法式苹果挞 | Tarte aux Pommes

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烹饪时间
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工具和厨具
60Mins 50Mins 12 24cm Flan tin
60Mins 50Mins
12 24cm Flan tin
食谱营养信息
法式苹果挞 | Tarte aux Pommes
能量 285kcal / 1191kj
其中脂肪提供的能量 117kcal / 489kj
每份量190g % NRV Per 100g*
总脂肪 13g 11%
饱和脂肪 8g 21%
胆固醇 51mg 9%
总碳水化合物 40g 7%
糖19g
膳食纤维4g 8%
蛋白质 3g 3%
维生素 A 5%
维生素C 7%
1%
2%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
 关于西厨健康+
食谱营养信息
法式苹果挞 | Tarte aux Pommes
能量 285kcal / 1191kj
其中脂肪提供的能量 117kcal / 489kj
每份量190g % NRV Per 100g*
总脂肪 13g 11%
饱和脂肪 8g 21%
胆固醇 51mg 9%
总碳水化合物 40g 7%
糖19g
膳食纤维4g 8%
蛋白质 3g 3%
维生素 A 5%
维生素C 7%
1%
2%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
食谱营养信息
法式苹果挞 | Tarte aux Pommes
能量 285kcal / 1191kj
其中脂肪提供的能量 117kcal / 489kj
每份量190g % NRV Per 100g*
总脂肪 13g 11%
饱和脂肪 8g 21%
胆固醇 51mg 9%
总碳水化合物 40g 7%
糖19g
膳食纤维4g 8%
蛋白质 3g 3%
维生素 A 5%
维生素C 7%
1%
2%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
 关于西厨健康+
食谱营养信息
法式苹果挞 | Tarte aux Pommes
能量 285kcal / 1191kj
其中脂肪提供的能量 117kcal / 489kj
每份量190g % NRV Per 100g*
总脂肪 13g 11%
饱和脂肪 8g 21%
胆固醇 51mg 9%
总碳水化合物 40g 7%
糖19g
膳食纤维4g 8%
蛋白质 3g 3%
维生素 A 5%
维生素C 7%
1%
2%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
  • 面粉倒在揉面板上;在中间拨开一个大洞,放入黄油,鸡蛋,糖和盐,用手指先拌匀湿食材;慢慢将两边的面粉拨到中间与湿食材混合,并用手抓的手法慢慢将干湿食材融合至形成粗糙的粉团;干湿食材完全混合后,看情况小量多次加入水并慢慢揉搓成顺滑的面团球。水的量根据粉团的干湿度调节。注意了,太干的粉团在擀的时候会裂开,太湿的会很粘,同样很难擀。 将面团球用保鲜纸包住,放到冰箱中冷藏至少30分钟。
    Heap the flour on a pastry board or clean surface and make a well in the centre. Put the butter, egg, sugar and salt in the well in the middle. Now, little by little, draw in the flour into the centre and work the dough with your fingertips to a grainy texture. Only after you have mixed the ingredients well, add a little cold water, a small amount at a time just until the dough begins to hold together. Be careful not to add too much water to make it too wet. Roll the dough into a ball , wrap it in cling film and refrigerate until ready to use (for at least 30 mins). tarteauxpommes2
    面粉倒在揉面板上;在中间拨开一个大洞,放入黄油,鸡蛋,糖和盐,用手指先拌匀湿食材;慢慢将两边的面粉拨到中间与湿食材混合,并用手抓的手法慢慢将干湿食材融合至形成粗糙的粉团;干湿食材完全混合后,看情况小量多次加入水并慢慢揉搓成顺滑的面团球。水的量根据粉团的干湿度调节。注意了,太干的粉团在擀的时候会裂开,太湿的会很粘,同样很难擀。 将面团球用保鲜纸包住,放到冰箱中冷藏至少30分钟。
    Heap the flour on a pastry board or clean surface and make a well in the centre. Put the butter, egg, sugar and salt in the well in the middle. Now, little by little, draw in the flour into the centre and work the dough with your fingertips to a grainy texture. Only after you have mixed the ingredients well, add a little cold water, a small amount at a time just until the dough begins to hold together. Be careful not to add too much water to make it too wet. Roll the dough into a ball , wrap it in cling film and refrigerate until ready to use (for at least 30 mins). tarteauxpommes2
