The weather is cold, rainy, grey and miserable here in Italy, but this tart gave warmth to all that ate it. I was in such a high spirited mood when I made this, and I think that the good vibe came through in the final result of this cake. The pastry was perfectly soft yet crispy, the filling moist and a little spiced, the height of impressive standards. There was a sighhhh when I presented this cake to the table, it really looked beautiful. Italian deserts are generally not made overly sweet and this cake is the perfect example of that. Also the smell of cinnamon reminds me of Christmas and puts me in a merry mood. Enjoy this cake with a coffee or a liquor.
What you need:
For the pastry
1 3/4 cups (260g) plain flour
1/2 cup (75g) self raising flour
185g unsalted butter, chilled
1/3 cup (75g) sugar
2 eggs
1 tablespoon milk
Sugar to sprinkle
For the filling
15 large apples
Juice and zest of one lemon
45g unsalted butter
1/2 cup sugar
1/2 sultanas (optional)
2 teaspoons fresh cinnamon
How to make:
1: Sift the flours together in a large bowl, add a pinch of salt. Cube the butter and rub into the flour mixture lightly with your finger tips. Lift the mixture high above the bowl to incorporate air into the pastry. The mixture should resemble fine breadcrumbs.
2: Lightly beat one egg with one tablespoon of chilled water, add over the flour mixture. Bring the mixture together using a blunt knife, then start forming the mixture together using your hands to form a ball.
3: Divide the mixture into two pieces, one slightly lager than the other. Cover in cling wrap and place in the fridge for thirty minutes.
4: Peel and roughly chop the apples. Melt the butter in a large saucepan and add the remaining ingredients for the filling. Cook all together for about ten minutes.
5: Line a round spring form baking tin with baking paper.
6: Roll the larger piece of pastry on a floured surface, large enough to line the baking tin with a little overhang. Once rolled to the correct size, roll the pastry around a rolling pin and place in the baking tin. Over lap the pastry around the sides.
7: Place the apple filling inside the tart gently
8: Use egg wash (one egg and a little milk) and paint around the rim of the pastry
8: Roll the smaller pastry ball to place on top of the tart, press firmly, trim and use your fingers to pinch the pastry together
9: Cut a few small holes in the top of the tart, paint with egg wash, sprinkle with sugar (make designs with left over pastry and place on top (not necessary)
10: Place in an oven at 180 degrees for about 45 minutes, until golden brown
Buon apetito!
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