Pie-pivot with apples. Apple pie: recipes, photo

The pie-pie with apples got its name thanks to the baking method. He is going in shape not according to the usual pattern of "dough from below, filling from above", but on the contrary. This measure allows to achieve a completely different result when using the same products.

Historical reference

A classic pie is tart Taten. This product "inside out" was born out of error, like many great things.

At the end of the XXI century in one of the small hotels in France run the sisters Taten. Once, when there were a lot of guests, and there was very little time, Stefanie Taten was busy in the kitchen, hurrying to serve the guests with a dessert - a special apple pie. She put the filling out of the fruit into caramel, forgetting the base layer of the test before. At her own peril, she covered them with fruits from above and baked them. The hotel guests were delighted with what happened - the filling was caramelized and slightly stretched by melting threads, while the layer of dough was not soaked with juice, but remained thin and crispy. From that moment the victorious procession of the pie began around the world. He began to do both sweet and not, changed the dough and types of fillings.

Modernity

An error that turned out to be luck for Taten's sisters, modern cooks is repeated everywhere. For example, Taten tart is now perceived as one of the variants of a more general baking group, which is based on the principle of computation. Such a product is called a "pie-pivot" (with apples and not only). Its main charm is that the filling, laid out on the bottom, lets the juice and caramelize in it, minimally permeating the dough lying on top, for gravity is heartless. Thanks to this, the structure of the coating is preserved, it does not soak and retain its shape.

In this article we will consider several recipes for such pies, which will help both to diversify your daily diet and to please loved ones on the holiday.

Classic Taten Taten

This wonderful pie-pancake with apples is prepared according to the following recipe:

• Sugar - 210 grams;
• Butter - 90 grams;
• Apples (sweet) - 1 kg;
• Dough puff (you can buy) - 1 large sheet;
• Vanilla sugar - 10 grams;
• Ground cinnamon - 1/4 tsp.
• Heat the oven to 180 ° C.

Apples should be peeled and the core removed. Cut each apple into 4 equal parts.

Sugar (set aside a couple of tablespoons) and pour the vanilla sugar into a saucepan with a thick bottom 22 cm in diameter. Put it on medium heat and heat to an amber color, without interfering.

Remove the caramel from the fire, let it get a little thick. Put on it slices of apples, placing them on the edge. On apples, place pieces of butter, sprinkle everything with sugar and cinnamon.

Roll out the layer of puff pastry so that they can cover the saucepan. Next, you need to cut out a circle with a diameter of 24 cm from the rest, cover the apples on top and tuck the edges - so that this puffed-up pie is a success, the dough is falsely densely attached to the fruit.

Bake for 40 minutes until rusty. Let it cool down.

In order to remove the cake from the mold without problems, the following algorithm of actions should be followed:

1. Put your palm on the cake.
2. Gently but firmly push.
3. Turn your palm pie.
4. Slightly heat the pie in the frying pan;
5. Again, squeeze the pie with your palm and drain all the caramel.
6. Put a flat plate of a larger diameter on top of the cake and turn it over sharply.

That's all! Thanks to this, the pie-pivot with apples, the recipe of which we gave, is not deformed.

Fuse the caramel and glaze with apples.

Now you can cut and treat your loved ones, adding to all this splendor a vanilla ice cream ball.

Alternative for snacks

Taten if desired can be unsweetened. For example, one of the most successful options - Taten tarten with tomatoes:

• Butter - 30 grams;
• Olive oil - 4 tbsp. Spoons;
• Tomatoes of medium size - 7 pcs .;
• Puff pastry - 1 large leaf;
• Vinegar balsamic - to taste;
• Basil for serving.

This tart is prepared in the same way as the apple pie-pivot, the main differences are as follows:

• The filling consists of halves of tomatoes, which are stewed in a mixture of oils for a third of an hour;
• Cinnamon is replaced with balsamic vinegar.

Sponge cake biscuit

As we said earlier, the dough can be used either for this pie. Not everyone likes puff, so the recipe below is based on an oil biscuit. The choice for it fell because it is soft and juicy in itself, and this is important, because the dough is practically not saturated with juices because of the filling arrangement. So, a tropical pie-pivot (with apples it can also be made for an extreme case):

• Eggs - 3 pieces;
• Sugar - 300 grams;
• Butter - 200 grams;
• Flour - 150 grams;
• Baking powder - pinch;
• Vanilla - a pinch;
• Salt - a pinch;
• Water - 4 tbsp. Spoons;
• Lemon juice - 2 tbsp. Spoons;
• Bananas ripe - 3 pieces;
• Passion fruit - 3 pcs.

Use an all-in-one shape with a diameter of 22-23 cm with a thick bottom.

Preparation

Heat the oven to 180 ° C.

Mix in the saucepan water and half of sugar, heat to a beautiful amber color. Remove from heat, add lemon juice and pour the caramel onto the bottom of the mold, distributing it as evenly as possible.

Pulp of passion fruit wipe through a sieve, getting rid of pits. Set aside 1/3, add the banana cut into the rest of the mash. Spread the fruit over caramel.

Melt butter and chill.

Whisk the eggs with the remaining sugar until a lush, firm mass. Add the vanilla, carefully pour in the oil, mixing with a spoon from top to bottom.

Sift in a bowl with egg-oil mass flour with baking powder, again mix it by hand.

Spread the dough over the fruit and bake for 40-45 minutes. Readiness can be determined by breaking into a dry toothpick. Take out the same way as the pie-pivot with apples.

Variations

Based on the recipes given above, you can make a lot of pies, different in taste, for example;

• Replacing in an oil biscuit 1/4 flour for cocoa, and as a filler taking slices of oranges, you can achieve a beautiful rich taste;
• In the snack bar, eggplants and zucchini will play, especially if you add a little cheese or feta to them;
• Tandem "puff pastry + fruit" will amaze you, it is only necessary to replace apples with strawberries. However, due to the fact that this berry is watery enough, the tart must be served only slightly cooled, otherwise the juice will impregnate the crunchy base;
• The classic apple pie-overturn will play with new colors, if as a fruit filler you will take not apples, but apricots.