Apple tart (2)
Instructions
Prepare the dough.
Melt the butter, let it cool, then throw out the liquid that will be emerged, put the creamy part remained in a small bowl and let it firm up in the freezer for 2 hours.
Work the flour with eggs, butter, cooked egg yolks, crushed, sugar, lemon rind and 1/2 teaspoon salt until a homogeneous paste that you stand for about an hour in the fridge, wrapped in a piece of plastic wrap.
Prepare the filling.
Leave to soak the raisins in Calvados for 15 minutes, then drain and squeeze it.
Clean the herbs and Cook, covered, with the only washing water for 4-5 minutes, then drain, and chop finely strizzatele.
Peel and thinly slice apples.
Make toast the pine nuts in a non-stick frying pan for a minute.
Gather the ingredients in a bowl, add the beaten eggs, crumbled cookies, lemon rind and extract and stir well.
Roll out 2/3 of the dough on a floured surface, lined with a rectangular mould 20 x 35 cm and fill it with the prepared stuffing.
From the remaining dough, cut strips that you grate on the stuffing, then bake in the oven already warm to 160 degrees for 45 minutes.
Serve the pie cold.
Ingredients and dosing for 8 persons
- For the dough:
- 500 g of more flour than for processing
- 300 g of butter
- 3 egg yolks hard
- 2 eggs
- == 1 lemon (zest)
- 40 g of sugar
- 1/2 teaspoon of salt
- For the filling:
- 2 golden apples
- 1000 g of herbs
- 120 g of sultanas
- 50 g of biscuits
- 2 eggs
- 6 tablespoons of calvados
- 2 tablespoons of pine nuts
- == 1 lemon (zest)
- Few drops of vanilla extract