“A tavola non si invecchia”. - Italian proverb (At the table with good friends and family you do not become old).

Sharing authentic Italian recipes entrusted upon me through the privilege of being invited into many Italian homes and kitchen’s abroad. I travel, cook, eat, share, learn and photograph my experiences, a truly soul enriching journey. There are now over 100 recipes on this blog to search from. I am a Melbourne born girl who now resides in Pietrasanta, Italy. Sharing my love for food and all things Italian with you. I am not a professionally trained chef, just a person that really loves cooking and has made my passion my reality! Through talent and drive I now work as a private chef in some of the most prestigious private villa`s here in Tuscany, Italy!

Saturday, December 10, 2011

Torta di mele (apple tart)

The weather is cold, rainy, grey and miserable here in Italy, but this tart gave warmth to all that ate it.  I was in such a high spirited mood when I made this, and I think that the good vibe came through in the final result of this cake. The pastry was perfectly soft yet crispy, the filling moist and a little spiced, the height of impressive standards.  There was a sighhhh when I presented this cake to the table, it really looked beautiful.  Italian deserts are generally not made overly sweet and this cake is the perfect example of that. Also the smell of cinnamon reminds me of Christmas and puts me in a merry mood.  Enjoy this cake with a coffee or a liquor.

What you need:
For the pastry
1 3/4 cups (260g) plain flour
1/2 cup (75g) self raising flour
185g unsalted butter, chilled
1/3 cup (75g) sugar
2 eggs
1 tablespoon milk
Sugar to sprinkle

For the filling
15 large apples
Juice and zest of one lemon
45g unsalted butter
1/2 cup sugar
1/2 sultanas (optional)
2 teaspoons fresh cinnamon
How to make:
1: Sift the flours together in a large bowl, add a pinch of salt.  Cube the butter and rub into the flour mixture lightly with your finger tips.  Lift the mixture high above the bowl to incorporate air into the pastry. The mixture should resemble fine breadcrumbs.
2: Lightly beat one egg with one tablespoon of chilled water, add over the flour mixture.  Bring the mixture together using a blunt knife, then start forming the mixture together using your hands to form a ball.  
3: Divide the mixture into two pieces, one slightly lager than the other.  Cover in cling wrap and place in the fridge for thirty minutes.
4: Peel and roughly chop the apples.  Melt the butter in a large saucepan and add the remaining ingredients for the filling.  Cook all together for about ten minutes.
5: Line a round spring form baking tin with baking paper.  
6: Roll the larger piece of pastry on a floured surface, large enough to line the baking tin with a little overhang.  Once rolled to the correct size, roll the pastry around a rolling pin and place in the baking tin. Over lap the pastry around the sides.
7: Place the apple filling inside the tart gently
8: Use egg wash (one egg and a little milk) and paint around the rim of the pastry
8:  Roll the smaller pastry ball to place on top of the tart, press firmly, trim and use your fingers to pinch the pastry together
9: Cut a few small holes in the top of the tart, paint with egg wash, sprinkle with sugar (make designs with left over pastry and place on top (not necessary)
10: Place in an oven at 180 degrees for about 45 minutes, until golden brown
Buon apetito!

No comments:

Post a Comment