Apple heart tart: The recipe for the crumbly dessert with a creamy interior

How to prepare the apple heart cake

Step 1

In the bowl of a food processor, collect the flour, sugar, cold butter cubes, salt, yeast and grated lemon peel; then add the egg1and milk, then mix briefly.

step 2

As soon as large, irregular lumps form, transfer the mixture to a work surface2 and work it quickly with your hands.

step 3

Compact the dough and form a rectangular loaf3. Then wrap it in cling film and leave to rest in the fridge for 30 minutes.

Step 4

Wash and peel the apples4. Then cut into wedges, remove the core and cut into cubes.

Step 5

Gather the apples in the pan with cinnamon, brown sugar, apricot jam, a knob of butter and lemon juice5. Place on the stove and cook, stirring occasionally.

Step 6

In the meantime, pour the starch into hot water6 and mix.

Step 7

As soon as the apples appear soft and colorful, add the starch dissolved in water7 and stir over low heat until the cooking juice begins to thicken.

Step 8

Place the apples in a tall, clean jug and then blend with a hand blender until puree forms.8. Turn off and allow to cool completely.

Step 9

Take a little more than half of the dough and roll it out with a rolling pin to a thickness of 1/2 cm9.

Step 10

Line a 20 cm diameter springform pan with the dough and cover with a sheet of baking paper. Then pour in the apple cream at room temperature10.

Step 11

Roll out the second portion of dough, cut into strips and use them to decorate the surface of the cake. Remove any excess dough with a thin-bladed knife11.

Step 12

Once the rib is ready12, cook it on the lowest level of the oven in static mode at 180 °C for about 40 minutes, monitoring the degree of browning.

Step 13

Remove the cake from the oven and allow to cool in the tin. Then carefully remove it from the tin13 and allow to cool completely.

Step 14

Place the dessert on a serving plate, sprinkle with powdered sugar and serve14.

storage
The apple heart cake can be stored at room temperature, under a glass dome or in a special airtight container for 2-3 days . Freezing is not recommended.