Oggi cucina Maurina: Crostata ai mirtilli rossi
Crostata ai mirtilli rossi
ingredienti per la pasta frolla:
- farina 250 gr
- uovo 1
- zucchero 120 gr
- burro 100 gr
- sale 1 pizzico
- confettura di mirtilli rossi 400 gr
Today Maurina is cooking: Cranberry Jam Tart
This is a dessert that does not often get ready because I prefer the unleavened cakes, plum cakes and muffins, but I wonder why the tart always generated great.
My mother-in-law instead prepares them frequently so I expected to be in the kitchen to cook with her.
This tart was made to 6 hands.
I bought the ingredients and decorated the pie, my mother-in-law Maurina kneaded and stretched out the pastry and my husband Angelo has made cookies for decoration.
we have chosen a cranberry jelly a little sour that goes very well with the sweetness of the pastry.
possible are lots of fillings, in addition to jam you can use the custard, fruit, hazelnut cream …
ingredients for the pastry:
- 250 g flour
- 1 egg
- sugar 120g
- butter 100g
- 1 pinch salt
for the stuffing:
- jam cranberries 400 gr
put it in a blender the flour, salt and butter right out of the fridge cut into cubes. blend until obtaining an imposed sandy.
pour the mixture on a cutting board, or in a large bowl and add the sugar and then the eggs lightly beaten.
amalgamates everything with a fork and then continue to knead with your hands.
the pastry is then heat must not just the dough looks compact form a loaf, wrap it in a film and have it stand in the refrigerator for 1 hour.
remove the dough from the refrigerator and whisk with a rolling pin sull’impasto to soften it without heating.
stretch the dough to a thickness of about 5 millimeters and then spread it on a tart mold.
cuts the part of excess dough coming out of the edges of the mold and keep aside to make the decoration, in our case the cookies.
pierces the base of the dough with the tines of a fork.
cover the dough with a sheet of greaseproof paper which also covers the sides.
add on parchment paper dried leguminous vegetables covering well all the surface.
bake the dough for 20 minutes in a hot oven at 200 °.
remove the pan from the oven and remove the vegetables.
farcisci the tart with jam and bake another 10 minutes.
Once cooked, let cool the tart and then put it on a serving dish.
do well to cool the tart to prevent the jam does not leak.
while the baked tart Angelo drew up the scraps of dough and created cookies of different shapes.
these little biscuits are cooked in minutes. soon as they become golden sfornali and leave to cool.
while the tart cools decorate it with cookies.
if you like powder with powdered sugar.
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Ciao, mi chiamo Bettina, sono nata a Cesena, ho studiato a Bologna ed a New York ed adesso vivo fra Cesena e Milano. Questo blog riflette le mie vere passioni: la cucina, i viaggi, la fotografia, le colazioni che iniziano presto e finiscono all’ora di pranzo, le cene con gli amici, i pranzi in famiglia con i miei genitori mia sorella ed i miei amatissimi nipotini, le sagre paesane, la ricerca delle osterie di una volta, il cibo a km 0, le verdure dell’orto e la frutta raccolta dagli alberi. Ho iniziato a cucinare da piccola con il Dolce Forno ed il Manuale di Nonna Papera poi le mie nonne e mia mamma sono state le mie vere insegnanti in cucina. A Natale le mie richieste di regali erano sempre oggetti di cucina: gelatiera, griglia per poter fare i panini come in paninoteca, frullatore, centrifuga…Learn more
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