If you like culinary travels and inspiration, be sure to check out this recipe. The French know what’s good – this classic dessert simply melts in your mouth. The cake with apple halves looks innocent, but it’s a real explosion of flavor.
Shortcrust pastry:
- 100 g of wheat flour,
- 50 g of cold butter,
- 2 tablespoons of cold water,
- 1 yolk,
- 1 pinch of salt.
Filling:
- 10 apples,
- 150 g of butter,
- 150 g of powdered sugar,
- ½ teaspoon of cinnamon.
Prepare the shortcrust pastry.
Pour the flour into the mixer bowl. Add cold butter cut into pieces along with salt. Pulse the mixer until it has a crumbly consistency.
Add water and egg yolk. The amount depends on the size of the egg used – the larger it is, the less water you will need. Continue mixing until a firm and smooth dough is obtained.
Transfer the dough to the countertop and knead it briefly with your hand, then form a ball, wrap it in cling film and put it in the fridge for at least an hour.
Prepare the filling.
Peel the apples and cut them in half. Scoop out the seeds.
Melt the butter in a round cast iron or enameled tin with a diameter of 24 cm. Add powdered sugar and mix until all ingredients are combined.
Heat the mixture until you get a brown and aromatic caramel, stirring occasionally. Remove the pan from the heat and set aside.
Place the apple halves on top so that they cover the entire top. Sprinkle them with cinnamon.
Transfer the pan back to the burner and cook over high heat for about 10 minutes.
Assemble the dough.
Roll out the shortcrust pastry on a surface sprinkled with flour to a thickness of 3-4 mm. Cut a circle out of it with a diameter approx. 5-6 cm larger than the apple tin.
Transfer the dough to the pan with apples, covering the fruit. Fold the edges inwards, folding them under the apples. Press them gently, sticking them to the apples.
Use the tip of a knife to make a small hole in the center of the cake.
Put the whole thing in the oven preheated to 180 degrees Celsius and bake for 30 minutes until the top becomes golden and the caramel begins to bubble at the edges. Take it out.
Cover the tin with a large, flat plate, then, being careful with the heat, invert the tin in a quick motion.
Serve the cake with apple halves after it has cooled down, preferably with whipped cream or vanilla ice cream.
Source: Terazgotuje.pl
