Pie-changler with apples got its name thanks to the baking method. It is not assembled in the form according to the usual scheme of “dough from the bottom, filling above”, but vice versa. This measure allows you to achieve a completely different result when using the same products.
History reference
A classic pie is tarte taten. This product “inside out” was born due to a mistake, like many great things.
At the end of the 21st century, one of the small hotels in France was run by the Taten sisters. Once, when there were a lot of guests, and there was very little time for everything, Stephanie Taten was busy in the kitchen, in a hurry to serve guests a dessert - a signature apple pie. She laid out the fruit filling in caramel, forgetting the base layer of the dough. At her own risk, she covered them with fruits on top and baked them.
The hotel guests were delighted with what happened - the filling was caramelized and stretched a little by melting threads, while the dough layer was not saturated with juice, but remained thin and crispy. From this moment began the victorious procession of the pie around the world. They began to make it both sweet and not, they changed the dough and the types of fillings.
Modernity
The mistake that turned into luck for the Taten sisters is repeated by modern chefs everywhere. For example, tarte Taten is now perceived as one of the options for a more general baking group, which is based on the principle of calculation. Such a product is called a "pie-changer" (with apples and more). Its main charm is that the filling laid out on the bottom lets the juice out and caramelizes in it, minimally saturating the dough lying on top, because gravity is heartless. Due to this, the coating structure is preserved, it does not soak and retains its shape.
In this article, we will consider several recipes for such pies that will help both to diversify your daily diet and to please loved ones on a holiday.
Classic tart Taten
This beautiful apple pie changer is made according to the following recipe:
- sugar - 210 grams;
- butter - 90 grams;
- apples (sweet) - 1 kg;
- puff pastry (you can buy) - 1 large sheet;
- vanilla sugar - 10 grams;
- ground cinnamon - 1/4 teaspoon.
- Heat the oven to 180 o C.
Apples must be peeled and cored. Cut each apple into 4 equal parts.
Sugar (put aside a couple of tablespoons) and pour vanilla sugar into a stewpan with a thick bottom with a diameter of 22 cm. Put it on medium heat and simmer until it is amber, without interfering.
Remove the caramel from the fire, let it thicken a little. Put apple slices on it, placing them on the edge. On apples, place slices of butter, sprinkle everything with sugar and cinnamon.
Roll out a layer of puff pastry so that they can cover the stewpan. Next, you need to cut out a circle with a diameter of 24 cm from the spread, cover the apples with it on top and tuck the edges in order to make this layered pie-changer succeed, the dough should fit snugly against the fruit.
Bake for 40 minutes until rosy. Allow to cool.
To easily remove the cake from the form, you should adhere to the following algorithm of actions:
- Put your palm on the cake.
- Caution but push hard.
- Turn the pie with your palm.
- Slightly heat the pie in a pan ;.
- Press the pie again with your palm and drain the whole caramel.
- Put on a pie a flat plate of a larger diameter and turn it upside down.
That's all! Thanks to this, the pie-changeling with apples, the recipe of which we gave, is not deformed.
Boil caramel and glaze apples with it.
Now you can slice and treat your loved ones by adding a ball of vanilla ice cream to all this splendor.
Alternative to a snack
Taten, if desired, can be unsweetened. For example, one of the most successful options is tart taten with tomatoes:
- butter - 30 grams;
- olive oil - 4 tbsp. spoons;
- medium-sized tomatoes - 7 pcs.;
- puff pastry - 1 large sheet;
- balsamic vinegar - to taste;
- basil for serving.
This tart is being prepared in the same way as the apple pie-changeling, the main differences are as follows:
- the filling consists of halves of tomatoes, which are stewed in a mixture of oils for a third of an hour;
- cinnamon is replaced by balsamic vinegar.
Sponge cake
As we said earlier, you can use any dough for this pie. Not everyone loves puff, so the recipe below is based on butter biscuit. The choice fell on him because he alone is tender and juicy, and this is important, since the dough is practically not saturated with juices due to the location of the filling. So, a tropical flip-flop pie (with apples it can also be made in case of emergency):
- eggs - 3 pcs.;
- sugar - 300 grams;
- butter - 200 grams;
- flour - 150 grams;
- baking powder - a pinch;
- vanilla - a pinch;
- salt - a pinch;
- water - 4 tbsp. spoons;
- lemon juice - 2 tbsp. spoons;
- ripe bananas - 3 pcs.;
- passion fruit - 3 pcs.
Use a one-piece mold with a diameter of 22-23 cm with a thick bottom.
Cooking
Heat the oven to 180 o C.
Mix water and half sugar in a saucepan, heat to a beautiful amber color. Remove from heat, add lemon juice and pour caramel to the bottom of the mold, distributing it evenly if possible.
Wipe the passion fruit pulp through a sieve, getting rid of the seeds. Set aside 1/3, add the banana sliced with washers to the rest of the puree. Put the fruit mass on top of the caramel.
Melt the butter and cool.
Beat the eggs with the remaining sugar until a lush, persistent mass. Add vanilla, carefully pour in the oil, stirring with a spoon from top to bottom.
Sift flour with baking powder into a bowl with egg-oil mass, again knead manually.
Lay the dough on top of the fruit and bake for 40-45 minutes. Readiness can be determined by the breakdown of a dry toothpick. Take out the same as a pie-changeling with apples.
Variations
Based on the recipes given above, you can make a lot of pies, different in taste, for example;
- replacing 1/4 flour with cocoa in an oil biscuit, and using orange slices as a filler, you can achieve a wonderful rich taste;
- eggplant and zucchini will “play” in the snack tart, especially if you add some cheese or feta to them;
- tandem "puff pastry + fruit" will amaze you, you just have to replace apples with strawberries. However, due to the fact that this berry is quite watery, it is necessary to serve the tarte with barely cooled, otherwise the juice will permeate the crisp base;
- A classic apple-pie-changer will sparkle with new colors if you take apricots and not apples as a fruit filler.