French apple pie (tarts)

Ingredients for French apple pie (tarts)

Instructions for French apple pie (tarts)

To prepare the French apple pie (tarts) recipe, please follow these instructions:

Use a fried frying pan (30-35 cm in diameter) that can withstand oven heat.

Mørdej: Milk and small pieces of cold butter crumble with fingertips until the mixture resembles grated cheese. Eggs and sugar are poured in and the whole mixture is collected into a lump placed in my refrigerator. 1/2 hour.

Caramel furniture: The apples (eg cox orange or Ingrid Marie) are peeled, halved and the core housing removed. They may be put in cold water if necessary. Added lemon juice. On a thickened pan with a handle that is resistant to oven heat, the butter is melted, the sugar is sprinkled on when the first brown color is seen, the forehead is taken from the heat and the half apples are placed in circles in the sugar mixture with the curved side downward. They cover the entire forehead in more dense layers. The apples are cooked by steady heat for approx. 20 min, so the vapor evaporates and the sugar turns into caramel without burning. The pan is taken from the heat and cooled a little.

The dairy roll is rolled out with a cake roll on a skewered table for a plate that is slightly larger than the forehead so that the apples are fully covered. The dough is squeezed along the edge of the forehead. The dough gets soft from the heat, so it works quickly.

The oven is switched on and set to 220 degrees C. Alm. oven. The dough bake until it is golden brown and crisp for 20-25 min in the middle of the oven.

The pie is cooled for 5-10 minutes. A large serving dish is laid over the forehead and the apple pie is reversed. Beware of hot juice. Apples stuck to the bottom are loosened with a pallet knife and put on the pie.

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