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torta di mele {apple tart}

October 21, 2011
tags: ,

torta di mele on De La Casa

I think this is my new favourite apple cake. Beautiful or what?? Not only do the deeply scored apples look great, they also make the cake very easy to slice. The cake itself is quite dense and very lemony with a crispy edge. The apples dry out a little on top but glazing them with syrup or jam for the final few minutes of baking make them perfect, meanwhile giving the cake a crispy, glossy surface. While in the oven, the apples and the cake have a bit of a fiesta and create this beautiful soft custardy layer in between. The best part? The whole thing can be whizzed up in the food processor within 5 minutes.

Yep. My new standby apple cake. Did I mention it only takes 5 minutes? You know you want to :)

don't look at my behind(Don’t know why the crust came out so dark in the photos… I didn’t burn it. Honest.)

torta flowers and afternoon tea

Torta di Mele (Apple Tart)

serves 8
recipe from Bella Eats

Ingredients

  • 1 egg
  • 3/4 cup sugar
  • pinch of salt
  • zest from 1 lemon
  • 170gm butter, melted
  • 2 cups all purpose flour
  • 1 tbsp active dry yeast
  • 1 tsp vanilla extract
  • 6 tbsp milk
  • 4 tart apples, peeled, cored, and halved (I used two grannies and two rose, both were perfect)
  • 2 tbsp apricot preserves (I made a lemon syrup instead)
  • 2 tbsp water
Method:
  1. Preheat the oven to 190°.  Butter and flour a 9″ or 10″ cake pan, tapping to remove excess flour.
  2. Place the egg, sugar, salt, and lemon zest in the large bowl of a food processor.  Pulse until mixture is starting to combine and then add the melted butter, continuing to pulse until smooth.
  3. Combine the flour and yeast, and add to the mixture in the processor. Pulse until evenly distributed, add milk and vanilla and process until a soft batter forms.
  4. Pour the batter into the prepared pan and spread across the pan until it is level.
  5. Deeply score the 8 apple halves in a grid pattern.  Place one half in the center of the cake pan and arrange the remaining halves in a circular pattern. Bake for 10 minutes, then reduce the oven temperature to 180° and bake for 40-50 minutes more, until a toothpick inserted into the center comes out clean.
  6. Meanwhile, combine the 2 tbsp apricot preserves with the 2 tbsp water in a small saucepan and stir over low heat until melted.  When the tart comes out of the oven, brush it with the preserves and bake for an additional 3 minutes.  Serve warm.

nom

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