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CROSTATA CROCCANTE MASCARPONE E CONFETTURA DI CILIEGIE - Tina In Cucina

Cerca ricetta

Tipi di ricette: albumi , anice , Antipasti , besciamella , bicarbonato , Biscotti , cacao , Caffè , cannella , Caramello , carciofi , Carne , carnevale , Cavolfiore , Ciambelloni

CROSTATA CROCCANTE MASCARPONE E CONFETTURA DI CILIEGIE

2019-08-30
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data-rel="none" title="CROSTATA CROCCANTE MASCARPONE E CONFETTURA DI CILIEGIE">
Tina In Cucina

Passione per la Cucina Italiana e..

Altro da questo Chef »


Ingredienti

  • Ingredienti per uno stampo da crostata di 24 cm di diametro: Per la frolla:
  • -100 g di farina di grano duro -200 g di farina 0 -100g di burro -80 g di zucchero -1cucchiaino di lievito per dolci -1 pizzico di sale fino -1 uovo intero -1 tuorlo -buccia grattugiata di un limone bio Per la farcia: -200 g di confettura alle ciliegie -200 g di mascarpone

Procedimento

Step 1

Procedimento: Formare la frolla e farla riposare 1 oretta in frogorifero.

Step 2

Riprendere la frolla dividere a meta', stenderla e sistemarla nello stampo e bucherellare la base. Farcire con la confettura, spalmare su di essa il mascarpone e ricoprire con altra frolla in losanghe, oppure coppare dei fiorellini piuttosto che formine a vostro piacere con dei tagliabiscotti.

Step 3

Cuocere in forno caldo a 170 gradi per 40/45 minuti. Raffreddare e servire

Tipo di ricetta: , , , ,