Tag: Tart

#CucinaLa Cover: prepare the strawberry tart, many surprises await you! – Italian Cuisine

Ready for the challenge? In May you cook the strawberry tart on the cover: until you try it, it won't really be spring!

Colorful, fresh, delicious: the strawberry tart is the protagonist of our May cover and from the first slice it will take you to the best of spring.

This prepared by our cook Joëlle Néderlants, is simple to prepare, but it is not a simple strawberry tart. The base is a pastry with macaroons, the cream is lighter than ever and the taste of fruit is enhanced at maximum power.
Double ration of strawberries: they are present both in the cream rose, obtained in a natural way, without the addition of dyes, but we also find them fresh, to decorate the cake and savor them at their best in their moment of glory.

Cucinatela: it is not only a challenge that we launch you, but a real invitation to venture with us in the flavors and colors of beautiful season.

Post the photo of your tart on Instagram by May 19th, telling us how you managed and if you have customized it in some way. Use the hashtag #cucinalacopertina and tag @lacucinaitaliana: the most beautiful tarts will be selected and published on our website. If you can make a real cover cake, there will be lots of surprises waiting for you!

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

Ingredients For the pastry

125 g flour 00
60 g butter
35 g caster sugar
15 g almond flour
1 pc yolk

Ingredients For the frangipani

75 g pecan nuts
75 g butter
45 g cane sugar
15 g maple syrup
1 pc big egg
salt

Ingredients For decoration

200 g caster sugar
3 pcs small untreated red apples
2 pcs lemons
1 pc green apple
Maple syrup
pecan nuts

Duration: 3 h 30 min

Level: Middle

Dose: 8 people

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.

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Strawberry tart: the cover recipe and other 10 not to be missed – Italian Cuisine

The queen of our May issue is a classic and alternative strawberry tart at the same time. Here is the recipe and a collection of other versions to try (and eat!)

Strawberries, strawberries and more strawberries. Our cover recipe from May it is a true hymn to the sweetness of this fruit, made even better by the base that embraces it. A particular pastry that focuses on macaroons to obtain even more fragrance and taste, perfect to contain the rich cream made with fresh cream, sugar and more strawberries: an idea that revolutionizes the classic approach to the traditional fruit tart that includes a filling with custard or whipped cream.
But this it is not the only strawberry tart that we have prepared. Rather, we can say that we have published many in these years, all different from one another.

In fact, the basic ingredients allow us to have fun with simple and creative variations at the same time ready to highlight the sweet freshness of the most awaited fruit of spring, but also of play with its intense color.
The bright red that will characterize your tart can also be the right inspiration to prepare the table where you will serve the strawberry tart. Among the most suitable color combinations we find the shades of green, purple, pure white, pink and red itself. That is never enough, it gives energy and is irresistible.
Ready to become real masters in the preparation of this cake?
In the gallery below our recipe on the cover of "La Cucina Italiana" in May and a collection of 10 strawberry tarts we have prepared in the past years. Let's prepare them all!

Browse the gallery