Tag: 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.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/recipe-apple-tart-with-hazelnut-crumble-italian-cuisine html

Recipe Carlo Cracco's lemon tart – Italian Cuisine

Ingredients FOR THE SHORT PASTRY

180 g flour 00
100 g butter
60 g sugar
30 g yolk
20 g almond flour
1 untreated lemon
salt

Ingredients FOR SYRUP AND CREAM

350 g sugar
150 g milk
100 g butter
100 g egg yolks
75 g lemon juice
2 untreated lemons

Duration: 1 h 30 min

Level: Easy

Doses: 6 people

FOR THE SHORT PASTRY
Jumbled up 00 flour with almond flour, 60 g of sugar and grated lemon zest.
Work 100 g of very soft butter with 30 g of yolk and a pinch of salt and mix quickly with the flour. Wrap the dough in plastic wrap and let it rest in the fridge for 2 hours.
Roll it out then at 3-4 mm and with it line a tart mold (ø 22-24 cm). Prick the bottom with a fork and let it rest in the fridge for another 30 minutes. Cover the pastry with baking paper, fill or mold with dried legumes or with the special spheres for cooking in white and bake at 180 ° C for 20-25 minutes.
Remove from the oven, remove paper and legumes and let cool.

FOR SYRUP AND CREAM
Eliminate the ends of the 2 lemons and cut into layers of peel, leaving some pulp attached. Collect them in a saucepan with cold water, bring to a boil, cook for 1 minute, drain and repeat the operation two more times. Cut the flaps into very small pieces; transfer them to a pan with 250 g of sugar, cook for a couple of minutes, then add the juice of the 2 lemons and continue cooking the syrup for another 15 minutes.
You do simmer milk and butter for 5 minutes; remove from heat and add 100 g of sugar mixed with the yolks. Return to the heat for 2-3 minutes, add the lemon juice and cook for 1-2 minutes. Pour the still hot cream into the pastry shell and let it cool. Complete the tart with the syrup and candied fruit. Decorate to taste with lemon slices, which you can cook in the syrup with the zest.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/recipe-carlo-craccos-lemon-tart-italian-cuisine html

Recipe Hazelnut and strawberry tart – Italian Cuisine

Ingredients for the whipped shortcrust pastry

170 g butter
120 g flour 00
45 g wholemeal flour
40 g powdered sugar
40 g egg
grappa

Ingredients FOR THE HAZELNUT CREAM

200 g shelled hazelnuts
120 g sugar

Ingredients TO COMPLETE

Strawberry jam
fresh strawberries

Duration: 1 h 30 min

Level: Medium

Doses: 6 people

FOR THE MOUNTED SHORTBREAD
Mounted butter with powdered sugar, in the mixer or with electric whisk, until it becomes soft and fluffy.
Incorporate the egg, at maximum speed, to mix it well. Add the 00 flour and wholemeal flour a little at a time, with the mixer always running, alternating them with 2 teaspoons of grappa.
Collect the mixture in a pastry bag; distribute it in a springform pan (ø 20-22 cm) lined with baking paper, covering the bottom; then form the border; put in the freezer for 30 minutes.
Bake then directly at 160 ° C with ventilated mode for 20-25 minutes: the tart must become golden.

FOR THE HAZELNUT CREAM
Toasted the hazelnuts at 180 ° C for about 10 minutes. Let them cool and blend with the sugar until you get a creamy paste. You will need a very powerful blender; alternatively, mix 100 g of 100% organic hazelnut cream with 60 g of icing sugar.

TO COMPLETE
Stuffed the pastry with a light layer of hazelnut cream, a couple of tablespoons of strawberry jam and fresh strawberries.