Crostata con fragole e marmellata di more
Try this Crostata con fragole e marmellata di more recipe, or contribute your own.
Try this Crostata con fragole e marmellata di more 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 Serving (126g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Impasta il burro con lo zucchero di canna velocemente, fino a che non sono amalgamati.
- Aggiungi l'uovo e poi incorpora le due farine setacciate con il sale e il lievito e la buccia di limone grattata.
- Impasta fino a formare una palla, schiacciala leggermente, avvolgila nella pellicola e lasciala riposare in frigo per qualche ora, o anche per una notte.
- Scalda il forno a 180°C.
- Togli la frolla dal frigo, impastala per ammorbidirla, prendine metà e stendila su una superficie infarinata con un matterello fino a raggiungere circa 5 mm di spessore.
- Stendi la frolla sul fondo di una tortiera da 26 cm di diametro, aiutandoti con il matterello.
- Stendi la marmellata di more sul fondo della crostata, poi cospargila con le fragole tagliate a pezzettini piccoli.
- Con la metà rimasta della frolla decora la superficie della crostata con tante striscioline intrecciate.
- Inforna la crostata nel forno caldo per circa 30 minuti, finché non è dorata in superficie. Lasciala raffreddare prima di servirla.
Golden lattice crust shatters at the touch, giving way to a dense jam layer sweetened by softened fresh fruit. Achieving this texture requires strict adherence to the chilling phase specified in the method. Working room-temperature butter directly into the cane sugar creates a sticky mass that absorbs flour quickly, but overworking the gluten at this stage guarantees a tough pastry rather than a tender one. Keeping the dough cold until it hits the five-millimeter rolling threshold prevents the fats from melting prematurely on the counter.
Spreading three hundred grams of blackberry jam over unbaked pastry demands caution because excess moisture turns the center soggy during baking. Dice the hundred grams of fresh strawberries finely and distribute them evenly so pockets of steam do not rupture the pastry lattice above. Baking at 180 degrees Celsius requires roughly thirty minutes, but visual cues matter more than kitchen timers. Watch for the edges of the crust to turn a deep amber brown before pulling the pan from the oven.
Allowing the tart to cool completely on a wire rack is non-negotiable for structural integrity. Cutting into the pastry while warm causes the fruit filling to run and destroys the slices entirely. Room temperature rest lets the pectin in the blackberry preserve set firmly against the crumbly crust. Store any leftovers uncovered at room temperature for up to twenty-four hours to maintain crispness, or refrigerate if keeping longer, though the crust will soften significantly in the cold air.
Dietary modifications alter the baseline chemistry of shortcrust pastry significantly. Substituting standard dairy butter with plant-based solid fat requires keeping the kitchen environment notably cool to prevent premature melting during the rolling process. Whole spelt flour adds a nutty flavor profile, but absorbs liquid differently than standard soft wheat, meaning bakers might need a splash of ice water if the dough ball cracks excessively during mixing.
