martedì 23 novembre 2010

pumpkin tarte and renette apples

  • 4 "renette" apples
  • 430gr sugar
  • 400gr peeled pumpkin
  • orange marmelade
  • butter
  • sugar
For the pastry dough
  • 350gr flour
  • 200gr softened butter
  • 100gr caster sugar
  • 1 egg
  • cinnamon
  • lemon zest
  • salt


Prepare the pastry dough working quickly all the ingredients and put it wrapped in plastic wrap in refrigerator for 30'. Prepare a syrup with 700g of water and 400gr of sugar, dip in the pumpkin reduced in small pieces. Left simmer until it becomes soft. Peel the apples and cut into wedges and flavour in a pan with a tbs of butter and and the remaining sugar. Roll out the pastry to 3mm thick and line a mold with the diameter of 26cm. and 5 com high. Spread on the bottom ornage marmelade and put in concentric circles a layer of aplle slices and a layer of pumpkin till all ingredients are finished. Sprinkle with icing sugar and bake at 180° for about 1 hour. When out of oven let cool, sprinkle with icing sugar and serve. 

Serve: 10 slices

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