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Crostatine the autumn

ingredients

servings

6

Type 00 wheat flour

250 grams

White sugar

125 grams

Butter

125 grams

Lemon peel

20 grams

Iodized salt

1 pinch

Eggs

1 unit

Egg, yolk

1 unit

Jam

100 grams

Hazelnuts

40 grams

Figs

3 unit

Honey

1 spoon

Cornmeal

2 spoons

Desserts from Italy

Crostatine the autumn

Crostatine the autumn

vegetarian with gluten with eggs with lactose with nuts

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Crostatine the autumn

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.

Crostatine the autumn step 1

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.

Crostatine the autumn step 2

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.

Crostatine the autumn step 3

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.

Crostatine the autumn step 4

step 4

After the interval, resume and stendiamolo dough with a rolling pin on a work surface.

Crostatine the autumn step 5

step 5

Then we imburriamo six molds and tart sprinkled with polenta flour, adagiamo dough into each mold and modelliamolo inside.

Crostatine the autumn step 6

step 6

We bake the tarts static preheated oven for 20 to 180 ° then we remove from oven and let cool.

Crostatine the autumn step 7

step 7

Meanwhile, we wash and peel the figs, tagliamoli mid tritiamo coarsely with a knife hazelnuts.

Crostatine the autumn step 8

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 °.

Crostatine the autumn step 9

step 9

Sforniamo, dusted with powdered sugar and serve.

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