Linzer apple tart - Cinnamon
This recipe is about Linzer apple tart - cinnamon dessert, it's the most delicious tart for apple lovers, you can prepare it at home for your family or friends just in 15 minutes.
There is in no way like matching a cut of warm pie or a natural product tart with a cool scoop of a solidified treat. Consolidating temperatures are frequently simple; in any case, plating will require some idea. Try not to put your seminar on a hot plate. The solidified treat can mollify too rapidly. A chilled plate could likewise be helpful once plating cold treats, while hot ones can simply fine for some cakes or pies.
in the beginning, you need to prepare all the ingredients to start baking. the vanilla shortcrust pastry, and the apple cinnamon device.
you will need some flour types to make it but it's not super hard to have it and begin.
Vanilla shortcrust pastry
Quantity:
463.0 gr Flour type 55
277.8 g Soft President Butter
175.9 gr Icing sugar
55.6 gr Almond powder
13.9 gr Homemade vanilla sugar
7.4 gr Tahiti vanilla extract
4.6 gr Fine salt
101.9 gr Whole eggs
1100.0 gr total gross weight
PROCEDURE:
With a mixer, using the leaf, mix together the ointment butter, sifted flour, almond powder, sifted icing sugar, vanilla sugar and salt. Sand the mixture then gradually add the eggs. Mix without spicing up the dough then set aside in the refrigerator. Roll out the dough to 1.3 with a rolling mill. prick each leaf with the quick spade then set aside for an hour in the refrigerator. Cut out 240 mm diameter discs then darken buttered circles of 20 cm.
Recipe: apple cinnamon device
Quantity:
500.0 gr diced gala apple
1.0 gr orange zest
1.0 gr lemon zest
4.0 gr cinnamon powder
25.0 gr honey
150.0 gr applesauce
30.0 gr currants
711.0 gr total gross weight
PROCEDURE
Place the apples, grapes, cinnamon powder and zests in a bowl and mix with the Maryse. Heat a white pan then pour the honey. Add the previous mixture and cook over high heat. Halfway through cooking, add the compote and finish cooking. place on a baking sheet and allow to cool to room temperature. Place 550 g of the appliance in the pre-baked pie shell and turn to the gilding. Spread with a palette. Cover with 1 cm wide strips (pleasantly golden), 1 cm apart. put in the oven at 165 ° c for 40 minutes. Place on a rack as soon as it comes out of the oven.
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