Torta Rustica di Mele (Italy)
This classic Italian dessert with apples is a great way to say welcome to the chilly autumn days. Sweet but not too much, torta rustica di mele keeps the flavor of the apples intact. The recipe is pretty simple and is one of those desserts that will determine you to bake it on various occasions or every time you will feel like enjoying the authentic taste of these fruits.
Ingredients for about 6-8 servings:
4 or 5 peeled apples
1 teaspoon of lemon juice
2 cups of flour
2 teaspoons of baking powder
1 pinch of salt
About 100 grams of unsalted butter
2-3 cups of sugar
1 teaspoon of vanilla
2 teaspoons of grated zest of one lemon
2-3 cups of milk
3 teaspoons of brown sugar
Method of preparation:
Preheat the oven to 180°C. Grease a tart shell and sprinkle flour in it. Cut half the apples into small pieces. What remains, cut into thin slices. Mix each of these quantities in separate pots with lemon juice.
In a large bowl, put the flour, the baking powder and the salt. Add the butter and sugar in mixer bowl and mix on medium-high speed until you obtain a creamy and light composition. Add the vanilla and the lemon zest.
Reduce the mixer speed to medium and add the eggs one by one, waiting for each to be incorporated into the composition, before adding another.
With the mixer running, add 1/3 of the amount of flour. After it is fully incorporated add half of the milk and finally put the rest of the flour gradually, allowing each to be fully incorporated in the composition before adding a new quantity. Stop the mixer occasionally and clean the edges with a spatula to ensure getting a fluffy composition.
When done, take the bowl and add the apples cut in pieces in the composition. Pour the mixture into tart shell.
Arrange the apple slices in concentric circles over the composition. Spread the sugar over them.
Place it in the oven and leave it there for baking for about 50 to 60 minutes, or until the top has a beautiful brown color and the composition is no longer sticking on the toothpick put in the middle of the tart.
Let the tart to cool, and then serve it sliced with a little whipped cream and next to a hot coffee.