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We wash the summer apples, peel them and cut them and cut them into slices.
Sprinkle cinnamon and 30 caster sugar over the apple slices and set aside.
Mix cold butter, put on a large grater, with sugar, salt powder, 2 tablespoons of cold water + flour. We get an elastic dough that we give for at least 30 minutes in the cold.
3/4 of the amount of dough is placed in a pan greased with oil, spread by hand in the pan, push the dough from place to place with a fork, sprinkle a handful of semolina and place the apple slices on top.
Over the apples we place "spots" of jam from place to place, from the remaining dough we form small balls that we place from place to place between the spots of jam, then we put the tart in the oven for 15 minutes (attention, the oven must be preheated!) . All this time I used the ventilation baking function.
Meanwhile, beat the eggs with the sugar + vanilla sugar + baking powder + salt powder + carob powder at high speed of the mixer, until it doubles in volume. We reduce the speed to a minimum, we pour the semolina in the rain, we get a dough a little thicker than a pancake dough.
Remove the tart from the oven (after 15 minutes), pour the top over the apples, level, sprinkle chocolate flakes and put the tart back in the oven for another 30 minutes (baking with ventilation, 165 degrees), until nicely browned.
Remove the tart from the oven, dust it with powdered sugar, leave it to cool, portion and serve.