Un dolce casalingo per eccellenza: la crostata, fragrante, profumata di burro e vaniglia e con bellissimo decoro a griglia sulla superficie. Per farla usa la nostra confettura, prodotta solo con ingredienti naturali. E’ la ricetta de “La bottega del Contadino”.

PER LA FROLLA

farina 00 250 g
burro 140 g
zucchero a velo 100 g
tuorli 2
vaniglia 1 bacca
sale

PER IL RIPIENO

La nostra deliziosa confettura di albicocche, ne bastano 400 g

PER SPENNELLARE

1 uovo, lo trovi in bottega da noi. Arriva direttamente dal pollaio di una allevatrice della zona.

PROCEDIMENTO

Metti nella tazza di un robot munita di lame, il burro freddo da frigorifero tagliato a cubetti e la farina. Frulla per qualche secondo fino a che il burro diventerà fine come la sabbia; questo processo infatti si chiama sabbiatura.

Trasferisci sulla spianatoia e unisci lo zucchero a velo. Crea una conca al centro e aggiungi i semini interni di una bacca di vaniglia, i tuorli e il pizzico di sale. Lavora velocemente fino ad ottenere un impasto liscio.
Forma un panetto, appiattiscilo un po’ (così impiegherà meno tempo a raffreddare in frigorifero), avvolgilo nella pellicola trasparente e riponilo in frigorifero per almeno un’ora.

Trascorso il tempo indicato, estrai la frolla dal frigo, elimina la pellicola e comincia a stendere i 2/3 su una spianatoia leggermente infarinata. Usa meno farina possibile per non indurire troppo la frolla. Raggiunto uno spessore di ½ cm arrotola la pasta sul matterello e poi stendila nella tortiera, imburrata e infarinata.

crostata confettura albicoccheCon un coltellino elimina i bordi in esubero e poi bucherella la frolla con i rebbi di una forchetta, senza arrivare però a traforarla. Unisci gli scarti all’altro terzo che hai tenuto da parte. Riempi ora la base con la nostra confettura di albicocche e livellala per bene.

Stendi la restante frolla fino allo spessore di 2-3 mm e ricava delle strisce della larghezza di 2 cm, aiutandoti con una rotella taglia pasta dentellata. Posiziona le strisce in modo tale da ottenere delle losanghe (ovvero delle forme che ricordano un rombo). Spennella le strisce con un uovo sbattuto e inforna la crostata in forno statico preriscaldato a 175° per circa 30-35 minuti. La tua crostata alla confettura di albicocche è pronta!

Condividi:

189 Replies to “Crostata con la confettura di albicocche”

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