Last week I made a real good tarte tatin with apples and pears, I used the recipe from "A Vegan Taste Of France" cookbook (Lisa Maijzlik).
It's really important that you let cool the short crust at least for 30 minutes in the fridge, before you continue processing.
First, put the filling into the cake pan, then cover with the coasted short crust.
I sprinkled the cake with cocoa. Quite good together with ice cream or whipped cream or vanilla custard or just with coffee.
No comments:
Post a Comment
Note: only a member of this blog may post a comment.