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Crostata di Mele Posted by 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

Preparazione: (Preparation:)

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.

Buon Appetito!

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Comments:

  1. Jeannet Mulder:

    SalveSerena,

    Anche qui in l’Olanda abbiamo avuto un weekend’ di tempo bello e possevamo godere i colouri d’autone negli boschi e parchi, prima si
    arriverà il neve con tutti inconvenienti in la cità.

    Concerning my cooking abilities italiano I do not
    come farther then all sort of pasta’s – spaghetti’s
    with all sort of sauces of “Grand Italia”, the last
    of the list of sauces italiano as number 1!
    What about the italiani themself!?

    Saluti Jeannet

    • Serena:

      @Jeannet Mulder Complimenti Jeannet, il tuo italiano è migliorato tanto!
      Per quanto riguarda i sughi, boh, non so proprio cosa dirti!

      Serena

  2. Paolo:

    Grazie per la ricetta; sembra delizioso. E grazie anche per il tuo (la tua – ?) blog.

    • Serena:

      @Paolo Salve Paolo, ‘Blog’ è mascile, quindi si dice ‘il mio blog’, ‘il tuo blog’ ecc.

      Serena

  3. andreas:

    Salve Serena!
    Grazie per la ricetta. Quando andrò da mia sorella, cercherò di preparare la crostata. Il forno dell’appartamento che ho preso in affitto non funziona.
    Andreas


Leave a comment to andreas