Such a simple and yet very unusual dessert is a French apple pie. The combination of unleavened dough with sweet filling will not leave indifferent any gourmet. But not many people know that not only apples can be inside French pies.

Classic Charlotte

Every self-respecting mistress at least once in her life baked charlotte, so many people know the recipe for this pie. It is good because it does not take much time to prepare and consists of simple ingredients. But French apple pie is something very special.

A bit of history. The cake was named after Queen Charlotte, wife of the English king George III. No flour was used in the original recipe, but only slices of white rolls soaked in a mixture of eggs and milk. But the matter is not just in the test, but in the successfully prepared filling.

For the filling, the following products are prepared:

  • apples - 1.5 kg;
  • butter - 50 g;
  • sugar - 100 g;
  • corn starch - 2 tablespoons;
  • milk 3.2% - 120 ml.

The process of preparing the apple mixture:

  1. Apples should be cut into small slices and stewed in melted butter in a thick-walled bowl.
  2. The mixture must be constantly stirred, about 7 minutes.
  3. After pour in all the sugar and let stand another 10 minutes.
  4. Then dissolve the starch (preferably corn) in milk until the lumps disappear and add to the caramel apples.
  5. Hold on fire for a couple of minutes and the filling is ready!

The time has come for the formation and baking of the cake:

  1. Two loaves of wheat flour cut into thin slices. Edges of loaves are better to cut with strips for laying on the sides. Modern French chefs recommend wetting bread slices in melted butter for greater juiciness. Before wetting, it is advisable to dry the pieces in the oven, but not to overdry.
  2. The baking dish is covered with baking paper, and the slices soaked in oil are laid very tightly on the bottom and walls of the dishes so that the filling does not leak.
  3. Then, the apple mixture is placed in the resulting basket, covered with the remaining slices of the loaf and gently pressed to seal.
  4. Bake at 180 degrees for about 1 hour. Cool and you can start the meal.

In cookbooks and restaurant menus you can find an unusual name that bears an apple pie - tart Taten. This is also a French recipe, but it differs from the classic version. And the cake looks different than ordinary charlotte. This is a flip flop.

Prepare it in the following way:

  1. First, sliced ​​apples are placed in the form, which are covered with cinnamon and lemon zest.
  2. For softness, put a few cubes of butter on top.
  3. Then all this aromatic combination is poured with sugar dissolved in the pan. It is important not to let the sugar boil. So caramel apples are obtained.
  4. Caramel apples are covered with a layer of shortcrust pastry, bending the edges into the mold, and baked at 200 degrees for three quarters of an hour.
  5. The finished tart is not immediately turned over, otherwise all the caramel will drain onto the cake and soak it.

To prepare a shortcrust pastry you will need:

  • sifted flour - 200 g;
  • butter from the refrigerator - 100 g;
  • chicken yolk - 1 pc.;
  • ice water - 5 tablespoons;
  • salt - 1 pinch.

Of the listed ingredients, the dough is kneaded, but not for long so that the oil does not have time to melt. After it should be kept in the refrigerator while preparing the apple filling. By the way, tarte is prepared not only with apples.

Cherry Tart Recipe

To make cherry tart, you will need the same shortcrust pastry as for Taten. But first you need to bake it, giving the form of a basket with low sides. To form the sides, you can use the load: beans, special balls or a suitable lid from the pan, previously covering the dough with paper or foil. After 15-20 minutes, remove the load and bake for the same amount of time.

It was the turn for the filling. First prepare the egg mixture.

For this you need:

  • granulated sugar - 3 tablespoons;
  • yolks ground with sugar - 3 pcs.;
  • fat cream - 180 ml.

It was the turn to connect the base with the filling:

  1. All components are best mixed with a blender and put on a cooled sand tart.
  2. Washed and pitted cherries are placed in the mixture; they are evenly distributed throughout the cake.
  3. The sides should be covered with pieces of foil so as not to burn, and put to bake for another 15 minutes.

You can sprinkle cherries on top of icing sugar and enjoy a very unusual taste, using such a simple classic recipe.

Quiche with minced meat and vegetables

Talk about meat pie. Quiche pie is as open as tart. It can be prepared from shortcrust pastry or pastry. As a filling, minced meat and various vegetables are used under a special filling. As a vegetable component, you can take frozen mixtures to taste, as well as canned beans. Some housewives form minced meat in the form of balls with cheese or mushrooms inside.

Quiche pie with chicken is especially tender. Tenderness is achieved thanks to chicken meat and especially pouring.

Here is a good sauce:

  • cream 20% - 200 ml;
  • chicken eggs - 3 pcs.;
  • grated parmesan - 50 g;
  • spices and seasonings to taste (salt, garlic, parsley, basil, black pepper).

Cooking method:

  1. All ingredients are whipped in a blender.
  2. The resulting mixture is poured into the filling of the quiche.
  3. Prepared cake mix is ​​baked in the oven for at least 40 minutes.

Typically, the shape of the quiche is square and the taste is excellent.

Lemon french pie

Lovers of lemon pastries will not be left without attention. Very tasty and refreshing lemon pie is obtained. It is prepared according to the same principle as cherry tart, but the zest of one lemon is added to the shortcrust pastry.As a filling, an egg-cream mixture with zest and lemon juice and sugar is used.

The composition of the products for the filling:

  • granulated sugar - 3 tablespoons;
  • yolks ground with sugar - 3 pcs.;
  • cream 20% fat - 180 ml.
  • lemon juice and zest - from 3 lemons.

Important note: since the cake is tender, immediately after baking it can not be taken out of the mold. After the cake has cooled in the room, it must be kept for several hours in the refrigerator. When cold, this pastry is even tastier. Only not everyone can wait for the right moment, too tempting aroma.

Cooking Strawberry Clafoutis

The next masterpiece among French desserts is berry klafuti. For cooking, you can use any berries, if only they were sweet. Strawberries fit perfectly.

You will need the following products:

  • eggs - 4 pcs.;
  • strawberries - 500-600 g;
  • cream 15-20% - 200 ml;
  • butter - 50 g;
  • sugar - 50 g;
  • flour - 100 g.

This dessert is somewhat reminiscent of a sweet omelet, and is prepared in the spirit of traditional French recipes:

  1. First, washed ripe berries are laid out in a greased and sprinkled with flour form, again sprinkled with flour so that the juice does not flow, and then pour in a mixture of eggs, sugar, butter, flour and cream.
  2. To make the dessert airy, egg whites are whipped separately and mixed at the very end with careful movements.
  3. Top is usually sprinkled with cinnamon through a fine strainer.
  4. Klafuti is baked for about 30 minutes at medium temperature.

Each type of French pies has its admirers. And each of them is worth trying at least once. Some of the recipes will definitely become a favorite, and the spirit of amazing France will settle in the house.

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