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Ingrédients
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1/2 emb. (425 g) de Croûtes à tarte réfrigérées Pillsbury*
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2/3 t. (150 mL) de cassonade, tassée
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1/3 t. (75 mL) de farine
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3 t. (750 mL) de pommes cuites tranchées finement
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2 t. (500 mL) de canneberges fraîches ou surgelées (hachées)
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1 c. à soupe (15 mL) de beurre ou de margarine
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Préchauffer le four à 425°F (220°C). Placer la croûte sur une plaque à biscuits non graissée.
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Mélanger la cassonade, la farine, les pommes et les canneberges. Déposer le mélange au centre de la pâte, jusqu’à 3 po (7,5 cm) des bords. Parsemer de beurre. Replier les bords de la pâte sur les pommes.
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Faire cuire la tarte durant 20 minutes. Couvrir le centre avec un carré de papier d’aluminium de 5 po (12,5 cm) pour éviter qu’il brunisse trop. Faire cuire encore 10 à 15 minutes ou jusqu’à ce que la pâte soit bien dorée.
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Conseils
-
Conseil 1
Truc : Faites cuire la crostata sur une plaque à biscuits recouverte de papier sulfurisé. Laissez refroidir la crostata, vous la ferez ainsi glisser plus facilement dans le plat de service.
-
Conseil 2
Substitution : Vous pouvez aussi préparer une crostata aux pommes seulement. Quatre pommes moyennes cuites, hachées finement, donneront 4 tasses (1 L).
-
Conseil 3
Un petit quelque chose de plus : Garnissez avec votre crème glacée préférée. De la crème glacée au caramel ou à la cannelle apportera un magnifique ajout de saveur.
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Valeur nutritive
Aucune information nutritionnelle n’est offerte pour cette recette
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© 2024 ® / MC moulins généraux tous droits réservés
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