Italian · Dessert
Torta di Mele
A rustic Italian take on apple pie, built from a short, buttery pasta frolla rather than a flaky American crust, filled with cinnamon-kissed apple slices and finished with a glossy apricot glaze. Two individual tarts bake up golden and are best served just warm, the crumbly pastry giving way to soft, lightly spiced fruit.
$1
25 minsPrep
30 minsCook
85 minsTotal
MediumLevel
Nutrition per serving
394Calories
5.4gProtein
16.8gFat
57.3gCarbs
27.1gSugar
3.2gFiber
118mgSodium
124mgChol
9.8gSat Fat
154mgPotassium
31mgCalcium
2mgIron
0.2mcgVitamin B12
6.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Chamomile Tea
local
Moscato d'Asti
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Rub cold cubed butter into the flour until it resembles coarse crumbs, then stir in the sugar, lemon zest and beaten egg yolk to form a dough; press together, wrap and chill for 30 minutes.
2
Divide the chilled dough in two and roll each piece thinly on a lightly floured surface, then line two 8cm individual tart tins, trimming the edges.
3
Toss the sliced apple with the second measure of sugar, lemon juice and cinnamon in a bowl until evenly coated.
4
Arrange the apple slices in overlapping layers inside the two lined tins, mounding slightly in the centre.
5
Bake at 190C for 28-32 minutes until the pastry is golden and the apples are tender when pierced with a knife.
6
Cool the pies on a wire rack for at least 10 minutes.
7
Warm the sieved apricot and brush it over the tops of the warm pies as a glaze before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 70g70g All Purpose Flour
- 35g35g Butter, cold, cubed
- 22g22g Sugar White
- 16g16g Egg Yolk, lightly beaten
- 5g5g Lemon, zested
- 150g150g Apple, peeled, thinly sliced
- 15g15g Sugar White
- 8g8g Lemon Juice
- 1g1g Cinnamon Ground
- 10g10g Apricot Fresh, warmed and sieved into a glaze, glaze, 1
