I have already spoken of my sudden cravings and also the hammer that hits me in head every time you decide you want to do one thing and one only.
And so it was for the tarte tatin.
A real discovery, because although I had seen far and wide variations in thousands of greedy, I'm not there I had never applied before, nor I had ever tasted!
The curiosity was too strong and then when I saw the Tery tatin to kiwifruit, with a touch of chocolate that made her so special in its simplicity.
The tatin was therefore also take a ride in my part, just in time to greet and a tan in the oven.
As it happens I have a Brazilian colleague (Brasiiiillll parappappappaparappaaaaaaaa up on a little dance 'with me, fine jewels!) That had a few days before the birthday ...
I must admit that since I met her I discovered many fascinating sides of Brazilian cuisine, which in some ways it departs substantially from ours, it maintains those for other broadcasts of European influences since the Great colonization.
In all this, the tatin what the heck you talking about? Nothing.
But for once I wanted to fly even a little 'in Brazil, since per ora le tasche mi tengono ancorata a questo continente :(
E se la mia fantasia di certo non mi impedisce di prendere un aereo immaginario verso i tropici, io le do una mano con un assaggio dei profumi di quella terra, mischiando cocco, ananas e cannella.
Come fly with me, let's fly, let's fly away...chi viene con me?? :)
TARTE TATIN ANANAS E CANNELLA SU BRISE' AL COCCO
Ingredienti
Per la pasta brisè:
200g di farina 00
100g di cold butter into pieces
abundant beautiful two tablespoons desiccated coconut flakes
two tablespoons of sugar (optional, La Brisa do not usually sugar, but I wanted to give a push to the taste of coconut)
a bit 'of cold water (about 30ml, but it is better to pour it slowly depending on the absorbency of your flour) a pinch of salt
For the fruit: pineapple
half (if it's nice and sweet ripe is better)
80g sugar + extra for the bottom of the cake
50g butter + extra for the bottom of the cake cinnamon
- Clean Raw pineapple before cutting. Then slice the slices sottili, spesse circa 3 mm.
- Accendere il forno a 190°C.
- Preparare la brisè: mescolare tutti gli ingredienti secchi e aggiungere il burro; lavorare velocemente aggiungendo poco a poco l'acqua per avere un impasto simile alla pasta frolla, morbido ma elastico.
- Stirarla in uno spessore di circa mezzo cm avendo cura di formare un cerchio che superi la circonferenza dello stampo di almeno un cm. Questo serve a "rimboccare" poi il bordo della tatin sopra la frutta.
- Ungere la teglia con un pezzetto di burro e spolverarci sopra un po' di zucchero, soprattutto sui bordi. Sconsiglio caldamente l'uso di uno stampo a cerniera, il caramello esce, e che pasticcio!
- Prepare the caramel in a saucepan heat sugar, butter and cinnamon. When texture takes a little denser than the liquid, pour it on the bottom of the pan.
- Place the pineapple slices at once from the center outward, overlapping a little at each turn. Be careful not to touch or the caramel will be hot!
- Cover with brisa, bucherellatela well and cook for half an hour, or until golden brown, at the upper middle of the oven.
- Once out of the oven, immediately turn it on a plate. This operation must be done immediately because it congeals quickly in caramel.
I am a landslide in choosing other blog because I like a lot more than just 10 ... I would not be able to do a ranking! So this award is for all those who passarenno from me: D
Feel free to download it!
nice weekend: *
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