Tag: Tart

Strawberry and prosecco tart – Italian Cuisine

First prepare the pastry by working all the ingredients together in a bowl until you get a smooth dough.
Cover with plastic wrap and let it rest for 30 minutes in the fridge.

Take the pastry again and roll it out in a 3-4 mm thick sheet, then roll it into the buttered and floured mold.

Level the edges and prick the bottom with a fork, then proceed with the cooking in white: cover with parchment paper and fill with the appropriate ceramic spheres, as I did, or with dried vegetables. Cook for about 12 minutes in a convection oven preheated to 180 ° C. Remove the parchment paper and the beads and cook for another 5 minutes before removing from the oven.
Let it cool.

Meanwhile wash the strawberries, clean them and cut them into pieces. Set aside a little for the garnish.

Put the isinglass in water.
Whisk the strawberries with the icing sugar.

Add sugar and starch and melt with prosecco, then cook over low heat for a few minutes to thicken.
Remove from the heat, add the isinglass after squeezing it gently and let it dissolve, then let it cool.

Whip the cold cold cream.
Gently stir in the strawberry cream smoothie. United, if you want a stronger color, even the food coloring.

Finally add the cream, now warm.

Pour the stuffing into the cold pastry shell, level well and decorate with the strawberries set aside.
Let the tart rest in the fridge for at least a couple of hours.

Your strawberry and prosecco tart is now ready to be served.

#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.

Gordon Ramsay Recipes