Esta es una exhibición prevé de cómo se va ver la receta de 'Crostata de Susine copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati' imprimido.

Receta Crostata de Susine copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
by maria liberati

Crostata de Susine copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
Calificación: 4/5
Avg. 4/5 2 votos
  Italia Italian
Tiempo para Cocinar: Raciónes: 8

Ingredientes

  • 1 pie crust or pasta frolla recipe that follows
  • 1 lb of plums or Italian plums
  • 2 egg whites
  • 2 tblsps of apricot marmelade
  • 1 tblsp of pinoli nuts
  • grated peel of 1 lemon
  • powdered sugar for dusting
  • 1/4 cup finely ground almonds

Direcciones

  1. Place pre-made pie crust or pasta frolla crust (recipe follows) in buttered pie pan. Pan should be about 2-3 inches deep. This is typically a shallow pie. Puncture bottom of pie crust with fork. Wash and dry the plums and remove nut inside and cut plums into thin slices.
  2. Blend ground almonds, sugar, lemon peel, egg whites with an electric mixer and beat until soft peaks form. Preheat oven to 375 degrees.
  3. Brush the apricot marmelade on bottom of crust. Pour in almond mixture. Level mixture with a small knife. Arrange plum slices on top. Place pinoli nuts around plum slices. Cook for 30-35 minutes. When cool dust with powdered sugar.