Apple Tosca Pie recipe
4 Oct 2021 05:29 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cimoreneTosca cake is a well-known Nordic delight, a light moist sponge topped with coating of almond slices in caramel. Also a favorite of mine! We found this recipe for this absolutely INCREDIBLE and highly recommended dessert in the magazine Yhteishyvä, here - Omenatoscakakku (for the Finns).
This is a pastry pie crust under a thick layer of juicy apple filling, so reminiscent of a traditional two-crusted fruit pie, but the filling is thicker and holds its shape when sliced more like a cake in spite of being mostly fruit. The top is a layer of Tosca topping, chopped nuts in caramel, and it's a very impressive dessert! I figured I'd post this because I translated it in order to send it to my family this morning.
The magazine picture mostly just shows a very lovely Tosca topping, so here's Wax's snapshot where you can see the filling, which is pink because it includes the peels.
Apple Tosca Pie
Crust
100g butter or margarine (7 Tbsp/ 3.5 oz)
3 dl/ 1.25 cups wheat flour
½ tsp salt
1 egg
Filling
1 kg/ 2.2 lb apples
1 Tbsp lemon juice
1 dl/ 1/3 cup + 1 Tbsp sugar
2 Tbsp wheat flour
Topping
100g butter (7 Tbsp/ 3.5 oz)
1 dl/ 1/3 cup + 1 Tbsp sugar
100 g/ 3.5 oz sliced almonds or chopped nuts
1 Tbsp milk or cream
1 Tbsp wheat flour
Preheat oven to 390° F/200° C
1. Crust: Blend the butter and flours. Add salt and egg and mix into a uniform dough. Line a removable-bottom cakepan with parchment paper (bottom and sides) and press the dough into the bottom. Refrigerate while preparing the filling.
2. Filling: Wash the apples with their peels and grate them at the coarser size with peels included. Add lemon juice, sugar and flour to the mixture. Pour over the pie crust.
3. Bake in the center of the oven 25 minutes. In the meanwhile, combine the topping ingredients in a saucepan and let boil a few minutes until it begins to thicken. Spoon the mixture onto the filling and continue baking another 10-15 minutes, or until the surface is golden brown. Allow to cool before cutting.
This is a pastry pie crust under a thick layer of juicy apple filling, so reminiscent of a traditional two-crusted fruit pie, but the filling is thicker and holds its shape when sliced more like a cake in spite of being mostly fruit. The top is a layer of Tosca topping, chopped nuts in caramel, and it's a very impressive dessert! I figured I'd post this because I translated it in order to send it to my family this morning.
The magazine picture mostly just shows a very lovely Tosca topping, so here's Wax's snapshot where you can see the filling, which is pink because it includes the peels.
Apple Tosca Pie
Crust
100g butter or margarine (7 Tbsp/ 3.5 oz)
3 dl/ 1.25 cups wheat flour
½ tsp salt
1 egg
Filling
1 kg/ 2.2 lb apples
1 Tbsp lemon juice
1 dl/ 1/3 cup + 1 Tbsp sugar
2 Tbsp wheat flour
Topping
100g butter (7 Tbsp/ 3.5 oz)
1 dl/ 1/3 cup + 1 Tbsp sugar
100 g/ 3.5 oz sliced almonds or chopped nuts
1 Tbsp milk or cream
1 Tbsp wheat flour
Preheat oven to 390° F/200° C
1. Crust: Blend the butter and flours. Add salt and egg and mix into a uniform dough. Line a removable-bottom cakepan with parchment paper (bottom and sides) and press the dough into the bottom. Refrigerate while preparing the filling.
2. Filling: Wash the apples with their peels and grate them at the coarser size with peels included. Add lemon juice, sugar and flour to the mixture. Pour over the pie crust.
3. Bake in the center of the oven 25 minutes. In the meanwhile, combine the topping ingredients in a saucepan and let boil a few minutes until it begins to thicken. Spoon the mixture onto the filling and continue baking another 10-15 minutes, or until the surface is golden brown. Allow to cool before cutting.
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Date: 4 Oct 2021 11:15 pm (UTC)(no subject)
Date: 5 Oct 2021 06:50 am (UTC)