Crostata con farina di canapa, ricotta e albicocche - Tarta cu faina de canepa, ricotta si caise - Hemp Flour Crostata with Ricotta and Apricots

 

ingredienti:

impasto:

200 gr farina

100 gr farina di canapa 

100 gr strutto

2-3 cucchiai yogurt 

1 tuorlo 

ripieno:

150 gr ricotta mista 

4 cucchiai yogurt 

1 uovo

1 albume ( avanzato dalla frolla)

2 cucchiai zucchero

albicocche sciroppate scolate per bene 

 preparate la frolla, lasciate a riposare nel frigo e preparate il ripieno, stendete, riempite e infornate 180°C quanto basta 

romana

ingrediente:

aluat fraged

200 gr faina

100 gr faina de canepa

100 gr untura 

2-3 linguri iaurt sau smantana

1 galbenus

umplutura:

150 gr ricotta  de vaca si oaie amestecata 

4 linguri iaurt

1 ou

1 albus ( cel ramas de la aluat)

2 linguri zahar

caise din compot scurse foarte bine

 Facem aluatul, il lasam la rece in frigider si pregatim umplutura amestecand totul. Intindem aluatul pe tava cu hartoe de copt, punem umplutura, intoarcem marginile sre centru fara sa o acoperim si asezam fructele scurse bine deasupra umpluturii de branza. La cuptor la  180°C cat e nevoi

Ingredients

For the shortcrust pastry:
200 g flour
100 g hemp flour
100 g lard
2–3 tablespoons yogurt or sour cream
1 egg yolk

For the filling:
150 g mixed cow-and-sheep ricotta
4 tablespoons yogurt
1 egg
1 egg white (the one left from the pastry)
2 tablespoons sugar

Canned apricots, well drained

Prepare the pastry and let it rest in the refrigerator while you make the filling by mixing all the ingredients together. Roll out the pastry on a baking tray lined with parchment paper. Spread the filling over the pastry, fold the edges slightly toward the center without covering the filling, and arrange the well-drained apricots on top of the ricotta mixture.

Bake at 180°C until done.