Do Nortenos Get Along With Bloods

Tarte Tatin apple-pear-ginger

Tarte Tatin is for me the concept of the ideal kompomisem tarts (advantage, little cakes, a lot of content) and the reluctance of the wet cake tartowego.

This is my version of the tarts. The dough is like French butter cookies.

Tarte Tatin apple-pear-ginger

dough: 220g flour

40 g of sugar cane
110 g butter
50 ml of water
pinch of salt
• I put the ingredients into food processor and merged until it had become very dense ball
• cools about 1 hour


content:

some apples (I used gray renety)
few pears
50 g butter
100 g sugar
4 cm
ginger ½ teaspoon cinnamon
• When cake is cooled, dissolved butter and sugar and cinnamon in a cast iron skillet (frying pan handle can not be made of wood, to be able to put it in the oven)

• arrange pears and apples, peeled and cut into quarters, in a pan, toss them in occasionally with a wooden spoon

• at the end of frying (after about 15 minutes), I add ginger beaten
• cake after removal from the refrigerator is rolled on the wheel a little bigger than the pan) is not easy, but any cracks can be easily supplemented)
• rolled dough to impose a strictly arranged in the pan fruit cake opatulając them
• bake about 30 - 40 minutes at 185 degrees (up to bake a cake, because the fruit will be ready for sure).

• when a little cooled off, I put a large plate on pans and fast movement turn tart
• I give lukewarm