Description
Crostata con marmellata di uva spina e crema frangipane - another version of cookie dough. Crostata (crostata ) is a traditional Italian cake made of shortcrust pastry (pasta frolla). Thank you Sarah and her "Meringhe alla panna"...
Ingredients
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Flour
350 g
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Flour almond
150 g
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Jam
100 g
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Chicken egg
3 piece
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Sugar
220 g
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Butter
200 g
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Vanilla
1 pack
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Powdered sugar
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Salt
-
Almonds
50 g
Cooking
Make dough: Mix 300 g flour 120 g sugar and a pinch of salt. I'm doing a slightly different dough recipe, mix two types of flour - wheat and semolina 200 gr finely ground 100 gr. So the dough is more delicious, "sabbioso"sand, as the Italians say.
120 gr unsalted COLD butter (from the fridge but not the freezer) cut into cubes and mix with flour, sugar and salt. Here you need some patience, as the oil is ground up with other ingredients with the pads of thumb and index finger. But if You don't want to grind by hand, use a food processor! All this is done QUICKLY, as the butter should not get warm from your hands.
The grinded mixture should be "crumbs". See photo.
Add one COLD egg. Quickly knead the dough (it is advisable to not knead it on a wooden surface, and on granite or marble, as the wooden surface is warm). The dough should be elastic. Sculpt from it a ball, wrap in clingfilm and put in the fridge for 50-60 minutes.
After 15 minutes turn on the oven at 200°. We begin to prepare our cream Frangipane (Frangipane ): Mix flour, almonds (if You have not, like me, you can take almonds and grind it in a coffee grinder), 50 g wheat flour, 100 g sugar and 80 g of COLD butter, cut into cubes and sachet of vanillin. Grind all the fingers as in the process of making the dough. Add 2 large eggs. The dough this time, turns watery. Put it in the fridge.
Meanwhile, our first take out the dough from the refrigerator. Cut out baking paper circle, tracing the outline of a form that will bake a cake. Form should not be very high, but not low, about 4 cm in height.
Cut on the paper circle, put the ball of dough and roll out evenly, the size little bigger than a paper round. So it's easier to put the batter in the pan, as the dough will stick to the desktop. Put in the form. Pierce with fork in several places.
On the dough in the form, put 100 g of jam. Well even out.
From the fridge to get the almond paste, spread on jam. Good spread with a wooden spatula. Put in oven for 20 minutes.
Meanwhile, finely chop along with 50 gr of almond. If You have almond "petals", use it like this.
After 20 minutes take out of the oven the cake (the oven is not yet off ), on top sprinkle crushed almonds. Put the cake again in the oven for 10-15 minutes. Almond nut has to "take" a Golden color but not brown!
The passage of time, take out the cake from the oven. Let cool, sprinkle with powdered sugar.
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