Friday, June 3, 2011

Delicious and Joy of France Normandy Tart

Delicious and Joy of France Normandy Tart - Normandy Tart is a cake that comes from France. To make it quite a bit complicated. Raw materials needed to make the skin 225 grams of wheat flour, sifted 150 grams of butter / margarine, 1 egg, 55 grams of sugar kastar, 1 teaspoon vanilla extract, 1 tablespoon water, 1 / 2 teaspoon salt.

While the materials used to make the contents are 3 apples, cut each into 8 pieces, 1 piece of lemon take the water, 2 eggs, 1 egg yolk, 60 grams of sugar kastar, 1 teaspoon cinnamon powder 200 cc of milk cream. And used as a complement to 3 tablespoons powdered sugar. How to make Content: Mix apples and lemon juice, stir well, then store in refrigerator until ready to use. Mix the eggs, egg yolks, and sugar kastar, beat until blended, then enter the cinnamon powder and milk cream, beat until blended, set aside.

To make the skin Normandy Tart eggs and water, beat until blended, then set aside. Mix the flour and butter, mix well and shape of small granules, and create a hole in the middle. Enter the egg mixture before, kastar sugar, vanilla extract, and salt, mix well, knead until smooth, then cover with a sheet of plastic, store in refrigerator for 20 minutes. Prepare a 22 cm diameter round baking pan, spread with a little butter, then store in refrigerator until ready to use. Roll dough to 3 mm thickness and enter the pan before, flatten to cover bottom and sides of pan, store in refrigerator for 30 minutes. Place the apples were one by one on top of the dough skin, apple berderetan set up to form a circle and consumables, and enter the last milk mixture until pan is full. Bake in oven (160 degrees Celsius, 50 minutes) until cooked and lightly browned, lift, and then sprinkle powdered sugar on top and serve.

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