It's sometimes in my office restaurant, think i saw it in coop even?
Has to super simple recipe.. Shop bought pastry and simple steps. Any pointers?
I could likely guess it but not sure how the glazed look on top is done?
Google shows me sponge cakes with bits of apple.. But what I want to make is like a big tray, short crust pastry base, thin sliced apples and a kinda glaze on top ?
Do you mean an Aepfelwähe like this: http://www.baeckerei-spirig.ch/resou.../12/apfelw.jpg
Tart...
I am not a tart, I was just trying to be helpful!
I'd say more like this --
Tarte aux pommes.
You can put a mix of Maizena, sugar, maybe a bit of lemon juice and cinnamon on top (there is a recipe somewhere online for this, they use milk as liquid). I'd make it out of gelatine, sweet apple juice, cinnamon n vanilla extract, as the glazing. I am also known to drown the tarte in maple sirup and the prune version of the tarte with sprinkled marzipan (cca 2inch piece of the Migros marzipan stick they sell for cakes).
For the yellow gooey cream to create a nest for the apples, I use simple vanilla pudding. It gets quite stiff in the oven.
In Romandie 'Tarte aux pommes' or even in rural areas 'gâteau aux pommes'. Some recipes call for a apple purée base, some for a 'guélon' (egg custard mix on top) and mostly- just pastry and apples with apple jelly glaze- but you need to choose the right apples, that keep shape but go soft (Boscop).
From your photo though- it lloks like upside down apple tarte or 'Tarte Tatin' - tons on recipes available on line.
Is is this closer?
Betty Bossi's recipe for Apfel-Kruspertarte.
Isn ́t that just fancy talk for a chip buttie?
Ahhh indeed thank you..
Tart vs Cake .. No wonder i couldn't find what i was looking for.. I'm clearly no pastry chef.
LOL yes, live so close to the border, and the use of 'gâteau' for 'tarte' does indeed confuse our French neighbours.
Gâteau aux pommes, gâteau aux pruneaux' gâteau à la crème, gâteau au fromage, etc. Tarte Tatin was invented by an old French woman who had some very tart (no spun intended) apples to use, and needed a recipe with lots of sugar.
And is superb made with either apples of pears with a sliced banana or two added. Toffee vodka added while making the caramel/syrup also helps.
As Odile says 'tarte au pommes' in the french part, Apfelkuchen or Wähe in the Swiss German part.
If you are looking for that kind of (Swiss style) thing and NOT a TARTE TATIN.
I make my Öpfuchueche using short crust pastry, grate the apples with peel on on the coarse grater,discarding only the core (the tarte will remain really moist, just not look as artful as lined with peeled and sliced apples)
Season with what picks my fancy on the day (fresh or dried ginger / vanilla sugar/ cinnamon/ lemon zest/ little choclate cubes ..... etc etc)
Make a mix of 2 eggs and 200-300ml of milk, beat that together thoroughly and then pour over tarte. This will set and bind everything together.
This is my favourite - an "apple galette" (no I hadn't heard of it either)
https://www.bonappetit.com/recipe/sa...-whipped-cream
Made it a couple of times last winter to take to parties and it was a hit. (I didn't try the maple whipped cream)