Apple tart with hazelnuts

The apple tart with hazelnuts is a rather special version of the classic apple pie. A recipe that combines shortbread with hazelnuts and combines it with a custard to enhance the taste of apples.

INGREDIENTS FOR 6 PEOPLE:

300 gr white flour type "00"
120 grams of sugar
120 grams of butter
50 grams of hazelnuts
1 egg
1 baking sachet for cakes
1 lemon
5 red apples
salt

FOR THE PASTRY CREAM
1 yolk
1 egg
80 grams of sugar
30 gr white "00" type flour
250 ml of milk
cinnamon

METHOD

Chop the hazelnuts together with the sugar with the mixer (the sugar is used not to lose the hazelnut oil). Add the chopped hazelnuts to the flour and baking powder. Form a crown on the table and add the previously softened butter, the egg, the grated lemon peel and a pinch of salt.

Knead quickly to avoid melting the butter (everything should be done on a marble surface that helps keep the dough temperature low). Cover the hazelnut shortcrust pastry with a cloth and put to rest in the fridge for about 20 minutes.

Prepare the custard, heat the milk in a large saucepan. Separately, beat the egg yolk and the whole egg with the sugar, add the flour. When you have obtained a homogeneous mixture, pour it into the boiled milk. Cook for about ten minutes, stirring with a whisk. Then let the custard cool down, stirring occasionally to avoid lumps.

Spread the shortcrust pastry with hazelnuts and cover a baking pan.
Peel and dice 2 apples and add them to the custard. Stuff the base of the tart.

Cut the remaining apples into thin slices and arrange them on the cake to form a regular pattern.

Bake in preheated oven at 180 ° C for 40 minutes.
Remove from the oven and leave to cool.

Other Italian recipes on http://italy-recipes.blogspot.com

CAKE WITH CHOCOLATE AND PEARS

Cake with chocolate and pears is an italian cuisine recipe not very easy to make but very tasty.
I like a lot the combination of pears with chocolate , if you then add also the bitter taste of amaretti is really a success.

A great variety of cakes was created during the history by  italian cuisine.

Each region boasts Italian recipes for sweets and cakes and traditional features. Some of these are particularly popular in the rest of the world, other cakes are famous only in Italy and some cakes are so special and features that are known only locally.

DIFFICULT ': MEDIUM

Ingredients for 8 people

Pears n 7 (about 700 grams)
200 g flour
200 g dark chocolate
Amaretti 100 grams
170 g Butter
Baking powder 1 / 2 bag
Eggs n 4
Approximately 350 ml Moscato wine
Sugar 100 g

PROCEDURE:

Peel the pears, cut into cubes.
In a container cover the pears with the wine Moscato and make them marinate for at least 20 minutes.
Or to make it cook faster cupbetti soaking the pears with the wine a little at a time until the complete evaporation of the cooking juice.

Meanwhile, chop the chocolate and melt in a double boiler, adding 100 grams of butter into cubes, stir to dissolve thoroughly and allow to cool.

Whisk the remaining butter, softened previously with 50 grams of sugar and egg yolks until creamy smooth and homogeneous.

Add the melted chocolate mixture to the creamed butter and egg.

Pour the mixture into a large bowl and add the amaretti crumbs, flour and baking powder.

Beat the egg whites until stiff, then stir in the remaining sugar plan for turning the egg whites do not disassemble.

Combine the egg whites gently into the mixture until stiff Monat chocolate and macaroons, stirring from the bottom up to incorporate air and do not disassemble the compound.

Separate the dough into two parts, pay the first half in a buttered and floured, then cover with diced pears, then cover with the rest of the dough.

Place the cake with chocolate and pears in the oven at 180 degrees for 50 minutes.
Let the cake cooling directly into the cake tin to keep it from deflating, then serve cold.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

CAPRESE CAKE

The CAPRESE cake is a typical italian sweet of Campania in particular from the island of Capri. This cake has a heart fragrant and soft, thanks to starch.INGREDIENTS FOR 6 \ 8 PERSONS:

- 200 g white chocolate
- 200 g sugar
- 200 g blanched almonds
- 150 g melted butter
- 50 g of potato starch
- 1 package yeast powder
- Lemons untreated n 3 (3 peel and juice of one)
Eggs-n 5


PROCEDURE:

In a large bowl Beat the eggs with half the sugar for 10 \ 15 minutes until the mixture is soft,smooth and clear (at least 3 times the initial volume.
Meanwhile, chop the white chocolate and the butter to melt.

Chop the remaining almonds with the sugar until a powder.
Grate the peel of 3 lemons and extract juice from one lemon. Then filter the juice of the lemon.

Put the mixture into a bowl and add the chopped almonds white chocolate, chopped zestof lemon, potato starch, baking powder and mix thoroughly.

Add the butter previously melted, filtered lemon juice and mix well.

Add the egg mixture gently mounted.
Pour the mixture into a greased and floured mold with a diameter of 22 to 24 cm, and bake in a preheated oven at 170 degrees for about 50-60 minutes, with no ventilation todry up too much cake.

The original recipe is to add 3 tablespoons of lemon along with the melted butter to give a stronger taste of the island of Capri.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/