Braided tart

• 200 g of flour
• 150 g of butter
• 20 g of sugar
• favorite food color or pithaya powder (superfood)
• 65 ml of ice water

INGREDIENTS (for the shortcrust pastry or use your favorite recipe)

• 500 g of flour
• 350 g of butter
• 85 g egg yolks
• 50 g of acacia honey
• 200 g of icing sugar
• 2 g of salt
• half an organic lemon, only the grated peel
• 1/2 vanilla bean
• half a teaspoon of baking powder

INGREDIENTS (for the filling)

• 2 apples
• 1 pack of organic strawberry jam
• some dry biscuits

• Prepare the shortcrust pastry and wrap it in cling film and leave it to rest in the fridge.
• Prepare the pie crust by mixing all the dry ingredients in a bowl and create a sandy mixture. Add the very cold water and knead quickly. Wrap in cling film and place in the refrigerator to rest for an hour.
• You can prepare the dough the day before.
• Roll out the pie crust thinly and cut out strips of equal size using a wheel. I used a smooth multi-wheel, very convenient for obtaining diamonds quickly and easily.
• Align the vertically paired strips. Then lift the even ones (the second, the fourth, etc.). Insert a horizontal strip and lower the vertical ones above. Now lift the odd vertical strips halfway and insert another horizontal strip. Lower and continue until the weave is finished.
• Difficult to understand but if you watch the tutorial at the bottom of the recipe it will be clearer.
• Place the braid in the refrigerator to cool.
• Take it back and you can use the cake pan to cut it as shown in the photo.
• Let it cool in the fridge and in the meantime prepare the tart.
• Roll out the shortcrust pastry and line a baking pan after having buttered and floured it.
• Prick the bottom, distribute the crumbled biscuits and the jam on top (you can use your favorite flavor).
• Slice the apples thinly and distribute them over the jam.
• Place the braided disc on the cake and seal the edges by pinching the dough.
• Bake for about 35 minutes at 180° (adjust according to your oven).