The tart dough is essential for achieving a perfect result, which is why we must ensure that we follow each step carefully. In a large bowl, we add mineral water, oil, and salt. These ingredients are fundamental, as the mineral water will give a fluffy texture, while the oil will contribute to the elasticity of the dough. We mix with a spatula or wooden spoon, gradually adding the sifted flour until the mixture begins to come together. We continue to knead until we obtain a firm and elastic dough that does not stick to our hands. It is important not to add too much flour, as this could compromise the texture of the tart. Once the dough is ready, we cover it with plastic wrap and let it chill for about 15 minutes to rest.
In the meantime, we get started on the filling. We wash and peel the apples, then grate them. Fresh apples provide a sweet-tart flavor that pairs perfectly with cinnamon. We add sugar and cinnamon, mixing well to ensure that all the ingredients are homogenized. It is important to let the apples sit for a few minutes to release some juice, which we will drain before adding them to the tart. This step will prevent the tart from becoming too wet.
After the dough has chilled, we take it out and roll it on a floured surface until it reaches an even thickness. We line a tart pan or baking dish with the rolled-out dough, making sure to cover the edges well. On the bottom of the tart, we sprinkle semolina, which will absorb excess moisture from the apples while also providing a pleasant texture. Then, we add the drained apples, evenly distributed.
With the remaining dough, we shape the top of the tart, either in the form of braided strips or a lattice, depending on preference. This will create a crispy and delicious crust that will seal in the flavorful apple filling. We preheat the oven to 180 degrees Celsius and place the tart inside, letting it bake until it becomes lightly browned on top, a sign that it is ready. The tart can be served warm or cold, offering a delightful culinary experience, perfect for any occasion. The flavors intertwine harmoniously, and each slice will bring joy and satisfaction.
In the meantime, we get started on the filling. We wash and peel the apples, then grate them. Fresh apples provide a sweet-tart flavor that pairs perfectly with cinnamon. We add sugar and cinnamon, mixing well to ensure that all the ingredients are homogenized. It is important to let the apples sit for a few minutes to release some juice, which we will drain before adding them to the tart. This step will prevent the tart from becoming too wet.
After the dough has chilled, we take it out and roll it on a floured surface until it reaches an even thickness. We line a tart pan or baking dish with the rolled-out dough, making sure to cover the edges well. On the bottom of the tart, we sprinkle semolina, which will absorb excess moisture from the apples while also providing a pleasant texture. Then, we add the drained apples, evenly distributed.
With the remaining dough, we shape the top of the tart, either in the form of braided strips or a lattice, depending on preference. This will create a crispy and delicious crust that will seal in the flavorful apple filling. We preheat the oven to 180 degrees Celsius and place the tart inside, letting it bake until it becomes lightly browned on top, a sign that it is ready. The tart can be served warm or cold, offering a delightful culinary experience, perfect for any occasion. The flavors intertwine harmoniously, and each slice will bring joy and satisfaction.
Ingredients
Dough: 200 ml oil, 200 ml mineral water, a pinch of salt, flour as needed. Filling: 500-700 g apples, cinnamon, 200 g sugar or to taste, 2 tablespoons semolina.