Russian Open Apple Tart Food

SHARLOTKA (RUSSIAN APPLE CAKE)

Steps:

• 1. Cover the bottom of a baking form with parchment paper. Melt the butter and generously brush the inside of the baking form. Alternately, you can also spray the form with a pan release baking spray. 2. Cut two apples into small dice. Place them into a bowl and sprinkle with the lemon juice and cinnamon. Mix to make sure all apples are evenly covered. Set aside. 3. In a bowl, mix the flour and baking powder. Set aside. 4. Preheat the oven to 350F. 5. In a large bowl, add the eggs and a pinch of salt. Beat the eggs with an electric mixer until the egg yolks and egg whites are combined. Add about 1/4 of sugar, increase the speed of the mixer and continue beating the eggs. Gradually add all the sugar. Beat the eggs for about 6 minutes or until the mixture has thickened and turned very pale. It should fall in ribbons from a spatula. 4. Add the sour cream and vanilla extract to the eggs and mix with the electric mixer just until combined. 5. In batches, sift the flour into the egg mixture and gently fold it in with a spatula. Mix just until the batter is smooth and no pockets with flour remain. Make sure to not over mix. 6. Pour 1/3 of the batter into the baking form and evenly spread it with a spatula. In an even layer, add half of the apples. Slightly press the apples into the batter. Add more batter to cover the apples. Spread the batter over apples if needed. Add the remaining apples and cover them with the rest of the batter. Slightly shaking the form will help getting rid of the air pockets.* 7. Slice the remaining apple first into quarters and then into very thin wedges and arrange on top of the cake.** 8. Place in the oven and bake for 50 to 60 minutes or until a toothpick inserted in the middle of the cake comes out clean. 9. Once the apple cake is done, take it out of the oven and let it cool on a rack before removing it from the baking form.

RUSSIAN APPLE TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a small cookie sheet.
• Mix apple slices with lemon juice in a bowl. Stir lemon zest, walnuts, and cinnamon together in a separate bowl.
• Mix sugar and butter together in another bowl. Mix in egg, followed by flour until a dough forms.
• Spread dough over the prepared cookie sheet with your hands. It will be thin. Sprinkle walnut mixture evenly over the dough and press it in with your hands. Arrange the apple slices over top.
• Bake in the preheated oven for 30 minutes.
• While the tart is baking, heat the apricot jam in microwave or stovetop until it reaches a liquid consistency, about 1 minute.
• Remove the tart from the oven and brush it with warmed jam. Return to the oven and bake until golden and set, 15 to 20 more minutes.
• To serve, pour cognac into a ladle, carefully light with a match, and pour over the whole tart. The alcohol will burn off.

CLASSIC APPLE TART

Steps:

• Set the cubed butter on a plate and place it in the freezer for 15 minutes. Fill a cup with ice and water and set aside. Place 1 1/2 of the flour, 1 8 teaspoon of the salt, and 1 tablespoon of the sugar in the bowl of a food processor and pulse to combine. Take the butter out of the freezer and add it to the flour. Pulse the mixture until it looks like wet sand, about 10 seconds. Add 2 to 3 tablespoons of the ice water and pulse until the dough comes together into a ball.
• Lightly flour your work surface and place the dough on top. Then lightly flour the top of the dough and roll to about a 10- to 11-inch circle, sprinkling more flour under and on top of the dough as necessary. Gently drape the dough over the rolling pin and transfer it to a 9- or 9 1/2-inch fluted tart pan (ideally one with a removable bottom). Fit the dough into the bottom and up the sides of the pan as evenly as possible and press off excess dough from the fluted rim. Set the tart pan on a baking sheet and place in the refrigerator for 15 minutes.
• Preheat the oven to 350degreesF. Peel, core, and quarter the apples and then thinly slice them lengthwise. Place the apples in a large bowl and toss with the lemon juice, the cinnamon, and the remaining 1 tablespoon sugar and 1 8 teaspoon salt. Remove the baking sheet with the tart shell from the refrigerator. Arrange the apples in concentric circles so they overlap slightly. Brush the edges of the crust with the melted butter and then bake until the edges are golden and the apples have cooked down, about 1 hour. Cool for 15 minutes before slicing and serving.

