After a few days of absence must resume writing in the blog with a hint of sweetness! So here I am back with a treat ... of course we talk about a sweet, I would recommend to prepare the afternoon or the evening before (the day after I have appreciated the softer base!).
La Tarte aux Pommes !
doses to the base of puff pastry are recommended by Arietta, which I thank him and many many compliments!
Ingredients:
For the base:
manitoba
350 grams of flour 140 grams of warm milk
100 gr soft butter 10 gr
yeast 2 tablespoons granulated sugar 1
tuorloun
pinch of salt For the filling:
I, among other possibilities, I chose to fill the cake with a layer of custard on which I have lying 3 apples sliced \u200b\u200bthin enough
and then a spoonful of sugar cane
- tortagel polishing
For the base:
manitoba
350 grams of flour 140 grams of warm milk
100 gr soft butter 10 gr
yeast 2 tablespoons granulated sugar 1
tuorloun
pinch of salt For the filling:
I, among other possibilities, I chose to fill the cake with a layer of custard on which I have lying 3 apples sliced \u200b\u200bthin enough
and then a spoonful of sugar cane
- tortagel polishing
The base has been prepared according to the letter the advice of Arietta, which I reproduce below:
" Prepare a lievitino with 50 grams of flour stolen in what is expected, one of two tablespoons of sugar and yeast dissolved in a little good ' warm milk provided. Must be a pap that will rise in a warm place (in the oven heated to 50 degrees off and kept ajar, in my case) for 15 minutes without cover.
lievitino Combine the remaining ingredients, mixing vigorously until you get a ball smooth and elastic, then place the dough in a covered container with plastic wrap and let rise for 25-30 minutes "
While the dough I made the pastry cream, spread on a tray, covered with plastic wrap and refrigerate to cool.
" Now roll out the dough on a sheet of parchment paper to a thickness of about 75 mm.
Lay the dough with parchment paper on mold tart - a tart or "
" Prepare a lievitino with 50 grams of flour stolen in what is expected, one of two tablespoons of sugar and yeast dissolved in a little good ' warm milk provided. Must be a pap that will rise in a warm place (in the oven heated to 50 degrees off and kept ajar, in my case) for 15 minutes without cover.
lievitino Combine the remaining ingredients, mixing vigorously until you get a ball smooth and elastic, then place the dough in a covered container with plastic wrap and let rise for 25-30 minutes "
While the dough I made the pastry cream, spread on a tray, covered with plastic wrap and refrigerate to cool.
" Now roll out the dough on a sheet of parchment paper to a thickness of about 75 mm.
Lay the dough with parchment paper on mold tart - a tart or "
I puncture the bottom with a fork and made a layer of custard, level. Apples I had already cut down 'start and Trofin with lemon i put it, some overlapping each other, to cover the entire surface. I spent on the surface of the melted butter, a little brown sugar and bake for 25' to 190 ° C .
Once baked and cooled I "polished" with tortagel.
Buonnnnnisssima !!!!!!
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