@ali.el.gen0: #😍Elgen😍 حته بقى كده من غير مونتاج 😘

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😘𝑬𝒍𝒈𝒆𝒏😍
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Monday 31 August 2026 15:25:44 GMT
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elsayad9993
صـاصـا مـخـنـوق دلـوقـتـي🖤📌 :
2026-08-31 15:34:57
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sayoda799
﮼﮼﮼ ﮼سيكا 🥇🪬' :
😍😍
2026-08-31 20:21:21
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elsayad9993
صـاصـا مـخـنـوق دلـوقـتـي🖤📌 :
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2026-08-31 15:34:30
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sayoda799
﮼﮼﮼ ﮼سيكا 🥇🪬' :
❤️❤️❤️
2026-08-31 20:21:16
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elsayad9993
صـاصـا مـخـنـوق دلـوقـتـي🖤📌 :
😁😁😁
2026-08-31 15:34:36
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mahmoud63691
Mahmoud ⚔️👊 :
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2026-08-31 15:35:53
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xm7mdx26
حمو لا ينسى الخائنين👎🏼🎭 :
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2026-09-03 12:10:24
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How to Make an Apple Tarte Tatin 🍎🍏 (VERSION 2.0) FULL RECIPE BELOW ⬇️  NOTE: This recipe is for a 9
How to Make an Apple Tarte Tatin 🍎🍏 (VERSION 2.0) FULL RECIPE BELOW ⬇️ NOTE: This recipe is for a 9" cast iron pan. If using a different sized pan, measurements must be scaled accordingly! However - if you’d like to get your hands on the pan I use, check in my bio! You’ll find a link to ShopMy, where you’ll find my pan + a curated list of all my other kitchen essentials. INGREDIENTS: 7-8 Pink Lady Apples 1/2 cup granulated sugar 3 tbsp apple cider vinegar 3 tbsp cold, unsalted butter 1 stick cinnamon 1 star anise 1 vanilla pod (or 1/8 tsp vanilla paste) 1 sheet frozen puff pastry 1 egg 1 cup heavy whipping cream 2 tbsp icing sugar Flaky sea salt (to finish) INSTRUCTIONS: 1. Peel & quarter your apples. Cut on a diagonal to remove the core from each slice. Using a pairing knife, cut the flat side of your apple so that you have two sides that come to a point (see video for reference). This will help your apples overlap to create the same design I used in this video (although this is not necessary!). If following the same design that I did, you can also cut one large slice of apple that you will keep round as the "center" of your tatin. 2. Transfer your apple slices to a large bowl or container, and submerge them in warm water (your tap water at its hottest setting should be perfect). Keep your apples submerged for 10 minutes while you work on your caramel. 3. Cover the bottom of your pan with an even layer of your granulated sugar, then drizzle your vinegar to cover the edges of the sugar. Add your cinnamon, star anise, and vanilla pod (but remove the vanilla beans first! You’ll need them for later!). Turn your stove top to medium heat, and allow the sugar to come to a boil, before reducing into a caramel. What you are looking for with your caramel, is for a light brown colour to appear. Once you see this (likely just in one section of your pan, VERY CAREFULLY tilt your pan in a circular motion to make sure the sugar caramelizes evenly - but DO NOT stir or whisk your caramel at any point, or else it will crystallize. Once your sugar is evenly caramelized everywhere (now a thick, syrup consistency), remove your pan from the burner. Add your cold butter 1 tbsp at a time, whisking until emulsified. While whisking your butter, put your pan over very low heat. At this point it is okay to stir, and you will continue stirring for 2-3 minutes, or until the caramel is thick and emulsified (see video for a visual). Remove your caramel from the heat & remove the aromatics from the pan. Let the pan cool for 5-10 minutes, or until the caramel is thick & tacky. 4. Pre-heat your oven to 425 degrees Fahrenheit. 5. Remove your apples from the warm water and try them out between some paper towels. Arrange your apples in the pan however you’d like (see video for reference for how I did mine!). Bake for 10-15 minutes, or until the apples have slightly shrunk in size, and have released some liquid into the pan. Leave the pan to cool for 10-15 minutes, or until the apples are cool enough to handle. 6. Push your apples more tightly together (since they shrunk, there will now be more space between them). Cut your puff pastry into the shape of your pan (with a little extra to fold over & create a "crust" around your apples. Drape your puff pastry over the apples, and press it into the apples. Whisk your egg with 1 tsp of water or milk to make an "egg wash", and brush it over your pastry. Poke plenty of holes in your pastry to allow steam to escape. Bake your pastry for 20 minutes at 425 degrees Fahrenheit, or until the pastry has puffed & is golden brown. RECIPE CONTINUES IN THE COMMENTS ⬇️ #apple #tartetatin #apples #homecooking #Recipe

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