I-tarte ne-pommes ye-classic iyiphunga elimnandi lama-apple elitholakala kuwo wonke ama-patisserie kanye ne-restaurant e-France liza ne-frangipane elithambile, elithandekayo eligcwalisa ama- apula a- caramelized futhi lihanjiswa ngendlela ehlukile, ehlabayo i-spiral pattern eyenza ukuthi ibuke ngokushesha. Uphelile nge-apricot jam glaze elula, ingabe kuyamangaza ukuthi lesi sidlo sasendulo sithandwa emhlabeni wonke, hhayi nje eFrance kuphela?
I-flavor ye-apple yamapulangwe ayithandwa emhlabeni jikelele ehlanganiswa ne-almond cream e-luscious ne-présentation enhle yenza kube ukuphelela okuphelele kwenkathi yokudla, isidlo sasemini noma ukudla okulula, futhi njengokwelapha ngekomishi yetiyi noma ikhofi. I-tart idinga enye into, kepha uma kufanele, i-Chantilly Cream encane ingaphezu kwalokho.
Okuzokwenza
- 1 1/4 izinkomishi ufulawa yonke injongo
- 2 wezipuni ushukela granulated
- 1/2 isipuni usawoti
- 7 wezipuni ibhotela ebandayo
- 3 wezipuni amanzi abandayo
- Ukugcwalisa:
- 1/2 indebe
- frangipane
- 4 ama-apula apheka ama-sweet tart, aqoshiwe, ahlanjululwe futhi alayishwe kancane
- 1/4 indebe i-apricot jelly, ifuthe kuze kube yilapho incibilikile
Indlela Yokwenza
Ngesitsha esincane, hlanganisa ufulawa, ushukela, nosawoti. Ukusebenzisa i-pastry cutter, imfoloko emincane, noma i-processor yokudla esimweni se-pulse, usike ibhotela elifakwe kufulawa kuze kube yinto efana nesihlabathi esinamalahle ngezingcezu ezimbalwa zebhotela ezibonakalayo. Ufafaza amanzi abandayo phezu komxube bese uphonsa izikhathi ezimbalwa ngobumnene, aze aze enze ibhola elibamba ndawonye.
Uhlukanise inhlama ibe yizibini ezimbili, uhlelwe kancane zibe yizici ezinzima zokudonswa, ukugoqa ngokugqoka epulasitiki, bese ubhalela amahora ambalwa ngaphambi kokuba usebenze nayo.
Preheat ihhavini ku-400F. Roll bese uqede inhlama ukwenza umbuthano omkhulu ngokwanele ukuze uvumelane ne-pan-tart epart Faka lokhu phansi bese uphakamisa izinhlangothi zepani. Hlanganisa le-pastry imizuzu engama-20.
Beka i-pan ye-tart ekhasini lokubhaka. Hlanganisa i-frangipane ngokulinganayo ngaphansi kwegobolondo le-pastry elibandayo, uhlele amathele we-apula kumfana noma ukuma kwimoya phezu kwe-frangipane, bese ubhaka i-tart imizuzu engu-12 kuya kwemizuzu engu-15, kuze kube yilapho iqala ukugqamile. Ncishisa ukushisa kube ngu-350F, futhi uqhubeke upheka imizuzu engu-15 kuya kwezingu-20, kuze kube yi-apula ithambile, kodwa hhayi ngokunethezeka. Susa ishidi lokubhaka kuhhavini, futhi vumela i-apple tart ukuba ipholile imizuzu engu-10.
Hlanganisa i-apricot jelly phezu kwama-apula afudumele bese ukhonza i-tart ekamelweni lokushisa.
Amanothi ku-Classic Tarte Aux Pommes: I-tart ayigcinanga kahle futhi ayikho into enhle yokuqandisa ukuze ujabulele ngenkathi ukwazi. Ngemuva kwezinsuku ezimbalwa, i-pastry izoqala ukunciphisa okuyiphutha ukunambitheka nokuthungwa.
Lokhu kuyi-tart classic futhi ngaleyo ndlela akufanele ishintshwe kwezinye izithelo noma ukugcwaliswa.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 289 |
| Inani lamafutha | 16 g |
| I-Fat egcwele | 9 g |
| I-Fat Unsaturated | 5 g |
| I-cholesterol | 36 mg |
| I-sodium | 239 mg |
| Ama-carbohydrate | 38 g |
| I-Fiber Dietary | 5 g |
| Amaphrotheni | 2 g |