Pie all'arancia
gourmet
Preparation time
40 minutiDifficulty
MediaCooking time
35 minutiServings
8Riposo
30 minutiUna crostata fragrante con #frolla dorata, crema morbida e arance caramellate in forno. Un dolce elegante e profumato perfetto per ogni occasione! 🍊🥧
Ingredients
- Type 00 flour250 g
- Cow ricotta200 g
- Butter125 g
- Granulated sugar100 g
- Fresh cream50 ml
- Powdered sugar50 g
- Brown sugar3 tablespoons
- Oranges2 u (300 g)
- Eggs2 u (120 g)
- Honey1 tablespoon
- Cornstarch (Maizena)1 tablespoon
- Egg yolk1 u (17 g)
- Fine saltto taste
Procedure
0. Mix the flour and butter until the mixture resembles sand. Add the sugar, orange zest, egg, egg yolk, and salt. Knead quickly until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
1. In a bowl, mix the ricotta with the powdered sugar until creamy. Add the egg, cream, cornstarch, orange zest, and orange juice. Mix until smooth.
2. Roll out the pastry and line a 22 cm tart pan. Prick the bottom with a fork. Pour in the cream, smoothing it out evenly. Cut the oranges into very thin slices and pat them dry with paper towels. Arrange them in a radial pattern on top of the cream, slightly overlapping. Sprinkle with brown sugar and brush with honey.
3. Bake in a preheated oven at 180°C (350°F) for 35-40 minutes. Use the grill for the last 5 minutes to intensify the caramelization.
4. Let cool completely before unmolding. Serve the tart alone or dusted with powdered sugar.
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Creation date Mar 24, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.