Tart with dried fruits and apples in caramel

[Cake]

Tart with dried fruits and apples in caramel

Category: Confectionery

Ingredients
Cake
Butter / margarine	100 g
Yolk 1 pc	24 g
Sugar	60 g
Flour	150 g
Baking powder	8 g
Vanillin / vanilla sugar	taste
Filling
Cherry dry	50 g
Dry cranberries	50 g
Dried apricots	50 g
Caramelized apples	150g
Starch 1 tbsp. l	15 g
Cognac	20 g

Cooking method

• 1

• mix butter, yolk and sugar

• TEXT

• 2

• add flour with baking powder and knead the dough with your hand. You cannot stir the dough for a long time, it will become viscous, and when baking is tough

• 3

• collect the dough into a bun and put it in the refrigerator while we are busy with the filling

• 4

• put part of the dough into a mold and distribute it with our hands along the bottom of the mold

• 5

• we make bumpers from the same dough

• 6

• cut the dough along the side with a knife or carved wheel

• Filling
• 7

• Dried apricots cut into small cubes the size of dry cranberries and cherries. If we cut a large cherry into two parts, combine everything, mix and add cognac so that the dried fruits are infused and become a little softer

• 8

• peel the apples, cut them, put them in a preheated pan, cover them with granulated sugar

• 9

• mix and fry the apples in the resulting caramel

• 10
• 11

• apples are fried very quickly, as soon as the apples begin to lose their shape with stirring, remove from the stove

• 12

• add apples to dried fruits

• pour the starch on top and mix

• 13

• put the filling in a mold with a dough, level it

• 14

• roll out strips from the remnants of the cut dough, cut them with a toothed wheel and place them on top of the filling

• you can use a form to make a beautiful mesh

• 15

• put the form in the oven and bake at 190 * 30-35 minutes, sprinkle with icing sugar

The dish is designed for

f-ma 19cm. tart height 4cm

Note

I always use this dough if I just need shortbread dough. I have tried many shortbread dough recipes, but none of them can replace this recipe for me. Its advantages are ease of preparation. No additional helpers in our kitchen. Mixes up very quickly. You can not keep it in the refrigerator at all and use it in baked goods immediately. Which is what I usually do. I like the structure of the finished product very much. The cakes are crumbly, but they keep their shape well. Do not fall apart when cut. A crispy thin crust on top, and dough melting in the mouth inside.
You can bake the baskets, then put the filling in them and put them back to bake. After they are infused with the filling, the dough remains the same crumbly and tender.
Examples of cooking from this dough.
Raspberry custard and fresh raspberry baskets



Cheesecake with cheese cream and dried fruits



Baked baskets with cream and apples



Small baskets with dried fruits



Dessert with a shortbread soufflé.

The shape for the grid is interesting.
The recipe is generally awesome. Even my both left hands itched to try to do it))

[Husky]

Husky,
Wonderful winter RECIPE

[Husky]

Great recipe! : girl_claping: I'm not very good at shortbread dough ...: oops: I'll try this recipe HuskyLyudmila, your recipes always work, so I will definitely try

[Husky]

Husky, Lyudmila, thank you for the deliciousness and beauty! We love shortbread dough very much, so I will definitely bake it in the near future.

Lyudochka, thank you so much! Just in time for me
This is exactly what you need: a huge scope for creativity using any available products.
The only question is: is any cream / filling suitable for this shortbread dough? in the sense that it doesn't get wet from something?
And one more thing: how does it taste better for you - with butter or with margarine?
And if you look at item 1 in your recipe, is it possible to build all this on homemade mayonnaise (without mustard)?

[Ludmila]

Ludmila, thanks for the cozy recipe!
in the coming bookmarks!

[brendabaker]

Even my both left hands itched to try to do it))

If they are scratching, keep them busy !!: girl_wink:

brendabaker, yes that's for sure. In any season, you can choose the appropriate filling for such a dough.

kuzea, Tatyana, the recipe is not at all complicated. Try it. The main thing here is not to rearrange the order of action. You need to knead in the sequence that I wrote.

Lera-7, Svetlana, Thank you!! : girl_curtsey: I hope this recipe will take root with you, since you love the sand.

And if you look at item 1 in your recipe, is it possible to build all this on homemade mayonnaise (without mustard)?

Olya, well, you asked me a problem. I thought for a long time where I have mayonnaise in step 1 and why without mustard?
Olya, I have not tried mixing with mayonnaise. Something, when it seemed like I did it with mayonnaise, but this is definitely not this recipe. Here I am not a clue to you.
As for the butter / margarine. I did not notice a strong difference. But in recent years I have been doing it only with oil. But you can do it this way and that is why I wrote it.
I made different filling. There was also a liquid filling, but very airy according to the recipe celfh Tatiana The bottom was not damp. I'm just in love with this curd filling. I often do it with different fruits.
I also made this shortbread dough with a secret filling different from Sveta. And on top of the meringue, singed in the oven. Delicious. True, in this case, the cake was first baked. Then I put the fruit filling on top, whipped proteins with sugar on top.
Good luck!
eye,TatyanaThanks for the warm tip for the recipe!

