Buon compleanno, Alterkitchen! Crostata crema e mele caramellate

Un altro anno è passato.

Un altro anno è volato da quel perché e da quel babà rustico.

Ora sono immersa da capo a piedi in un trasloco, una casa e una vita da sistemare tra sogni e obiettivi, e oggi sono qui a festeggiare i quattro anni trascorsi da quando Alterkitchen è entrato a far parte della mia vita.

Ogni anno trascorso segna un traguardo in più, soddisfazione crescente e tanti nuove ambizioni.

Questo è il quarto anno, e se il primo anno avevo festeggiato con un grande classico, il tiramisù, per virare su una red velvet gluten free il secondo anno, l’anno che ha portato il mio ingresso all’MTC, e approdare lo scorso anno ad uno dei miei dolci-feticcio, la crostata di ricotta, quest’anno ho deciso di continuare questo dolce trend (d’altronde, senza dolce che compleanno è?!) con un’altra crostata, se possibile ancor più confortante di quella scorsa. Dalla ricotta passo all’asso della manica della torta della nonna, le mele caramellate che, insieme alla crema pasticcera compongono il ripieno di una frolla speciale, quella di una vera nonna, nonna Van Pelt.

Il risultato è uno di quei dolci non troppo dolci come piacciono a me, dal sapore di una volta, di uova, vaniglia, mele, zucchero e burro.. uno di quei dolci che al mio compleanno, in luglio, non farei mai, ma che sono perfetti per un compleanno (o una merenda, o un dessert domenicale) in pieno febbraio… vedi la fortuna di compiere due compleanni l’anno?!

Buon compleanno, Alterkitchen: brindo ad un nuovo anno insieme, sperando che porti tante nuove esperienze e che segni un passo ulteriore verso un nuovo futuro.

PS. della frolla ho già detto (e provatela, perché è fenomenale), mentre la crema è quella adatta per la ricottura in forno di Luca Montersino; questa crema differisce da quella “normale” per un maggiore contenuto di grassi e zuccheri, che la rendono più stabile per la sua ricottura, alla fine della quale la crema non si “straccerà”, ma rimarrà perfettamente liscia, come una crema pasticcera dovrebbe essere. Proprio perché la crema è più dolce del solito, consiglio di utilizzare delle mele un po’ asprigne, così da equilibrare maggiormente la torta.

 

Crostata crema e mele

Crostata con crema e mele caramellate

Di Pubblicata:

  • Resa: 1 crostata di 26 cm di diametro
  • Preparazione: 30 minuti
  • Cottura: 30 minuti
  • Pronta In: 1 ora 30 minuti

Ingredienti

Istruzioni

  1. Innanzitutto preparate la pasta frolla: sulla spianatoia, setacciate la farina e unite il burro a pezzetti. Incorporatelo alla farina schiacciandolo lievemente con la punta delle dita e appena si sono formate delle grosse briciole, aggiungete lo zucchero, l'uovo, il limone e il sale. Lavorate l'impasto il meno possibile, meglio se con le mani fredde; non appena avrete ottenuto una palla compatta, avvolgetela in pellicola per alimenti e mettetela in frigorifero a riposare, minimo mezz'ora, ma anche fino ad una notte.
  2. Nel frattempo preparate la crema. In un pentolino portate quasi a bollore il latte e la panna, insieme ai semi di mezza bacca di vaniglia. Nel mentre in una bastardella montate i tuorli con lo zucchero, quindi aggiungete la fecola e continuate a montare. Quando l'insieme di latte e panna bolle, MENTRE I LIQUIDI SALGONO versate al loro interno la montata di uova/zucchero/fecola e mescolate vigorosamente con una frusta per un paio di minuti, o finché il composto addenserà, quindi spegnete il fuoco, continuate a mescolare per un altro paio di minuti e la crema sarà pronta. Mettetela a freddare in una terrina, con pellicola a contatto.
  3. Stendete la frolla a 5/7 millimetri e rivestite il fondo di una tortiera da 26 cm precedentemente imburrata e infarinata (molto probabilmente avanzerà della pasta frolla, con cui potrete fare degli ottimi biscotti), bucherellate con una forchetta e, mentre la crema raffredda, riponete la teglia in frigo.
  4. Appena la crema sarà a temperatura ambiente, riempite il guscio di frolla, quindi avete due strade. Per la via più lunga avrete bisogno di un numero maggiore di mele, che taglierete in fette più spesse (circa 12 fette per mela) e farete caramellare brevemente in padella con burro e zucchero di canna, per poi aggiungerle sulla crema prima della cottura. Per la via più breve e rustica, sbucciate 3 mele, tagliatele a fettine sottili, quindi cospargete con zucchero di canna e fiocchetti di burro ed infornate.
  5. Infornate in forno già caldo a 170°C per 40/50 minuti. Fate raffreddare completamente, sformate e gustate.

Crostata crema e mele finale

113 pensieri su “Buon compleanno, Alterkitchen! Crostata crema e mele caramellate

  1. E buon compleanno a questo blog che mi piace perché ci sei tutta tu con la tua ironia particolare e le tue ricette sempre originali e spesso “da porca figura”! Grandissima!!!!!!

  2. In effetti, ora che mi ci fai pensare, anche io compleanno a Marzo e blogheanno ad Ottobre, sono distribuito bene 😀
    Bella bella questa torta per festeggiare.
    Tanti auguri a te!

    Fabio

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