The Apple Tart is a traditional dessert perfect for colder days. The Renette apples are cooked with butter, sugar, and cinnamon, then mixed with breadcrumbs and sultana raisins. Finally, it is baked in the oven until it becomes warm and golden. A delicacy to enjoy warm, ideal for concluding a family meal or for a delicious snack.
Peel the apples, cut them into wedges and put them in a saucepan covered with a little water
Cook the apples until they are completely softened; pass them through a sieve and put them back on the heat to dry out
Add the sugar and while stirring with a wooden spoon let the applesauce thicken
Then pour it into a bowl, season it with cinnamon and butter, and finally mix in the breadcrumbs and the sultana raisins that you previously soaked in warm water
When the apple mixture is completely cooled, gently fold in the egg whites beaten until stiff peaks form
Butter a one-liter pudding mold, pour in the apple mixture and bake in a moderate oven for about forty minutes
When everything has set, turn it out onto a plate and serve the tart hot
Tart Mold
Pan
Bowl
Oven
Store in the refrigerator for up to 2 days
Italy
| Energy (kcal) | 124.97 |
| Carbohydrates (g) | 22.93 |
| of which Sugars (g) | 16.5 |
| Fat (g) | 2.97 |
| of which Saturates (g) | 1.61 |
| Protein (g) | 2.54 |
| Fiber (g) | 2.21 |
| Sale (g) | 0.07 |
