May 24, 2010

red berry tartellete


after a long and rainy spring summer arrived at last also to milan. temperatures are reaching 25°C degrees and everybody here feels like summer! if only we could move form the office to the beach that would be great :)
for me summer is especially wild berry time! my favourites are raspberries and this is a right moment - the raspberry season! i made some lovely tartines for the weekend. hope you will like them!

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dopo una lunga e piovosa primavera l'estate è finalmente arrivata anche a milano. le temperature raggiungono 25°C e tutti qui si sentono come se fosse già l'estate vera! se solo potessimo spostarci dall'ufficio alla spiaggia sarebbe perfetto :)
per me l'estate è soprattutto il tempo di frutti di bosco! i miei preferiti sono i lamponi e questo è un momento giusto - la stagione dei lamponi! ho fatto delle buonissime tartine per il weekend. spero che vi piaceranno!

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po dlugiej i deszczowej wiosnie lato zawitalo w koncu rowniez do mediolanu. temperatury dochodza do 25°C i wszyscy tutaj czuja se tak jakby bylo juz prawdziwe lato! gdybysmy tylko mogli przeniesc sie z biura na plaze byloby wysmienicie :)
dla mnie lato to przede wszystkim owoce lesne! moje ulubione to maliny wiec to jest dobry moment - sezon malinowy! zrobilam w ten weekend pyszne tartinki. mam nadzieje, ze beda wam smakowac!   



you will need, vi servirà, bedziecie potrzebowac:

for the short-crust pastry, per pasta frolla, na kruche ciasto:


-170g (6 oz.) of flour, farina, maki
-40g (1,4 oz.) of sugar, zucchero, cukru
-1 egg yolk, tuorlo, zoltko
-115g (4 oz.) of room temperature butter cut in small pieces, burro a temperatura ambiente a pezzettini, maslo w pokojowej temeperaturze w malych kawalkach
-few spoons of tepid water (if necessary), qualche cucchiaio di acqua tiepida (se necessario), kilka lyzek letniej wody (jesli potrzebne)

for the custard, per la crema pasticciera, na krem:

-250ml (1 cup) of milk, di latte, mleka
-2 egg yolks, tuorli, zoltka
-2 teaspoons of corn flour (or simple flour if not available), di maizena, maki kukurydzianej
-1 vanilla stick, bastoncino di vanilia, laska wanili

150g (5 oz.) of resh wild berries of different kinds: raspberries, strawberries, blueberries, blackberies, etc.
150g (5 oz.) di frutti di bosco mist freschi: lamponi, fragole, mirtilli, more, ecc.
150g (5 oz.) mieszanych swierzych owocow lesnych: malin, truskawek, jagod, jezyn, itp.

put the flour, sugar, egg yolk and butter in a big bowl. work with your hands for the shortest time possible adding some water if necessary. when the pastry is homogeneous form a ball, sprinkle it with flour, wrap it up in cling film and put in fridge for 15 minutes and other 15 in freezer. in the meantime preheat the oven to 180°C (360°F). butter your tartine pans and put them in the fridge. take the pastry away from freezer, cut in two parts and dispose one of it on a sheet of baking paper. flatten the pastry with your hands, cover it with the second sheet of baking paper and work with rolling pin until the pastry becomes 1,5 mm flat. repeat with the second part of the pastry. cut small circles (depending of the size of your pans) and put them in the pans. cover every pan with baking paper and fill it with rice or beans for blind baking. put in the oven for 10 – 12 minutes, then remove the baking paper and rice and bake for other 3-5 minutes. leave for cooling and in the meantime prepare the custard. mix egg yolks with sugar in a pan and add the milk slowly mixing all the time. add vanilla stick (grate the inside of the stick into the milk). add corn flour and make the mixture boil on a moderate fire. remove form fire after 2 minutes of boiling and remove the vanilla stick. distribute the custard inside tartines and cover with berries. put in the fridge before serving and serve sprinkled with icing sugar.


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Mettete la farina, lo zucchero, il burro e il tuorlo in una grande ciotola. Lavorate con le mani per il tempo necessario ma più breve possibile, aggiungendo un po’ di acqua se necessario. Quando la pasta è uniforme formate una palla, cospargetela di farina, avvolgete in pellicola e mettete per 15 minuti nel frigo e altri 15 nel freezer. Nel frattempo riscaldate il forno a 180°C (360°F). Imburrate gli stampi per le tartine e metteteli nel frigo. Togliete la pasta dal freezer tagliate in due e mettetela su un foglio di carta da forno. Appiattite la pasta con le mani, copritela con un secondo foglio della carta da forno e lavorate con il mattarello finche non abbia 1,5 mm di altezza. Ripetete la stessa operazione con la seconda parte dell’impasto. Tagliate piccoli cerchi (la grandezza dipende dalla dimensione dei vostri stampi) e metteteli negli stampi. Coprite ciascun stampo con la carta da forno e riempite di riso o fagioli per la cottura in bianco. Cuocete per 10-12 minuti, togliete la carta e il riso e rimettete al forno per altri 3-5 minuti. Lasciate per raffreddare e nel frattempo preparate la crema pasticciera. Mescolate i tuorli con lo zucchero e aggiungete piano il latte mescolando tutto il tempo. Aggiungete il bastoncino di vaniglia (grattate l’interno del bastoncino dentro il latte). Aggiungete la maizena e fate bollire su fuoco moderato. Togliete dal fuoco dopo due minuti da quando la crema ha bollito e togliete il bastoncino di vaniglia. Distribuite la crema nelle tartine e coprite con frutti di bosco. Mettete nel frigo prima di servire e servite on lo zucchero a velo.

