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Step By Step Fruittart recipe
Apple **** Recipe
Peach **** Recipe
Makes 1 big apple **** or 2 small peach tarts
Easy Fruittart Recipe is a Step by Step recipe for any kind of
fruittart, illustrated with a peach ****. This is a very fast way of
making a dough : it takes only 1 hour from start to finish.
This step by step recipe makes any fruittart a success! It tastes the
best with any kind of fruit that contains some sourness like apples,
rubarb, strawberry....
This well illustrated easy Step by Step recipe is ideal to teach kids
how to make a successful ****.
10 Step By Step Pictures at :
http://www.theskinnycook.com/step-by-step-easy-fruit-****.htm
Ingredients :
* FOR 1 BIG APPLETART
* 6.5 ounce (200 gram) selfraising flour
* 4 ounce (125 gram) white sugar
* 1/4 teaspoon salt
* 3.5 ounce (100 gram) very cold (hard) butter, cut into small
pieces
* 2 egg yolks, beaten
* 8 inch (20 cm) round **** mould (non-stick)
* APPLES
- 1 1/4 pound (625 gram) Golden Delicious apples : peal, cut
in 4, remove the inner part
and then slice into little moonshapes of 1/4 inch (half a
centimeter) thick
- 2 ounce (60 gram) brown sugar
- 1 tablespoon selraising flour
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon nutmeg powder
* FOR 2 LITTLE PEACH TARTS
* 1 3/4 ounce (50 gram) self raising flour
* 1 ounce (30 gram) white sugar
* a pinch of salt
* 1 ounce (25 gr) very cold (hard) butter, cut into small pieces
* 1 egg yolk from a small - 1 1/2 ounce (40gr) - egg
* 2 round tartmoulds : 3 inch (7 cm) diameter : non-stick
* PEACH
- 3 1/2 ounce (100 gram) peach, preferably a not too sweet
but hard one
- 1/2 ounce (15 gram) brown sugar
- 1 tablespoon self-raising flour
- 1 pinch of cinnamon powder
- 1/2 pinch of nutmeg powderr
- 8 drops vanille-essence
PREPARATION (Illustrated with 2 peach tarts)
1. Prehet the oven at 400 degrees F (200 degrees C.)
2. Add flour, white sugar, salt, eggyolk, vanille-essence (if used) in
a pot. Cut the butter and add. Beat
with mixer until all becomes like bread crumbs..
3. Take 1/4 of the dough and set aside for later.
4. Grease the mould(s) with extra butter and push the 3/4th of the
dough on the bottom and the sides
of the mould. Where dough looks thin (below 1/8 inch - 3 to 4 mm) :
add more dough. Where
dough looks thick (above 1/8 inch -3 to 4mm) : remove.
5. Prepare the fruit : add in a bowl the fruit, brown sugaer,
tablespoon self raising flour, cinnamon and
nutmeg and stirr. .
6. Put the fruitmixture above the dough in the mould.
7. Push "here and there" the rest of the 1/4 dough as evenly as you
feel like over the fruit.
8. Put the tarts in the pre-heated oven for 15 minutes at 400 degrees
F (200 degreesC).
9. After 15 minutes :lower the temperature to 350 degrees F (175
degrees C)and bake 20 minutes
more, or until the toppart becomes golden brown and the fruit
bubbles up.
10. Take the fruittart out the oven, put a tray above the **** and turn
the mould and the tray. Bang if
needed a bit on the mould, so the **** glides on the tray. Do the
same with another tray on the ****,
turn around, and let the **** cool down.
Enjoy and happy cooking!
Stef
http://recipe.theskinnycook.com
Apple **** Recipe
Peach **** Recipe
Makes 1 big apple **** or 2 small peach tarts
Easy Fruittart Recipe is a Step by Step recipe for any kind of
fruittart, illustrated with a peach ****. This is a very fast way of
making a dough : it takes only 1 hour from start to finish.
This step by step recipe makes any fruittart a success! It tastes the
best with any kind of fruit that contains some sourness like apples,
rubarb, strawberry....
This well illustrated easy Step by Step recipe is ideal to teach kids
how to make a successful ****.
10 Step By Step Pictures at :
http://www.theskinnycook.com/step-by-step-easy-fruit-****.htm
Ingredients :
* FOR 1 BIG APPLETART
* 6.5 ounce (200 gram) selfraising flour
* 4 ounce (125 gram) white sugar
* 1/4 teaspoon salt
* 3.5 ounce (100 gram) very cold (hard) butter, cut into small
pieces
* 2 egg yolks, beaten
* 8 inch (20 cm) round **** mould (non-stick)
* APPLES
- 1 1/4 pound (625 gram) Golden Delicious apples : peal, cut
in 4, remove the inner part
and then slice into little moonshapes of 1/4 inch (half a
centimeter) thick
- 2 ounce (60 gram) brown sugar
- 1 tablespoon selraising flour
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon nutmeg powder
* FOR 2 LITTLE PEACH TARTS
* 1 3/4 ounce (50 gram) self raising flour
* 1 ounce (30 gram) white sugar
* a pinch of salt
* 1 ounce (25 gr) very cold (hard) butter, cut into small pieces
* 1 egg yolk from a small - 1 1/2 ounce (40gr) - egg
* 2 round tartmoulds : 3 inch (7 cm) diameter : non-stick
* PEACH
- 3 1/2 ounce (100 gram) peach, preferably a not too sweet
but hard one
- 1/2 ounce (15 gram) brown sugar
- 1 tablespoon self-raising flour
- 1 pinch of cinnamon powder
- 1/2 pinch of nutmeg powderr
- 8 drops vanille-essence
PREPARATION (Illustrated with 2 peach tarts)
1. Prehet the oven at 400 degrees F (200 degrees C.)
2. Add flour, white sugar, salt, eggyolk, vanille-essence (if used) in
a pot. Cut the butter and add. Beat
with mixer until all becomes like bread crumbs..
3. Take 1/4 of the dough and set aside for later.
4. Grease the mould(s) with extra butter and push the 3/4th of the
dough on the bottom and the sides
of the mould. Where dough looks thin (below 1/8 inch - 3 to 4 mm) :
add more dough. Where
dough looks thick (above 1/8 inch -3 to 4mm) : remove.
5. Prepare the fruit : add in a bowl the fruit, brown sugaer,
tablespoon self raising flour, cinnamon and
nutmeg and stirr. .
6. Put the fruitmixture above the dough in the mould.
7. Push "here and there" the rest of the 1/4 dough as evenly as you
feel like over the fruit.
8. Put the tarts in the pre-heated oven for 15 minutes at 400 degrees
F (200 degreesC).
9. After 15 minutes :lower the temperature to 350 degrees F (175
degrees C)and bake 20 minutes
more, or until the toppart becomes golden brown and the fruit
bubbles up.
10. Take the fruittart out the oven, put a tray above the **** and turn
the mould and the tray. Bang if
needed a bit on the mould, so the **** glides on the tray. Do the
same with another tray on the ****,
turn around, and let the **** cool down.
Enjoy and happy cooking!
Stef
http://recipe.theskinnycook.com