tart with chestnut flour and quince jam

For those who like the rustic and ancient flavors, which pervade the mouth without leaving a too sweet trace, permitting the taste to re-learn something of the past, that does not belong to the affectation of the small coloured and too sweet pies, but instead evokes the natural colours of the woods, where the taste memory , after battling against a flavour that is not instantly familiar, abandons itself completely to it, recognizing something bound to some old aunt or grandmother, who lived in an uncontaminated nature...only then...this tart is for you.

my grandmother's pie!

This is the recipe of my grandmother's pie, which I found after a long time, to participate in the contest of my friend Sonia of the blog La Cassata Celiaca, which consist in giving a recipe of "my house's tradition"; prefacing her too that when I was little in my house we were especially fond of savory dishes, but asking  here and there I found this absolute delicious recipe, thank Sonia for letting me redescover.



Ingredients:

• 200g almond flour
• 150g flour 00
• 200g butter
• 100g caster sugar
• 1 egg
• grated lemon zest 
• 1 pinch of salt
• sour cherry jam
• fresh fruits, apricots, peaches, kiwi
• 1 jelly sheet
• 2 tbs jam for the jelly

Method:

Soften butter at room temperature. Mix all ingredients very quickly in a food processor (but can also be made by hand!) form a ball with the rolling pin, flatten it between two sheets of baking paper and store it in the fridge for about 30'.

Grease and flour a rectangular mold, or whatever you prefer, roll out the dough, prick with a fork and spread the sour cherry jam. Bake for about 50-60 minutes at 180°, until golden.

In the meanwhile wash dry and cut into wedges fresh fruit. Lay it on the pie at the end of cooking. Soften gelatin in cold water for few minutes, squeeze and dissolve over low heat with 2 tbs of jam. Brush jelly over the fruit still warm and the edges of the tart. Refrigerate for 1 hour before serving.

Serves 8 slices

With this recipe I participate in the contest of Sonia !!!

cheese cake with wildberries and cherry jam

So Mariacristina of the Blog mammahelp this is for you!!! I mean how coul I give up a contest on the jam, impossible! As I have already written: in the morning I can just roll out of bed only with the thought of my sweet English Breakfast, with biscuits and jams of all kinds. Instead of buying lipsticks I prefer the jam jars of all types and species; when we were children was often said us not open a jar of jam again if there is one already open in the fridge; now I got rid of this rule and if you open my refrigerator there are at least 3/4 open, because we eat so many cookies and cakes and breakfasts that ends up in a week! So you did not want a recipe already posted, although the jam gives the best of itself when used on cakes and tarts (after having fulfilled its task of waking me up in the morning!) and is the height of pleasure on coockies, but I have already posted several so I folded up a special dessert, the cheese cake, the recipe is from Vittorio Santoro taken from the Enciclopedia della Pasticceria; here the jam is surely not the main ingredient, but believe me makes the difference! I must say that at Sunday lunch my family has licked his lips.

chocolate tart

Chocolate and bitter orange jam, perfect!

For this tart the

INGREDIENTS  are: 

• 520 g flour
• 80 g bitter cocoa powder
• 300 g very soft butter
• 300 g sugar (half brown, half white)
• 3 egg yolks
• 1 egg
• 2 digestives
• grated lemon peel
• Bourbon Vanilla
• Salt

 

Jam Tart

Several years ago I found out this recipe for jam tarts in the magazine "The Italian Kitchen" and I've never forgotten it. It is practically perfect, here are the ...

                


Ingredients

• 300 g flour
• 150 g soft unsalted butter
• 150 g sugar (half white, half brown)
• 1 egg
• grated lemon peel
• 2 amaretti or digestives
• 60 almands finely minced
• salt

METHOD


Preheat the oven to 190°


1. Sift the flour and make the fountain, put in the center the sugar, egg, the minced almonds, the lemon peel and a pinch of salt; melt these ingredients very well till you get a smooth paste. Leave it for 30' covered with greaseproof paper. If you are in a hurry put it in freezer for 10 minutes. 
2. After this time take the paste and work it few minutes to make it soft again (if necessary add a pinch of flour). Put the paste on a baking-pan, already covered with butter and flour (or if u prefer with greaseproof paper ), crumble over the 2 buiscuits, spread your favourite marmelade and garnish as you like with the left paste. 3. Cook it for about 50 minutes.

Here in this photo the quantities are double and then I decorate the tart with some caramel.

ricotta and raspberry pudding

Today children gone to grandparents...street to buy some ingredients I was missing to make a cake in total relax. Mamma mia mouth-watering and so easy......


