lunedì 9 luglio 2012

Di Tarte con tre erre, partenze e doppi traguardi

Tartòpomm
Le avventure continuano in questa pazza casa, dove si chiamano per nome lavavetri e piccoli baobab senza saperne il perchè. Un po' si sorride, un po' si sbuffa per il caldo spolverando soprammobili che non ricordano più la loro precedente postazione sul pianoforte. Si guarda fuori dalla finestra sperando in un po' di pioggia, giusto per poter dire al forno che, in teoria, non è mai stato in ferie. E ci si accorge di una data importante soltanto il giorno prima.

E con questo ci sarebbe da dire che, da un paio di settimane, mi sono pure improvvisata autodidatta, tra un: <<...e questo?! - da leggere con tono estremamente sorpreso - dove lo appendiamo???>> e un'inutile lotta contro le macchie di cemento sul pavimento.

Sotto la muta guida di un libro di français chiesto in prestito ad un'amica, spazio dai primi erudimenti a verbi irregolari a domande puntualmente fuori luogo come un <<n'est ce pas?>>, esitando sempre su come scriverlo e pronunciarlo.Talvolta ridendo quando una erre poco parigina mi esce incontrollata di bocca. Ma forse io, un espediente pro-pronuncia, l'avrei pure trovato...

Alla ricerca di qualche trovata per tapezzare una parete bianca della camera, mi sono imbattuta nella ricetta della Tarte aux pommes.

La cosa più spontanea è stata leggere ad alta voce: dapprima lentamente, poi nel modo più armonico possibile. Perchè la lingua francese è così: bisogna impararla come si fa per una partitura musicale, con tanto di note da intrecciare tra loro e porre alla stessa distanza...

Inutile nascondere che ci ho ricominciato a pensare: a Parigi, ai mercatini delle pulci con tagliacarte d'avorio a forma di coccodrillo e vecchie valigie di pelle. Ed ho pure osato pensare che la taRRRtopòmm fosse più elegante e raffinata del buon vecchio pie di mele...

Dopo aver solfeggiato tra una erre aspirata e arrotolata e il tonfo sordo di pòmm(es), sono andata a comprare le mele (viste per miracolo e con un pizzico di gratitudine dietro le barilate di pesche e albicocche  - giustamente! :) e mi sono lasciata prendere la mano da cucchiai e mattarelli, incurante della calura d'éte. Non pensiate però che continui indisturbata a sgranocchiare questi frutti croccanti: nel sacchetto della spesa c'era anche un melone bianco, e le alzatine pullulano di pesche bicolore...

Questa volta la nuova cucina, ancor giovane e nel pieno delle sue forze, non ha protestato più di tanto. Dopo un gelato allo yogurt color crema (buonissimo eh!, a parte questo piccolo dettaglio...) e un cremino (così abbiamo chiamato quello che sembra un budino ma è cremoso - uno di quei dolci al cucchiaio che non bisogna nemmeno tentare di rovesciare...) al cioccolato troppo stucchevole, mi ha fatto il piacere di sopportare qualche grado indesiderato e sbuffi di zucchero vanigliato per poco meno di un'ora.

Poi l'occhio è caduto sul calendario, e la torta era già fatta, pronta per la festa. La festa vostra, nostra e di questo piccolo spazio fatto dalle due cose insieme, da queste poche ricette ma forse più vissute, che sanno di me e di voi. Altrimenti come mi sarebbe saltato in mente di preparare una crostata di mele con quaranta gradi? ^___^

Io intanto parto per la città dai sottotetti blucartadazucchero e smetto, per una volta, di sognare ad occhi aperti. Festeggio da lontano, ma sempre con voi. GRAZIE a voi, ai vostri sorrisi virtuali e alle vostre parole. E con una ragione in più per essere felice.

Vi lascio in questo angolino un po' sperduto che sa di fragole e di autunno, di vestitini leggeri e di viaggi sulla Senna con una baguette sotto il braccio. E, magari, anche un pacchettino di macaron .


Tarte aux pommes
(tratta e modificata da una ricetta di Sale & Pepe)
Ingredienti:
Per la pasta sucrée:
farina, 200 g
burro freddo, 100 g
zucchero, 20 g
acqua fredda, 50 ml
sale, 1 pizzico

Per il ripieno:
mele Golden, 2
mele Renette, 3
zucchero, 80 g (40 + 40)
burro, 35 g (30 + 5)
acqua, 3 cucchiai
vaniglia, 1/2 bacca (anche già utilizzata)

Per la pasta sucrée: In una ciotola, mescolare insieme la farina, lo zucchero e il pizzico di sale. Aggiungere il burro freddo tagliato a pezzetti e lavorare con la punta delle dita fino ad ottenere un composto a grosse briciole (la farina dovrà avere ricoperto il burro); in ultimo, incorporare l'acqua fredda, poca alla volta e quanto basta per ottenere una palla di impasto. Cercare di lavorarla il meno possibile e di non scaldare troppo l'impasto (è consigliabile l'uso di un mixer). Avvolgerla in un foglio di pellicola trasparente e lasciare raffreddare in frigorifero per mezz'ora/un'ora.

