Every year, at this time, my father has already started eating green apples. Personally I find them a bit sour and I can’t eat them. Three years ago, about this date I found out something that is called cider and every year this time I accompany my father by drinking lots of them. Among the ciders that I’ve tasted, is Somersby for which, as I know green apples are used for the production, the same green apples that I will use for an apple pie. The inspiration didn’t delay from the thought to the paper and from the paper to the experiment. The experiments end up to the following recipe. Enjoy responsibly and safely.
Ingredients for our recipe:
For the tart:
For the stuffing:
Pour the cider into a saucepan to evaporate the carbonation. Add sugar and cinnamon. Let it boil for 5-7 minutes to form in syrup. Once the syrup is done, let it cool.
To prepare the tart pastry, put all ingredients in a mixer and beat until homogeneous (preferably with the “K”, otherwise the wire). Wrap the pastry into a cling film and place in the fridge for at least an hour.
Peel and cut the apples into small pieces. Dip them in the syrup as a marinade. Leave them enough time inside. Preheat oven to 180oC. Grease a tart pan diameter 30-32 cm.
Roll out the pastry to a thickness of 3 mm and insert it into the tart pan. Prick with a fork all over the surface, cover with cling film or greaseproof paper to touch the pastry, put weights (either ceramic or preferably beans or chickpeas) and place in the fridge for half an hour.
Once you remove the tart from the refrigerator, remove weights and drain the apples and place in the tart. Keep the syrup is left. Bake for 50 minutes.
Once it’s out of the oven pour over with the syrup.
Note: For maximum efficiency of taste select the same apples used for the preparation of cider. In this recipe I experimented with Somersby Cider. When you boil the syrup, careful not to frothy. If this happens, remove the pan and replace as soon as it calm down. You can prepare the pastry and make a marinade of apple (in a refrigerator) from the previous day and continue the next day with backing.
Good Luck and bon a petit!
This post is also available in: Greek
Ο Περικλής Πιτένης όταν ήταν μικρός ήθελε να γίνει Chef (ούτε καν μάγειρας). Πρώτο αλκοολούχο ποτό που έβαλε στο στόμα του ήταν η μπύρα, όταν ήταν ακόμα στην αγκαλιά της μάνας του. Η συνέχεια είναι περιττή… Μόνο που προτιμάει μπύρες τύπου Weiss και Lambic. Είναι εμπνευστής της σελίδας "Ο Γλυκός Αιώνας του Περικλή"
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