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Applesauce Crostata

Dessert45 minutes8 people200 calories
1/52/53/54/55/5 (1 votes)
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By Ascen Jimenez

apple-compote-crostata

There are crostatas that come covered with a grid and other simpler ones, like the one today, that look like an empanada.

It is stuffed with apple, with the compote we made the other day, do you remember? The dough has pastry flour and rice flour that we will prepare in a few seconds. In this case the cookies they will be part of the filling. Try it, you'll see how good it looks.

Applesauce Crostata

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Crostata stuffed with biscuit and apple compote, made with a dough of wheat and rice flour. To drink cold in summer and hot in winter.

  • Ascen Jimenez
  • Kitchen: Italian company
  • Recipe type: dessert
  • Calories: 200
  • Rations: 8
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 100 g of rice
  • 50 g of biscuits
  • 50 g of sugar
  • The skin of 1 lemon (only the yellow part)
  • 200 g of pastry flour
  • 120 g butter at room temperature
  • 1 pinch of salt
  • 1 whole egg
  • Yolks 2
  • 1 teaspoon of baking yeast (Royal type) -about 5 g-
  • Applesauce

Preparation

  1. We put the rice in the glass. We pulverize it by programming 1 minute, speed 10. We take out and reserve.

  2. We put the cookies in the glass and crush them during 10 seconds at speed 8. We take out and reserve.

  3. We put the sugar and the lemon peel in the glass. We program 15 seconds, speed 10. Add the rice flour (the rice that we pulverized in the first step), the pastry flour, the butter, the salt, the egg, the yolks and the yeast. We program 15 seconds, speed 7.

  4. We take out the dough and wrap it in transparent film. We let it rest in the fridge at least 15 minutes.

  5. If we don't have compote or jam, we can make it now. In this link you can find the recipe for the compote (like the one I used to make the cake that you see in the photo).

  6. We preheat the oven to 180º.

  7. Once the dough has rested in the fridge, divide it into two parts, one a little larger than the other. We will use the largest one for the bottom of the edge and the other for the surface.

  8. We take two pieces of greaseproof paper, put the largest part of the dough in the center and stretch it with a rolling pin. When it is slightly larger than our mold we place it on it, leaving the lower sheet of baking paper (it will help us so that it does not stick in the mold). On that dough we place the filling. First we put the crushed cookies. On the cookies we spread the applesauce or our favorite jam.

  9. Again with the help of two pieces of baking paper and the rolling pin, we spread the other portion of the dough. We remove one of the baking papers and cover our cake. Carefully, we remove on another piece of greaseproof paper.

  10. We bake at 180º for 20 or 25 minutes, until we see that it is golden.

  11. We serve cold in summer and hot in winter.

Notes

You can also fill it with jam. In any case, I recommend that it be homemade, like [url href=”https://www.thermorecetas.com/mermelada-de-fresa-con-menos-azucar/” target=”_blank”]la de fresones[/url] or [url href=”https://www.thermorecetas.com/albaricoque-jam/” target=”_blank”]apricot jam[/url].

Equivalences with TM21

Thermomix equivalences

Source - Le merende della mamma

More information - Applesauce, Strawberry jam, Apricot jam


Discover other recipes of: Desserts, Recipes for Kids, Cake shop

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  1.   Cecilia said
    ago 9 years

    What cookies are used in this recipe?

    Reply to Cecilia
    1.    Ascen Jimenez said
      ago 9 years

      Hello cecilia,
      Use the ones you have at home: type Maria, Digestive, square ... Any variety will do.
      I hope you like it 😉
      A hug!

      Reply to Ascen Jiménez
  2.   Maribel said
    ago 8 years

    Hello, yesterday I made the scab to have a snack with the family today and it's to die for…. There is only half left. I do not know if it will influence, but when making it and not having butter at room temperature, I added light margarine, which is soft and then I had to add more flour to the dough, as it was not manageable even after 30 minutes in the fridge

    Reply to Maribel
    1.    Ascen Jimenez said
      ago 8 years

      Hello Maribel,
      Yes, I think it was by substituting butter for margarine ... In any case the important thing is that you all like it 🙂
      Congratulations!!
      A hug

      Reply to Ascen Jiménez
  3.   Ruth said
    ago 8 years

    Hi! When you say pastry flour, do you mean the one with yeast or which one? Thanks!

    Reply to Ruth
    1.    Ascen Jimenez said
      ago 8 years

      Hello Ruth,
      No, no, the one I say is the one without yeast. I usually specify putting pastry flour because now many manufacturers call it that to differentiate it from other flours. But it is normal wheat flour.
      I hope you like the crostata 😉
      A hug!

      Reply to Ascen Jiménez