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Apple Tart
Apple Tart
(Crostata di Mele)
 
 
Ingredients:

For the Pastry:
10.5 oz (300 grams) white spelt flour
5.5 oz (150 grams) superfine sugar
5.5 oz (150 grams) softened butter
Grated peel of 1 lemon
1 egg
1 tsp baking powder
1 pinch salt

For the Custard:
17 fl oz (500 ml) milk
2 eggs
4 tbs superfine sugar
2 tbs plain flour
Lemon peel

For the Tart:
7 oz (200 grams) apricot jam
Cinnamon powder
2 Golden delicious apples
Superfine sugar

Directions:

Prepare the Pastry:
Sieve the flour with the baking powder and place it on a working surface.

Make a well in the middle and add the sugar, the salt and the grated peel of one lemon.

Beat the egg in a bowl and pour it into the well.

Mix the egg with the sugar using your fingers to make a soft dough.

Add the softened butter and mix it to the egg and sugar mixture.

When it is totally mixed, rub all the ingredients with your fingertips and make crumbles.

Start kneading until you have a nice and smooth ball of dough.

Roll it out roughly between two foils of parchment paper and place it in the refrigerator for at least 2 hours.

Prepare the Custard:
Heat the milk on medium with the lemon peel.

Heat until it reaches the steaming point.

Whisk the eggs with the sugar and flour.

Remove the lemon peel from the hot milk and pour it over the egg mixture.

Bring back to the heat, stirring constantly with a wooden spoon. As soon as the custard is thick and veils the spoon, remove from the heat.

Cover with cling film and let it cool.

Prepare the Tart:
Heat the oven to 355F (180C).

Grease a 24 cm round baking tin.

Take the short crust pastry out of the refrigerator, unwrap it and roll it out. For help rolling out the dough, keep the dough on top of the parchment paper and dust it with flour.

Flip the dough over the baking tin and delicately press it all around so the corners are well covered.

Trim the excess dough hanging over the edges of the pan.

Prick the bottom of the dough with a fork.

Spread evenly the bottom of the tart with the apricot jam.

Cover the jam with a thick layer of custard.

Sprinkle the top with a pinch of cinnamon.

Peel and core the apples and slice them into 5 mm thick slices.

Cover the tart surface with the apple slices, arranging them as you wish.

Slightly overlap each apple slice, as to cover completely the tart.

Sprinkle generously with superfine sugar.

Place the tart in the oven and bake for about 50 minutes or until the tart and apples are golden brown.

When done, remove the tart from the oven and let cool completely. Serves 6-8.

That's it!
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