Per il ripieno: Sbucciare, detorsolare e tagliare a pezzi le mele renette. Porle in una casseruola insieme ai 30 g di burro, ai 40 g di zucchero, all'acqua e alla bacca di vaniglia. Cuocere a fuoco medio mescolando per far profumare bene la frutta, per un quarto d'ora circa dall'ebollizione. A cottura ultimata, prelevare la bacca di vaniglia, frullare il tutto e lasciare raffreddare.

Nel frattempo tagliare le mele golden a fettine molto sottili, far fondere i 5 g rimanenti di burro (non serve essere fiscali, basta giusto una noce... :) e preparare lo zucchero.

Accendere il forno a 200°. Stendere la pasta sucrée in una sfoglia sottile, foderarvi uno stampo (io ne ho usato uno dai bordi scanalati e antiaderente, altrimenti va leggermente imburrato e infarinato) e tagliare la pasta in eccesso. Bucherellare il fondo con i rebbi di una forchetta e coprire con un foglio di carta forno, quindi riempire con legumi/sale grosso/biglie di cottura. Cuocere in bianco a 200° per 15 min.

In ultimo, togliere il foglio di carta forno, riempire il guscio con la purea di mele e coprire con le fettine. Spennellare con il burro fuso, cospargere di zucchero e cuocere senza abbassare la temperatura per 30/35 min. Sfornare e servire tiepida.
Si conserva coperta 2-3 giorni.

-------------------------------------------------------------------------------------

Ma tarte! Un guscio di sucrée, ovvero la neutra brisée dalla struttura fine e friabile leggermente zuccherata e a volte arricchita con farina di mandorle. Simile ad una pasta sfoglia ma non così asciutta come una frolla, accoglie il ripieno umido e succoso. Si può congelare ed usare anche per ripieni come creme fredde.
Una purea di renette, una crema leggera e punteggiata di semini di vaniglia.
Tante fettine acidule e dorate.

Un giudizio? Certo non un semplice "buonissima", ma piuttosto un meritatissimo "sublime". Insomma come minimo vi costerà un improvviso innamoramento :))

111 commenti:

  1. mi fai morire di invidia con questo dolce...divino!

    RispondiElimina
  2. Cara Silvia, grazie a te per regalarci sempre bei momenti su questo piccolo spazio. Parigi è unica, si sa. La tarte la rapprensenta al meglio.

    Ci sentiamo presto,
    bon voyage,

    un bacio Martina.

    RispondiElimina
  3. Mi piaaaaaaace, Martina!

    Buon compleanno al tuo blog, yeah!

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  4. Ma che bello rileggerti!! :)
    e.. a questo punto, buon viaggio!!
    io intanto mi godo questa tarrrrte strepitosa.
    un bacio!

    RispondiElimina
  5. che bello avere tue notizie!e questo dolce inutile dirlo è davvero buono

    RispondiElimina
  6. ecco...adesso devo assolutamente trovare il coraggio di accendere il forno ....e riprendere in mano il mio libro di francese!!!

    RispondiElimina
  7. Grazie a te che sai deliziarci con simili meraviglie!
    Anzi per dirla alla francese : merci beaucoup

    ciao loredana

    RispondiElimina
  8. eccoti qui, ritornata, ritrovata, con grandissimo piacere :)
    quindi, dove sei di bello? in terra francese?
    ti invidio molto, non a caso vado oltre frontiera questo venerdì e passerò a parigi i primi giorni di agosto. ah la france... c'est douce, c'est fantastique..... vuoi una vicina di casa?
    :)

    RispondiElimina
  9. ps ho cercato di contattarti via mail ma senza successo, non è che mi manderesti un rigo in modo da poterti scrivere?
    barbara.torresan@libero.it
    grazie!

    RispondiElimina
  10. Ecco, ho sentito parlare di Francia e non potevo che lasciarti un commento!! La torta è semplicemente deliziosa.
    Camy

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  11. come mi è arrivato dritto tuttotutto, di questo post. Fino alle virgole.
    :)
    che bello leggerti

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  12. È sempre bello ritrovarti, leggerti e scoprire le,tue meravigliose e poetiche ricette! Bacioni

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  13. Bentornata...é sempre bello e delicato leggere le tue parole...

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  14. Quanto mi sei mancata e quanto mi manchi!!!! Ti abbraccio Martina e auguri al blog, un po' in ritardo ma fatti con il cuore!

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  15. ah che meraviglia, la mia adorata tarte aux pommes...non mi stanco mai di provare nuove ricette perciò me la segno e respiro tutta l'aria francese che aleggia tra le tue parole!!!
    Tanti auguri al blog :D

    RispondiElimina
  16. mmm che ricettina e che blog stupendo!mi unisco ai tuoi lettori.
    passa a trovarmi:
    dolcementeinventando.blogspot.it

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  17. E' in forno ed è la mia prima torta di mele. Graaaazie!

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