  • 苹果去皮,1/4切开,去芯;将苹果分成2部分处理:一半的苹果切成2毫米薄片,用于铺在挞顶部;一半切成大块,用作苹果馅。 切好的苹果薄片挤入鲜柠檬汁防止氧化,放一边备用。 在一只汤锅中加入水,黄油,糖,香草精以及苹果块,大火煮沸后转小火,煮至苹果完全熟软;关火,用搅拌器将苹果打成泥状,放一边冷却备用。
    Peel, halve then quarter, and core the apples, then cut half of the apple into wafer-thin 2 mm thick slices using a very sharp knife or mandolin. Cut the rest of the apple into chunks.Put the slices of apple into a bowl and sprinkle a little lemon juice over them to stop them from turning brown. Put 50 ml of water into a saucepan and add the butter, sugar, vanilla extract and the apples chunks. Simmer gently over a low heat until the apples are completely cooked. Remove from the heat and blend the apples using a hand blender to make a compote. Set aside to cool. tarteauxpommes3
    苹果去皮,1/4切开,去芯;将苹果分成2部分处理:一半的苹果切成2毫米薄片,用于铺在挞顶部;一半切成大块,用作苹果馅。 切好的苹果薄片挤入鲜柠檬汁防止氧化,放一边备用。 在一只汤锅中加入水,黄油,糖,香草精以及苹果块,大火煮沸后转小火,煮至苹果完全熟软;关火,用搅拌器将苹果打成泥状,放一边冷却备用。
    Peel, halve then quarter, and core the apples, then cut half of the apple into wafer-thin 2 mm thick slices using a very sharp knife or mandolin. Cut the rest of the apple into chunks.Put the slices of apple into a bowl and sprinkle a little lemon juice over them to stop them from turning brown. Put 50 ml of water into a saucepan and add the butter, sugar, vanilla extract and the apples chunks. Simmer gently over a low heat until the apples are completely cooked. Remove from the heat and blend the apples using a hand blender to make a compote. Set aside to cool. tarteauxpommes3
  • 30分钟后,从冰箱取出面团;在揉面板上撒一层面粉后,用擀面杖擀成3毫米厚,大小足够覆盖整个烤盘的挞皮;模具内均匀涂抹黄油;借助擀面杖将面皮移至模具中;用手指轻轻按压让面皮完全贴服模具;用刀将边缘的多余面皮切出;放进冰箱冷藏静置20分钟。
    Lightly butter the tart tin. Roll out the pastry dough on a lightly floured surface to a thickness of 3mm. Drape the pastry over a rolling pin and place it carefully into the prepared tart tin. Press it evenly onto the base and sides of the tin, including into the ridges on the side of the tin. Cut the excess dough off at the rim. Slide the tin onto a baking tray and rest in the fridge for 20 minutes. tarteauxpommes4
    30分钟后,从冰箱取出面团;在揉面板上撒一层面粉后,用擀面杖擀成3毫米厚,大小足够覆盖整个烤盘的挞皮;模具内均匀涂抹黄油;借助擀面杖将面皮移至模具中;用手指轻轻按压让面皮完全贴服模具;用刀将边缘的多余面皮切出;放进冰箱冷藏静置20分钟。
    Lightly butter the tart tin. Roll out the pastry dough on a lightly floured surface to a thickness of 3mm. Drape the pastry over a rolling pin and place it carefully into the prepared tart tin. Press it evenly onto the base and sides of the tin, including into the ridges on the side of the tin. Cut the excess dough off at the rim. Slide the tin onto a baking tray and rest in the fridge for 20 minutes. tarteauxpommes4
  • 预热烤箱至200°C。
    Meanwhile, preheat the oven to 200°C.
    预热烤箱至200°C。
    Meanwhile, preheat the oven to 200°C.
