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giovedì 14 ottobre 2021

Crostatine con confettura e marmellata



La più classica delle preparazioni per la colazione o la merenda, una crostatina è decisamente una coccola.




Crostatine con confettura e marmellata

Ingredienti per 8 crostatine da 10 cm:

Per la pasta frolla:
250 gr di farina 00
150 gr di burro
100 gr di zucchero semolato
40 gr di uova intere
Un pizzico di vaniglia in polvere
Una grattatina di scorza di limone
Un pizzico di sale

Per il ripieno:
q.b. di marmellata di arance (io Zuegg)
q.b. di confettura ai frutti di bosco (io Zuegg)
Altro:
q.b. di gelatina di albicocche per lucidare


Procedimento

Per la pasta frolla:
Sabbiare la farina con il burro, unire vaniglia, sale e scorza di limone. Aggiungere lo zucchero e amalgamare. Terminare con le uova, impastando velocemente fino ad ottenere un panetto compatto. Coprire con pellicola, schiacciare e far riposare almeno 2 ore in frigorifero.
Lavorare la frolla spezzettandola e schiacciandola bene. Stenderla su un piano leggermente infarinato, cospargendo di farina anche la parte a contatto con il mattarello e arrivare ad uno spessore di 2-3 mm. 

Per le crostatine:
Ungere le tortiere con burro fuso, adagiare un disco di pasta frolla, schiacciare bene con le mani per farla aderire e rimuovere l'eccesso con una rotella (o nel caso delle tartellette dentate bastano le mani). Riempire con 2 cucchiai di confettura o marmellata, quanto basta per ricoprire la superficie e adagiare una griglia di striscioline di frolla.
Cuocere in forno termoventilato a 180°C, nella parte più bassa del forno, per 25 minuti, passare al centro e cuocere fino a leggera doratura (io per altri 5 minuti). 

Per lucidare:
Dopo la cottura, quando le crostatine saranno ormai fredde e potranno essere estratte dalle tortiere lucidare con gelatina di albicocche o gelatina neutra. Conservare a temperatura ambiente fino a 5-6 giorni.



3 commenti:

  1. Bellissime! e certamente molto buone!

    RispondiElimina
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