Venetian apple tart

Name: Venetian apple tart
Ingredients: 200 g flour; 5 g flour for rolling out the dough; 1 teaspoon baking powder; 125 g butter; 100 g sugar; 1 egg; 10 g butter; 10 g flour; 50 g butter; 125 g sugar; 1 egg; 300 ml whipping cream 33%; 100 g flour; 1 lemon (grated zest and juice); 4-5 apples; 30 g brown sugar

Dessert - Venetian apple tart by Vladelina M. - Recipia

The oven starts at 100°C, then goes up to 180°C for Venetian apple tart, set between a tender base and a creamy layer. The apple slices are tucked under the cream batter, while brown sugar bakes into a thin crust on top that turns slightly crisp as it cools. I leave the apple skins on when they’re thin and smooth. Preparation: 25 minutes. Cooking: 50 minutes. Resting: 60 minutes. Total time: 135 minutes. Serves: 8. Approximately 620 kcal and 6 g protein per serving.

Ingredients

For the first dough

200 g flour
5 g flour for rolling out the dough
1 teaspoon baking powder
125 g butter
100 g sugar
1 egg

For the pan

10 g butter
10 g flour

For the topping batter

50 g butter
125 g sugar
1 egg
300 ml whipping cream 33%
100 g flour
1 lemon (grated zest and juice)

For the filling

4-5 apples
30 g brown sugar

Preparation

1. Mix 200 g flour with the baking powder and 125 g butter until you have crumbs. 2. In a bowl, mix the egg and sugar for the first dough. Pour them over the crumbs and stir in with a spoon. 3. Grease a 22 cm pan with 10 g butter and dust it with 10 g flour. Sprinkle 5 g flour over the dough, press it into the pan by hand, and chill for 30 minutes. 4. Using a mixer, beat 50 g butter at room temperature with the sugar for the second dough, the egg and the whipping cream. Sift 100 g flour over the mixture, add the grated lemon zest and stir with a spoon until smooth. 5. Slice the apples and toss them with the lemon juice. Arrange them evenly over the chilled base, pour the batter on top and sprinkle with the brown sugar. 6. Bake the tart for 20 minutes at 100°C, until the top layer starts to set. Raise the temperature to 180°C and bake for another 30 minutes, until browned on top. 7. Leave it to cool for 30 minutes before slicing.

Notes

Serve a slice with unsweetened tea; the cream batter and sweet topping make it quite rich. I bake it a few hours before the meal so it can set and slice cleanly. Keep it covered in the fridge for up to 3 days, then leave it out for a little while before serving. Choose firm, slightly tart apples that don’t fall apart when sliced. Slices of a similar thickness bake evenly; thicker pieces may stay firm when the top is already browned. If the apples have thick skins, peel them; the slices feel more even in the filling. If you don’t have brown sugar, you can sprinkle on 30 g granulated sugar; the surface will be paler and less fragrant. At room temperature, the cream layer feels softer than it does straight from the fridge. The tart contains gluten, dairy and eggs.