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Wsypcie make, cukier, zoltko i maslo do duzej miski. Zarobcie ciasto rekami najkrocej jak sie da, dodajac wode jesli bedzie trzeba. Kiedy ciasto bedzie jednolite uformujecie kule, posypcie ja maka, owincie w folie i wlozcie do lodowki na 15 minut i na nastepne 15 do zamrazalnika. W medzyczasie rozgrzejcie piec do 180°C (360°F). Wysmarujcie maslem foremki i wlozcie je do lodowki. Wyjmijcie ciasto z zamrazalnika i podzielcie na dwie czesci. Polozcie pierwsza z nich na arkuszu papieru do pieczenia rozplaszccie za pomoca rak, nakryjcie drugim arkuszem papieru i rozwlakujcie na 1,5 mm wysokosci. Powtorzcie to samo z druga czescia ciasta. Wytnijcie male krazki (wielkosc zalezy od tego jak duze sa wasze foremki) i uluzcie je w foremkach. Nakryjcie kazda foremka papierem do pieczenia i wypelnijcie ryzem lub fasola do slepego pieczenia. Pieczcie przez 10-12 minut, zdejmijcie papier i ryz i wlozcie ponownie do pieca na 3-5 minut. Zostawcie do ostygniecia i w miedzyczasie przygotujcie krem. Wymieszajcie zoltka z cukrem i dodajcie powoli mleko caly czas mieszajac. Dodajcie laske wanilii (wydlubcie tez do mleka wanilie ze srodka laski). Dodajcie make kukurydziana i zagotujcie. Zdejmijcie z ognia po dwoch minutach od zagotowania i wyjmijcie laske wanilii. Wlozcie krem do tartinek i pokryjcie owocami. Wlozcie do lodowki przed podaniem i podajcie z cukrem puderm.


17 comments:

Home and Lifestyle said...

Dear Justyna!!

I am happy you're here!! In the Netherlands we have also sunny days, it's great to live in our garden and to be outside! You made delicious tartines, I wish you could send them to me :-)

Enjoy the sun! Many hugs, Ingrid

Joy said...

I love those beautiful little tarts!
Enjoy your berries!
Cheers!

Andrea said...

I have an urgent prayer request at arise 2 write.
andrea

Claudia Medeiros said...

These tarts are perfect for a happy Summer welcome, dear Justyna !

Have a gorgeous week :)
xxx

Flaviana said...

Justyna darling, I love raspberries too!! Those tartes look so pretty.. not to mention absolutely delicious!!!
I wish I could live nearer so I could stop by your house sometimes and taste your delicacies ;-))
Hugs
Flaviana

Betty Manousos:cutand-dry.blogspot.com said...

I love those berries and the recipe sounds awesome!
Hope you have a great week ahead, Justyna!
B xx

Betty Manousos:cutand-dry.blogspot.com said...

And I always love your great pictures!!

Federica said...

wow che delizia!!

MaryRC said...

those look amazing, can you ship some to vegas for me :)

Claudia Medeiros said...

Hi, sweet Justyna,

I've read some news about flood in Poland... Is your family into a safe region of the country ?
Sending love,

Claudia xxx

Auntie Cake said...

A girl after my own heart! I love making fruit tarts in the summer. I can't wait until we get some beautiful berries here so I can make my family some delicious treats!

Have a wonderful week!
Kate

FEDERICA said...

Mmmmmm deliziose!!! Saranno state sicuramente favolose!
Bacioni!

terry said...

un tripudio di furtti di bosco ocn queste tartellette..adorabili quanto gustose!!!
ti rubo quella con le fragoline!

Chow and Chatter said...

enjoy the sunshine great tarts love your cooking yum

Catherine said...

Hi Justyna! these little tarts looks delicious! i had a raspberry cake today.Red berries are my favorites! have a beautiful week catherine

Angela said...

Hello! It's my first time visiting your blog. Ohhh the berried tarts remind me of my high tea in Phoenix, AZ on vacation. Delicious!

Bergamot said...

The tarts look just great..have been wanting to make tarts for long and your recipe looks pretty easy and delicious too.

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