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Preparare la brisé unendo burro, farina, sale e zucchero, lavorarlo con le mani fino a ottenere un composto bricioloso. Aggiungere l’acqua fredda e lavorare brevemente fino a quando l’impasto non è compatto. Avvolgere con la pellicola e far riposare in frigo per circa 30 minuti.
Nel frattempo, pulire e tagliare le albicocche in quattro spicchi.
Preparare la farcitura unendo panna, zucchero, zucchero vanigliato, maizena e uovo e mescolando bene. Le albicocche in cottura diventano aspre, se preferite una torta più dolce aggiungete ulteriore zucchero.
Stendere la pasta (ad un’altezza di 2/3 mm) e riporla in una teglia da torte, imburrata e infarinata o coperta di carta da forno. Bucherellare il fondo quindi coprirlo con le mandorle macinate. Disporre le albicocche in modo ordinato e versarci quindi la crema sopra. Cuocere in forno statico preriscaldato a 200°C per circa 45 minuti.
Lucidare con della gelatina per torte o, sciogliendo in un pentolino a fuoco lento, qualche cucchiaio di marmellata di albicocche in un poco di acqua.
CHdolci
Crostata di albicocche
Ricetta per
Per una tortiera da circa 28 cm Ø
30 minTempo di preparazione
1 h e 45 minTempo totale
SempliceDifficoltà
Ingredienti
200 grFarina 00
100 grBurro freddo
70 grAcqua fredda
pizzicoSale
q.b.Mandorle macinate (ca. 3/4 cucchiai)
20 grMaizena
30 grZucchero
1 bustineZucchero vanigliato
2 1⁄2 dlPanna intera
1 Uovo grande (o 2 piccoli)
500 grAlbicocche
q.b.Gelatina per lucidare o marmellata di albicocche
Di:
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