Tarte Fine de Pomme ehk õhuke lehtaina-õunakook on just see magustoit, mida süües kukuvad inimesed hooplema, et nad suudaks selle kõik üksinda ära süüa, kui ainult süümepiinu ei tekiks. Iga kord, kui ma seda kooki söön ja teen, ma imestan, et kuidas saab üks nii hea asi nii lihtne teha olla. Just selle pärast on mul alati külmkapis üks rull lehttainast varuks. Kui magusa või kokkamise isu tekib, saab see rahuldatud just selle koogiga.
Mina sellele koogile kunagi suhkrut ei pane, kuna söön seda alati millegi magusaga, nagu näiteks jäätis. Kuigi ahjukuumalt, külma vaniljekastmega ehk crème anglaise'iga, oli kook parim.
Vaja läheb:
1 rull lehttainast (mina kasutan ümmargust, viimane kaalus 230 g)
1 muna
spl piima
kaneeli
(suhkrut)
Pane ahi 220 kraadi peale sooja. Koori ja lõika õunad õhukesteks viiludeks. Rulli lahti tainas ja, jättes äärtesse umbes 1 cm ruumi, aseta õunatükid tainale, nii et nad veidi kattuvad. Klopi lahti muna ja pintselda ainult õunad sellega üle, ääred pintselda piimaga. Riputa peale kaneel ja soovi korral ka suhkur. Küpseta 30-40 minutit. Serveeri jäätise või crème anglaise'iga.
A lot of people say they could eat the whole cake all by themselves if they didn't feel guilty afterwards. Every time I make and eat this cake, I am amazed by how easy it is to make something so good. This is why I always have a pack of puff pastry in the fridge for when I feel the need to cook or eat something sweet. I never add sugar to it, as I always eat it with something sweet such as ice cream or crème anglaise, and apples are quite sweet by themselves anyways.
You'll need:
1 roll of puff-pastry (I use round ones, the previous one weighted 230 g)2 apples (average, store bought size)
1 egg
tbsp of milk
cinnamon
(sugar)
Preheat the oven to 220 degrees. Peel and cut the apples into thin slices. Roll out the pastry and, leaving about 1 cm empty on the edges, place the apple slices on it so that they cover each other slightly. Whisk the egg and spread it only on the apples. Use the milk to spread on the pastry edges. Sprinkle on the cinnamon (and sugar) and place in the oven for 30-40 minutes. Serve hot with vanilla ice cream or cold crème anglaise.
Preheat the oven to 220 degrees. Peel and cut the apples into thin slices. Roll out the pastry and, leaving about 1 cm empty on the edges, place the apple slices on it so that they cover each other slightly. Whisk the egg and spread it only on the apples. Use the milk to spread on the pastry edges. Sprinkle on the cinnamon (and sugar) and place in the oven for 30-40 minutes. Serve hot with vanilla ice cream or cold crème anglaise.
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