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Tartaletas de almendra y frutos rojos

14/06/2017 4 min read
La receta que os traigo hoy va con dedicatoria.

Está dedicada a toda la zona norte de España.

No, no es que sea el día de Asturias, ni el de Cantabria, ni siquiera el de Galicia o País Vasco, al menos que yo sepa.

Si le dedico esta receta a nuestros vecinos norteños, porque lo más probable es que sean ellos los únicos que se atrevan a prepararla…
¿Acaso requiere de una especial destreza, o ingredientes complejos o incluso una fuerza que solo posean los chicarrones del norte?

¡¡Qué va!! ¡Es peor aun!!

¡¡¡¡Hace falta encender el horno!!!!!!!!
Y es que con la ola de calor que asola parte de la península, me temo que los únicos que se van a atrever a encender el horno son aquellos que disfruten de unas temperaturas que no bordeen peligrosamente los 40º.

¿Veis ahora por qué se la dedico a ellos?



No creáis que esta receta la he horneado en estos días, que en mi casa ahora mismo, estamos rozando la combustión espontanea ¡como para además aumentar la temperatura encendiendo el horno!
Esta receta lleva guardada exactamente desde que se me estropeó el ordenador…

Sí, aquí, mi querido compañero decidió que necesitaba unas vacaciones, y sin previo aviso me dejo tirada.

Bueno, la verdad es que algún aviso sí que me había dado, que lo veía yo un poquito más vaguete de lo habitual…pero vamos que no creí yo que me fuese a dejar plantada de esta manera!!

Total, que una vez pasado el susto, y tras unas más que merecidas vacaciones para mi ordenador (no para mí, más quisiera yo…) pues venimos con receta nueva.

Y aunque ya tenemos preparadas otras recetas mucho más acordes con este tiempo, no me he podido resistir a publicar esta.



Y es que estas tartaletas me parecen taaaan bonitas!!!

Aparte de deliciosas, claro.

Y súper fáciles de preparar.

¡Si es que lo tienen todo, oiga!
Que además, como yo confío en que vengan días un poquito más frescos que los que tenemos ahora, pues igual podemos prepararlas de nuevo antes del otoño…

Y es que la combinación de hojaldre, con el relleno de almendra y los frutos rojos me parece espectacular. Además podéis ponerle los frutos rojos que más os gusten, ya sean fresas, que todavía encontramos, frambuesas, grosellas, arándanos o cerezas, que están en plena temporada.

Podemos prepararlas en versión tarta, en un molde de unos 23 cm de diámetro, o en tartaletas individuales, para que nadie nos robe nuestra porción, jejeje.

Si hasta me están entrando ganas de encender el horno y ponerme a preparar unas cuantas!!!
Preparación:
Precalentamos el horno a 180º.
Comenzamos preparando la base de hojaldre. Para ello extendemos la plancha de hojaldre, previamente descongelada si vamos a usar hojaldre congelado, sobre una superficie ligeramente enharinada 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 el hojaldre se hinche durante la cocción y espolvoreamos un poquito de almendra en polvo sobre la base de la tartaleta.
Procedemos de la misma manera con las tartaletas restantes.
A continuación mezclamos en un bol el huevo batido, el azúcar, la almendra en polvo restante y la nata y removemos hasta que todos los ingredientes estén perfectamente integrados.
Repartimos esta mezcla sobre las tartaletas , espolvoreamos con las almendras laminadas y horneamos unos 20 minutos, hasta que veamos que tanto el hojaldre como la crema están dorados.
Sacamos del horno y dejamos enfriar sobre una rejilla.
Una vez que las tartaletas se hayan enfriado cubrimos con los frutos rojos…

¡Y a disfrutarlas!

Notas:

Podemos preparar estas tartaletas tanto con hojaldre como con masa quebrada si lo preferís. Tenéis la receta de la masa quebrada aquí.
La almendra en polvo que esparcimos sobre el hojaldre antes de verter la crema tiene como función evitar que el hojaldre se ablande. No es necesario que pongáis mucha cantidad.
Para que sea más cómodo forrar las tartaletas con el hojaldre, podéis recortar éste en trozos algo más grandes que el tamaño del molde y a continuación forrarlo.
Seguramente os sobrarán recortes de hojaldre, ¡no los tiréis! Espolvorearlos con un poco de azúcar y llevarlos al horno hasta que estén dorados. ¡Veréis qué ricos!
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