Tag: Tart

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.

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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.

How to prepare the apple and cream tart – Italian Cuisine

Simple, fragrant and appetizing: here's how to prepare a delicious tart among the most classic

Originally from western Asia and known in the old continent since the times of the ancient Romans, the apples they are also a perfect fruit for desserts.

Nutritional values of apples

Rich in water, protein, calcium, phosphorus and vitamins A, B1, B2 and C, apples also contain very little fat. They are allies of our health, as one of the most famous sayings of popular wisdom says, but beware: apples and pears also contain fermentable sugars which can have harmful effects on people with flammable colon.

The apple and cream tart: the ingredients

One of the simplest and most appetizing recipes to prepare with apples is the tart with the cream. You need 400 grams of flour, 300 grams of granulated sugar, a lemon, a spoonful of baking powder, 100 grams of butter, two eggs for the pastry and two more for the custard, half a liter of milk, twenty grams of sugar to icing and two medium-sized apples.

The shortcrust pastry recipe

First, put the butter into small pieces and one hundred grams of sugar in a large bowl. Mix everything well, adding the eggs and grated lemon zest and continuing to mix. Gradually add the sifted flour (about 350 g) together with the yeast: when the pastry it will be smooth and homogeneous, a ball is formed with the mixture made and wrapped in a sheet of cling film, to rest in the refrigerator for about an hour.

Apples and cream together

Meanwhile wash, peel and cut the apples into thin slices, cooking them in a pan for about ten minutes over high heat with three tablespoons of sugar and a few drops of squeezed lemon. At this point, in another bowl (or saucepan) put the egg yolks and the remaining sugar, adding more flour to improve the density of the mixture. Then move on to milk, to be heated slightly and poured, while still hot, into the preparation: mixing again one will be born custard to thicken over low heat until it reaches the desired consistency. Helping you with a rolling pin, then, roll out the dough on a floured pastry board and gently place it inside a cake pan buttered. Mix the apples with the cream and pour them into the same pan; with the leftover pastry prepare the strips for surface decoration. Bake at 180 degrees for 30 minutes, let it cool, sprinkle the cake with icing sugar and serve.