I thought for a long time where I have mayonnaise in step 1 and why without mustard?

It reminded me of mayonnaise by the association "butter + yolk", only there was not enough mustard
I also remembered that somewhere I had a recipe for mayonnaise baskets. Sorry, Lyudochkka, I made a fool here with you
I will definitely try this recipe of yours!

I really love this, so that it is not difficult and tasty !! While in the bookmarks, I really want to try the dough, but my plans as soon as I run out, I'll try it right away, or maybe in the process
And where did you buy such a mold for the grid ?? I can't get it even, everything is curved when carrying it.

Lyudochka did not understand: is it necessary, when baking the baskets separately, without filling, to press them down with something or pierce them with a fork?
I also looked at your recipe for baskets, which you posted earlier, there the proportions of everything are different. So for baskets, which recipe is best to do?
Still not clear: mix butter with sugar and yolk until sugar dissolves or just until evenly? That is, knead the first part, or also lightly mix in a quick way?
I already put it in the oven, but I don’t know yet what exactly I put there.

Lerele! Called Form for cutting mesh dough (from Teskoma). For example, here 🔗

I report:
The dough turned out to be very tasty, - tender, crumbly, moderately sweet.
How did:
I did a double portion, because I swung it onto a 32 cm mold.
The butter in the pack I started was 178 g, I didn't want to start a new one, I added 22 g of olive oil, beat this butter with sugar, a pinch of salt and a whole egg until the sugar was completely dissolved and even slightly until fluffy. Flour had to add 20 percent. And the baking powder was the 12th pack, I added another tsp. soda.
In general, I improvised
I decided to bake in 2 passes: first "trough", and then bake with filling.
The dough was kneaded in shape to about 4-5 mm, the height of the sides was 4 cm. When baking, the dough rose 4 times! That is, instead of a trough, a small plate turned out. I wanted to make a curd filling, but there was practically no room left for it
Therefore, I quickly built a secret filling from Svetta (lemon + cherry), kept everything together for another 15 minutes at 170 * C and ... today, in half a day, there was nothing left.
Errors: the shape is too large in diameter, since the dough is fragile, it was necessary to get it out without breathing
When baking, the dough increases in volume, this must be taken into account if you intend to then put a lot of filling on it.
Conclusions: I really liked the dough both in work and in the result. Will be on duty!
Lyudochka,

[Olga VB]

And where did you buy such a mold for the grid ??

Thank you!! I have a mesh made in Italy. Firms Martellato. I looked now where I once took it. I'm shocked !! Price 1600 rubles. You can do without it.

Olga VB, Olga, I am very glad that you liked the dough, but yours is completely different. What I gave it is less laborious. Everything is easier for me. I am not whipping anything. Mix eggs, butter at room temperature and sugar with a fork until smooth. Sugar does not dissipate in my mass. It diverges perfectly when baked. I fall asleep flour with baking powder and knead with my hands. And that's all. I stir with my hand, passing the dough through my fingers. One to two minutes and the dough is ready. This is done faster with the hand than with the spatula. I do not use the combine at all and do not stain it. The dough may not stand at all in the refrigerator, but be stuffed into baskets right away. If you prefer to roll out the dough, then you need to hold it in the refrigerator for a while. If I bake the dough without filling, then I don't put anything inside (peas, beans). The dough rises, but not critical. Here soda probably played a role.
And of course, for shortcrust pastry of this diameter, there should be a split form or a form with a removable bottom. You are just a master that even got him out of shape. I hope that at least I let it cool completely, then it is easier to get it, it becomes harder. And if there is no filling, then you can get it with the help of two boards. You cover it with a board, turn it upside down, release it from the form. On the bottom of the form you put another board and turn it over again "from head to feet". In this way, I turn over in forms of not large diameter and with filling.

Ah, different? That is, I am also a noble culinary specialist? She invented a gorgeous dough!
Lyudochka, of course, got it when everything was completely cool, but she was even afraid to breathe. The flexible spatula from Kesha helped a lot.

I beat the butter and sugar with a blender, and also mixed the flour with my hand.
I will definitely try it in your opinion, without beating butter and dissolving sugar. Maybe the dough won't expand like that.
I managed to take a picture before taking it out, then I didn't have time to do anything, just try a couple of crumbs

made with a secret filling from Svetta (one and a half lemon and a handful of cherries). The color turned out to be very beautiful, in the photo it gives off orange due to the flash, and alive - ruby
I also liked that the dough is very tender and fragile, and it is cut perfectly, evenly.

