Text 23755, 114 rader
Skriven 2015-02-07 08:10:48 av Dave Drum (1:261/38.0)
Ärende: Gourmet 097
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lemon Crostata
 Categories: Citrus, Nuts, Desserts
      Yield: 8 servings

MMMMM---------------------------DOUGH--------------------------------
    3/4 c  Whole almonds w/skins;
           - toasted, cooled
      2 c  All-purpose flour; divided
     10 tb Unsalted butter; softened
    1/2 c  Sugar
      1 lg Egg; lightly beaten
    1/2 ts Pure vanilla extract
    3/4 ts Pure almond extract
      2 ts Grated lemon zest
    1/2 ts Salt

MMMMM--------------------FILLING AND ASSEMBLY-------------------------
      5 lg Egg yolks
    3/4 c  + 1 tb sugar; divided
      1 tb Grated lemon zest
    1/2 c  Fresh lemon juice
      6 tb Unsalted butter; in bits
    3/4 ts Salt

  MAKE DOUGH: Pulse almonds with 1/4 cup flour in a food
  processor until finely ground, being careful not to grind
  to a paste.

  Beat together butter and sugar with an electric mixer
  until pale and fluffy.

  Chill 1 tablespoon beaten egg for egg wash and beat
  remaining egg into butter mixture. Beat in vanilla and
  almond extracts.

  At low speed, mix in almond mixture, zest, salt, and
  remaining 1 3/4 cups flour until a dough just forms. Halve
  dough and form each half into a 5- to 6-inch disk. Wrap
  disks separately in plastic wrap and chill until firm, at
  least 30 minutes.

  MAKE FILLING: Beat yolks with 3/4 cup sugar using cleaned
  beaters until very thick and tripled in volume, about 5
  minutes. Transfer to a heavy medium saucepan and stir in
  zest, juice, butter, and salt. Cook over medium-low heat,
  whisking frequently, until curd is thick enough to hold
  marks of whisk and mixture begins to bubble, about 6
  minutes. Transfer lemon curd to a bowl and chill, its
  surface covered with parchment paper, until cold, at least
  1 hour.

  BAKE CROSTATA: Preheat oven to 375øF/190øC with rack in
  middle. Generously butter springform pan.

  Roll out 1 piece of dough (keep other piece chilled)
  between 2 sheets of parchment into a 12-inch round (dough
  will be very tender).

  Remove top sheet of parchment and invert dough into spring
  form pan. (Dough will tear easily; patch it with your
  fingers.) Press dough over bottom and 1" up side of pan,
  trimming excess.

  Chill shell and roll out remaining dough between sheets
  of parchment into a 12" round.

  Remove top sheet of parchment, then cut dough into 10 (1/3
  inch-wide) strips with pastry wheel and slide, still on
  parchment, onto a baking sheet. Chill until firm, 30 to 45
  minutes.

  Bake shell until bottom is pale golden and edge is golden,
  15 to 20 minutes. Cool shell in pan on a rack, about 30
  min.

  Spread filling in shell and arrange 5 strips 1" apart on
  filling.

  Arrange remaining 5 strips 1" apart diagonally across
  first strips to form a lattice with diamond-shaped spaces.
  Trim edges of all strips flush with edge of shell. Brush
  lattice top with egg wash and sprinkle crostata with
  remaining tablespoon sugar.

  Bake crostata until pastry is golden and filling is
  bubbling, 25 to 30 minutes. Cool completely in pan on a
  rack, about 2 hours (juices will thicken).

  COOKS' NOTES:

  * Dough can be chilled up to 2 days.

  * Crostata is best the day it is made but can be baked 1
  day ahead and chilled, covered (once cool). Serve at room
  temp.

  by Gina Marie Miraglia Eriquez

  Gourmet | April 2008

  Makes 8 servings

  Meal Master Format by Dave Drum - 11 May 2008

  Uncle Dirty Dave's Archives

MMMMM

... No man is lonely while eating spaghetti; it requires so much attention.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)