Ricotta and raspberry pudding



Serves 4

• 1,5 dl cream
• 250 g  ricotta  (cottage cheese)
• 100 g caster sugar
• 100 g natural yoghurt
• 4 biscuits

To decorate

• 2 egg whites
• 4 vanilla bean
• 2 tbs caster sugar
• raspberry jam
• mint leaves

How to make

1. Whip the cream with the electric whisk in a bowl, cool for a few minutes in the freezer.
2. Place the ricotta and sugar in another bowl and beat with a whip by hand, contunuing to whisk, add the yoghurt one tablespoon at a time.

3. Stir in the whipped cream into the mixture of yoghurt and ricotta, stirring gently from bottom to top. 

4. Finish the pudding by placing four steel rings measure you like, one on each dessert plate.
Put on the bottom a chopped biscuits, cover with the cream cheese and level the surface with a spatula for desserts.

4. Seal the pudding with plastic wrap and store in freezer to thicken.
Remove the cakes for half an hour before serving. Beat the egg whites in a bowl with a fork and place the sugar on a plate. Dip in egg whites quickly mash the berries in sugar, shake to remove excess sugar and let them dry on a sheet of baking paper.

5. Spread the surface with raspberry jam and decorated with berries like raspberries and fresh mint. Sprinkle with a little icing sugar, or cocoa!

delicious chocolate cake

Ingredients

For the dough: 

• 250 g dark chocolate 70% Ecuador
• 6 eggs
• 200 g brown sugar
• 150 g almond powder
• butter for the mold
  

For the frosting:

• 3 tbs apricot jam
• 150 g dark chocolate
• 1,4 dl fresch whipping cream
  

To decorate

• 2 tbs blenched almonds

How to make
Preheat oven at 170°
 

1. Melt the chopped chocolate in a water bath or in the microwave. Shell 5 eggs and separate the egg yolks and whites  in two different containers. Beat the egg whites until stiff and leave them (always with a pinch of salt) in the other bowl mix the egg yolks with the remaining egg and sugar until mixture is thick and fluffy (I always use the method of Luke Montersino first heated in a saucepan with the sugar eggs with a whisk just turning 2 or 3 min. and then mount the compound planetary or with electric whips, this means that the mixture becomes very frothy)

2. Mix in a bowl almond powder melted chocolate egg yolks with sugar and a spoonful of egg whites. Add the remaining egg whites, stirring gently from bottom to top.
3. Butter a mold of 24 cm in diameter and pour the mixture. Bake in preheated oven at 170 degrees for 45 minutes and let rest. Then baked the cake and let it cool.

4. Heat the jam in a saucepan and sprinkle over the entire cake using a spatula.
Heat the cream in a double boiler with the chopped chocolate until melted, let cool slightly so that the consistency of icing is greater. Cover entire cake with the cream and let cool. Decorate the surface with chopped almonds and the edges with little chocolate decorations.

Serves 8/10 slices

Sacher Torte

It is bombastic and intimidates, but apart from the methodwhich is a little long, you can do easily and gives a great satisfaction!

Ingredients:

•  75 g of dark chocolate
•  65 g butter
•  20 g of icing sugar
•  a pinch of vanilla powder
•  3 eggs
•  90 g of sugar
•  65 g of flour 00
•  250 g of cream ganache (190 grams dark chocolate -  150 grams cream)
• 125 g of apricot jam
• Salt

Method

1. Pick up the chocolate in a bowl, then melt it in a water bath. Meanwhile, in a bowl, mix with a whisk the butter with the sugar, salt and vanilla. When the mixture is blended, add the lightly beaten egg yolks one at a time, stir and add the melted chocolate.

2. A part in a large bowl, whisk together the egg whites with a whisk and add to sugar mixture gently. Finally add the flour. Mix well and pour it into a buttered and floured mold diameter of about 22-24cm and put in preheated oven at 170 degrees for 40 minutes

3. Baked the cake and leave to cool, while you prepare the ganache with: 125 grams of cream and 190 grams of dark chocolate into small pieces. Pour the cream into a saucepan and place it on the stove to heat, bring to the boil, then add the chocolate. Mix thoroughly with a wooden spoon until the chocolate is fully melted and well blended with cream.

4. Remove the cake from the mold by gentle inversion. Cut it in half with a thin knife in order to obtain two disks. With a spatula spread a layer of jam on the first disk, spread the ganache over the cake and close with the second disc.

 

5. Spread the jam over the entire surface of the cake then cover the cake with remaining ganache. Refrigerate for 20 minutes until the glaze is not solidified.