Tag: Tart

Frangipane Tart Recipe – Italian Cuisine – Italian Cuisine

Ingredients For the tart

50 g clarified butter
50 g chestnut flour
50 g rice flour
30 g gluten-free icing sugar
30 g almond flour
25 g corn starch
1 pc egg
lemon
salt

Ingredients For the frangipane cream

125 g almond milk
70 g almond flour
65 g gluten-free icing sugar
50 g soy butter
25 g corn starch
20 g rice flour
10 g granulated sugar
1 pc vanilla pod
1 pc egg
1 pc yolk
salt

Ingredients For the garnish

450 g sugar
2 pcs Williams pears
lemon
vanilla
star anise
sugar cane

Duration: 2 h

Level: For experts

Doses: 6 people

For the frangipane tart recipe, peel the pears and cut them into 8 wedges, removing the core. Boil the sugar with 1 liter of water, the juice of 1 lemon, 1 vanilla pod and 2 pieces of star anise for 2 minutes. Remove the syrup from the heat, dip the pears in it and let them soften for 1 hour.

For the tart, mix the clarified butter, icing sugar and almond flour. Then add the beaten egg, chestnut flour, rice flour and corn starch, a pinch of salt, grated lemon zest; mix well and roll out the dough on a sheet of baking paper sprinkled with rice flour; transfer it to a round tart mold (ø 18-20 cm) greased with clarified butter, trim it, prick it, cover it with a layer of dried beans or chickpeas and cook it in the oven at 160 ° C for about 25 minutes.

For the frangipane cream, mix the yolk, granulated sugar and corn starch with a whisk. Boil the almond milk with 1 vanilla pod; finally remove the vanilla, add the yolk mixture and return to the heat, working with the whisk until the cream is firm. Remove from the heat and let it cool. Mix the icing sugar, almond flour and rice flour with the soft soy butter and egg with a whisk. Then add the cream and a pinch of salt. Take the cake out of the oven, remove the legumes, pour in the cream and bake at 160 ° C for 20 minutes. Remove from the oven, add the slices of pear, a little brown sugar and bake again at 160 ° C for 10 minutes. Then garnish to taste.

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gordon ramsay pear frangipane tart

Recipe Savory tart with crunchy vegetables – Italian Cuisine

Ingredients For the shortcrust pastry

400 g flour
200 g butter
salt

Ingredients For the filling

250 g fresh cream
250 g green cauliflower florets
150 g of white cauliflower florets
80 g courgette into sticks
80 g diced pumpkin pulp
70 g broccoli florets
70 g Brussels sprouts
4 pcs baby carrots in sticks
4 pcs baby turnips in wedges
2 pcs eggs
1 pc pear Thigh
1 pc aubergine
1 pc small stalk of celery
grated cheese
pear and beetroot chips
thyme
butter
extra virgin olive oil
salt
pepper

Duration: 2 h 30 min

Level: Medium

Doses: 4-6

For the recipe of the savory tart with crunchy vegetables, soak the flour with the butter into small pieces and a pinch of salt working with your fingertips to obtain a sandy mixture in crumbs. Then work it with 140-150 g of cold water until you get a smooth and firm paste; wrap it in baking paper and put it to rest in the fridge for 1 hour.
For the filling divide the aubergine in half, cut into the pulp, arrange it on a plate, season it with oil, salt, pepper, thyme and cover it with aluminum foil; Bake at 180 ° C for about 40 minutes. Finally, extract the pulp with a spoon
and chop coarsely. If needed, season with salt and pepper.
Cut the celery stalk into very thin slices and dip them, with a few leaves, in water and ice to make them crunchy. Blanch the courgette sticks in boiling salted water for 1-2 minutes, drain, cool and cut half into cubes. Briefly brown the pumpkin cubes in a pan covered with oil for 3-4 minutes.
Peeled the pear and cut into cubes. Clean all the other vegetables and boil them separately in salted boiling water for 4-5 minutes, except the sprouts which must cook for at least 6-7 minutes. Drain and cool them in water and ice. Drain and quickly brown them in a pan with a knob of butter.
Jumbled up the cream with the eggs, a pinch of salt, a grind of pepper, a tablespoon of grated cheese, add the diced courgette, pumpkin and pear.
For the cake, roll out the shortcrust pastry to 3-4 mm thick and line a fluted mold with a movable bottom with it, prick it with a fork. Fill the mold with the cream and egg mixture and bake at 180 ° C for about 1 hour. Remove the tart and let it cool. Spread a few teaspoons of chopped aubergine on the tart, then arrange the browned vegetables in a kind of garden; complete it with courgette sticks, celery and beetroot and pear chips (you can prepare them following the recipe on the opposite page). Serve immediately.

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Gordon ramsay savoury tart

Recipe Apple tart with hazelnut crumble – Italian Cuisine

Ingredients

3 pcs Renette Apples
350 g Flour
200 g Butter plus a little
120 g Granulated sugar
115 g Peeled roasted hazelnuts
15 pcs Dry biscuits
3 pcs Yolks
Lemon peel
Sugar cane
salt

Duration: 1 h 20 min

Level: Medium

Doses: 12 people

Mix the flour with the softened butter and a pinch of salt. Chop the hazelnuts into fine flour and add 100 g to the dough. Then add the granulated sugar and the egg yolks and mix to obtain a smooth dough. Let it rest covered in the refrigerator for at least 1 hour (shortcrust pastry). Roll out the pastry keeping a quarter aside; roll it with a rolling pin to about 5 mm thick and line the bottom and the edge of a greased springform pan (Ø 26 cm).

Trim the edge about 1 cm below the edge. Peel and core the apples, cut them into small pieces and collect them in a bowl; perfume them with a little grated lemon zest and mix with 2 tablespoons of brown sugar. Sprinkle the bottom of the cake with the remaining hazelnuts, mix with the crumbled biscuits. Then fill with apples and cover the surface with the pastry kept aside, crumbled or grated with a grater with large holes (crumble).

Bake the tart at 180 ° C for about 30 'in the static oven, then for another 15' in a ventilated oven. Take the tart out of the oven and let it cool before turning it out. For a super refreshing and exquisite snack, serve it with hot chocolate and whipped cream.

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