To get a good pie is important to follow certain precautions in the preparation of pastry, the principal of these is to use the butter cold from the fridge, not let it melt at room temperature.
When working the pastry, it would be better to touch as little as possible, in fact the heat of your hands melts the butter, then knead quickly becomes essential (to cool your hands under cold water may help.)
Ingredients:
240 gr of flour
180 grams of butter
100 grams of powdered sugar
1/2 tablespoons cognac or brandy
Grated zest of 1 lemon or orange
2 egg yolks
a pinch of salt
Preparing the pastry:
Prepare the butter first cutting it into strips (like french fries) and then into cubes.
Pour the butter with the flour in a bowl and begin to rub the butter and flour between your fingertips, making a motion similar to that in which you indicate the money, you get a "meal" lumpy.
, il sale , il brandy e la buccia d'arancia . At this point you can 'add the icing sugar, egg yolks, salt, brandy and orange peel. Using a spoon or a fork to mix the ingredients well and then mixed with fast hands. The pastry is very little worked.
Make a ball, wrap with plastic wrap and let rest in refrigerator for at least half an hour.
After resting the pastry in the fridge, roll out with a rolling pin until it reaches the diameter of the pan (use a pie dish of diam. Of 22 cm), the dough should have a thickness of 5 mm.
Place the pan over the dough and start cutting it to about 2/3 cm from the edge. The remains will be used for decoration.
Fit the dough to the baking pan lined with parchment paper, prick the bottom of the pastry with the tines of a fork, lightly crush the paste on the edges so it fits snugly and always with the tines of a fork press around the edge, to give a little ' of workmanship.
As long as you prepare the filling, place the dough in the fridge.
Filling:
Ingredients:
2 apples, yellow / red
1 jar of jam to taste (plums, peaches, blueberries, etc..)
icing sugar
Peel the apples, cored and cut deprive aspicchi thin.
With the remaining dough into strips prepare 8 to be placed on the jam, spreading the dough with a rolling pin and cut with pastry wheel size, perhaps the wave to give an original touch.
Pull out the tart from the refrigerator and place the tart apples cut above.
Pour the jam chosen and level with a spatula.
Arrange the strips of dough on mamellata intersecting them between them.
Should avanzarne a bit ', you can' give an extra decorative touch or roll into strips about themselves, so as to form roses to place on the tart here and there.
Cooking:
Bake in preheated oven at 220 degrees for 10 minutes, then lower to 180 degrees and continue baking for another 40 minutes, 50 minutes in all.
The pie is cooked when it has taken on a beautiful color dorato.Una after removing from oven let cool, because the freshly baked pastry is soft and removing the tart from the mold may be broken.
Finally, serve with a dusting of icing sugar.
Also good with plum jam!
I followed all the steps but the only thing that convinces me is the excessive softness of the pastry that you almost will not let me straighten it and then after cooking, it will remain, cmq, very good, but too soft to cut into slices "classic" ... maybe there's a little secret to make water + consistently, hello and thanks
@ Maurizio: because the dough is too soft, I suggest you leave it in the fridge to rest more than half an hour and then when the stretch with a rolling pin trying to be as fast as possible to prevent the butter to soften too much, however if you it seems too soft after it spread into the pan you can put it back a little 'in the fridge.
For larger rendererla can try to put only 1 apple (maybe 2 have released too much water during cooking), I add half a packet of yeast in the dough of the pastry because I like more crispness that you can get .... test and let me know
I tasted the tart hour I packed this morning. Simply fantastic, from ecstasy ..... I used plum jam and I put myself a little 'yeast. Thanks, I'll just make sure!
Without simply fantastic! I made plum jam and I added the yeast, really tasty recipe.
Hello, really perfect recipe for the tart, the only flaw the cooking time. Follow me and your 'successful overcooked. Would not it be better to 30 minutes at 200 degrees? Thanks :-)
@ Teresa: eh eh cooking time depends a lot bakery oven. You may try to 200 ° for 30 minutes and then eventually check and continue for another 5 - 10 minutes until it is golden.