Taten with tangerines

Step-by-step preparation

Cooking time: 2 hr 20 mins

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Comments on the recipe

Nastya

15.09.2023

4.8

Many people write to newcomers who have just come across the book, but I want to say as a user who has been using this service for a very long time, and for me this online cookbook has replaced all the notebooks and notepads in which I once wrote down my recipes. I recommend and will continue to recommend this cookbook online to all my friends. Very comfortably.

Magnago

15.09.2023

5

I myself love this recipe (only I make it with almonds, not walnuts), it’s incredibly tasty, but because of the nuts and butter, it’s very heavy, and unfortunately, it hits the liver and pancreas like a boxing glove! Pancreatitis brothers, be careful, no more than one piece at a time! “Tomorrow will also be a day,” the cake will only become tastier during this time... the only thing you risk is that others with tinned stomachs will eat it.

Shura

15.09.2023

4.9

Larisa, what an interesting recipe, I really liked it, the main thing is without flour, but I’ll try to replace the butter with low-fat sour cream and exclude sugar for myself, for me tangerine sugar will be quite enough, so, Magnago, tatin with tangerines in my expropriation for anyone stomach will do (or not?), well, I’ll just do this for myself, and I’ll prepare everything for my friends according to the recipe, corn grits are a very healthy thing and are allowed with separate meals, oh girls, what a delicious pie you showed us, thank you!

Magnago

15.09.2023

4.5

Vera, about sour cream, if you try it, be sure to tell us about the results! The issue of fat content in this pie is very acute for my family, and sour cream for this component is 3-4 times “lighter” than butter. But I just can’t imagine how it will behave during heat treatment with nuts, whether it will form a stable cake, or how it won’t set, because it contains incomparably more liquid than oil. As for sugar, it’s better to discard this idea. Make it with a smaller quantity, or with honey (maple syrup and other substitutions allowed by separate meals), but some such component (not stevia or a sweetener) is still needed in this recipe, caramelization of the syrup is very important.

Shura

15.09.2023

4.9

Yes, Magnago, you are, of course, right, you can’t give up sugar completely. and sour cream needs to be tested, but you need to think about what is the best way to replace sugar, you can’t use honey - it’s the same sugar, substitutes like xylene are also harmful, stevia is of course more useful, but how to use it (prepare an extract or a decoction?), I’ll probably have to do this, I just brought this herb from the Caucasus, I read that you can buy stevioside, a derivative of stevia, in pharmacies. How much you can learn by reading our comments, I really like our communication)))

Irisha

15.09.2023

4.6

interesting version of the pie! Shura, I think you can replace the butter with sour cream, but not completely, since sour cream alone will turn out too thin, I often do this with muffin recipes when there is a lot of butter, but I don’t really want fat :) I just think the cake doesn’t taste right looks a lot like corn porridge with nuts??

Shura

15.09.2023

4.9

Yes, this is what I thought about, so that it doesn’t look so much like porridge, I want to roll corn grits into flour, so it will bind the mass better and won’t get on your teeth, so I want to cook it today, I’ll make yogurt myself with tangerines, I’ll take one I’ll make more with sour cream, well, of course, it won’t be the same tatin, but it will be pleasant to eat, then I’ll report back if I don’t spoil it