Name: Covered Coca with Dried Plums and Apples
Yield: 4 servings
Ingredients: 200 g puff pastry; 1 o apples; 300 g pitted dried plums; 1 cup konjac, brandy, etc.; 6 crushed cloves; 1 egg yolk

Covered Coca with Dried Plums and Apples

The covered cake of dried plums and apples combines a crispy layer of puff pastry with a juicy filling of succulent apples and pitted dried plums, creating a perfect contrast between sweetness and texture.

Ingredients

Servings:

Ingredients

200 gpuff pastry
1 oapples
300 gpitted dried plums
1 cupkonjac, brandy, etc.
6 crushed cloves
1 egg yolk

Nutritional Information

Per Serving (Approx.)

Calories

184 kcal

Protein

8 g

Fat

4 g

Carbohydrates

28 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Salad Variations

The day before, soak the dried prunes in a bowl with a few tablespoons of water, a bit of brandy, and the crushed cloves. Let them sit for at least 12 hours to ensure they are fully hydrated.

The Next Day

Half an hour before baking, preheat the oven to 200ºC to ensure it reaches the indicated temperature when it's time to cook.
The next day, blend the mixture with an immersion blender to make a smooth and homogeneous purée.
Roll out the puff pastry on a floured surface until you get a rectangle of about 30 cm by 40 cm, ensuring it has an even thickness.
Using a knife, score 12 strips at each long side with a 45º angle, leaving a central part of about 12 cm unmarked. Thus, the rectangle will be divided into three longitudinal strips along the longer side: one lateral strip with slashes, a whole central part, and another lateral strip with slashes.
Peel the apples, cut them into quarters, and then slice them thinly, ensuring they have a uniform thickness to guarantee even cooking.
Fill the central part of the pastry by spreading the prune puree evenly and place the thin apple slices on top. Sprinkle sugar to your liking to caramelize them during cooking.
First, cover each of the two ends with the two slightly wider pieces you obtained when cutting the strips, making sure they are well sealed.
Then, braid the side strips. First, bring a strip from one side to the other side, and then, over this, pass the strip from the opposite side, creating a braided pattern.
If the braiding is too dense and there's a risk that the internal steam generated during cooking cannot escape (with the danger of splitting), create an exhaust chimney. If the braids are sufficiently spaced, this won't be necessary.
Brush the entire surface with egg yolk, ensuring you reach all corners to give a glossy finish.
Bake the piece in a preheated oven at 200°C for 15 minutes, or until the pastry is golden and crispy. Serve it warm to fully enjoy the flavors and textures.

Salad Variations

Slightly brown the bacon slices in a pan over medium heat for about 5 minutes, until they are golden and crispy. The preparation process is the same, and when placing the filling in the central area, we will add:
First, evenly sprinkle half of the bacon over the layer of pastry.
Next, place the prune puree on top, distributing it evenly.
Finally, add the other half of the bacon over the prune puree, ensuring it thoroughly covers the surface.

Recommendations & Tricks

By slicing the apples thinly, you will achieve a more uniform cooking and a softer texture inside the tart. Before using them, you can soak the prunes in cognac or brandy for at least an hour to enhance the flavor of the filling.
To ensure the puff pastry rises evenly, prick the base with a fork before adding the filling, this will prevent it from puffing up unevenly during baking.
If you have leftover tart, wrap it in aluminum foil or plastic wrap and store it in the refrigerator for up to three days. Warm it in the oven for a few minutes before serving to maintain the crispiness of the puff pastry.