Wrestling Party Plates

Artusiana With pastry, tart yuzu marmalade


the pastry, There are many ways to prepare it? Lots! Not to mention that in many buy one already made and beautiful, so comfortable to use.
Although I like to do everything from the beginning, the choice of raw materials.
I have always been satisfied with that prepared the pastry my mother, very good!
But, in general, seeks to expand and try new types and ways of doing anything.
Not long ago, the web, I came across the website of the book " The science of cooking and the art of eating well and " , memorable work of the great Pellegrino Artusi.
Since it was possible to download free of charge, this wonderful book, I did it with joy.
Since then, the crust that I prefer to do is the 589 short pastry, RECIPE A, B and C in this beautiful book on page 166.
In general, for a tart, I half portion of the pastry RECIPE B, and use a square tin of 18 cm per side.

doses of the book ( the doses used by me )

flour, 250 grams (125 gr )
Butter, 125 grams (60 g unsalted butter )
White sugar , 110 grams (55 g vanilla sugar )
whole eggs, 1 egg and one (1 whole egg not very big )
smell of orange peel ( aroma arancia home made )

Frullare finemente lo zucchero (consiglia di usare zucchero a velo) e mescolare alla farina, unire il burro a tocchetti e sbriciolare il tutto con le mani. Aggiungere l'uovo e l'aroma arancia e, aiutandosi con una spatola, amalgamare lo stretto indispensabile. Chiudere l'impasto in pellicola per alimenti e tenerlo in frigo (Artusi dice che si può tranquillamente preparare la frolla il giorno prima e tenerla in fresco) E' possibile anche congelarla, quando la si vuole usare basterà farla scongelare a temperatura ambiente.

Con questa frolla faccio spesso questa crostata con marmellata di yuzu (bergamotto giapponese), fragrant.
Roll out the pastry and line a baking sheet covered with parchment paper (to avoid buttering the pan), leaving a small rim chubby around the edges, prick the bottom with the tines of a fork. How many degrees of
Spread the jam and bake in preheated oven at 200 ° C for 20 ~ 25 minutes, until golden brown.

processed when it cools down and place on wire rack.

* E 'delicious hot, warm, but after a few days. Just keep it locked in a tin, cut into portions and wrapped in cling film

* I have also frozen these portions, was sufficient to keep them out of the freezer 1 hour to make them as soon as sfornate.


N.B. Se la marmellata è quella industriale, scegliere un tipo con bassa quantità di zuccheri, dal 38% al 40%. Oltre questa percentuale, in fase di cottura la marmellata può rovinarsi con l'alta temperatura.