I have been home for a few days, and am in Flagstaff, where I just made the torta that I learned to make in Valle S. Georgio with Antonia (I promise I will post some about the last few weeks in Italy, including that wonderful visit!). I'll never try a pie crust again now that I have this incredibly easy and versitile recipe!
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Pasta Frolla-Torta
Antonia, Valle S. Giorgio, Italy, 17 agosto, 2010
100 g. sugar
100 g. butter
1 egg
250 g. flour (Farina typo “00”)
grated rind of one lemon, or lemon extract
Cream butter and sugar using beaters. Add egg and lemon and beat until smooth. Add flour a bit at a time and work it in with a fork, then knead for just a bit to incorporate. At this point, if it is very warm in the kitchen, you may need to refrigerate a bit to keep the dough cool. Roll out briefly on floured board and press into ungreased tart pan, using pieces of dough to patch. Prick bottom with fork. Spread with honey, marmalade, jam, or other sweet spread. Place sliced plums, peaches, nectarines, or other pitted fruit in a pretty pattern. Bake at 180 c. (350 f.) for about 30 minutes until crust is browned and middle is bubbly.
*you can also make a little more dough and make a lattice work on top.
** I’ve tried homemade fig preserves with fresh picked Italian prune-plums—fantastic. Then store-bought apricot preserves with Italian prune-plums—almost as good, but a little too sweet from the store-bought preserves.
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| Last night staying in Valle S. Giorgio with my hosts Antonia (left), her husband Michele (taking picture), Corrado, my colleague who introduced me to my hosts, me, and Antonia and Michele's daughter Marta. |
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| The torta with Antonia's homemade fig preserves, and prune-plums from their neighbor Gigi's tree. |
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| The torta at the table... I am enamored by this new dessert! |
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| Fresh fichi at the Padova market. |
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