Apple tart (from the Fagor MG 300 multi-grill recipe book)

Apple tart (from the Fagor MG 300 multi-grill recipe book)

Category: Bakery products

Ingredients
flour	300
oil drain	150
sugar	300
eggs	2 pcs.
apples	8 pcs.
water	1 glass
salt	pinch

Cooking method

• Well, in general, everything is very simple. The recipe, of course, as in most recipe books for technique, is unfinished. So I had to think it over.
• 1. Peel 4 apples. Send the skins into a ladle, add 100 gr. sugar, a glass of water and boil until the syrup thickens. You can pour less water then it will evaporate faster. When the syrup is ready, set it aside. Let it cool down.
• 2. Pour flour with a slide, make a depression into which to drive eggs, add 150 gr. sugar, chop the butter (I decided so, because the recipe simply says to add oil without indicating its state), a pinch of salt (it is not in the recipe at all, but the dough is without salt .....). Use a spoon to knead the dough from the center, gradually grabbing the flour. Knead until a soft smooth dough is formed. Send it to the cold for 0.5 hours.
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• 
• 
• 3. Cut the peeled apples into quarters, sprinkle with 50 gr. sugar, add a little bit of water and simmer until soft, I still tied it with cinnamon. When the apples are ready, let them simmer and puree.
• 
• 4. Spread the dough over the multi-grill, preferably covering it with baking paper. Put the applesauce on the dough. Peel the remaining four apples, cut into thin slices and lay out more beautifully. Sprinkle with sugar and bake for 40 minutes.
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• 5. When ready, brush the top of the apples with the syrup that we boiled at the beginning to give the apples a nice shine. Allow the cake to cool completely and only then remove it by grasping the ends of baking paper.
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• 
• Well, that's all. We eat with pleasure.

The dish is designed for

1 large tart

Time for preparing:

1 hour

Cooking program:

multigrill

Note

Sugar as for me is too much. So either apples should be sour or less sugar.

Helen, how beautiful! And how do you like the applesauce on the pie? I'm backward in baking, but it seems to me it should be very tender

Very good with mashed potatoes. But I didn't have enough apples, I need to add more.

[Elena]

Elena, beauty! How does it taste? Soft or crunchy?

but I still do not understand where the syrup from item 1 is. although I diligently reread it 3 times

but I still do not understand where the syrup from item 1 is. although I diligently reread it 3 times

The syrup from item 1 is used in item 5))
Beautiful pie))))

Oh! I reread it three times - I was looking for him! Sorry! Very beautiful!

[Elena]

Elena, beauty! How does it taste? Soft or crunchy?

The dough is crunchy. You need to knead it thinner, my sides turned out to be harsh. And in general, in my opinion, here you need less sugar, and more fat in the dough. Then the dough will spill over. And so very much. By the way, in the morning, the bottom of the pie has become softer. The apple juice soaked it. There is nothing left. Shomyachili.

Oh! I reread it three times - I was looking for him! Sorry! Very beautiful!

Good that we figured it out. In the recipe book, by the way, it says to cook the syrup and that's it. And where it is not written. Forgot about him. But in the photo in the book you can see that it is smeared on apples.