lunedì 21 maggio 2012

TART PASTRY pineapple

TART PASTRY pineapple
(This recipe is by Cristina B.)

Tart pastry simple and good


500g puff pastry
100g shelled pistachios
2 biscuits
a pineapple
1 egg
1 / 2 lemon
powdered sugar

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 forkThen add the pineapple slices reduced to a thickness of 5 mm and cook for 8 'or so, until dryLeave 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 onea cake tin lined with movable (diameter 29 cmh cm 3)making it a little overboard . Spread flour on the bottom of the mixer obtained by passing the pistachiosthe 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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