A puff pastry tart with a crumbly shortcrust base, a layer of jam and apples, finished with icing that becomes shiny and crispy in the oven. Recipe designed for a 20 cm tart pan, perfect for a snack or dessert.
Prepare the shortcrust pastry: mix flour and cold butter until you get a sandy mixture.
Add sugar, egg, a pinch of salt, and lemon zest; knead quickly until you form a dough.
Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
Roll out half of the dough and line a 20 cm tart pan; prick the bottom with a fork.
Spread a layer of jam on the bottom and add the sliced apples.
Cover with a second disc of dough sealing the edges.
Bake in a preheated oven at 180°C for 20 minutes.
Meanwhile, prepare the icing: mix the egg white with the powdered sugar and a few drops of lemon until you obtain a thick but spreadable consistency.
Remove the tart from the oven and brush the surface with the icing.
With a piping bag, make strips of jam (heating it slightly to make it more fluid) on the already glazed surface.
Return to the oven for another 15–17 minutes, until the surface is shiny and crispy.
Let cool and serve; the ideal time is at the first cut, when the surface cracks.
20 cm tart pan
Rolling pin
Piping bag
Fork
Mixing bowls
Variations: you can use apricot jam or mixed berries instead of the selected jam. Resting time in the refrigerator: 30 minutes.
Italy, Piemonte
| Energy (kcal) | 218.64 |
| Carbohydrates (g) | 36.68 |
| of which Sugars (g) | 25.34 |
| Fat (g) | 7.25 |
| of which Saturates (g) | 4.01 |
| Protein (g) | 3.39 |
| Fiber (g) | 1.27 |
| Sale (g) | 0.02 |
