Steps

• In a bowl, place a room temperature egg, sugar, and yogurt and begin to mix with a fork.

  Now add a pinch of salt, oil, and grated zest of an orange or alternatively 4 drops of essence in a vial. Now add a teaspoon of baking powder, about 0.25 oz, and if you have it, a scoop of Ruggeri Cake Improver.

  At this point, we gradually incorporate the flour until we obtain a soft and smooth dough, which you can roll out very easily.

  

• With the dough ready, we’ll roll it out on parchment paper, then place it in our round pan and fill it. If you don’t want to use parchment paper, butter and flour the pan and then lay the dough inside.

  After rolling out the shortcrust, we fill it with the fruit puree, which this time, as I mentioned in the introduction, I didn’t prepare myself; I used the ready-made puree found in those round aluminum containers at the supermarket.

  I decorated the cake by cutting the dough with small apple-shaped cutters. You decorate it with strips or however you like. Now turn on the oven in static mode at 350°F and once hot, bake for about 25 minutes. Always do the toothpick test before finishing baking.

  

• The tart is ready to delight your breakfasts, snacks, or whatever breaks you prefer.