Crostata di Mele Posted by Serena on Oct 30, 2010 in Uncategorized
After many days of cold, rain, and wind, today is a beautiful warm sunny day. Le montagne, coperte da un mantello dai colori autunnali, si stagliano contro il cielo perfettamente azzurro (the mountains, cloaked in autumnal colors, are silhouetted against a perfectly blue sky).
We decided to go out for a walk in the hills. At the road junction down in the valley, near the river, I spotted an old apple tree covered with big red apples. It was a beautiful sight, and I couldn’t resist picking a few windfall apples that were lying on the verge beside the road, just enough to fill up my small rucksack. I’m going to use them to make a classic Italian cake, la crostata di mele. Se volete provare a farla, ecco la ricetta: (if you want to try to make it, here is the recipe:)
|Ingredienti per la pasta:||Ingredients for the pastry:|
|300 gr.di farina 00||300 grams of plain flour|
|150 gr. di burro ammorbidito e tagliato a cubetti||150 grams of butter, softened and diced|
|100 gr. di zucchero||100 grams of sugar|
|2 uova (1 intero e 1 tuorlo)||2 eggs (1 whole and 1 yolk)|
|1/2 cucchiaino di lievito in polvere||1/2 teaspoon of baking powder|
|un pizzico di sale||a pinch of salt|
|buccia grattugiata di mezzo limone||grated rind of half a lemon|
|Ingredienti per il ripieno:||Ingredients for the filling:|
|4 mele renette||4 cooking apples|
|1 vasetto di confettura di albicocche||1 jar of apricot jam|
|50 gr. di zucchero||50 grams of sugar|
|1 bicchierino di liquore a piacere o succo di limone||1 small glass (50 ml) of preferred liqueur or lemon juice|
To make the pastry, mix the flour, baking powder and salt together in a bowl, then rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, add the eggs and the lemon rind, and mix to a soft dough. Knead lightly, wrap in cling film and chill for 30 minutes.
Peel, quarter, and core the apples; slice thinly and put them in a large bowl. Sprinkle the apple slices with the liqueur or lemon juice, cover with sugar and leave them to soak.
Roll out the pastry on a lightly floured surface and use it to line a 28 cm loose-based flan tin. Arrange the apple slices on top of the pastry in concentric circles, glaze with a thin layer of apricot jam, and bake in a medium hot oven (190°C, 375°F, Gas Mark 5) for about 40 minutes.
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