  • 从冰箱拿出派皮,用叉子在底部表面戳几排小孔(可避免派皮在烘烤过程中发起);倒入冷却后的苹果馅,用勺子推平。 在顶部铺上苹果片,这儿分享2种铺法:
    从冰箱拿出派皮,用叉子在底部表面戳几排小孔(可避免派皮在烘烤过程中发起);倒入冷却后的苹果馅,用勺子推平。 在顶部铺上苹果片,这儿分享2种铺法:
铺法1: 完全平放着铺
  • 这种铺法是传统法式苹果挞模样哦,简单得来又能保证苹果片均匀受热。 做法:很简单,一片片呈扇形平铺在苹果馅上,每一片之间可稍稍重叠保证完全盖住馅料。外圈和内圈苹果片朝向相反会更好看哦。最中心部分可以将苹果片掰开成适合的大小后,覆盖住空缺位置即可。 tarteauxpommes5
    这种铺法是传统法式苹果挞模样哦,简单得来又能保证苹果片均匀受热。 做法:很简单,一片片呈扇形平铺在苹果馅上,每一片之间可稍稍重叠保证完全盖住馅料。外圈和内圈苹果片朝向相反会更好看哦。最中心部分可以将苹果片掰开成适合的大小后,覆盖住空缺位置即可。 tarteauxpommes5
铺法2: 卷成苹果花
  • 如果大家追求颜值,还可以用苹果片卷成超惊艳的苹果花!不过这个卷法对苹果本身以及制作技巧有更多要求,感兴趣的可以点这儿看详细教程哦。 tarteauxpommes6
    如果大家追求颜值,还可以用苹果片卷成超惊艳的苹果花!不过这个卷法对苹果本身以及制作技巧有更多要求,感兴趣的可以点这儿看详细教程哦。 tarteauxpommes6
  • Take the pastry out of the fridge and prick the base about 12 times in an even pattern with a fork (this will stop the base rising when cooked). Spoon the cooled apple compote over the base. Arrange a ring of apple slices in an overlapping circle on the compote inside the edge of the tart case. Then create another overlapping circle inside the ring, arranging the apple slices in the opposite direction. Cut the remaining apple slivers into smaller pieces to fill the space in the center; the apple compote should be completely covered.
    Take the pastry out of the fridge and prick the base about 12 times in an even pattern with a fork (this will stop the base rising when cooked). Spoon the cooled apple compote over the base. Arrange a ring of apple slices in an overlapping circle on the compote inside the edge of the tart case. Then create another overlapping circle inside the ring, arranging the apple slices in the opposite direction. Cut the remaining apple slivers into smaller pieces to fill the space in the center; the apple compote should be completely covered.
  • 放进预热好的烤箱烤20-25分钟后,看到苹果边缘开始变深棕色,取出并在表面均匀撒一层红糖;将烤箱温度调低至180°C, 继续烤10-15分钟至派皮和苹果烤熟呈金黄色。
    Bake the tart in the oven for about 20 to 25 minutes until the apples start to burn at the edges then turn the heat down to 180°C, sprinkle a little brown sugar over the tart and cook for the remaining 10 to 15 minutes until the pastry and apples are cooked and lightly colored. tarteauxpommes7
    放进预热好的烤箱烤20-25分钟后,看到苹果边缘开始变深棕色,取出并在表面均匀撒一层红糖;将烤箱温度调低至180°C, 继续烤10-15分钟至派皮和苹果烤熟呈金黄色。
    Bake the tart in the oven for about 20 to 25 minutes until the apples start to burn at the edges then turn the heat down to 180°C, sprinkle a little brown sugar over the tart and cook for the remaining 10 to 15 minutes until the pastry and apples are cooked and lightly colored. tarteauxpommes7
  • 放凉20分钟左右后脱模。
    Set aside to cool 20 minutes or so before unmolding the tart.
    放凉20分钟左右后脱模。
    Set aside to cool 20 minutes or so before unmolding the tart.
  • 趁苹果挞还微热的时候,在表面刷一层蜜桃酱。最好微热享用,当然最经典的还要伴上雪糕和奶油。
    While still warm, brush the apples with the warm, melted apricot glaze. The tart is best served warm.Serve with ice cream and cream.
    趁苹果挞还微热的时候,在表面刷一层蜜桃酱。最好微热享用,当然最经典的还要伴上雪糕和奶油。
    While still warm, brush the apples with the warm, melted apricot glaze. The tart is best served warm.Serve with ice cream and cream.

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