CROSTATA FRANGIPANE ALLE MELE Ricetta Facile – Fatto in Casa da Benedetta

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CROSTATA FRANGIPANE ALLE MELE – Un dolce ricco che unisce il gusto delle mandorle e delle mele, genuino e perfetto in ogni momento della giornata.

TIME LINE
‣ 0:00 Intro 🎬
‣ 0:18 Ingredienti 📜
‣ 3:14 Misura dello Stampo 🥧
‣ 6:54 Cottura ⏲
‣ 7:41 Pronto 👍
‣ 8:13 Consigli 👩🏻‍🍳
‣ 10:48 Saluti 👋

INGREDIENTI

PER LA PASTA FROLLA
2 uova
100 g zucchero
80 g olio di semi
320 g farina
8 g lievito per dolci

PER LA CREMA FRANGIPANE
100 g burro ammorbidito
100 g zucchero
100 g mandorle pelate
2 uova
40 g farina
1 fialetta aroma mandorla

PER LA FARCITURA
250 g confettura di albicocche

PER LA DECORAZIONE
2 mele
confettura di albicocche q.b. per spennellare

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■ 𝗖𝗼𝗻𝘁𝗮𝘁𝘁𝗶
✉️ Benedetta: benedetta@fattoincasadabenedetta.it
✉️ Marco: marco@fattoincasadabenedetta.it
✉️ Collaborazioni: business@fattoincasadabenedetta.it
✉️ Lavora con Noi: job@fattoincasadabenedetta.it

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#ricetta #crostata #frangipane

But how good is the Frangipane tart, it’s a cake that never disappoints, now imagine it enriched with apples. Here it is, let’s make the Frangipane tart with apples together. Let’s start with the frangipane cream, so once everything has been fed, we chop 100 g of

Almonds. At this point we put 100 g of almonds in a bowl. g of butter softened at room temperature, add 100 g of sugar and beat until the butter becomes nice Swollen now add two eggs, putting one at a time And mix, add the second one too , add the chopped almonds 40 g of flour and a vial of almond flavoring and give it a final stir, it must have this somewhat creamy consistency, now let’s prepare the shortcrust pastry, then

Break two eggs into a bowl, add 100 g of sugar, 80 g of seed oil, half a sachet of yeast for desserts which are more or less two [Music] teaspoons let’s start mixing

I do everything with my hands eh when I make the pastry and we add 320 g of flour a little at a time when the dough becomes a little more consistent we continue to work it on the surface

If you see that the the dough is still a little too soft Add a few pinches of flour until it becomes nice and smooth and no longer sticks to your fingers it should come like this the

Pastry is ready So ​​I take two thirds of it and roll it out then we take a sheet of baking paper and flour it well and with the rolling pin we roll out to form a disc

With the baking paper. It’s all simpler because we can turn it so the disc comes out a little more precise and it will also be easier then to put it inside the pan the thickness must

Be about half cm, let’s take a greased and floured baking tray, this one has a diameter of 26 cm, but if you have a 24 cm one, you have a 28 cm one, it’s fine, you’ll get a more or less

Tall tart, take the baking paper and place it inside the pan the pastry base Let’s trim the [Music] edges a little if we see that there is a little too much flour left on the pastry with a brush remove the [Music] it’s time to fill our Frangipane tart And like any other Frangipane tart must have a nice filling so

Underneath we put a nice layer of jam I chose apricot jam and it’s 250 G we take our frangipane cream and we arrange it all over the jam we spread it well now with the shortcrust pastry advanced let’s decorate our Frangipane cake I thought of a very simple decoration with some braids on top so let’s take a bit of dough and make some queues

We’ll take a little more and spread it out to form another queue we bring it together and intertwine them So I got it a little too long and so when I bring it here it will probably break so first I’ll break it in two and arrange this braid on the edges of the

Tart I’ll make another piece of braid to close this part if there are also joints it’s not a problem because after cooking you won’t see anything anymore with this other shortcrust pastry I make another braided one that I put right in the center

It’s an apple Frangipane tart so apples can’t be missing, you’ll need two and I’ll cut them thin slices with all the peel I chose them with the red peel because once cooked the cake will remain this beautiful play of color

And therefore if you find them red it is better otherwise the others are fine too And now we arrange them on top of the tart as if to form a flower, let’s continue to put the apple slices in the

Central part too. Look, how beautiful. It doesn’t look like a flower. Now we’ll put it in the oven and cook it at 170° in a convection oven for 45-50 minutes. If you have a static oven, increase the temperature by

[ Music] [Music] 10th And here it is I let it cool now to remove it from the mold without breaking it I usually do it like this I place a plate on top with a sharp flip

Upside down you see how well it has cooked even underneath then I place another plate on top and I turn It’s already beautiful like this But let’s also make it a little shiny So let’s brush with a little of apricot jams so it will all be nice and

Shiny if you see that the jam is a little too hard to be brushed on you can soften it with a little bit of water even with a little bit of liqueur If you want ok before cutting it and showing it too inside and of course to

Do the tasting I’ll just give you some advice if you want to make this gluten-free Frangipane cake it can be made for the pastry just replace the quantity of 00 flour with 230 g of

Rice flour and 90 g of corn starch or potato flour for the frangipane cream where inside there is the same flour, just replace it with 30 g of corn starch or potato flour and we will have the gluten-free version as you have seen I made my classic shortcrust pastry ‘oil because

It takes a moment to prepare does not need to rest in the fridge and above all it is very elastic and therefore allows me to make these decorations with braids but if you prefer a classic shortcrust pastry

Just replace the 80 g of seed oil with 100 g of butter softened at room temperature I already know you will ask me but Benedetta to make the frangipane cream you have to use butter It can be replaced with oil So I did a couple of tests I prefer it with butter

Simply because the version with oil also if we use it in smaller quantities than the butter it remains a little moist, it almost seems like it remains a little raw. So I advise you to

Use the classic one with butter. However, if you want to try, replace the 100 g of butter with 80 g of seed oil. as jam I used apricot jam which goes well with the flavor of both almonds and apples, but if you have another type of jam it’s fine too,

If you have some started jars in the fridge you can also mix them and use them to prepare this one cake as regards the decoration As you have seen I made these braids which I placed on the edges and in the center and I covered the cake with apple slices But

If you are in a hurry you can simply put all the apples on top or make diamond shapes How to makes with the classic tart But if you’re in a hurry, in a hurry, in a hurry, instead of making the pastry you can

Also take some ready-made puff pastry, then unroll it, put it inside the pan and put the jam, the Frangipane and the apples and it will be delicious. It’s the moment to taste it, I’ll take a small piece of it because this is a real sin of gluttony And it should be served with a saucer and a small fork because it deserves it but I’ll eat it like this Oh well, I’ll tell you in advance ‘delicious. Make it and let me know. See you at the next recipe. Bye h