Souvenir.
Hay gente a la que, con solo oír la palabra, le entran los mil males.
Para otros, ningún viaje está completo si no hay un testimonio, en forma de figurita, que lo corrobore.
Ahora bien ¿dónde están los límites del souvenir?
Quiero decir, que, si tú viajas a Segovia y te traes una reproducción del acueducto, claramente es un souvenir.
Los imanes que representan el puente, castillo o traje típico de cada región son un souvenir de manual.
Incluso las camisetas «Recuerdo de Peñiscola» entran en la categoría de souvenir.
Pero hay casos en los que no está tan claro.
Y es que hay gente que, cansada de cargar con figuritas destinadas a recoger polvo en una estantería, optan por la gastronomía como recuerdo de una ciudad.
Por ejemplo, si vas a Ávila, te traes una caja de Yemas de Santa Teresa, unos macarons como recuerdo de Francia, una ensaimada de Mallorca… y así, poquito a poco, vas consiguiendo un culo estilo «mapa mundi«: redondo y con todos los países representados en él.
Aunque creo que tampoco hay problema en considerar la gastronomía como un souvenir, ya que al fin y al cabo te traes como recuerdo un producto típico de la zona.
Pero es que lo mío ya no tiene defensa posible…
Y es que el pasado verano hicimos una ruta por Francia, visitando maravillosos castillos medievales, con cientos de tiendas alrededor en las que exhibían imanes, figuritas con réplicas del castillo, muñecos de goma en forma de caballero medieval y ¿qué me traje yo como recuerdo?
Pues aparte de unas latas de foie-gras (que eran compra casi obligatoria en esa zona)…
¡¡Unos pimientos!!!
Y dos kilos de nectarinas, y unas ciruelas…
Sí, efectivamente, como el que va a hacer la compra el sábado por la mañana.
Pero es que eso es exactamente lo que hice, aprovechar que era día de mercado y darme una vuelta por los puestos. Y claro, una vez que ves unas nectarinas como las que os traigo hoy, no puedes evitar imaginarte la tarta tan bonita que harías con ellas.
Y ya no puedes dejar de pensar en ellas.
Y acabas cayendo en la tentación y cargando con dos kilos de nectarinas!! Sí, dos kilos, no vaya a ser que no te vaya a llegar para la tarta…
Así que me volví de Francia con el maletero «cargao», que solo nos faltaba un megafono para ser como la furgoneta que pasa por mi pueblo vendiendo fruta, y con una cosa clara: mi marido es un santo varón, porque efectivamente fue él quien acabó cargando con la fruta mientras hacíamos turismo…
Preparación:
Comenzamos preparando la masa quebrada:
En un bol tamizamos la harina y mezclamos con el azúcar y la ralladura de limón.
A continuación le añadimos la mantequilla, fría y cortada en trozos, y mezclamos frotando con los dedos, sin amasar, hasta conseguir una textura arenosa.
Añadimos el huevo y trabajamos la masa lo mínimo posible, solo hasta que las migas se unan y formen una bola.
Si utilizamos la amasadora, colocamos el accesorio pala y a velocidad 2 mezclamos la harina, el azúcar, la ralladura de limón y la mantequilla solo el tiempo necesario para obtener una textura arenosa.
A continuación añadimos el huevo y trabajamos la masa lo mínimo posible, solo hasta que las migas se unan y formen una bola.
Envolvemos en papel film y llevamos al frigo para que repose durante, al menos 30 minutos, aunque lo ideal sería unas 2 horas.
Una vez pasado este tiempo, precalentamos el horno a 180º.
Sacamos la masa de la nevera y la estiramos sobre una superficie ligeramente enharinada, o bien entre dos hojas de papel de hornear, con ayuda de un rodillo.
Engrasamos el molde que vayamos a utilizar y colocamos la masa sobre él, sin estirarla, solamente adaptándola al molde suavemente.
Cortamos el exceso de masa que sobresalga del molde pasando el rodillo por encima de este.
Pinchamos la superficie de la masa con un tenedor para evitar que salgan burbujas, cubrimos con papel de hornear y, sobre este, alguna legumbre seca, como alubias o garbanzos, que podremos guardar para este uso.
Metemos al horno precalentado durante 15 minutos.
Transcurrido este tiempo sacamos del horno, retiramos el papel y las legumbres, y metemos al horno otros 10 minutos más.
Para preparar el relleno:
Comenzamos preparando la crema pastelera.
Vamos a preparar la crema en el microondas, para ello ponemos todos los ingredientes de la crema
en un recipiente apto para el microondas y los batimos con una batidora para que se mezclen bien y eliminemos los posibles grumos.
Metemos al microondas y programamos 3 minutos a 800 watios de potencia.
Una vez que finalice el tiempo, abrimos el microondas y removemos la mezcla.
Volvemos a poner en el microondas 2 minutos más a la misma potencia.
Finalizado el tiempo, sacamos del microondas y removemos bien para que quede cremoso.
Cubrimos con un papel film tocando la superficie de la crema para evitar que forme costra, y reservamos hasta que se enfríe.
Cuando la crema esté fría, le añadimos el requesón y la almendra molida y mezclamos hasta que todos los ingredientes estén bien integrados.
Una vez transcurrido el tiempo de horneado de la base, la sacamos del horno y vertemos esta crema sobre ella.
A continuación lavamos las nectarinas y las cortamos en gajos que colocamos sobre la crema, procurando colocarlos de una manera bonita.
Volvemos a llevar la tarta al horno durante 30 ó 40 minutos aproximadamente.
Pasado este tiempo, sacamos del horno y la dejamos enfriar sobre una rejilla.
¡Y a disfrutar!
Notas:
Podemos dejar la tarta tal cual la sacamos de horno, pero si queremos que se conserve en buen estado algo más de tiempo, podemos darle una capa de brillo con unos sobres que venden especialmente para eso. Yo los he comprado algunas veces en Lidl.
Receta adaptada de Sweet&Sour
Pues que además de la receta que es espectacular…yo hago lo mismo con los mercados de todo el mundo. Francia tiene productos maravillosos y hay que probar de todo. Lo bueno de viajar es darse cuenta que tan cerquita hay cosas taaaaaamos diferentes! Rico, rico! Veremos cómo me las apaño yo para hacer esta preciosidad en la otra punta del mundo, porque desde que vivo en Chile, estoy con desfase con las recetas!
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