and allow to cool. Cut and serve garnished with fresh currants.


Apple tart and meringue

If you have apples around the house and you don't know what to do with them, stop thinking!
Apple tart is a quick dessert, not very complicated and super tasty :).

It took:
125 g of butter
270 g of flour
1 or
90 g of fine sugar

Meringue:
2 egg whites.
1 tablespoon sugar

In a bowl, rub the butter with the sugar until creamy, then add the egg and flour, stirring until the dough is formed. The composition is allowed to cool for 30 minutes.
Meanwhile, peel the apples and grate them. Sprinkle with lemon juice. Put in a saucepan over low heat with 2 tablespoons of sugar and a little cinnamon and cook for 5 minutes.

Arrange the dough in the tray lined with butter and put in the oven for 5 minutes.

Remove the dough, put the apples and bake for about 30 minutes.

Whisk the egg whites with a tablespoon of sugar. Remove the tray and place the egg whites on top. Leave it in the oven until it turns golden.


Cake with meringue and apple dough

It is a very fragrant cake, with vanilla and cinnamon, slightly sweet & # 8211 sour.
I had some egg whites in the freezer and I thought they would look better in a sour, green apple cake.
And because it's too hot outside, I thought of baking this delicious cake on the machine Slow Coocker Crock Pot.
And I did well, because I avoided the heat that the oven would have given off.
I love this appliance that cooks slowly and well.
I don't have to sit next to him, he does his job while I do my market or I take care of other administrative tasks.
It does not consume much, it is easy to handle, it has only two cooking modes: Low and High and on top of that it has a very pleasant design.
Aaaa and I also like the black ceramic pot, which I can use separately in the oven.

  • For the countertop:
  • 4 sour apples
  • 6 egg whites
  • 8 tablespoons sugar
  • 1 teaspoon lemon juice
  • 2 sachets of vanilla sugar
  • 6 tablespoons breadcrumbs
  • 6 tablespoons flour
  • 2 tablespoons sour cream
  • 2 tablespoons oil
  • a knife tip salt
  • 1 sachet of baking powder
  • For the cream:
  • 2 yolks
  • 2 tablespoons sugar
  • 2 sachets of vanilla sugar
  • 300 ml milk
  • 3 tablespoons top, flour
  • 1 pinch of salt
  • 1 teaspoon vanilla essence
  • 100 gr butter
  • For decoration:
  • white chocolate flakes
  • dark chocolate flakes

Preparation time: 2 hours and 30 minutes
Portions: 8
[preparation title = & # 8221Preparation & # 8221]
Peel the apples and pass them through the robot, peeled, or grate them, then add the cinnamon and mix.

Sprinkle salt over the egg whites and mix them until they become frothy, then gradually add the sugar, vanilla sugar and lemon juice and continue mixing, at the maximum level, until you get a firm meringue, which does not flow, if we turn the bowl upside down.
Remove the mixer from the meringue and insert a manual tel.
Add the apples and mix gently with the whisk, from bottom to top, until the composition is homogeneous.
Add sour cream, oil, mix again, then gradually add flour mixed with baking powder and breadcrumbs.
Add a tablespoon of flour and a tablespoon of breadcrumbs.
We will get a thicker dough than for cakes.

It should be borne in mind that apples during the heat treatment also leave syrup, so we will try to get a thicker dough.
Line the ceramic bowl of the appliance with baking paper and spread the dough in it.

Place the lid on the bowl, connect Slow Cooker Crock Potto the power supply and set the LOW cooking mode for 2 hours and 30 minutes, then we can see other activities.

After two hours, check the cake with a toothpick.
In general, the middle of the cake is harder to bake.
After two hours, I switched the baking mode to HIGH for the next 30 minutes.
After the time expired, I left the cake in the bowl for 10 minutes, without a lid, then I turned it over on the plate.

For the cream, crush the yolks with salt and sugar, then dilute them with a little cold milk, add flour and mix.
Add the rest of the milk hot over the mixture in the bowl, mix and boil the cream over medium heat, stirring constantly, until it thickens well and begins to make bubbles on the edges.
Set the bowl aside on the fire and add the chopped butter, vanilla sugar and essence.
Mix the cream well until the butter melts, then let it cool slightly, covering it with a food foil so that the crust does not stick on top.

When the top and cream are almost cold, spread the cream over the top and sprinkle over the chocolate flake.

Let the cake cool until the cream hardens, then we can slice it.

Believe it or not, I portioned it slightly warm and it was so good!
So, it is a slightly moist cake, very good both hot and cold portioned from the fridge.
I especially liked my boys as well.


Apple and meringue tart - Recipes

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Plum and apple tart with meringue

This fruit tart, with its velvety and syrupy icing, is served immediately after it has been removed from the oven, so that the syrup does not soften the icing.

For the filling
For meringue

Sift the sugar and flour in a bowl and rub with the spreadable product until the composition becomes a crumbly crust. Add the egg whites and mix until the dough is tender

Place the dough on a surface sprinkled with a little flour and knead for a few seconds until soft. Spread a thin, round sheet with a diameter of 23 cm. Put the dough, pressing it well, in a special shape for tarts with a diameter of 20 cm and detachable bottom. Arrange the edges then lightly prick the dough with the teeth of a fork. Put the form in the refrigerator for at least 30 minutes.

Meanwhile, prepare the filling. Peel the apples, cut them into quarters, remove the stalks and cut into 1 cm thin slices. Put the apples in a saucepan, add 50 g of sugar and mix, along with the grated peel and lemon juice and 1 tablespoon of water. Cover with a lid and simmer for 10-15 minutes, stirring occasionally, until the apples soften slightly and take on a fluffy appearance.

Cut the plums in half and remove the seeds. Pour 150 ml of water into a large hot pan, add the remaining sugar and simmer, stirring constantly. Reduce heat to medium, place the plums in a single layer in the syrup pan and simmer for 15 minutes, turning from side to side halfway through.

Remove the apples and put them in a sieve, letting them drain. Using a whisk, place the plums on a plate. Boil the plum juice and let it boil until it thickens. Pour the syrup over the plums and leave to cool.

Meanwhile, heat the oven to 220 ° C and place a tray in the middle to heat.

Put the cooled dough on aluminum foil, place on a hot tray and bake for 15 minutes. Remove the foil and bake the dough for another 5-10 minutes, until it turns golden and is well penetrated.

Take the apples with a spoon and put them in the tart, distributing them evenly, then put the plums on top. It is set aside.

For the meringue, beat the egg whites well in a bowl. Add the caster sugar 1 tablespoon at a time, continuing to beat well until the composition becomes hard and glassy. Pour the meringue with a spoon and spread it evenly over the plums, then make some deep notches with a spatula.

Bake the tart for another 4-5 minutes until the meringue turns golden. Remove from the oven and leave for 1-2 minutes, then remove from the pan. Serve hot or at room temperature.


Video: Apple Meringue Cake (November 2021).