Italians commonly known as crostata, also known as English's rustic tart ~ practice materials are very simple! Flour, butter, water, sugar, salt, 3: 2: 1 ratio, plus the fruit you like, it is so convenient! The finished product is crispy and layered, the outside is rough and the inside is sweet, and I want to hold it whole to eat. [Fangzi comes from food writer Zhuang Zuyi, this amount can be used for a 9 "dish]
|All-purpose flour||6oz /170g|
|Ice water||≥2oz /56g|
Tapi: Sift flour, add sugar, salt
Immerse your fingers in ice water to cool them. Too hot will cause the butter to melt faster and affect the finished product.
Refrigerate the water to be used.
Take out the butter in the refrigerator, cut it into a square of about 1cm, put it in the flour, rub the butter with your fingers and mix with the flour at the same time, until the whole becomes a crumb (the crumb is big or small)
Add a little ice water in portions and stir with chopsticks to make the batter fully absorbed
Fingers can squeeze the batter to form a lump, do not add too much water.
After the dough is formed, it can be used after refrigerating for 15 minutes.
Apple diced, sugar can be added according to personal taste
Roll out the round tapi to join the apples and fold the edges of the tapi. Finally, add a little thin butter on the fruit surface to keep the fruit moist
Oven 180 °, 30 ~ 40 minutes.