Off season is the best time to enjoy a baking lesson in Amalfi. Anny and I would like to retrieve some old pastry recipes passed on generation but still living today. We have never forgotten the afternoon snack made by our grannies! Sal a young maître-patissier very expert in traditional home-made cakes revealed us his secrets adding a good pinch of patience. Pasticciotto napoletano is a must, a smooth pastry wraps a delicious stuffing of custard and black cherries. First make the pastry. Place in a bowl 250 g of sugar, 250 g of butter and lemon zests, a pinch of salt and mix. Then add 2 whole eggs and 1 egg yolk, mix again and then add 500 g of flour filtered before in one fell swoop. Now mix by hands very quickly. Shape into a ball, wrap in the cling film and place in the fridge for about 30 mins.
Meanwhile make custard: while the half liter of milk with vanilla are boiling, mix 100 g of flour, 200 g of sugar and 4 egg yolks in another pan, add hot milk slowly and mix gently. Cook over law flame until custard congeals. Add a drizzle of Strega liqueur and cover with cling film. Preheat the oven to 160 C.
On a lightly floured surface, roll out a bit more than an half of pastry to 5 mm thick and use to line the tin, then prick all over with a fork. Add the custard on the base of the pastry, then arrange a layer of 250 g of black cherries drained of their syrup. Roll out the remaining pastry and use to cover the tin. Pinch the pastry all over, prick with a fork and bake in the oven for 40-45 mins. Remove, leave to cool, decorate with icing sugar. Buon Appetito! Add this code MAR15BLOG to your booking at the Hotel Aurora and you will get a free tasting of Pasticciotto Napoletano! BOOK NOW!