My apple tart...

The other day I put mine on the table as a dessert solita apple tart.

As soon as I was asked for the recipe, I was about to send the link to the site but I realized that, as I suspected, due to the habit of preparing it so often, I had never bothered to write down the recipe step by step.

So, after having indicated the procedure on the fly, I proceeded to insert it:
certainly could not be missing in my recipe collection!

After all it is a very simple cake to prepare and it is always a success.

A really simple shortcrust pastry, almost a shortcrust pastry, but enriched with an egg (where with that amount of flour I would have put at least four egg yolks!) And sugar.

After all, when I was little, there were two types of cakes that I was greedy: the margherita cake (the one with the recipe of Artusi, as my mother prepared it) and the tarts: of all kinds and nature.
And at the age of ten I already knew how to prepare them!
(for the strudel I had to wait until eighteen)

Now, starting as always with the ingredients, let's start cooking!

ingredients:

 Preparation:

First of all, start with the preparation of the shortcrust pastry: pour the sifted flour into a large bowl (or even directly on the kitchen counter), form a fountain and put the cold butter into small pieces in the center.

Mix them quickly with your fingertips so as not to leave dry flour.

(I have a little trick for this phase: after weighing the butter and flour, I cut the butter into cubes and sprinkle it with some of the already weighed flour; then I leave it in the freezer for about twenty minutes. butter, salt and the rest of the flour in the mixer and I spin the blades for a minute at maximum speed; complete with sugar, egg and herbs and then another minute at maximum speed: a perfect and still very cold dough!)

Pour the dough on the work surface, collect it by folding it on itself a couple of times, form a ball and put it to rest in the fridge for at least half an hour (I often prepare it the day before), between two sheets of parchment paper ( well floured or glued like a wonder) to a thickness of three millimeters (mm. 3).

Gently lay it, leaving the parchment paper of the base, in the pan.

Remove the excess edges and transfer the pan to a cool place.

Slice the apples (2 Boskoops for a 26 cm diameter pan) into wedges (I use a sixteen wedges tagliamela) and season them with a little sugar, lemon juice and, if desired, an idea of ​​cinnamon.

Keep them aside.

If you want a nice visual effect, don't peel them. Otherwise, peel them and then slice them.

Mix the ingredients for the binding cream in a bowl and set aside.

Heat the oven, static, to 200 ° C.

Take back the pan and prick the pastry with a fork.

Spread a thin layer of apricot jam on the entire surface (homemade, where possible) and then cover with ground almonds.

Arrange the apples in concentric circles (or in a spiral) overlapping the edges slightly.

As soon as the oven is at temperature, pour the binding cream over the whole cake and bake for 30 '/ 40'.

Remove from the bottom and allow to cool in the pan on a wire rack.

Sprinkle with powdered sugar before slicing.

Bon appetit!

ADVICES AND NOTES:

• Recipe, text only: to print or download.
• I often make shortcrust pastry the day before; then I leave it in the fridge until ready to use it.
• If there is some pastry left over, you can keep it in the fridge until the following day and use it for cakes or biscuits.
• See also: Standard shortcrust pastry, Dough table for sweet and savory pies

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