Rustic Roman Tart with Ricotta and Cherries
ArmandoalPantheoninRomeservesarustictartinspiredbythetraditionalRomancombinationofricottaandcherries.
羅馬的 Armando al Pantheon 餐廳供應一種鄉村風格的餡餅，其靈感來自羅馬傳統的乳清乾酪和櫻桃的組合。
Thetartislight, withmilky-sweetricottaandtangyfruitpreservesonabutterycrust.
這款派口感清淡，在奶油皮上鋪滿甜甜的乳清乾酪和酸甜的水果醬。
Thecrustgetsflavorandtexturefromalmondsandsemolina, withaddedbrightnessfromlemonzestandbakingpowder.
杏仁和粗麵粉賦予餅皮風味和質感，檸檬皮和發酵粉則為其增添了亮度。
Therecipeincludestipsonusingsourcherryjamandtheimportanceofrefrigeratingthecrustmixtureforthecrumbtopping.
食譜包括使用酸櫻桃果醬的技巧以及冷藏麵包皮混合物以製作麵包屑的重要性。
Leftovertartcanbekeptintherefrigeratorforuptothreedays.
剩下的餡餅可以在冰箱中保存長達三天。
Theentireprocessfromstarttofinishtakesabout2 hours, with50minutesofactivetime, pluscooling.
整個過程從開始到結束大約需要 2 個小時，其中包括 50 分鐘的活動時間，加上冷卻時間。
Thecrustincludeseggs, sliveredalmonds, whitesugar, lemonzest, all-purposeflour, semolinaflour, bakingpowder, salt, andbutter.
餅皮包括雞蛋、杏仁片、白糖、檸檬皮、通用麵粉、粗麵粉、泡打粉、鹽和奶油。
Thefillingconsistsofwhole-milkricotta, eggyolk, poppyseeds, vanillaextract, almondextract, sourcherryjam, andlemonzest.
餡料由全脂乳清乾酪、蛋黃、罌粟籽、香草精、杏仁精、酸櫻桃醬和檸檬皮組成。
Thecrustandtoppingarebakedseparatelybeforeaddingthericottaandjamlayers.
在添加乳清乾酪和果醬層之前，先將餅皮和頂部分開烘烤。
Thetartisfinishedoffwithacrumbtoppingandadustingofpowderedsugarbeforeserving.
上桌前，在派上撒上麵包屑和糖粉。
Armando al Pantheon in Rome serves a rustic tart inspired by the traditional Roman combination of ricotta and cherries.
The tart is light, with milky-sweet ricotta and tangy fruit preserves on a buttery crust.
The crust gets flavor and texture from almonds and semolina, with added brightness from lemon zest and baking powder.
The recipe includes tips on using sour cherry jam and the importance of refrigerating the crust mixture for the crumb topping.
Leftover tart can be kept in the refrigerator for up to three days.
The entire process from start to finish takes about 2 hours, with 50 minutes of active time, plus cooling.
The crust includes eggs, slivered almonds, white sugar, lemon zest, all-purpose flour, semolina flour, baking powder, salt, and butter.
The filling consists of whole-milk ricotta, egg yolk, poppy seeds, vanilla extract, almond extract, sour cherry jam, and lemon zest.
The crust and topping are baked separately before adding the ricotta and jam layers.
The tart is finished off with a crumb topping and a dusting of powdered sugar before serving.
Play News
or click any sentence to play
More News coming up
