A lattice-style tart with a crumbly shortcrust base, a layer of jam and apples, finished with an icing that turns glossy and crisp in the oven. Recipe designed for a 20 cm tart tin, perfect for a snack or after-dinner treat.
Make the shortcrust pastry: rub the flour and cold butter together until you obtain a sandy mixture.
Add the sugar, egg, a pinch of salt and lemon zest; knead quickly until you form a dough ball.
Wrap the dough ball in cling film and let it rest in the refrigerator for 30 minutes.
Roll out half of the shortcrust pastry and line a 20 cm tin; prick the base with a fork.
Spread a layer of jam on the base and add the sliced apples.
Cover with a second pastry disc, sealing the edges.
Bake in a preheated oven at 180°C for 20 minutes.
Meanwhile prepare the icing: mix the egg white with the powdered sugar and a few drops of lemon juice until you get a thick but spreadable consistency.
Remove the tart from the oven and brush the surface with the icing.
Using a piping bag, make strips of jam (slightly heated to make it more fluid) over the already glazed surface.
Return to the oven for another 15–17 minutes, until the surface is shiny and crisp.
Let cool and serve; the ideal moment is at the first cut, when the surface makes a 'crack' sound.
20 cm tin
Rolling pin
Piping bag
Fork
Mixing bowls
Variations: you can use apricot or mixed berry jam instead of the chosen jam. Refrigeration rest time: 30 minutes.
Italia, Piemonte
| Energy (kcal) | 218.64 |
| Carbohydrates (g) | 36.68 |
| of which sugars (g) | 25.34 |
| Fat (g) | 7.25 |
| of which saturates (g) | 4.01 |
| Protein (g) | 3.39 |
| Fibre (g) | 1.27 |
| Salt (g) | 0.02 |
