Apple-clouquet tart with stun

  • Time 1.30 minutes
  • Servings 10 People
  • 1 Egg yellows torch with sugar to thick foam condition, to introduce softened cream oil, to continue to blemish, then add an estimate and continue to pump high turns to cream condition.
  • 2 Introduce flour, slitter and vanilla and smash the testo. The test should be gentle, but it's so that you can slap the skin. Put the test in the fridge for 30 to 40 minutes.
  • 3 Apples (3 big) purify, purify hearts, cut small cubes, put in a cellar, bury cinnamon cane cane cane sugar, and bleed the sherry. Push on a small flame until the apples become soft and the juice does not fall (approximately 15-20 minutes depending on the class of apples).
  • 4 Cranberry in the edge and add to the apples. Switch and hold on fire for about five minutes. If the fixing is too sour, you can add more sugar.
  • 5 Mindal in the blender will be smashed to the pasta condition (approximately 5 minutes), add syrup and move.
  • 6 The test is to put the shape in the mused oil and tie your hands by forming the worms.
  • 7 Put a thin layer of almond mass on the bottom, top of it.
  • 8 Drink at 180 degrees 10-12 minutes until the ends of the test are golden. Get out of the oven and lower the temperature to 100 degrees.
  • 9 Squirrels, take the sugar cane to the thickness. If the squirrels get bad, add lemonic acid.
  • 10 Put the mereng up the top of the tart and put it up at 100 to 120 degrees, about 10 to 15 minutes until the trenches get a little crucified. Get out of the oven, let's chill a little.
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