Hello everyone, today
any tips for a perfect pie ... and a few variations on this theme.
classical
Recipe Ingredients: 200g flour-
-100g cold butter -1 egg
-1 -1 pinch of sugar salt to taste
-jam (apricot, berry, strawberry, etc.).
Pour into a large bowl combine the flour, salt, sugar and butter cut into cubes. With the fingertips mix butter and flour, so the emergence of many small pieces (it must seem like a grain of sand a bit 'big, or grated cheese). This takes 5-10 minutes at most. Do not use your whole hand, but only the tip of your fingers, otherwise the butter gets too hot.
Now break the egg into a small bowl and beat with 2 teaspoons of water. Pour in the dough and start to mix with a knife or a fork (or you'll stick all between your fingers and then I challenge you to remove it). When the egg is a bit 'mixed with the flour and butter using your hands to finish mixing (must be a nice smooth ball).
Then wrap the dough in cling film (type DOMOPACK) or in aluminum foil and refrigerate for half an hour.
After that, turn the oven to 200 degrees, take a tortira of about 24 cm in diameter and a sheet of baking paper large enough to cover the entire inside of the cake.
Remove the dough from refrigerator and divide into 2 parts (3 / 4 and 1 / 4 or 2 / 3 and 1 / 3). Take the largest portion and roll it out on the sheet of waxed paper (best with a rolling pin, otherwise use i palmi delle mani. Deve avere un diametro maggiore di quello della tortiera: così quando lo mettete dentro la tortiera si rialzano i bordi (va messo nella tortiera con la carta da forno).
Una volta che avete steso la pasta e l'avete messa nella tortiera, prendete una forchetta e bucherellate la pasta (questo è fondamentale: serve per evitare che si rialzi durante la cottura). A questo punto stendeteci sopra uno strato di marmellata dello spessore desiderato e completate con le strisce di pasta ricavate dall'impasto avanzato. Siccome le trisce lunghe tendono a rompersi, potete farne tante più corte e poi attaccarle le une alle altre direttamente sulla torta.
A questo punto infornate e fate cuocere per 30-40 min circa.
When the cake is ready, togietela from oven and allow it to cool before removing the cake (and also before eating!), Otherwise it breaks all!
recipe with cream
Ingredients:
-for egg pasta vd above
-2 (the Reds)
-60 -3 cups sugar teaspoons flour
-250 ml milk, dried beans
fruit to taste (strawberries, bananas, kiwi, peaches in syrup ...) To make the dough
proceed as above. The difference is that spread throughout the dough into the pan so that the edges are a bit 'higher. Turn
the oven to 200 degrees.
To cook the pasta after it has spread into the pan with a fork bucherellatela (fondamentale!) and stendeteci on another sheet of parchment paper, so it's all covered. Pour over the second sheet dried beans and bake for 15 minutes at least.
After this time remove the cake from the oven, remove the sheet of baking paper and beans and bake again for 10 minutes (the cake should be a little 'golden but not too much, because when you remove it from the oven continues to cook). Then pull out the cake from the oven and let cool in its pan.
Prepare the filling: Put the milk in a saucepan large enough and bring to a boil (not must boil too but as soon as bubbles (usually form the thin layer of cream) off.
Meanwhile, place the 2 yolks and sugar in a bowl and whisk (or fork shortbread). Then add 3 tablespoons of flour (more if you make them pour into the bowl through a strainer).
Now pour half the hot milk into the bowl and stir a bit '. After that pour the entire mixture into the saucepan with the other half of the milk and put on medium-low heat. Start stirring with a spoon (preferably wooden) until the cream thickens and sbollicchia. Contiinuate to mix, you do not have to stop, otherwise you are the lumps!. Since bubbles calculated About 1 minute and then turn off the heat.
Then pour the cream on a plate large enough and put on a sheet of parchment paper (maybe the one you used for the beans) and let cool. The sheet of parchment paper is used to avoid formation of a film on the surface.
When the dough is that the cream is cold, pour the cream over the pastry to form and then garnish with the fruit into pieces (depending on your taste: canned peaches and strawberries are great).
version with cornmeal
Ingredients:
-100g of maize meal (the one with which you made the polenta ...)
-150g-100g plain flour
butter -1 egg
-60g of sugar 60g of sugar-cane (you can also use all cane sugar)
-1 pinch of baking powder
-raspberry jam or blueberry
As this mixture unlike of the previous is + "Paciugo", I suggest you use the mixer: Pour the ingredients in the order above (except of course the jam). After each ingredient
give a puree.
When you have mixed all the ingredients, roll out the dough from the mixer, wrap it in plastic film and refrigerate for at least half an hour otherwise you can not pull the dough.
After this time you turn the oven to 200 degrees and proceed as for the normal crust (roll out the dough, bucherellatela, put the jam, complete with foil and then bake). I recommend you use a rolling pin and sprinkle the dough with flour sticks to everything else and never be able to pull it ...
Bake for 25-30 min and baked. Let cool and enjoy the tortira
The difference is that the normal tart with cornmeal and baking powder is softer, while sugar cane makes both granulosa
Slurp! : P
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