5 Days Past Ovulation Hot Flushes

Tarte Tatin


Last night I hosted a dinner at my house with friends.
I cooked French dishes that all posterior 'in my blog;
Antonella's kitchen
Here I put the two cakes. This is the first ...
Tarte Tatin, for those who love apples.
Legend 2 Tatin sisters said that they had a hotel, took care of
'reception of guests and the other from the kitchen.
A day in the sister cook quickly put his cake in the oven with the apples,
he forgot 'to put in the pasta brise', so 'put the dough over the apples and bake
'
When it was ready the capsized on a plate, and the servants ', so'
tarte Tatin was born.

INGREDIENTS
for pasta brise '
ml.70 ice water
200 gr cake flour
gr.100
cold butter or salt
:
a pasta brise' packaged for
mealy apple stuffing
8
gr.250 zucchero
gr.75 burro

PROCEDIMENTO
la pasta brise'

Impastate tutti gli ingredienti in una terrina velocemente per non
sciogliere il burro. Formate una palla e mettete in frigo per 40
minuti.

Imburrare uno stampo che puo' essere usato anche nei fuochi del fornello.
Mettere tutto il burro a fiocchetti.

Aggiungere 3/4 dello zucchero.

Sbucciate le mele e tagliate in 4 pezzi e mettetele nello stampo con il dorso
sotto, aggiungete un po' di zucchero

Ora mettete le mele con il dorso sopra e ricoprite all spaces and finite sugar.

Put the pan with the apples on high heat for about 15 minutes, until
when sugar is colored, does not burn.
AThis point off and let cool a bit '
Meanwhile the floured board and roll out the dough.

Cover the apples and push the dough toward the 'inner
way to form an inside edge.
Place in preheated oven at 230 degrees for 15 minutes and then lower
at 180 for 15 minutes.

Remove from the oven and turn it over the cake once in a dish, you should not
cool or will not be able 'to pull it off. Enjoy it
warm, but cold and delicious.

GOOD TASTING
ANTONELLA