Crostata con frutta cotta
Tart with stewed fruit
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yeld for 12
- For the dough
- 220 g (8oz) all purpose flour plus more for dusting
- 85 g (3oz) sugar
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla powder
- 5 tablespoons extra virgin olive oil
- 6 tablespoons cold milk
- For the filling
- 800 g (1 3/4 lb) apples
- 800 g (1 3/4 oz) pears
- 60 g (2 oz) dried stoned plums
- 2 tablespoons sugar
- Grated rind of a lemon
- Half a lemon juice
- Time:
preparation: 40 minutes
cooking: 50 minutes - Difficulty:
medium difficulty - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
Making the tart shell.
Meanwhile peel and dice the apples and pears. Cut the plums into little pieces. Cook all the fruit in a pan after adding the lemon rind, lemon juice and sugars. Cook on a low heat for about 15 minutes, stirring now and then.
Preheat oven to 180°C (350°F). Roll out the tart dough on the lightly floured surface. Line the bottom and sides of a 11-inch tart pan (with a removable bottom) with waxed paper. Pat the tart dough into the bottom and up side of the pan. Prick the bottom of the tart with a fork and spoon the fruit. Level the surface.
Bake for 35-40 minutes.
Take out of pan after it has cooled.
Note
- - This is a low-fat, low-calories and low-sugar cake. There is no butter, no eggs in the tart.
- - You can preserve up to 3 days at room tempearture.
- - Serve it at breakfast, as a snack or in a lunch or dinner party.
What's the right wine for " Tart with cooked fruit " ?
Our suggestion is: a sparkling sweet wine such as Asti Moscato
