Orange tart in Pastaflora, a unique dessert - 55000 Recipes to prepare and delight

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The recipe for orange tart in pastaflora is the perfect offer to try every day, a unique and delicious dessert that will delight your guests.

Ever since we discovered Pastaflora, we have not stopped using it to prepare desserts of all kinds.

We start with banana daddy tart with hazelnut cream, continue with apple and nougat bread, another cake of white chocolate and strawberries, today it’s time Orange tart in pastaflora.

Recipe for printing

Orange tart in pastaflora

The Recipe for orange tart what we present to you today we have taken from the book “Desserts” from the collection “Italian School of Cooking”. A cookbook in which we find recipes of all kinds. From classic delicacies such as “Butter Cookies” to more modern ones such as “Pistachio and Chocolate Cake”. The recipe for orange tart in pastaflora is the perfect offer to try every day, a unique and delicious dessert that will delight your guests.

Time to prepare

25 minutes

Cooking time

30 minutes

Time to prepare

25 minutes

Cooking time

30 minutes

Instructions

Once we have prepared the Pastaflora, stretched and ready for use, we lubricate a removable low cake tin with a diameter of about 18 or 20 centimeters. Place the dough on the form, making sure that it covers the entire interior and walls of the form.
Spread the sliced almonds on the dough.
Preheat the oven to 190º and a pot of water, where, after it starts to boil, we will put a bowl with the following mixture:
Beat the eggs and sugar in a fireproof bowl with a few sticks.
When we have a whitish and fluffy mixture, add the orange peel and juice.
Place the bowl on the pot of boiling water and beat with the sticks until the dough doubles in volume and thickens enough to stick to the back of a spoon.
When we get to this point, take the bowl out of the pot, being careful not to burn yourself. Add the butter, mix gently and allow to cool.
Cut the whole orange into very thin slices. We booked.
We put the filling in the form. Smooth and place the orange slices.
Sprinkle powdered sugar on the orange, distribute the grated almonds between the floral paste and the orange slices.
Bake for 25-30 minutes.
Remove the orange tart from the oven, leave it to warm up and not form.
Once it’s cold, at the table ….. Enjoy !!

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David from 55000 Recipes

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In gastronomy, a cookbook, a recipe or simply a recipe is an organized description of a culinary process. It usually consists first of a list of necessary ingredients, followed by a Set of instructions according to which a particular dish or beverage is to be prepared. It often contains a list of appropriate utensils for preparing the dish. Sometimes it includes a social and historical description that motivates the recipe.

Recipes may have been passed down through the history of nations from generation to generation, through oral tradition, or written down in cookbooks or recipe books. This accumulated knowledge is an important part of the culture of a human group, and its evolution allows us to understand the changes to which the culture is subject. Its use in sociological and anthropological studies or in history allows us to learn about the culinary conditions, tastes and influences of a given period. In the 21st century, culinary recipes often appear in the media, for example in television programs, magazines, newspapers and blogs.

History

One of the earliest known records of recipes dates back to 1600 B.C., in the form of a clay tablet from southern Babylonia, with cuneiform writing and expressed in Akkadian. The Greeks had specialized culinary writers, such as the poet Archeostratus and the prolific food writer Timachides of Rhodes. None of their recipe books survive today. One of the earliest cookbooks known in the West is De re coquinaria, written by the Roman cook Marcus Gavius Apicius.

The name «recipe» comes from the Latin recipere, which means «to give» or «to receive». Originally, culinary practices were described in recipe texts as a set of instructions. The earliest medieval cookbook is a 13th-century German manuscript. Spanish cuisine has one of its earliest cookbooks in the Libre del Sent Soví of 1324.
In Europe, French chefs Antonin Carême and Georges Auguste Escoffier began to define cooking techniques, and one of their tasks was to collect and systematize culinary practices. In North America, Isabella Beeton wrote her Book of Household Management in the late 19th century, one of the first modern cookbooks. The anthropological phenomenon of culinary recipes as cultural transmission was explored by Claude Lévi-Strauss in Les mythologiques: L’origine des manières de table. In the 1960s, television shows showed how to cook.

Culinary recipes before the 20th century had a more narrative structure, which allowed for some parallel literary creation. It is in the early decades of the 20th century that a distinct ingredient/process structure emerges in the description of culinary recipes. While the oral tradition crystallized in culinary literature in the form of cookbooks written from the 18th century onwards, in the 20th century, recipes were described in television shows, in magazines and were also very popular on various specialized blogs.

Features

There are specific rules and standards for writing recipes. If a recipe is intended for the general public, it must be written in plain language. In many cases, they assume a basic knowledge of cooking techniques. Recipes are usually grouped according to main ingredients, preparation method, country, etc.

Formal recipes include as elements

– The name of the dish with an indication of its origin.

– The preparation time and sometimes the complications have been appropriately evaluated on a scale. In general, units of time expressed in minutes, at most hours, are used to describe the time to prepare a dish. The complexity of a dish is usually a combination of the number of ingredients, the number of procedures and the time required for preparation. If a dish needs time before serving, it is a good idea to include it in this introductory section.

– Provide a list of the ingredients needed, indicating their quantities or proportions. International, local or even culinary units of measure are usually used . From the list of ingredients and their quantities in relation to the number of portions to be prepared, the number of final portions is expressed and, if a different quantity is required, the rules of proportionality are applied. Ingredients are listed in order of use. When the availability of ingredients is limited, substitute ingredients are usually required. Also, dictionaries are often referred to for unknown ingredients.

– Tools needed for preparation. This description is not common in most texts. It can be inferred from the process description. A professional recipe includes the size of the containers to be used.

– The steps to be performed in chronological order. This process sequence begins with the indication of the procedures for preparing the ingredients and ends with the tasks of final presentation and placement on the table. It usually has a numbered structure, with each step included at each point.

In recipes published in books or cookbooks, there is usually a photograph of the dish already assembled and usually already decorated to show to guests. Sometimes a sequence of the main procedures is given. To increase the didactic value of the recipe, information on how to choose good ingredients and details on the quality of the ingredients are usually included. If the reader is unfamiliar with the ingredient mentioned, provide tips on where to find it. Providing some details about unusual cooking techniques used can help the reader reproduce the recipe.

Recipes sometimes include the total number of calories to be taken in the recipe as well as any nutritional information. For culinary recipes, it is generally less desirable to know the historical, sociological origins of the dish. And the recipe is supposed to be sent to the person who tells how to prepare it.