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250g plain flour
50g icing sugar
125g cold butter, cubed
½ free range organic egg yolk
60 ml ice cold water
250 ml crème pâtissière
100g various fresh fruit
optional:
2 tablespoons apricot jam
For the pasticcini with fruit, we knead the other half of yesterday's dough and defrost the crème pâtissière. Just make, bake and fill the pastry cups and you have something delicious with your coffee or tea this Sunday. The fruit you use to top the pasticcini can be any summer fruit, strawberries, raspberries, currants, grapes, mango, pineapple, whatever you like or have at hand.
How to make Pasticcini alla Fruitta
Knead the dough briefly.
Grease the baking tins.
Sprinkle them with flour.
Roll the doug and cut out circles.
Gently press the circles into the tins.
Prick holes in the bottom.
Cool the cups 30 minutes in the fridge.
Preheat the oven to 200°C / 180°C fan oven
Bak the pasticcini cups for 15 -20 minutes.
Allow the pastry cups to cool completly in the molds.
The molds come off easy. Tap the pastry cups out of the molds onto your palm, do it carefully because the pastry cups are brittle!
Stir the crème pâtissière and fill a piping bag.
Pipe rosettes of the creme into the pastry cups.
Place the clean fruit on top of the pasticcini.
Warm the jam then brush it on the fruit on the tartlets, if you like
Next week we make more Pasticcini: Bignè da Giorgio Locatelli!