How to Make Tuscan Apple Tart

I’ve always lived in the Tuscan countryside, between Siena and Florence, near the Chianti area, in the same house where my father was born and my grandma was born. I am a country girl to the core: I love my quiet village, the woods changing colours as the seasons change. I love to be awakened by the birds singing jolly tunes. I even love the hard side of the country life, cold mornings in the winter and 10 km to the nearest shops.

I see autumn coming when the leaves change colours, putting on fire the woods. I smell the winter coming: the smell of burnt wood in the fireplace welcomes me home more than a steaming cup of tea. I hear the summer coming from the relentless buzz of bees and insects in the fields. What about spring?

In spite of my passion for the countryside, I recognize spring coming in the city centre of Florence! In an lazy late winter afternoon you are there, walking with friends and chitchatting, casting a glance at the shop windows and commenting on the nice sunny weather when you are suddenly captured by a flower smell and you recognize that the air is changed. The air takes that indefinable colour that makes you say that, yes, there we are, we’re living the sweetest time of the year.

Spring to me is flowers, the warm and scented air and the picnics in the garden. Enjoy a slice of fragrant apple tart and feel yourself plunged in a warm, lazy spring Tuscan afternoon.

How to Make Tuscan Apple Tart

Prepare the Shortcrust Pastry:

1. Sift the flour and baking powder onto a clean surface and make a well in the center.
2. Add sugar, salt, and grated lemon peel into the well.
3. Beat the egg and pour it into the well, mixing lightly with sugar using your fingers.
4. Incorporate softened butter and blend until the mixture resembles crumbs.
5. Knead until forming a smooth dough, roll it between parchment papers, and refrigerate for at least 2 hours.

Make the Custard:

1. Heat the milk and lemon peel to just before boiling.
2. In a separate bowl, whisk eggs, sugar, and flour.
3. Remove lemon peel from milk and slowly incorporate into the egg mixture.
4. Return to heat and stir constantly until the custard thickens. Once thick, remove from heat, cover with cling film directly on the surface, and cool.

Assemble and Bake the Tart:

1. Preheat the oven to 356°F (180°C) and grease a 24 cm round baking tin.
2. Roll out the pastry to fit the tin, trim excess, and prick the bottom with a fork.
3. Spread apricot jam over the base, followed by a thick layer of custard. Sprinkle with cinnamon.
4. Peel, core, and slice the apples. Arrange them on the tart and sprinkle generously with sugar.
5. Bake for about 50 minutes until golden. Allow to cool before serving.

Tuscan Apple Tart

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5 from 7 reviews

• Author: Giulia Scarpaleggia
• Total Time: 80 minutes
• Yield: Serves 8
• Diet: Omnivore

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Description

A taste of springtime in Tuscany. This apple tart is a delightful blend of sweet and tart.

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Ingredients

Units USM Scale 1x2x3x

• 10.5 oz (300 g) white spelt flour
• 5.5 oz (150 g) caster sugar
• 5.5 oz (150 g) softened butter
• Grated peel of 1 lemon
• 1 large egg
• 1 tsp baking powder
• 1 pinch salt
• 17 fl oz (500 ml) milk
• 2 large eggs
• 4 tbsp caster sugar
• 2 tbsp plain flour
• Lemon peel
• 7 oz (200 g) apricot jam
• A pinch of cinnamon powder
• 2 Golden Delicious apples
• Extra caster sugar for sprinkling

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Instructions

1. Prepare the Shortcrust Pastry:
2. Sift the flour and baking powder onto a clean surface and make a well in the center.
3. Add sugar, salt, and grated lemon peel into the well.
4. Beat the egg and pour it into the well, mixing lightly with sugar using your fingers.
5. Incorporate softened butter and blend until the mixture resembles crumbs.
6. Knead until forming a smooth dough, roll it between parchment papers, and refrigerate for at least 2 hours.
7. Make the Custard:
8. Heat the milk and lemon peel to just before boiling.
9. In a separate bowl, whisk eggs, sugar, and flour.
10. Remove lemon peel from milk and slowly incorporate into the egg mixture.
11. Return to heat and stir constantly until the custard thickens. Once thick, remove from heat, cover with cling film directly on the surface, and cool.
12. Assemble and Bake the Tart:
13. Preheat the oven to 356°F (180°C) and grease a 24 cm round baking tin.
14. Roll out the pastry to fit the tin, trim excess, and prick the bottom with a fork.
15. Spread apricot jam over the base, followed by a thick layer of custard. Sprinkle with cinnamon.
16. Peel, core, and slice the apples. Arrange them on the tart and sprinkle generously with sugar.
17. Bake for about 50 minutes until golden. Allow to cool before serving.

Notes

• For a richer flavor, use brown butter instead of regular softened butter in the pastry.
• To prevent the apples from browning, toss them in a little lemon juice after slicing.
• Leftover tart can be stored, covered, at room temperature for up to 2 days or in the refrigerator for up to 4 days.

• Prep Time: 30 minutes
• Chilling Time: 120 mins
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 25
• Sodium: 100
• Fat: 18
• Saturated Fat: 10
• Unsaturated Fat: 8
• Carbohydrates: 45
• Fiber: 3
• Protein: 4
• Cholesterol: 50

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