AUGURI NONNA GIOVANNA
Questa crostata è il dolce preferito di nonna Giovanna, un connubio delicato di sapori che si lasciano gustare da tutti; grandi e piccini. Te la dedichiamo oggi, nonna Gio, in questo giorno speciale. Tanti auguri, di tutto cuore! Un bacione.
INGREDIENTI:
Frolla
Burro 120g
Farina 00 250g
Zucchero 80g
Uovo 1
Lievito 4g
Sale un pizzico
Ripieno
Zucchero 55g
Miele 60g
Burro 30 g
Panna 150g
Noci 100g
Nocciole 100g
Mandorle 100g
PROCEDIMENTO
Preparare la frolla togliendo il burro dal frigo circa mezz'ora prima dell'esecuzione della ricetta. Mescolare il burro con lo zucchero, aggiungere l'uovo facendolo incorporare bene, unire farina setacciata con lievito e il sale. Lavorare velocemente, creare una palla e mettere in frigo per circa 30 minuti.
Nel frattempo sciogliere in un pentolino il burro con zucchero, miele, panna e burro. Tostare le mandorle e le nocciole. Quando il composto bolle aggiungere la frutta secca e far cuocere per circa 4 minuti.
Spegnere il fuoco e lasciar riposare. Riprendere la frolla, stenderla tra due fogli di carta forno, e renderla sottile.
Trasferire la frolla in una tortiera,
bucherellare il fondo e infornare per circa 20 minuti a 180° C fino a duratura.
Versare il composto di frutta secca sulla base del dolce e far cuocere in forno per 10 minuti,
poi coprire con un foglio di alluminio e continuare la cottura per altri 10 minuti.
E' strepitosa, fidatevi!
Buon assaggio.
Ci teniamo a ricordarvi che questo è l'unico blog ufficiale per queste ricette : http://pimikiallaricettadellaformulaperfetta.blogspot.com/
This tart is the favorite dessert of grandma Giovanna, a delicate combination of flavors that can be enjoyed by everyone; young and old. We dedicate it to you today, grandmother Gio, on this special day. Best wishes, with all my heart! A kiss.
INGREDIENTS
Shortbread
Butter 120g
Flour 00 250g
Sugar 80g
Egg 1
4g yeast
Salt a pinch
Stuffed
Sugar 55g
Honey 60g
Butter 30 g
Cream 150g
Nuts 100g
Hazelnuts 100g
Almonds 100g
METHOD
Prepare the pastry by removing the butter from the fridge about half an hour before running the recipe. Mix the butter with the sugar, add the egg making it well incorporated, add sifted flour with baking powder and salt. Work quickly, create a ball and refrigerate for about 30 minutes.
Meanwhile melt the butter in a saucepan with sugar, honey, cream and butter. Toast almonds and hazelnuts. When the mixture boils add the dried fruit and cook for about 4 minutes.
Turn off the heat and let it rest. Pick up the pastry, roll it out between two sheets of parchment paper and make it thin.
Transfer the pastry into a cake pan, puncture with a fork and bake for about 20 minutes at 180 ° C until lasting.
Pour the dried fruit mixture on the base of the cake and bake for 10 minutes, then cover with aluminum foil and continue cooking for another 10 minutes.
It's amazing, trust us!
Good taste.
We would like to remind you that this is the only official blog for these recipes http://pimikiallaricettadellaformulaperfetta.blogspot.com/
Ci teniamo a ricordarvi che questo è l'unico blog ufficiale per queste ricette : http://pimikiallaricettadellaformulaperfetta.blogspot.com/
GREETINGS NONNA GIOVANNA
This tart is the favorite dessert of grandma Giovanna, a delicate combination of flavors that can be enjoyed by everyone; young and old. We dedicate it to you today, grandmother Gio, on this special day. Best wishes, with all my heart! A kiss.
INGREDIENTS
Shortbread
Butter 120g
Flour 00 250g
Sugar 80g
Egg 1
4g yeast
Salt a pinch
Stuffed
Sugar 55g
Honey 60g
Butter 30 g
Cream 150g
Nuts 100g
Hazelnuts 100g
Almonds 100g
METHOD
Prepare the pastry by removing the butter from the fridge about half an hour before running the recipe. Mix the butter with the sugar, add the egg making it well incorporated, add sifted flour with baking powder and salt. Work quickly, create a ball and refrigerate for about 30 minutes.
Meanwhile melt the butter in a saucepan with sugar, honey, cream and butter. Toast almonds and hazelnuts. When the mixture boils add the dried fruit and cook for about 4 minutes.
Turn off the heat and let it rest. Pick up the pastry, roll it out between two sheets of parchment paper and make it thin.
Transfer the pastry into a cake pan, puncture with a fork and bake for about 20 minutes at 180 ° C until lasting.
Pour the dried fruit mixture on the base of the cake and bake for 10 minutes, then cover with aluminum foil and continue cooking for another 10 minutes.
It's amazing, trust us!
Good taste.
We would like to remind you that this is the only official blog for these recipes http://pimikiallaricettadellaformulaperfetta.blogspot.com/
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