Pound cake with caramelized apples
Desserts from Italy
Hard Wheat Crostata With Apples
Hard Wheat Crostata With Apples
ready in
2 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The one who has experienced it has remained in love because this slice made with durum wheat semolina for perfume and texture is really special.
preparation
step 1
In a large bowl mix the chopped butter and sugar with a hand whisk or with a blender. Then add the egg slightly beaten and always stirring the spicy semolina and aromas.
step 2
Once the dough has taken consistency overthrow it on the table and work it for a short time with your hands until you form a compact and soft round blade.
step 3
Cover it with film and leave it in the refrigerator from 12 to 24 hours (best choice).
step 4
Take the dough back to let it acclimatize out of the refrigerator for about twenty minutes and then place it with a roller coaster on floured paper with a thickness of half inch and mold shape.
step 5
Finely grind and stuff a tart mold of about 24/26 inches and spread over the rolled dough rolled on the rolling pin. Put the mold back in the refrigerator for about twenty minutes.
step 6
In the meantime, sliced 3 or 4 apples of the Renetta or Grammy Smith (both of them release a few liquids) and pour over a couple tablespoons of cane sugar mixing it all gently.
step 7
Turn the oven to 175 ° if static or 155 ° if ventilated and resume the mold from the fridge distributed over a bit of jam and then cover with concentric circular apple slices from the outside edge.
step 8
Cook for 40/45 minutes or until golden edges. Let it cool on a grater and serve in slices.
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