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Recipe Frangipane tart with pecan nuts and caramelized apples – Italian Cuisine

  • 125 g flour 00
  • 60 g butter
  • 35 g caster sugar
  • 15 g almond flour
  • 1 pc yolk
  • 75 g pecan nuts
  • 75 g butter
  • 45 g cane sugar
  • 15 g maple syrup
  • 1 pc big egg
  • salt
  • 200 g caster sugar
  • 3 pcs small untreated red apples
  • 2 pcs lemons
  • 1 pc green apple
  • Maple syrup
  • pecan nuts

For the recipe of the frangipane tart with pecans and caramelized apples, mix the flour with butter
and sugar obtaining a sandy compound; knead it with the yolk. Shape the dough into a ball, cover it
and let it rest in the fridge for 2 hours. Roll it out into a sheet 3 mm thick and with it cover the bottom and the edge of a round hinged mold (ø 18 cm, height 2.5 cm), cutting out the excess dough. Prick the bottom of the dough with a fork, cover it with baking paper and place the special spheres on it for white cooking (you can replace them with dried beans). Bake the tart at 170 ° C for 20 minutes; discard the paper and balls and cook for another 5 minutes.
FOR THE FRANGIPANE: Whisk the pecans with the cane sugar reducing them into flour; add the butter, soft, the maple syrup, the egg and a pinch of salt; mix everything while continuing to blend. Spread the mixture in the pastry and bake at 180 ° C for 12-15 minutes.
FOR THE DECORATION: Peel the green apple and cut it into small pieces. Cook in a saucepan with the juice of 1 lemon for 10 minutes, then add 1 tablespoon of maple syrup and continue cooking for another 2 minutes. Let it cool and distribute it on the cake. Brush the edge of the cake with a little maple syrup and adhere a handful of chopped pecans. Prepare a syrup, dissolving 200 g of sugar on the fire with 200 g of water and the juice of 1 lemon. Bring to a boil and turn off. Divide the apples into thin wedges, removing the seeds, but without peeling them; dip the cloves in the syrup, drain and distribute them in a spiral on the surface of the tart.

Things you didn’t know you could freeze

Did you know that you can freeze nuts? Herbs? Cake? No? We’ve rounded up some of things that you probably didn’t know you could freeze.

If you’re anything like us, your freezer is full of the usual suspects – frozen peas, meat and a few tubs of ice cream, but it can be used for so much more than that!

We’ve teamed up with our friends at Love Food Hate Waste to round up some of the more unusual things you can freeze – take a look through our gallery of unlikely freezeable foods – we bet you’ll be surprised by a few!

Recipe Pizzetta of bread with broccoli, raisins and pine nuts – Italian Cuisine

  • 100 g tomato sauce
  • a round casareccia loaf
  • a broccoli
  • raisin
  • Pine nuts
  • extra virgin olive oil
  • salt

For the recipe of pizzetta bread with broccoli, raisins and pine nuts, cut the loaf obtaining
from the base a 2 cm thick disk. Season the tomato sauce with a little oil and a pinch of salt and spread it on the bread disc. Bake at 200 ° C for about 10 minutes. Grate the broccoli florets in strips and season with a pinch of salt, oil, a little 'of raisins and pine nuts. Take out the bread pizza and complete it with the seasoned broccoli.