Crostata with polenta flour bimby a simple ingredient that makes it unique and crumbly you will make a great impression, a dessert with a shortcrust pastry that is somewhat unusual but very special like the carrot shortcrust tart.
It is a shortcrust made with polenta flour the corn one, which gives a very crumbly and tasty texture. With the Bimby, preparation times are halved as with light Bimby oil biscuits. I have tried several special pastries like the five foolproof shortcrust pastry recipes but this one with corn flour is special.
You can also use this shortcrust pastry to make delicious jam cookies or soft tarts. To fill it, I chose plum jam, but you can use whatever you prefer. Now all you need is to get the ingredients and prepare this delight, and your guests won’t stop at just one slice.
Let’s see what we need to make the Crostata with polenta flour bimby, a simple ingredient that makes it unique and crumbly, you will make a great impression.
BELOW I LEAVE YOU SOME RECIPES FOR FAIL-SAFE TARTS
- EGG-FREE AND BUTTER-FREE TART MIX EVERYTHING IN A BOWL IT'S SOFT AND DELICIOUS EVERYONE WILL ASK FOR SECONDS EVEN IF THEY ARE ON A DIET
- SOFT TART IN AIR FRYER WITHOUT KNEADING EVERYTHING IN A BOWL AND YOU SPREAD IT WITH A PIPING BAG
- SOFT SPOON TART IN AIR FRYER EVERYTHING IN A BOWL YOU POUR IT BY SPOONFULS WITHOUT KNEADING
- TART WITH BUTTER SHORTCRUST AND DRIED FRUIT
- TART WITH CARROT SHORTCRUST PASTRY
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 8People
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Crostata with polenta flour bimby a simple ingredient that makes it unique and crumbly you will make a great impression, a dessert with a shortcrust pastry that is somewhat unusual
- 1 1/4 cups all-purpose flour
- 1 cup corn flour
- 1/2 cup butter (cold)
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- grated or blended lemon zest
- 1 egg
- 1 tablespoon honey
- powdered sugar (for optional dusting)
- jam q.b.
Tools
HERE’S WHAT WE NEED
- 1 Food Processor
Steps
LET’S PREPARE THE TART
Place the sugar, polenta flour, and lemon zest in the bowl and pulverize for 20 seconds at speed 10, add the other ingredients for 20 seconds at speed 5. The dough will be slightly sandy, pour it onto a lightly floured work surface and shape it into a ball. Cover it and let it rest in the fridge for 30 minutes. Roll out part of the pastry on a tart pan about 9 inches, greased and floured, spread the jam, and with the remaining dough, make the classic strips. Bake at 350°F for about 30 minutes, but adjust according to your oven. Remove from the oven and dust with powdered sugar.
IF YOU DON’T HAVE A BIMBY, USE A MIXER OR FOOD PROCESSOR TO BLEND ALL THE INGREDIENTS.
FAQ (Questions and Answers)
STATIC OR FAN OVEN?
I USE STATIC BUT IF YOU WANT YOU CAN USE FAN BUT PAY ATTENTION TO COOKING, IT WILL COOK FASTER
