Crostata alla confettura di prugne e frolla agli amaretti
Try this Crostata alla confettura di prugne e frolla agli amaretti recipe, or contribute your own.
Try this Crostata alla confettura di prugne e frolla agli amaretti recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 cm di diametro (31g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Mettete gli amaretti all' interno di un mixer. Frullate finemente.
- In una capiente ciotola mescolate la farina 00 con quella di amaretti e con lo zucchero a velo.
- Aggiungete il burro tagliato a piccoli pezzetti e con la punta delle dita sabbiate il composto.
- Una volta che sarà sabbioso aggiungete i tuorli ed impastate finché non otterrete un panetto di pasta compatto.
- Fasciatelo nella pellicola trasparente e riponete nel frigorifero per almeno mezz'ora.
- Stendete ¾ di impasto sulla spianatoia leggermente infarinata, rivestite lo stampo. Bucherellate il fondo con una forchetta, quindi farcite con un abbondante strato di confettura.
- Con la pasta frolla restante create delle striscioline e decorate con il classico motivo a losanghe.
- Infornate nel forno già caldo a 180c e cuocete per circa 30 minuti finché non sarà leggermente dorata. Lasciate raffreddare nello stampo, quindi sformate su un piatto da portata e servite.
Incorporating crushed amaretti into pastry dough transforms a standard tart crust into a structurally superior shortcrust by utilizing the dry almond cookies to absorb excess moisture from high-fat butter. Traditional Italian bakers developed variations like this frolla per crostata precisely to utilize stale pantry items, grinding hard cookies into fine meals that provide distinct bitterness and structure. Resting the formed dough in the refrigerator for at least thirty minutes solidifies the dairy fats, preventing excessive spread and shrinkage when exposed to radiant oven heat.
- Grind the amaretti cookies until they resemble a fine sand consistency before combining them with the flour to prevent gritty pockets from forming in the baked pastry.
- Maintain a cold environment for the butter by cutting it into small pieces and rubbing it into the dry ingredients exclusively with the fingertips rather than warm palms, which melts the fat prematurely.
- Dock the rolled dough sheet thoroughly with a fork tines across the entire bottom surface to prevent steam bubbles from lifting the pastry away from the tart pan during the initial heat rise.
- Evaluate visual doneness by monitoring the crust edges for a pale golden coloration rather than relying solely on a timer, ensuring the interior butter has fully rendered without scorching the sugar.
Resting this pastry overnight yields a vastly superior texture compared to slicing it while warm, because the plum jam hydrates the crumbly crust just enough to soften the structural integrity without making it soggy. Storing the confection at room temperature under a cake dome for up to forty-eight hours preserves the crispness of the lattice top while allowing the bitter almond notes to mellow considerably.
