INGREDIENTS
- (24 cm diameter tart mildew).
- – 80 g of butter.
- – 80 g of widespread sugar.
- – 1 egg.
- – 200 g of flour.
- – 50 g of grated coconut.
- – Pinch of salt.
- – Lemon zest.
- Stuffed:
- – 300 g of quince.
- – 3 tablespoons of pink wine.
- – Chopped nuts.
QUINCE PASTAFROLA WITH WINE AND COCONUT Do this spectacular pastafrola! Stuffed with quince, walnuts and a bit pink wine
PROCEDURE:
1. Cream the butter (which must be creamy) with the sugar and lemon zest.
2. After creaming, add the egg and proceed unifying the components with the assistance of a fork.
3. Add the flour, coconut and pinch of salt. Knead till clean and homogeneous.
4. Stretch the dough to a thickness of approx. 3 mm, leaving a the rest of dough to make the lattice.
5. Line the beforehand buttered cake pan.
6. Alternatively, place the quince reduce into small cubes in a pot or pan and produce to the warmth with the three tablespoons of wine. Stir till the candy melts.
7. Place the melted quince within the already stuffed pie pan, add the nines and
proceed to stretch the remaining dough to make the attribute latticework of pastafrola.
8. Make strips roughly 1 cm huge by 2 mm thick.
9. As soon as the trellis is accomplished, paint it with egg.
10. The pastafrola is cooked within the oven at 180ºC for about 20 to 25 minutes.
11. As soon as cooked, let it cool in the identical pan after which plate it.
