ah podem também ler as palavras bonitas sobre o blogue no segundo volume da revista OH!Mag e as escolhas que seleccionei para a LuxWOMAN!
in this new year I have been very absent from the blog. the end of the university semester. the last exams and papers. finishing up everything. a few times sick. and a trip to England. haven't let me much time to write on the blog. but I will leave a recipe here. a recipe that was created a long time ago. that for a few reasons never made it into the blog. but it's still perfect for this season. it's still winter after all. and this pies a perfect treat.
you can also check the nice words they wrote about the blog in the second volume of the OH!Mag.
tartes de abóbora
faz 12 tartes
ingredientes para a massa:
150 g farinha
70 g manteiga sem sal
35 g açúcar
1 gema
1 c. sopa de leite
Num recipiente, misturar a manteiga, a farinha, o açúcar até obter migalhas finas. Depois adicionar a gema e bater bem, de seguida a colher de leite e envolver tudo muito bem. Numa superfície enfarinhada por a mistura, moldar a massa para que fique em forma rolo, embrulhar em película aderente e deixar no frigorífico durante uma meia hora.
ingredientes para o recheio de abóbora
500 g abóbora
100 g açúcar
1 c. chá de canela em pó
1 c. chá de noz-moscada e pó
1 c. chá de cravinho em pó
1 c. chá de cardamomo em pó
Preparar então a abóbora. Cozer a abóbora numa panela em água a ferver durante 15 minutos até estar tenra. Retirar do lume, escorrer a água e esmagar com um esmaga batata até ficar com consistência de puré. Adicionar o açúcar, a canela, noz-moscada, cravinho e cardamomo e envolver tudo.
Por fim, quando a massa estiver pronta, desenrolar em película aderente, cortar em rodelas iguais de 1 cm espessura e com o rolo da massa estender a massa das tartes. Moldar então a massa nas formas previamente untadas com manteiga e polvilhadas com farinha, pressionado cuidadosamente no fundo e nos lados e furando levemente o fundo com um garfo. Rechear cada tarte com a mistura de abóbora e levar ao forno previamente aquecido a 175ºC durante 20 minutos.
Servir polvilhadas com açúcar em pó e canela.
makes 12
ingredients for the dough:
150 g plain flour
70 unsalted butter
35 g sugar
1 egg yolk
1 tbsp. milk
On a bowl, mix the butter, flour, sugar until you get fine crumbs. Then the egg yolk and mix very well and then the spoon of milk. On a floured surface place the mixture, shaping the dough until you get a roll shape, wrap with some cling film and leave it to cool in the refrigerator for around half an hour.
ingredients for the pumpkin filling:
500 g pumpkin, chopped, peeled and seedless
100 g sugar
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tsp. ground cardamom
To prepare the pumpkin, boil the pumpkin in a saucepan of boiling water for 15 minutes until tender. Remove from heat, drain and use a potato masher to make a pumpkin pureé. Add the sugar, cinnamon, nutmeg, cloves and cardamom and whisk to combine.
To end, when the dough is ready, unroll it on plastic wrap, cut into equal slices of 1 cm each and with a pastry roll spread the pies dough. Then shape the dough in the previously greased with butter and and powdered with flour forms, pressing gently into the base and sides and prick the bases with a fork. Stuff each pie with pumpkin mixture and bake in a pre-heated oven at 175ºC for 20 minutes
Serve sprinkled with powdered sugar and ground cinnamon.
