Apple and cinnamon compote tart

Ingredients:

• 500 g flour (choose your preferred type, whole wheat is also fine)
• 200 g powdered sugar
• 4 egg yolks
• 250 g butter (if you prefer not to use butter, use 200 g oil + 45 g milk)
• grated zest of 1 untreated lemon
• a pinch of salt
• 1 jar of apple and cinnamon compote Lina Sapori e Delizie

Preparation:

shortcrust pastry

1. in a mixer, add the sifted flour, a pinch of salt, and the butter, just taken from the fridge, so still cold, roughly chopped
2. blend everything until you get a sandy and floury mixture
3. pour the sandy mixture onto a work surface (or into a bowl) and add the sifted powdered sugar
4. make a well in the center and pour in the grated lemon zest and egg yolks (you can also flavor with orange zest, vanilla bean seeds, or cinnamon)
5. start mixing everything first with a fork, then, once the eggs have absorbed the flour, you can continue by hand
6. knead briefly, just long enough to compact the dough so that the pastry doesn't get too warm from the heat of your hands and remains crumbly
7. form a ball and flatten it before wrapping it in cling film
8. refrigerate for at least 30 minutes to firm up (longer is even better)

tart

1. take a 25 cm diameter tart tin, brush the bottom with butter and then flour it
2. take the shortcrust pastry dough and place it on a cold, floured surface
3. with a rolling pin, beat the dough to soften it without warming it up
4. roll out a portion of the pastry into a disk about half a centimeter thick
5. with the help of the rolling pin, lift the rolled out pastry, rolling it onto the rolling pin and place it on the tart tin
6. remove the excess dough by carefully trimming the edges by rolling the rolling pin over them
7. prick the bottom with the tines of a fork
8. pour in the apple and cinnamon compote and level with a spoon
9. take another portion of dough, rolling it into a 3 mm thick disk
10. cut strips with a fluted pastry cutter or use cookie cutters (I love heart or star shapes!)
11. place the strips on the surface of the tin, crisscrossing them to create a lattice pattern or arrange the pastry shapes as you like
12. brush the pastry with egg and then bake in a preheated oven at 180° for about 45 minutes.
13. when the tart is golden brown, remove it from the oven and let it cool in the tin
14. once cooled, remove it from the tin and transfer it to a serving plate, your apple and cinnamon compote tart is ready to be enjoyed!

Tips:

• for an even richer flavored tart, you can add a pinch of nutmeg to the dough
• to decorate the cake, you can dust it with powdered sugar or a handful of cinnamon powder.

Using Lina e Sapori e Delizie's apple and cinnamon compote, you'll be able to prepare this simple and quick recipe that will win over all your guests.

If you don't have time, you can still enjoy one of Lina e Sapori e Delizie's delicious artisan tarts.

A traditional dessert perfect for breakfast, a snack, or as a pleasant end to lunch or dinner.

Enjoy your meal!