martedì 22 gennaio 2013
CROSTATA DI MELE (Apple tart)
For the dough:
2 2/3 cup of Italian 00 flour
1/2 cup sugar
2 large egg
1/3 tbsp butter, diced and chilled
1/2 tsp baking powder
1 pinch salt
For the custard:
1 tbsp sugar
1 tbsp flour
1 cups milk
1 apple, peeled and thinly sliced
6 amaretti cookies, crumbled
Prepare the dough: in a bowl arrange all dry ingredients and mix them to combine evenly. Add butter and mix it roughly with flour mixture; form a well and put the eggs in it.
Mix all ingredients well but quickly in order not to warm up butter too much (which would result in a "hard" dough), you have to obtain a smooth "ball".
Wrap it in plastic and refrigerate for 30 minutes at least.
Prepare the custard: warm up the milk without letting it boil. In a saucepan, with heavy bottom, combine sugar, flour and egg, whisking to prevent lumps. On low-medium heat add the warm milk in a slow stream, always whisking and bring to boil, whisking continuously; it will take about 5-8 minutes (the warmer the milk, the quicker the cooking). Never stop stirring, otherwise your custard will stick to the bottom and burn, giving it an unpleasant taste.
Set aside; stir occasionally to prevent film on top.
Preheat oven to 375.
Grease and dust with flour a 9" tart pan (or line it with parchment paper).
Remove dough from refrigerator and roll it on a lightly floured surface until you obtain a disc about 1/4" thick.
Place dough in the tart and punch the bottom with a fork in order to allow steam to escape. Cut the overflowing dough and set it aside. Sprinkle half of the amaretti crumbles on bottom, pour custard on it, top with apple slices and the remaining amaretti crubles.
Hand roll some of the remaining dough into strips and arrange them on the cake, forming a grid. Pinch the ends to the dough, so it won't detach.
Bake on central rack for about 30 minutes (top has to be golden).
It will serve 8 people at least.
- You can serve it as is, dusted with a little cinnamon powder or confectioners' sugar or with some ice cream.
- The use of amaretti is necessary in order to absorb excess humidity.
- Try not to use juicy apples: dark red delicious tend to be the best, because they'll release less water.