Apple Ring Tart

Name: Apple Ring Tart - Clarisa K.
Ingredients: 30cm diameter pan; 5 eggs; 8 tablespoons of sugar; 5 tablespoons of flour; 2 tablespoons of oil; 4; 5 apples; cinnamon; vanilla sugar; a pinch of salt.

Dessert - Apple Ring Tart by Clarisa K. - Recipia

The apple ring tart is a simple recipe featuring a fluffy base topped with apple slices. I had it in mind for a long time after seeing it with Irina, and when I made it, I kept the version as simple as possible. The apples are quickly dipped in caramelized sugar and then placed over the egg mixture. In the end, the tart can be dusted with sugar, served with whipped cream, topped with homemade caramel, or enjoyed plain. Quick Info Preparation time: not specified in the original recipe Baking time: not specified; the tart is baked on low heat until golden brown Total time: variable, depending on preparation and baking time Servings: not specified; the tart is cut into slices Difficulty: easy Recipe type: apple tart, suitable for homemade dessert Ingredients For a 30 cm diameter pan: 5 eggs 8 tablespoons of sugar 5 tablespoons of flour 2 tablespoons of oil 4-5 apples Cinnamon, to taste Vanilla sugar A pinch of salt For preparing the apples, use 3 tablespoons of sugar from the total amount. The remaining sugar is gradually added to the egg whites. Preparation method 1. Prepare the apples Peel the apples and remove the cores without cutting them in half. It is important to keep them whole so that you can later obtain evenly shaped rings. Slice each apple into pieces about 1.5-2 cm thick. The rings should not be too thin, as they may soften too quickly and break when removed from the pan. 2. Caramelize the sugar and coat the apples Place 3 tablespoons of sugar in a pan and let it melt. When the sugar starts to caramelize, add the apple rings and sprinkle with cinnamon. Quickly coat each ring in sugar on both sides. Then, remove the slices to a plate and let them cool. Do not leave the apples in the pan or in the caramelized sugar for too long. They will soften, and the rings will lose their shape and break more easily when placed on the base. 3. Prepare the mixture Separate the egg whites from the yolks. Place the egg whites in a bowl and beat them until they start to foam. Add the salt and gradually add the remaining sugar. Continue mixing until the egg whites become firm, and the sugar crystals are no longer felt in the mixture. The vanilla sugar can be added along with the sugar for the mixture. Gently fold in the yolks, then sifted flour and oil. Mix gently from the bottom up with a spoon to preserve the volume of the beaten egg whites. Do not mix aggressively or use quick up-and-down motions. The mixture should be homogenized without being allowed to deflate unnecessarily. 4. Prepare the pan Grease the pan with oil and dust the bottom with flour. Pour the mixture into the pan and level the surface. Arrange the cooled apple rings on top. You can distribute them evenly so that each slice contains some apple. There is no need to press them into the mixture. 5. Bake the tart Place the pan in the preheated oven and bake the tart on low heat until it turns a nice golden brown. The original recipe does not specify an exact baking time. Therefore, keep an eye on the browning of the surface and avoid opening the oven too early. Let the tart cool before serving. After cooling, you can dust it with sugar, serve it with whipped cream, add a homemade caramel topping, or leave it plain. Why I make this recipe often I love it because it uses common ingredients and does not require a complicated dough or preparation. The base is made from eggs, sugar, flour, and a little oil, while the apples bring enough flavor along with the cinnamon. It is also an easy recipe to adapt at serving time. The tart is good plain, but it can also be presented with powdered sugar, whipped cream, or caramel topping, depending on what I have on hand. Tips Choose apples that retain their shape somewhat when cooked. If they are too soft, the rings may break more easily after being dipped in the caramelized sugar. Cut the slices as evenly as possible. This way, they will cook at the same time and have a uniform appearance on the tart. Let the apples cool before placing them on the mixture. If they are too hot, they may soften the surface of the base. The egg whites should be beaten until the sugar is no longer felt between your fingers. This is one of the important steps for the texture of the mixture. Gently incorporate the flour. Mixing from the bottom up helps maintain the air in the beaten egg whites. Start baking with a preheated oven and keep the heat low, as indicated in the recipe. Substitutions The apples can only be substituted with other apples, depending on the variety available. The quantity remains 4-5 pieces, according to the recipe. For decoration, powdered sugar, whipped cream, and caramel topping are serving alternatives, not mandatory ingredients for making the tart. No alternatives are specified for flour, eggs, or oil, so I do not recommend modifying these ingredients if you want to keep the recipe in its original form. Variations You can serve the tart plain, without any additions after cooling. Cinnamon is included in the recipe and is used when preparing the apples. Another option is to dust the surface with sugar after the tart has cooled. For a richer serving, whipped cream or homemade caramel topping can be added, as mentioned in the original recipe. Serving ideas Cut the tart after it has cooled so that the slices are easier to portion. You can serve it plain, with powdered sugar, a dollop of whipped cream, or with caramel topping. If you choose the caramel topping, add it at serving time, not in the base mixture. This way, you can serve each slice according to preference. Frequently asked questions Why should the apples be removed to a plate immediately? If the rings stay too long in the caramelized sugar, they soften and can break. They should be quickly coated in sugar on both sides and then left to cool. Can I slice the apples thinner? The recipe indicates rings of about 1.5-2 cm. If you cut them much thinner, they may soften more quickly and lose their shape. When is the sugar added to the egg whites? After the egg whites have started to foam, the sugar is added gradually. Mixing stops when the sugar crystals are no longer felt in the mixture. Why is the flour mixed from the bottom up? The flour, yolks, and oil need to be homogenized without losing too much of the air incorporated in the egg whites. Therefore, it is mixed gently from the bottom up with a spoon. How long is the tart baked? The exact time is not specified. The tart is baked on low heat in the preheated oven until the surface is nicely browned. Nutritional values The values below are estimates. They were not calculated using an exact nutritional label for each ingredient and may vary depending on the size of the apples, the amount of sugar left in the pan, and the additions used for serving. For a slice from approximately 8 slices, without whipped cream and without caramel topping: Calories: approximately 180-220 kcal Protein: approximately 4-5 g Carbohydrates: approximately 28-34 g Fat: approximately 5-7 g The sugar intake may be higher if all 8 tablespoons of sugar remain in the dish and if the tart is served with topping or whipped cream. The sugar used for caramelizing the apples does not necessarily end up entirely in the dessert, as some may remain in the pan. Storage and reheating The tart is best served after it has cooled. Because the apples are dipped in caramelized sugar and the base is soft, the texture is more pleasant when the tart is consumed fresh. If there are leftovers, keep it covered so it does not dry out. There is no need to reheat it before serving. If you have added whipped cream or caramel topping, it is better to put them directly on each slice, not on the whole tart, especially if you do not intend to consume it immediately.

Apple Ring Tart

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