We present a recipe for a super-tested pie crust.
You will see, it will come out fabulous!
Ingredients
300 g flour 1 egg 1 yolk 1 sachet of vanillin 150 g butter (take it out of the refrigerator to soften it) 150 g sugar 1 pinch of salt 1 lemon 1 vanilla bean 1 jar (for those with a sweet tooth, even 2 jars) of 240 g Strawberry Tuttafrutta
Preparation
In a wide, deep bowl sift the flour, creating a small fountain.
In the center, break the eggs (one whole and one yolk), add a pinch of salt, the sugar previously mixed with the vanillin, carve the vanilla bean by pulling out the pulp, add the softened butter and finally grate the zest of one lemon.
Start working the dough with a spoon stirring the ingredients from the center and then as they are blended incorporate the flour.
Now comes the fun part especially for the children!
Put your hands in the dough and knead it until you get a nice smooth, even ball.
Wrap the latter with plastic wrap and place it in the refrigerator for half an hour.
Meanwhile, butter and flour a cake pan.
(26 cm diameter)
Now you can rest for a while, not before turning on the oven to 180°.
After half an hour has passed, take your ball out of the refrigerator, set aside a small piece for strips; the rest roll it out lightly with a rolling pin to lay it on the cake pan later.
Prick the dough with a fork.
And now comes the YUMMY moment: Spread nice spoonfuls of our Strawberry Tuttafrutta (other than a veil of jam!!!).
If one jar is not enough, as it was for us, add another half jar.
It is also okay if you mix with another flavor.
We added some Amarena Tuttafrutta to tone down the sweetness of the strawberry.
With the dough you set aside, make strips and create the classic grid typical of the tart.
Finally, bake in a static oven preheated to 180° for 40 minutes.
When the pie is baked, let it cool and then to finish, a nice dusting of powdered sugar!
The extra gear
You will find that by using our Tuttafrutta for your tarts the resulting effect, even after baking, will be absolutely natural.
This happens because, by not using pectin or other thickeners, our compote does not turn into a gelatinous, sticky layer that you typically get when using classic jam, but retains all its creaminess.
The advice is to put plenty of it in for an even more mouthwatering result!
Try it to believe! #stiamoacasaecuciniamo
