16 January 2014

Lemon and Pine Nuts Tart


Italian dessert at its best! (I have no desire to write more about anything !)

Ingredients:
Pastry-
300 g flour
1 tsp baking powder
100 g butter, cold
115 g sugar
2 small eggs
vanilla
1 tbs wine or water(if necessary)
Filing-
4 lemons, zest and juice
9 medium eggs
350 g sugar
250 ml double cream
To finish-
3 tbs pine nuts
icing sugar
(1/2 beaten egg)
Method:
First make filing- (Alternatively, you can use lemon curd (with eggs) as filing)
Beat eggs lightly with sugar (reserve a bit of beaten egg for brushing), add lemon juice and zest. Cook over low heat (nonstick pan) until thick. Mix in double cream. Let it cool slightly.
Preheat oven to 170*C; prepare 25 cm tart tin.
Pastry- Pulse (or use your finger tips) flour with small pieces of cold butter. Add sugar, vanilla, baking powder, eggs. Make a soft dough (add water if necessary). Wrap and let it rest.
Divide into 2 balls, one slightly large than other one. Roll out to cover 25 cm tart tin. Place filing over it then cover with other rolled out piece of dough. Brush with beaten egg, sprinkle with pine nuts and bake for 45-50 minutes. Sprinkle with icing sugar and let it cool slightly, before serving.




Tart sa limunom i pinjolama

...divan Talijanski desert! (Nemam zelju da pisem o bilo cemu vise)

Potrebno:
Tijesto-
300 gr brasna
1 k praska za pecivo
100 gr maslaca, hladnog
115 gr secera
2 manja jajeta
vanila
1 K vina ili vode (ako je potrebno)
Fil-
4 limuna, ribana korica i sok
9 jaja (srednje velicine)
350 gr secera
250 ml 'duplog' vrhnja / krema (45% masnoce)
Za zavrsetak-
3 K pinjola
secer u prahu
1/2 umucenog jajeta
Nacin:
Najprije napravite fil- (ili, mozete koristiti 'lemon curd' sa jajima)
Umutite jaja sa secerom i limunom (ostavite malo umucenog jajeta za kasnije). Kuhajte na slaboj vatri (ne prijanjajuca posuda) dok se ne zgusne. Prohladite, zatim umijesajte 'duplo' vrhnje.
Ukljucite rernu na 170*C, pripremite 25 cm obruc za tart.
Utrljajte komadice maslaca u brasno, dodajte ostale sastojke i umijesite. Umotajte u celofan i ostavite odmoriti.  Podijelite na 2 lopte, jednu nesto vecu od druge. razvaljajte vecu i postavite na dno obruca. Uspite fil. Razvaljajte manji krug i prekrijte preko. Premazite ostavljenim jajetom i pospite sa pinjolama. Stavite u renu i  pecite 45-50 min. Izvadite i pospite seceromu prahu. Malo rashladite, a zatim servirajte.



15 comments:

  1. Ej Jasna, jesi živa? Pratim situaciju sa toplotnim valom pa razmišljam kako vam je? Sad vidim da si aktivna u kuhinji, i to kako aktivna...super je tart :)

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    1. ..Ziva...i aktivna (3 mushka - hej!)...skupljate li novac (za avionske karte?)

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    2. Evo sad nam za koji dan idu prijatelji u izvidnicu pa čekamo komentare :)

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  2. this looks absolutely perfect!
    and a very nice fork, by the way!

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  3. Nice tart, Jasna...baked to perfection. The filling sounds like a major yum, love lemons! :) ela

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  4. Divan recept a i predivne fotke. Ko zna, da ću ikad uspeti sprobati sve te tvoje recepte :-)

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  5. This looks divine, Jasna. Sweet pine nut filling is simply irresistible.

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  6. Krasan ti je ovaj limunasti tart, krema je sigurno jako fina.
    Drž se hladovine :)

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  7. Kako je dobar ovaj kolač, volim kreme sa ukusom limuna! Sviđa mi se tvoj tanjirić i viljuškica :)

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  8. The filling sounds so delicious!

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  9. Muy irresistible sus tarta una maravilla de postre,abrazos.

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  10. this looks so good, like a pro made it

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