MADE BY Maria Elena Saracino
The sweet fig jam and the aromatic Gewürztraminer are the protagonists of this recipe. From the encounter with Molino Signetti flour, a tart is born with excellent results in terms of lightness and crunchiness.
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Recipe categories
Difficulty
Preparation time
40 minutes
Cooking time
30minutes
Nutrition table
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Ingredients
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Soft wheat flour 00 "Molino Signetti"
Value
200 g
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Corn flour
Value
100 g
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Sugar
Value
100 g
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Butter
Value
125 g
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Egg yolk
Value
2
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Baking powder
Value
mezzo cucchiaino
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Fresh thyme
Value
1 cucchiaio
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Extra jam of figs and Gewürztraminer
Value
200 g
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dark chocolate
Value
q.b.
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Granulated sugar
Value
q.b.
Preparation steps
Description
Iniziate a mescolare i tuorli e il burro.
Description
Aggiungete la farina, lo zucchero la maizena, il lievito e il timo fino a quando non saranno completamente incorporati.
Description
Trasferite su una spianatoia e lavorate fino a formare un panetto liscio e omogeneo.
Description
Arrotolatelo nella pellicola e lasciate riposare in frigo per almeno 30 minuti.
Description
Passati i minuti di riposo, stendetelo con un mattarello su un tappetino traforato per crostate.
Description
Ungete la teglia della crostata. Tagliate la base e con l’impasto in esubero formate delle strisce con cui fare il bordo. Fate aderire bene il bordo alla base con una leggera pressione.
Description
Infornate per 30’ a 180° con forno statico, fino a quando non diventerà ben dorata.
Description
Sfornate e lasciate raffreddare. Quando la base sarà fredda, farcite con la confettura. Grattugiate del cioccolato fondente e decorate con dello zucchero in granella.
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Preparation steps
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Preparation steps
Description
STEP 1
Start mixing the egg yolks and butter.
Description
STEP 2
Add the flour, sugar, cornstarch, baking powder and thyme until fully incorporated.
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STEP 3
Transfer to a pastry board and work until a smooth and homogeneous dough is formed.
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STEP 4
Roll it up in plastic wrap and let it rest in the fridge for at least 30 minutes.
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STEP 5
After the minutes of rest, roll it out with a rolling pin on a perforated mat for tarts.
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STEP 6
Grease the tart pan. Cut the base and with the excess dough form strips with which to make the edge. Make the edge adhere well to the base with a slight pressure.
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STEP 7
Bake for 30' at 180° with a static oven, until it turns golden brown.
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STEP 8
Remove from the oven and leave to cool. When the base is cold, fill with the jam. Grate some dark chocolate and decorate with granulated sugar.
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INGREDIENTS FOR 6-8 PEOPLE