We Need Tarceva, Philippines

good Sunday!!

.... how nice ... no rain today and they told me (I swear I believe !!!!)..... above the fog that is the sun !!!!!

... uhm ....... How's that? .. who accotenta ..... little tan!

with sweet today continue to recycle a bit 'scattered remnants of the house that still remember past holidays I had the result of frozen egg whites and cream social, above all, a large amount of dried fruit, which is now no place on our table (read: we are all "almost" diet ").

The recipe I found in the journal PIU 'DOLCE "(a couple of years ago') and, turning on the network I've seen that has already been proposed by the talented Francesca's blog "and not just Sweets." The recipe can be found here .

Ingredients:

For the pastry: 350
gr. flour, 160 gr
. sugar, 160 gr
.
butter 2 small eggs,
1 / 2 teaspoon baking powder, 1 pinch of salt
,
grated rind of 1 lemon

for the filling:
60 gr. walnuts,
60 gr. pine nuts,
80 gr.
not skinned hazelnuts 200 gr. not blanched almonds
300 gr. sugar, 240 grams of egg whites

1 pinch cinnamon 1 cup of dry liqueur (I used Calvados)

Procedure:

Shortcrust Pastry: Sift the flour, baking powder and salt in a bowl then mix it with the cubed butter, sugar, lemon zest and eggs. Wrap in plastic wrap and let rest in refrigerator. After the time line a mold.

Filling: tritatate nuts with 70 gr. of sugar. Pour the mixture into a saucepan with the remaining sugar and then flavored with cinnamon. Add egg and liqueur and cook on medium heat for 5 / 6 minutes, stirring constantly. Pour the filling on the crust, level and bake the tart in a preheated oven at 160 degrees for 40 minutes, then protect the surface of the preparation with a sheet of baking paper and continue cooking for another 10 minutes.

If you like, once cold, dust with powdered sugar