The APPLE AND AMARETTI TART IN PUFF PASTRY is a simple yet full-flavored dessert that captures the fragrance of cooked apples and the intense aroma of amaretti in every bite. The crumbly shortcrust base hosts a rich, soft, and scented filling where the apples’ sweetness pairs with the slightly bitter, crunchy note of crumbled amaretti.
During baking, the puff pastry top puffs up and turns golden, while the filling releases an irresistible homemade, traditional scent. Ideal served warm, perhaps dusted with powdered sugar or with a scoop of vanilla ice cream, this tart is perfect to finish an autumn lunch or to accompany an afternoon cup of tea.
A rustic dessert, quick to prepare and with an authentic taste, it wins hearts with its simplicity and contrast of textures.
SEE OTHER DELICIOUS RECIPES WITH APPLES:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 599.60 (Kcal)
- Carbohydrates 69.60 (g) of which sugars 28.18 (g)
- Proteins 7.71 (g)
- Fat 32.94 (g) of which saturated 17.07 (g)of which unsaturated 15.24 (g)
- Fibers 1.80 (g)
- Sodium 191.99 (mg)
Indicative values for a portion of 145 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 sheet puff pastry (round)
- as needed milk
- 250 cups all-purpose flour (about 2 cups (250 g))
- 150 oz butter (about 5.3 oz (about 2/3 cup) for the dough)
- 100 cups granulated sugar (about 1/2 cup (100 g))
- 2 egg yolks
- lemon zest
- 1 pinch salt
- 400 oz Golden apples (about 14 oz (about 3 medium Golden apples))
- 20 tbsp butter (for sautéing the apples (about 1 1/2 tbsp / 20 g))
- 200 oz amaretti (about 7 oz (about 2 cups crushed))
- 40 cups all-purpose flour (about 1/3 cup (40 g))
- 100 tbsp butter (softened (about 7 tbsp / 3.5 oz / 100 g))
- 20 tbsp granulated sugar (about 1 1/2 tbsp (20 g))
- 2 eggs (medium, at room temperature)
- 1 tbsp rum
- 150 cups apricot jam (about 1/2 cup (150 g))
Tools
- 1 Electric hand mixer
- 1 Skillet
- 1 Tart pan
- 1 Mixer
Steps
The preparation of the APPLE AND AMARETTI TART is simple and suitable for everyone.
Work the butter until creamy with the sugar, add the egg yolks, the flour, the lemon zest and a pinch of salt, then mix until combined. Form a ball, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
First, peel the apples, remove the core with an apple corer and slice them into rounds. In a large skillet melt about 1 1/2 tbsp (about 20 g) of butter, arrange the apples and cook them for 10 minutes over medium-low heat. Then let them cool.
Work about 7 tbsp (100 g) of softened butter (left at room temperature for 30 minutes) with 1 1/2 tbsp (20 g) of sugar. Add the eggs, the flour, the finely crumbled amaretti and the rum, then mix thoroughly with a wooden spoon.
With a rolling pin roll out the shortcrust dough on a lightly floured surface to a thickness of about 1/8 inch (3 mm). Butter a tart pan with a diameter of 10 1/4 inches (26 cm) and line it with the shortcrust dough.
Spread the apricot jam on the bottom of the tart then arrange the apples in a circular pattern.
Pour the amaretti mixture over the apples and level well with the back of a slightly moistened spoon.
At this point cover the tart with the puff pastry, trimming any excess and pressing well with the help of the rolling pin.
Seal the edges well using a fork, and trace radial lines with the help of a knife. Brush the surface with milk and use the leftover puff pastry to create decorations to place on top.
Also brush the decorations and bake the apple and amaretti tart in a conventional oven preheated to 374°F for 40 minutes. If the top puff pastry browns too much, cover it with parchment paper.
Remove from the oven, let it cool completely and very gently unmold it.
