Crostata Di Mandorle Rapida Food

CROSTATA DI MANDORLE RAPIDA

Steps:

• Quando volete realizzare la ricetta della crostata di mandorle, per prima cosa dovete dedicarvi al fondo, per questo motivo realizzate la pasta frolla seguendo la ricetta base. Scottate le mandorle in acqua bollente quinsi sfregatele in un canovaccio per rimuovere la pellicina. A questo punto tritatele in un mixer insieme allo zucchero ed alla scorza grattugiata di limone.
• Sbattete leggermente gli albumi e unite il composto di mandorle e zucchero.
• Stendete la pasta frolla e foderate con questa una teglia da crostate di 22 cm di diametro ben imburrata. Distribuite uno strato sottile di marmellata d'arance sopra la frolla.
• Distribuite, infine, il composto di mandorle sopra la marmellata.
• Infornate il tutto per 25 minuti a 200°C. Fate freddare la crostata, sformatela e spolverate con dello zucchero a velo.

ALMOND TART--CROSTATA DI MANDORLE

Steps:

• Roll out the dough 1/8 inch thick on a floured surface.
• Fit it into a 9 inch tart pan with a removable fluted rim, and crimp the edge.
• Chill the shell for 30 minutes.
• Spread the jam on the bottom of the shell.
• In the bowl of an electric mixer, beat the eggs until they are foamy and beat in the granulated sugar gradually.
• Crumble the almond paste into the egg mixture, and beat until it is combined well.
• Fold in the flour gently but throughly.
• Spread the mixture evenly over the jam and sprinkle it with the almonds.
• Bake the tart in the lower third of a preheated 350 degree oven for 35 to 40 minutes, or until it is golden and firm in the center.
• Let it cool in the pan on a rack for 10 minutes.
• Remove the rim, let the tart cool completely on the rack, and dust with confectioners sugar.

CROSTATA DI RICOTTA, MANDORLA E ARANCIA

Steps:

• Pre-heat oven to 350° F.
• Spread almonds on a cookie sheet and bake until light brown. Remove and set on a rack to cool.
• Reduce oven temperature to 325° F.
• Grind almonds into a fine meal in a bowl or food processor.
• Add the eggs, ricotta, sugar, orange zest, orange liquor, vanilla and nutmeg. Process until well mixed, smooth, and fluffy.
• Butter a 9 or 10 inch quiche dish or a glass or ceramic pie plate (you could also use a a tart pan with a removable bottom).
• Pour the batter into the dish, filling almost to the top of the pan. Transfer to the oven and bake for 1 hour. The tart will puff up while baking. Remove and place on a rack to cool for 1 hour. Set aside and refrigerate for at least 1 hour.
• For the topping, peel the zest from the oranges and cut into long, very thin strips. Be careful to remove only the peel and not the white pith underneath.
• Combine the water and sugar in a small saucepan. Bring to a simmer over low heat, add orange zest and cook slowly for 1 hour. If syrup becomes too dry add a little more water. Turn off heat and add cinnamon stick. Set aside.
• Just before serving time, remove the candied orange zest from the syrup and shake off the excess syrup. Reserve syrup and set aside.
• Place 1 tablespoon of sugar on a piece of waxed paper.
• Place the zest on the sugar an toss well to coat with sugar.
• Place orange rind on the top of the tart and distribute evenly over the tart.
• To serve, cut the tart into wedges. Place on serving plates, top with a dollop of Creme Frauche, and drizzle a teaspoon of the reserved syrup on top.
• Garnish with mint leaves.