Ingredients:
- Filo dough 5-6 sheets
- Apples 7 pieces
- Brown sugar 100 grams
- Butter 150 grams
- Chicken egg 1 piece
Cooking method:
Step 1. Apples need to be cut across and core removed.
Step 2 Prepared halves begin to try on the forms available in the house. The shape or pan in which the apples will be a little cramped will do.
Step 3Now put the pan on fire and pour 1.5 cups of brown sugar and 50 grams of butter onto a dry surface. Oil must not boil, to burn, to bubble - it can only blossom.
Step 4 Put apples in a mixture of butter and sugar, slices down and darken them like that for a couple of minutes over low heat. As soon as the apples give the juice and the sugar is diluted, turn the tails down, in this position they will be baked in tarta taten.
Step 5 On top of the apples lay the sheets of dough filo, kneading them slightly.
Step 6 5-6 sheets are enough, turning the sides under the apples. On top of the last sheet, grease well with melted butter.
Step 7 Put the tart taten into the oven at t 180 degrees, but closer to the bottom. The point is: we need, so that apples are swept in caramel under a lid of tender and vulnerable filo dough, and the dough itself turned brown later, about 15-20 minutes. Get the tart taten from the oven. You will see, that brown syrup is bubbling around the edges. This is the very stage. If the syrup with apple juice has evaporated whole,then you will have problems turning over.
Step 8 And now, while the cake is hot, cover the pan with a dish, grab the towel with a towel and turn over quickly. The syrup will flow down and soak the dough filo.
Bon Appetit!
