TART PASTRY pineapple(This recipe is by Cristina B.)
Tart pastry simple and good
INGREDIENTS
500g puff pastry
100g shelled pistachios
2 biscuits
a pineapple
1 egg
1 / 2 lemon
butter
sugar
powdered sugar
2 biscuits
a pineapple
1 egg
1 / 2 lemon
butter
sugar
powdered sugar
preparation
Melt the butter in a pan with 3 tablespoons of sugar until you get a golden caramel, stirring with half a lemon speared on a fork. Then add the pineapple slices reduced to a thickness of 5 mm and cook for 8 'or so, until dry. Leave to cool. Roll out thepastry to a thickness of 3 mm, divide it into two parts a little 'smaller than the other, and with the larger one, a cake tin lined with movable (diameter 29 cm, h cm 3)making it a little overboard . Spread flour on the bottom of the mixer obtained by passing the pistachios, the biscuits and 1 / 2 tablespoon of sugar. Add the pineapple with its now cold sauce and cover with remaining pastry, which you haverecorded net with the special roller, properly expanded and brush with beaten egg.Seal the edges with a rifilateli
knife, sprinkle with powdered sugar and bake at 200 ° C for 20 '.
Melt the butter in a pan with 3 tablespoons of sugar until you get a golden caramel, stirring with half a lemon speared on a fork. Then add the pineapple slices reduced to a thickness of 5 mm and cook for 8 'or so, until dry. Leave to cool. Roll out thepastry to a thickness of 3 mm, divide it into two parts a little 'smaller than the other, and with the larger one, a cake tin lined with movable (diameter 29 cm, h cm 3)making it a little overboard . Spread flour on the bottom of the mixer obtained by passing the pistachios, the biscuits and 1 / 2 tablespoon of sugar. Add the pineapple with its now cold sauce and cover with remaining pastry, which you haverecorded net with the special roller, properly expanded and brush with beaten egg.Seal the edges with a rifilateli
knife, sprinkle with powdered sugar and bake at 200 ° C for 20 '.
Recipe of 2012/01/27
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