№ 22IX. nodaļa
Torte no smalki sagrieztiem pistācijiem
Pistachio cream tart in almond pastry
- Serves 6–8
- about 1½ hours
- Melnraksts · vēl nav izmēģināts
1796Torte no smalki sagreesteem pistazijeem.
The book gives 2 or 3 egg yolks for the filling and ½ mārciņa of almonds and 1 mārciņa of flour for the pastry, which converts to 209 g and 419 g. We've halved the pastry; the other amounts are ours.
Method
6 soļi- Filling. Whisk all the filling ingredients together in a saucepan. Cook over low heat, stirring all the time, for 8–10 minutes, until thick like porridge. Don't let it boil. Cover the surface and leave to cool.
- Pastry. Mix the almonds and flour on the board or in a bowl, make a well, add the eggs and work into a firm dough, adding a little water only if it won't come together. Knead until smooth, wrap and rest for 20 minutes.
- Heat the oven to 180 °C (160 °C fan) with a baking sheet inside. Roll out two thirds of the pastry 3 mm thick and line a 22 cm tart tin, pinching the rim into a pattern.
- Spread in the cold filling. Roll out the rest of the pastry, cut strips and lay them over in a lattice (our choice).
- Bake on the hot sheet for 30–35 minutes, until the pastry is pale gold and crisp.
- If you like, mix the icing sugar and lemon juice and brush it over the warm tart.
Notes
What the book says vs. what we added
the book stirs plenty of sweet cream, sugar, cinnamon, a few crushed rusks, 2 or 3 egg yolks and plenty of finely cut pistachios over the fire until thick like porridge, and lets it cool. The almond pastry is ½ pound of blanched almonds pounded as fine as flour, worked on the board with 1 pound of fine wheat flour and eggs into a firm dough that can be rolled. The tart is made "as is known" and can be iced when done. Halving the pastry, the filling amounts, the lattice, oven temperature and times are ours.
Almond pastry
it has no butter or sugar, so it bakes firm and crisp, like a biscuit, rather than short. Roll it thin.
Pistachios
the book chops them; chopping by hand or in short bursts in a processor gives a better colour than grinding to a paste.
Same family
the almond cream tart (09-023) and the Sprantsch tart (09-024) use the same pastry.
Oriģināls1796
Nemm , zukkeru, , druszin sagruhstus , 2 3 dseltenumus un it smalki sagreestu , apmaisi to us ugguni kà beesa putra, noleez un taisi to tà: sagruhdi ½ . nomisetu saldu mandelu tik smalki kà miltus, samaisi to us galdu ar 1 . it smalku kweeschu miltu un , taisi zeetu mihklu kas rulletees leekahs, un taisi to torti kà jau , ko pehz kad gattawa irr warr.
Mūsdienu rakstībā2026
Ņem , cukuru, , drusciņ sagrūstus , 2 3 dzeltenumus un it sagrieztu , apmaisi to uz uguni kā bieza putra, noliec, , un taisi to tā: sagrūdi ½ . saldu mandeļu tik kā miltus, samaisi to uz galdu 1 . it kviešu miltu un , taisi cietu mīklu, kas rullēties , un taisi to torti, kā jau zināms, ko , kad gatava , var.
Sastāvdaļas9
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| salds krējums | salds krehjums | fresh cream | laba tiesa |
| cukurs | zukkers | sugar | |
| kanēlis | kaneels | cinnamon | |
| sagrūsti cvibaki | sagruhsti zwibakki | crushed rusks | drusciņ |
| olu dzeltenumi | pautu dseltenumi | egg yolks | 2–3 |
| pistācijasit smalki sagrieztas | pistazijes | pistachios | laba tiesa |
| nomizotas saldās mandelesmandeļu mīklai | nomisetas saldas mandeles | blanched sweet almonds | ½ mārc. |
| smalki kviešu miltimandeļu mīklai | smalki kweeschu milti | fine wheat flour | 1 mārc. |
| olasmandeļu mīklai | pauti | eggs |
Paņēmieni
- biezināt
- sagrūst
- mīcīt
- rullēt
- cept krāsnī
- škorēt
Birkas
- torte
- pistācijas
- mandeles
- krējums
- saldais ēdiens
Piezīmes
- kā bieza putra: līdz masa sabiezē kā bieza putra; nominatīvs tā iespiests.
- kas rullēties liekas: ko var izrullēt.
- mandeļu mīkla: bez sviesta un cukura; to pašu mīklu lieto arī 09-023 un 09-024.
- kā jau zināms: tortes pamatne ar raibu malu, kā nodaļas ievadā (09-000).
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