Tart berries
Desserts from Italy - Piemonte
Pie crust
Pie crust
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
It 'a dough similar to the perfect pastry for tarts with very liquid or syrupy fillings, precisely the type of cream pies or fruit, perfect for the Apple pie. The strength of this mixture lies in the absence of eggs, so perfect for the intolerant.
preparation
step 1
The ideal is to use a robot, but it's OK to a fork. Mix all the ingredients at the beginning will be a compound such as wet sand, but after a bit mixed 'with your hands you will get a smooth ball
step 2
and soft, wrap it in plastic wrap and let stand in the refrigerator at least 30 minutes.
step 3
Roll out with a rolling pin to about 1 cm thick and transfer it into your buttered and floured.
step 4
For the cooking in white, the perforated bottom with a fork, leveled the edge to regularize cover with aluminum foil and filled with the dried beans for not doing raise the pasta during cooking,
step 5
so cook for 20 minutes in a hot oven at 180 degrees, then remove the foil and beans and continue for 10 minutes. For classical tart, just puncture the bottom, fill with jam and bake 30 min
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