RUSSIAN OPEN APPLE TART

Steps:

• for the Sour Cream Pastry: sift together into mixing bowl 1 cup all-purpose flour and 1/2 teaspoon salt. With pastry blender or two knives, cut in 1/3 cup lard until particles are fine. Add about 3 Tablespoon dairy sour cream and toss with fork to mix well. Shape into a ball. Roll out pastry and line a 9 inch piepan, forming a high fluted edge.Overlap apple slices around sides of pan. Fill center with a layer of apple slices, then another layer in rows packed tightly together. Mix cinnamon and sugars; sprinkle over apples. Dot with butter and sprinkle with lemon juice. Bake in 350 degree oven for 1 1/4 hours, or until apples are tender. Place on a rack to cool partially. Cut into wedges and serve warm topped with a spoonful of sour cream and a sprinkling of walnuts

GERMAN APPLE PIE

Steps:

• In a small bowl, combine flour and salt; cut in the shortening until crumbly. Add vanilla. Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges., For filling, combine the sugar, flour and cinnamon; sprinkle 3 tablespoons into crust. Layer with half of the apples; sprinkle with half of the remaining sugar mixture. Repeat layers. Pour cream over all. , Bake at 450° for 10 minutes. Reduce heat to 350° bake for 55-60 minutes or until apples are tender. Cool on a wire rack. Store in the refrigerator. Serve with whipped cream if desired.

RUSSIAN APPLE PIE

Steps:

• Remove core from the apples, cut in large chunks 2",lay parchment paper on the bottom of your baking form ( I use 8 1/2 inch spring form).
• Lay the apples on top of parchment paper.
• Let eggs warm up for 10 minutes,then mix till light yellow and foamy; add sugar in, small portions at a time, let sugar dissolve; add flour; mix till you see air bubbles, pour mixture on the apples.
• It will soak throughout, do not mix apples with batter.
• Bake for 55 minutes on 375°F.
• When pie is done flip upside down, Apples will be on the top.
• Enjoy.

APPLE TART

Steps:

• In a 10-in. cast-iron or other ovenproof skillet, heat 3/4 cup sugar, stirring constantly until it is liquefied and golden brown. Remove from the heat. , In a small bowl, combine the flour, cinnamon and remaining sugar. Arrange half the apples in a single layer in skillet. Sprinkle with half the sugar mixture. Arrange half the remaining apples in circular pattern over sugar; sprinkle with remaining sugar mixture. Place remaining apples over all, keeping the top as level as possible. Dot with butter. , Roll out dough to 11-in. circle; place over apples, pressing gently to completely cover. Do not flute. Bake at 400° until apples are tender and golden brown, about 50 minutes. Cool 5 minutes before inverting onto a serving plate.

OPEN-FACED RUSTIC APPLE TART

Steps:

• To make the crust: Combine 2 cups of the flour with the salt and confectioners' sugar in the work bowl of a food processor. Pulse a few times to blend. Add the butter, and pulse about 20 times, or until the butter is the size of small peas. Add the egg, pulse to blend, and add enough of the water (a little at a time, pulsing between each addition) for the crust to stay together when you squeeze a handful of dough. Wrap the dough in plastic and chill in the refrigerator for about 30 minutes. Preheat the oven to 375 degrees. To make the filling: Mix the apple slices with the lemon juice, and set aside. Mix the remaining 1/4 cup flour with the sugar and cinnamon in a small bowl. Add half of the flour-sugar mixture to the apples, and stir gently to combine ingredients. Roll the dough out into a large 1/4-inch-thick round. Sprinkle the remaining half of the flour-sugar mixture over all except the outside 2 inches of the dough. Place the apple slices over the flour-sugar mixture in concentric circles, overlapping the slices and leaving about 2 inches of empty crust around the edge of the apples. Using your hands, fold the edge of the crust over the apples, overlapping the folds slightly and pressing the crust together with your hands where the crust overlaps. Place the remaining tablespoon of butter cubes over the top of the uncovered apples. Bake the tart for 35 to 45 minutes, until crust and apples are light golden brown and the apples are somewhat tender. Before serving, dust the tart with confectioners' sugar.

EASY APPLE TARTS

Steps:

• Heat oven to 180C/160C fan/gas 4. On a lightly floured surface, roll the pastry out to a rectangle about the size of this magazine and trim the edges to neaten. Place the pastry on a baking sheet and scatter with the almonds and 1 tbsp sugar. Score perforated lines to make 6 equal-size sections (this will make the tart easier to cut). Arrange each half of apple, sliced, in its own section of pastry. Can be made up to this stage the night before, covered with cling film and chilled in the fridge.
• Scatter the remaining sugar over the apples, dot with butter, then bake for 50-55 mins until the pastry is biscuity brown and the apples are tinged and soft. Cut the tart into 6 squares, dust with icing sugar, if you like, and serve hot with a scoop of vanilla ice cream.