Monica Rocaforte Peliculas Online

chocolate meringue tart with apple crumble sbrisolona

That would be like saying "with crumble crumble" or "with sbisolona of sbrisolona," but the important thing is you get the idea ;-)
I love apple pies, they know the home, warmth and good ... then the fall is the ideal season to have fun and try many different recipes!
These cakes, which can be easily transformed into the cake, are outstanding: a shell of pastry enclosing a soft cubes of apple, and you end up with the crusty top of sbrisolona ... we wanted Knam Ernst - German chef , adopted Milan - with its "Art of the cake (a recipe better than the other!), to make me discover this delicacy!

apple tart with crumble sbrisolona

Ingredients:

pastry to coat the molds (about 200 grams) *

For internal
2 small apples (or larger)
cinnamon (this is my addition: for me apple pies and cinnamon are inseparable!)


sbrisolona For the crumble:

00 100 grams of flour 80 grams almond flour
60 grams of corn flour

vanilla powder 80 grams of sugar a

pinch of salt 90 grams butter 1 egg yolk


Roll out the pastry to a thickness of about 3 mm, cut discs of slightly larger diameter of the molds you will use (must contain the filling).
lining the molds with the pastry and bucherellatene the base with a fork.
Peel apples, cut into small cubes and sprinkle with cinnamon (if you like!).
Prepare the crumble by combining the three types of flour, sugar, vanilla, butter, diced, egg yolk and a pinch of salt: it must be a compound ... crumble, just
:-) Sprinkle the surface with this of pies, trying to fill all the holes that remain.

Bake at 170 degrees for about 20 minutes, Cool the pies and casseroles.
If you decide to bake a cake only instead of portions, cooking time will naturally be longer.

* Add the amounts for the pastry that I used for these pies, always of the same author:



300 grams of flour 150 grams butter 150 grams sugar

vanilla
teaspoon baking powder 1 egg

a pinch of salt

Cut the butter, cold, in small cubes and mix the flour and sugar with fingertips, until the flour becomes the consistency similar to the sand. Then the other ingredients together, form a loaf, wrap in plastic wrap and store in refrigerator for at least an hour.

With this post I'd like to participate in the wonderful contest Arabafelice !