Pawaru-Grahmata

№ 24IX. nodaļa

Spranča torte

Pistachio cream tart ("Sprantsch tart")

  • Serves 6–8
  • about 1½ hours
  • Melnraksts · vēl nav izmēģināts

1796Sprantscha torte.

Modernizētslpp. 379–380 · PDF 393–394
6 porcijas

The book gives 1 kortelis of sweet cream, "a few" egg yolks, a couple of rusks and ¼ mārciņa of pistachios, which converts to 320 ml cream and 105 g pistachios.

Method

6 soļi
  1. Filling. Whisk the cream, yolks, rusks, sugar, cinnamon, candied peel and pistachios together in a saucepan. Cook over low heat, stirring all the time, for 8–10 minutes, until it thickens like thick cream. Don't let it boil. Cover and cool.
  2. Pastry. Mix the almonds and flour, add the egg and yolk and work into a firm dough, adding water only if needed. Knead smooth, wrap and rest for 20 minutes.
  3. Heat the oven to 180 °C (160 °C fan) with a baking sheet inside. Roll the pastry 3 mm thick and cut out a round 24 cm across, or a heart of the same size, using a paper template as the book's introduction suggests. Lift it onto a sheet of baking paper on a tray. Roll the trimmings into a strip about 2 cm wide, brush the edge of the base with egg white or water, press the strip on all round as a low rim and pinch it into a pattern.
  4. Pour in the cold filling and dot it with the butter.
  5. Bake on the hot sheet for 25–30 minutes, until the pastry is crisp and the filling set.
  6. Serve cold.

Notes

What the book says vs. what we added

the book beats a kortelis of sweet cream with a few egg yolks, a couple of crushed rusks, sugar, cinnamon, candied lemon peel and ¼ pound of finely pounded pistachios, thickens it over the fire, and when cold pours it onto an almond-pastry base with a low decorated rim, heart-shaped or round, dots it with butter and bakes it. Alternatively it can be baked in a puff pastry case in a tortu panna. The number of yolks, the sugar, the pastry amounts, oven temperature and times are ours.

The name

Sprantscha torte is unexplained. It may come from an old word for French (Prantschu), but we have found no evidence.

Variation with white icing

roll fine puff pastry very thin, cut out 10 or 12 rounds the size of the tart and bake them on tart tins. Lay one on a shallow dish, spread it thinly with preserves (apple purée, cherry, plum, currant or other fruit jam), lay the next on top and press it down with the bottom of a dish, and so on until all are stacked. Trim the edge. Whisk 3 or 4 egg whites with a little rose water to snow, beat in fine sugar until thick, spread it over the whole tart, decorate with small pieces of candied peel and coloured sugar, and dry it in a warm oven until the icing sets white. Today this would be: 10 rounds of puff pastry baked at 200 °C for 10–12 minutes, about 400 g jam, and a meringue of 3 whites and 180 g sugar dried at 100 °C for 45–60 minutes. Use pasteurised whites if the icing stays soft.

Pastry

the almond pastry is the same as in 09-022, without butter or sugar.

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