Avocado Shortcrust Pie with Red Moon Apples

• 400 g of flour 1
• 1 ripe avocado (about 140 g of pulp)
• 160 g sugar
• 2 eggs
• a pinch of bicarbonate

INGREDIENTS (for filling)

• Apple jam or other: I prepared it by cooking 2 yellow apples without peel cut into pieces with a spoonful of sugar and 2 of water. I crushed the puree and let it cool.
• to decorate.
• 2 or 3 red moon apples or your favorite apples
• 1 tablespoon sugar

• Peel the avocado and remove the pulp. Mash it very well.
• Mix the flour with the baking soda and sugar. Add the eggs and avocado pulp. Knead until you get a smooth dough. Wrap in cling film and let it rest in the refrigerator for half an hour.
• Peel the apples and cook them with water and sugar until you get a puree (you can flavor with lemon peel or something else). Let it cool.
• Roll out the avocado shortcrust pastry with a rolling pin. I lined the tart pan with baking paper, only the bottom.
• Roll out the shortcrust pastry inside and remove the excess from the edges. Prick the bottom with the prongs of a fork (otherwise insert a sheet of baking paper and cover with the ceramic balls or the legumes for blind baking).
• Cook for 15 minutes in a preheated oven at 170°.
• Remove from the oven and fill the shell with jam.
• Cut the apples into slices, leaving the peel but removing the core.
• Arrange on the surface (I arranged them in groups of 4/5 slices horizontally and then changing to vertical) and sprinkle with sugar.
• Bake again for 10 minutes.
• Optional: you can glaze it with apricot jam spray or jelly.