Cibo e Benessere

La torta di mele più buona di sempre.

Delle buone torte di mele sono una parte considerevole della nostra felicità domestica“. 
(Jane Austen)

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ATTENZIONE. Quella che segue è la ricetta di una delle torte di mele più buone di sempre. Ma, come tutti noi sappiamo, non sempre”bontà” va di pari passo con “dietetico”, perciò non vi stupite delle alte quantità di zucchero, burro e uova. Mangiatela, gustatela e assaporatela.

E poi andate in palestra.


Questa ricetta ci è stata insegnata dal pasticcere del Gran Bar di Sesto Fiorentino, Leonardo Bittini, presso il quale abbiamo frequentato alcuni corsi di cucina. Dal momento che tutti quelli che l’hanno assaggiata ci hanno chiesto la ricetta, ci è sembrato giusto condividere questa delizia con tutti voi. 

Ingredienti per la base
Pasta frolla
Un barattolo di marmellata di albicocche

torta mele


Ingredienti per la torta
200 grammi di burro a temperatura ambiente 
200 grammi di zucchero a velo
4 uova e un tuorlo
250 grammi di farina “0”
1 bustina di lievito per dolci 
mele

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torta di mele 5
Mele biologiche


Esecuzione

Dopo aver fatto la pasta frolla e averla fatta riposare in frigo una mezz’ora, stendetela e passateci sopra uno strato marmellata di albicocche.
Con il robot da cucina montate il burro a temperatura ambiente con lo zucchero, aggiungete le uova una per una, e poi la farina e infine il lievito.Tutti questi passaggi devono essere effettuati sempre con le lame del robot (o delle fruste elettriche se non avete il robot) in movimento. Dovete ottenere un impasto soffice e bianco.

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Versate l’impasto ottenuto sulla base di frolla e marmellata e alla fine aggiungete la mele tagliate a fettine sottili (sulle quali noi aggiungiamo un pizzico di cannella perchè ci piace). 

tortamele2

 Una spolverata di zucchero semolato e poi via, in forno a 200° per 30 minuti. Controllate la cottura di tanto in tanto, perché ovviamente ciascun forno ha i propri tempi. Se le mele diventano troppo scure, impostate la cottura nella parte inferiore.

Noi non possiamo far altro che ringraziare Leonardo Bittini per aver condiviso con noi questa delizia. 
E siamo certe che una volta assaggiata, lo ringrazierete anche voi!

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