[Ludmila]

Ludmila, a very soulful pie, just in season for evening tea, immediately so cozy and cozy from the smell, and then from the taste and aftertaste!
the dough is wonderful, I gave 130 g of flour, and then I was afraid that I would not pick it up, I stretched it out in a shape of 26 in diameter, even enough for the sides)
filling - apples boiled with an orange (supply), a little prunes and a little walnut walnut. she cut off the excess height from the sides and scattered pieces over the surface, because there was no dough on the mesh.
baked in half an hour, crumbly, fragrant
Thank you very much!

[Olya]

Olya, thanks for the nice report. At first I thought you had caviar pie. Then I read it and realized that it was just finely chopped and tightened. I also love this pie with filling from Sveta.
Olya, but the recipe differs in quantity, since I counted it for 180 g of butter. And before she gave either 150 g of butter or 250 g. And naturally, all products are counted.
Tatyana, surprisingly that she pulled it on a diameter of 26 cm. It turned out strictly 19 cm. And there was enough ate and ate on the grid. The fillings were also given in quantity exactly to this diameter. So you are just magicians. One has 32 cm, you have 26 !!! I am very glad that I liked the dough. eat to your health.

I converted it to 180 g of oil. And before she gave either 150 g of butter or 250 g.

And here at 100 ...Is there an initial version?

So you are just magicians. One has 32 cm, you have 26 !!!

Lyuda, this is how I made a double portion

And here at 100 ... Is there any initial version?

Olya, here gave 100 g, as she adjusted the recipe specifically to the shape of 19-20 cm. And the filling was given precisely from the calculation of such a cake.
The original recipe that I once copied myself into a notebook long ago is based on 150 g of oil.
Now I will give a photo as I write down all the recipes for myself. We were taught that way in the school. I'm used to it, I'm very comfortable.
Don't be alarmed. This recording is already 37 years old. As long as I am married. I also typed it on a typewriter. Therefore, it has already turned yellow in places, where there are traces ... well, let's just say my sloppiness confectionery activities.

How many years she baked according to how it was written in the book. That is, the bookmark sequence was exactly the same as I wrote in the printed recipe. But the dough came out oak. Tough. Somewhere in a magazine (I don't remember which one, probably either a worker or a peasant, there was no one before others) I found an explanation of the sequence in which shortbread dough should be kneaded. I changed the order of bookings of products, leaving the recipe unchanged (only when the scales appeared, I measured everything in grams), the result was completely different. Such as it is now. Since then, I have not changed anything else. I am satisfied with this particular recipe with exactly this result.
I have tried many different shortbread dough recipes, but this one is my favorite. Although ... maybe it's just a matter of habit and taste.

How interesting!
Look, I wrote above that I added a pinch of salt to the dough (I add salt to almost all sweet baked goods). And you have salt in your old recipe. Not here.
And I took the whole egg, however, for a double portion. And your old recipe also has a whole egg. And you only have the yolk here.
I also added baking powder (I hadn't started enough of it, I didn't go for a new one) added soda, and in your old recipe only soda, and in the new one - only baking powder.
And in terms of technology, I was closer to the old recipe, that is, I whipped the butter white with everything except flour and baking powder, and then quickly mixed in the flour. And I did not put it in the refrigerator, but immediately began to knead it in shape.
It turns out that I myself, without realizing it, was closer to the original recipe and technology
I am also very happy with the result, although I did it. Not only did it not turn out oak biscuits, but the most delicate.

Now I want to repeat using your technology with baskets with Tanya's curd filling - everything as you suggested.
I'll report back later and compare the result.

[Husky]

Husky, Lyudmila, thanks for the tart recipe. I baked it, but the mesh didn't work out for me, the dough was torn, I used Teskov's roller, and only to stretch it .... What did you do wrong?

I used Teskov's video, and only to stretch ...

Lena, I did not use a roller, but a mesh cutter. She is shown in the recipe.
If I correctly imagine the cutter with which you made the mesh, then you will not make a mesh of shortcrust pastry with it. It is designed for puff yeast dough.

[Husky]

Husky, Luda, thank you, so I could not make a mesh for them, so I stuck the sausages on top, it did not affect the taste, the tart is remarkably tasty.

[Elena]

Elena, so I also, so rarely use this mesh, that for the first time after a long break I did not put the dough correctly on the mesh. I didn’t take it off. I had to look for my own MK to use this mesh. I was very glad that there is such a forum where you can find everything you need !!! And that there are so many wonderful people here who share their ideas, best practices, secrets !!

Thank you!

Lyudmila, I'm going with a report - the tart is very tasty, I really liked the dough - it is crumbly and tasty. I generally love shortbread dough.The filling turned out - friendship of peoples, together with apples, frozen cranberries and cherries went to caramel, well, to a heap of dried apricots. Of course, my mesh is not very beautiful, but it was already late and I wanted to bake it as soon as possible. But this did not affect the taste. Thanks a lot for the recipe