Apple and cinnamon tart

Jan 10, 2019
Crostata di mele e cannella

INGREDIENTS (for the cinnamon shortcrust pastry)

  • 200 g of 00 flour
  • 80 g of brown sugar
  • 2 eggs (room temperature and only the yolks)
  • 140 g cold butter
  • 1 teaspoon ground cinnamon
  • 1 pinch of salt

INGREDIENTS (for the filling)

  • apricot jam (I opted for this one) or custard or homemade apple jam (apples, lemon juice and sugar)
  • 3 or 4 golden apples (I still had 2 red love apples, therefore with red flesh, and 2 golden apples)
  • powdered sugar

PROCEDURE

  • Prepare the shortcrust pastry using a food processor with blades and adding the butter in cubes and the flour. Knead for 10 minutes and then add the sugar, cinnamon, salt and egg yolks and blend. Then knead the mixture and wrap it in cling film. Place it in the refrigerator for an hour.
  • Peel the apples, remove the core and cut them into thick slices. Sprinkle them with lemon juice to prevent them from browning (red love apples do not oxidize!). Cook them in a pan with a little sugar and a drop of water to soften them. Let them cool.
  • Butter and flour the mold. Roll out the pastry and line the mold. Prick the bottom, place the baking paper and on top the ceramic balls or dried legumes for blind baking. Bake at 180 °, in a preheated oven, for about 25 minutes, cooking the last 5 minutes without the paper and balls.
  • Let it cool. Spread the apricot jam or other. Complete with the cooked apples distributing them to your taste and sprinkle with powdered sugar.

Find out more!