It’s baked upside down and flipped out of the skillet before servingbut don’t worry, our technique makes it easy. Serve warm or at room temperature, dusted with confectioners' sugar. Fruit Fruit Desserts Desserts This classic French showstopper features apples in rich caramel atop flaky, buttery pastry. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Cool for 15 minutes, then invert the cake onto a flat plate. Test the apples readiness: if the tip of a knife goes in without resistance, the apples are ready. Remove apples when they become translucent (photo 4). Increase heat to medium and bring to the boil. Place the sugar and water in a 20cm non-stick ovenproof frying pan over low heat and cook, stirring constantly, until the sugar is dissolved. Add quartered apples and cook them for about 10 minutes. Press the pastry sheets together to form one 5mm-thick sheet and, using a plate as a guide, cut out a 23cm round. Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. In a large pot, place water, cold butter cut into cubes, and sugar and bring to a boil. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Combine flour and 1 tablespoon sugar in medium bowl cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Add the sour cream, zest, and vanilla and mix until combined. Lower the speed and beat in the eggs 1 at a time. Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down.Ĭombine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer.
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