Grandma’s Tart

Today, I wanted to share with you a recipe that is very dear to me: my mom’s tart.

The procedure is really simple, there are no exact measurements (we won’t weigh almost anything!) and I’m sure you already have the ingredients in your pantry!

Ingredients:

7 tablespoons of all-purpose flour
4 tablespoons of granulated sugar
1 egg
1/2 packet of baking powder
a pinch of salt
125 g of butter

Method:

First of all, I take the butter out of the refrigerator a few minutes beforehand, so it has time to slightly soften. My advice is to take these 10 minutes and not melt it in the microwave, as the dough would become too soft and sticky.

I combine all the dry ingredients and lightly mix them with a spoon. Then, I add the egg and the softened butter in small cubes. You won’t believe it, but you just need to knead for a couple of minutes (the butter shouldn’t completely melt, but the dough should be soft and smooth) and it’s ready!

The tart can be filled according to your taste (with apples, with ricotta and chocolate…), but I particularly love using homemade jams.

A proposito, come mi consigliate di aromatizzare le composte? Io, solitamente, utilizzo solo zucchero per quanto riguarda quelle di albicocche, pesche e fichi e un pò di limone con quella di fragole.

Imburro e infarino la tortiera e inizio a stendere circa metà dell’impasto in modo sottile con le mani, cercando di applicarlo anche nei bordi e lo farcisco con la marmellata, facendo uno strato piuttosto sottile. Ricopro poi la crostata con strisce di pasta, oppure, visto il poco tempo che posso dedicarvi, dividendo l’impasto in pezzettini che stendo casualmente sopra la marmellata.

La faccio cuocere 30 minuti circa in forno ventilato a 180/200° e ci siamo! Io la propongo ai clienti soprattutto nella colazione, ma è ottima anche per merenda.

Fatemi sapere, commentando questo articolo, se desiderate altre idee per le farciture. Voi avete dei consigli da darmi?

Grandma’s Tart

Method:

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