Avocado Shortcrust Pie with Red Moon Apples

Oct 30, 2020
Crostata con frolla all’avocado e mele red moon

INGREDIENTS (for the avocado shortcrust pastry)

  • 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

PROCEDURE

  • 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.

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