Apple Tart

The apples are fruits diffuse in Italy that you can use to cook many Italian recipes. There are different kinds of apple: rennet, fuji, royal gala, annurca, stark, granny smith and golden. Each kind of apple has particular characteristics. For example the apples that I use in this recipe are the apples stark. These apples have a red peel, a floury and sweet pulp and they are ideal to prepare this delicious tart!

INGREDIENTS (for 8 people)
250 of Flour
120 g of Sugar
1 or 2 Eggs
80 g of Butter at room temperature
2 or 3 Apples
5-6 Macaroons
1 Lemon

PREPARATION TIME: 15 minutes

COOKING TIME: 30 minutes

WINE: Albana di Romagna Passito (White Wine)

PREPARATION
Preheat the oven to 180° C. Place the flour as a fountain on a table, add the sugar and mix them.

Then in the centre of the mixture add the egg and the pieces of butter and knead until you obtain solid dough.

Let the dough stand for 10 minutes;

in the meantime peel the apples and cut them into thin slices, place them in a dish with the juice of lemon and 1 tablespoon of sugar and let them soak for 10 minutes.

Dampen a sheet of baking paper and put it on the table; place on it the dough and with the help of a rolling pin roll out it 1cm thick.

Now move it on the bottom of a cake tin of 24-cm diameter and 4-cm thick. Sprinkle on the surface of the dough the macaroons crumbled and arrange the slices of apple over it as shown in the picture below.

Cover all the dough with the apples

and bake for 30 minutes until the surface of the apples becomes golden. This is the result:

BUON APPETITO!