Tag: Tart

Rhubarb tart recipe, spring dessert – Italian Cuisine

Ingredients

600 g rhubarb
280 g brown sugar
150 g salted butter
100 g spelled flour
80 g 00 flour
25 g sliced almonds
1 egg
lemon
mint
salt

Duration: 1 h 15 min

Level: Middle

Dose: 6 people

To prepare the rhubarb tart, wash the rhubarb, cut the ends and marinate it with 250 g of brown sugar and 1 tablespoon of lemon juice in the refrigerator overnight.

FOR PASTA BRISÉE
Knead spelled flour with 00 flour, salted butter cold and cut into pieces, 30 g of brown sugar, a pinch of salt and 5 tablespoons of very cold water. Collect the dough in a ball, wrap it in plastic wrap and let it rest in the refrigerator for 1 hour.
Roll out therefore 4 mm thick; cut out a disc (ø 30 cm) and transfer it to a baking tray lined with parchment paper.

FOR THE STUFFING
Sprinkle the brisée with the crumbled amaretti and compact them well leaving a free edge of 3-4 cm.
Strain rhubarb, cut into 10 cm long sticks and divide them in two lengthwise. Spread them on the brisée, over the amaretti biscuits, fold the edges of the pasta over the filling, brush them with the beaten egg and sprinkle them with sliced almonds. Let the tart rest in the refrigerator for 1 hour.

TO COMPLETE
bake finally the tart at 180 ° C for about 35 minutes.
Reduce the rhubarb marinade on the stove for 4-5 minutes, until you get a syrup.
Remove from the oven the tart, brush the rhubarb with the syrup, complete with mint leaves and serve.

The extra idea: with the remaining rhubarb syrup you can prepare a thirst-quenching drink, diluting it with sparkling water and perfuming it with lemon slices and a couple of mint sprigs.

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Sweet strawberry and ricotta tart – Italian Cuisine

How to prepare the shortcrust pastry for the tart

Sift the flour with a pinch of salt, add the cold butter into small pieces and knead briefly until a sandy mixture is obtained. Add the sugar, orange zest and eggs and knead the dough until it is homogeneous. Wrap it with cling film and put it in the fridge for 1 hour.

Cashew Tart with Apples Recipe – Italian Cuisine

Ingredients

130 g unsalted toasted cashews
125 g 00 flour
70 g butter
40 g brown sugar
2 Golden or Renette apples
1 egg
icing sugar
rose jam
egg white
salt

Duration: 1 h 30 min

Level: Middle

Dose: 6 people

FOR PASTA PASTA WITH cashews
whisk flour with brown sugar, a pinch of salt and 30 g of cashews: you will have to obtain a homogeneous powder.
Work it with the butter into small pieces obtaining a set of crumbs and mix them with 1/2 egg (break an egg, beat it briefly with a fork to mix the yolk and egg white: you can divide it in half). Form a loaf, wrap it in plastic wrap and let it rest for 1 hour in the refrigerator.
Roll out then the dough in a round mold (ø 18 cm) and bake at 180 ° C for 15 minutes. Sfornatela.

FOR THE STUFFING
whisk 100 g of cashews with 80 g of icing sugar, then add 20 g of jam and 20 g of egg white: you will get a full-bodied cream.
Peel apples with a peeler, so as not to spoil the shape of the fruit. Remove the core with a corer, then cut it in half (alternatively, cut it in half, then remove the core with a scoop or a small knife). Place the half flat apples and cut them into very thin slices.
spread the cashew cream on the pastry, arrange the apple slices in a radial pattern, slightly overlapping each other, to form a crown, which will leave a hole in the center.
Sprinkle apples with icing sugar and bake the tart at 180 ° C for 18-20 minutes, then lift the oven at 200 ° C and cook for another 13-15 minutes.
Remove from the oven the tart and fill the center with 1 tablespoon of rose jam. Polish it to taste with a veil of jam, diluted on the fire with a drop of water.

To know: to make bright and to protect the surfaces of cakes, pastries and fruit toppings there are also special sweet spray jellies; comfortable and ready to use, they are generally prepared with glucose syrup, agar agar, a natural thickener, and citric acid.

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