There are times when reminded of the old flavors and the idea remains fixed. You begin to associate the taste memories that have made important and that they did enter the recipes tested, and made love. Often these recipes, following the success are set aside for a time but then suddenly come back strongly at the top of the charts culinary!
This is the effect it had on me the tart. You will say, the pie ... that sweet simple one, that was my grandmother ... which often is packaged in supermarkets?! It
her own!
What I propose today is a classic version and processing but without great success and, as I said, is one of those dishes in the kitchen "comfortable".
Get:
- a rolling model "Grandma Duck" :-)
- a baking oven 22 cm baking paper
- 200 grams of flour 00
- 100 g sugar 130 g butter
- 1 egg to taste a pinch of yeast
- jam to your liking
Contrary to what many suggest, to make this tart, not proceed with the method of blasting or those proceedings for which you create large crumbs with flour, butter and sugar.
In this case, on the table, make a mound of flour and sugar. In the middle I put the cold butter chunks and the egg and begins to knead molto velocemete fino ad ottenere un impasto liscio ed omogeno ma senza lavorarla troppo altrimenti il burro ne soffre!
Mettete l'impasto tra due pezzi di carta forno, schiacciatela e mettetela in frigorifero a riposare per un paio d'ore. Trascorso questo tempo, riprendete l'impasto stendetelo sulla carta forno e trasferite nella teglia. Prendete la confettura che avete scelto e versatela sull'impasto facendo attenzione a lasciare un piccolo bordo libero tutto intorno.
Prendete l'impasto rimanente e con le mani formate dei rotolini per realizzare le strisce sulla crostata. Formatene uno più grande per fare la rifinitura perimetrale della tortiera.
Infornate at 180 degrees for about 30 minutes or until cooked.
PS For the jam I used a home made fishing, of which I speak in the next post!
soon
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