Gentle biscuit, caramel crust and juicy pineapples: a recipe for an appetizing tart taten

Saturated upside-down pie with caramel crust, tender dough and bright pineapple rings. Tart-taten is prepared simply, but it looks really festive. The recipe for baking shared culinary blogger, writes sb.by.

Ingredient:

butter - 220 g; water - 50 ml; brown sugar - 150 g; eggs - 4 pcs; sugar - 150 g; wheat flour - 190 g; baking powder - 8 g; sour cream 25% - 50 g; peel 1 lemon; canned pineapple - 8 rings; cherry - to taste. Method of preparation:

1. Boil caramel. In a thick bottom soteinka mix water and 70 g of butter. Bring to a boil, add brown sugar and boil the mixture to uniformity. Get off the fire.

2. Soak the flour and connect it with the baking powder.

3. The remaining softened butter is whipped with ordinary sugar until a light lush mass. One by one, enter the eggs, each time thoroughly beating.

4. Add sour cream, flour mixture and lemon peel. Stir the dough until uniform.

5. Parchment overlay the baking mold. Pour caramel and evenly distribute it on the bottom.

6. Put the pineapple rings in the center of each cherry.

7. Distribute the dough carefully from above. Bake the cake in a heated to 170 °C oven for about 35 minutes.

8. Take the finished cake out of the oven and immediately turn it over on a dish until the caramel has frozen.

Serve the cake warm or completely cooled - if desired, it can be supplemented with a ball of vanilla ice cream. Banana coffee drink is a recipe worth trying