Tart berries
Desserts from Italy
Crostatine the autumn
Crostatine the autumn
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Autumn allows us to bring to the table hot larancio pumpkin, the penetrating aroma of mushrooms, the sweetness of the figs and Delluva gives us Sundays with friends and chestnuts company, and choc cake freshly picked hazelnuts. In short, autumn brings us to the table tastes that our taste buds in the summer time was right to put in the drawer: tarts such as the autumn, a sweet, a cuddle, a treat that you must try.
preparation
step 1
Sift the flour and scatter over the sugar, then add a pinch of salt and lemon zest mix the ingredients and make the fountain.
step 2
We distribute within the pieces of butter, which must be soft enough to be able to mix with the flour, but not too much, otherwise the dough would be soft.
step 3
Amalgamiamo with his hands, then add eggs and work the dough again briefly, just enough to get a dough that will wrap in plastic wrap and put in the fridge to rest for an hour.
step 4
After the interval, resume and stendiamolo dough with a rolling pin on a work surface.
step 5
Then we imburriamo six molds and tart sprinkled with polenta flour, adagiamo dough into each mold and modelliamolo inside.
step 6
We bake the tarts static preheated oven for 20 to 180 ° then we remove from oven and let cool.
step 7
Meanwhile, we wash and peel the figs, tagliamoli mid tritiamo coarsely with a knife hazelnuts.
step 8
Farciamo tarts with stewed pears, fig and half a teaspoon of chopped hazelnuts pour over the fig tree a drizzle of honey and finally bake for another 10 to 160 °.
step 9
Sforniamo, dusted with powdered sugar and serve.