Apple and cinnamon tart recipe

Ingredients:

• 500 g flour (choose your preferred type, whole wheat is fine)
• 200 g icing 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 food processor, combine the sifted flour, a pinch of salt, and the butter, freshly taken from the fridge and still cold, roughly cut
2. blend everything until you get a sandy, floury mixture
3. pour the mixture onto a work surface (or into a bowl) and add the sifted icing 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 with a fork, then, once the eggs have absorbed the flour, you can continue by hand
6. knead briefly, just enough to bring the dough together 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. place it in the refrigerator to firm up for at least 30 minutes (leaving it 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 ball of shortcrust pastry 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 part of the pastry into a disk about half a centimeter thick
5. with the help of the rolling pin, lift the rolled out pastry by rolling it onto the pin and place it in the tart tin
6. remove excess dough by carefully trimming the edges with the rolling pin
7. prick the bottom with the tines of a fork
8. pour in the apple and cinnamon compote and level it with a spoon
9. take more pastry and roll it out into a disk 3 mm thick
10. cut strips with a fluted pastry cutter or use cookie cutters (I love heart or star shapes!)
11. arrange the strips on the surface of the tin, crisscrossing them to create diamonds, or distribute 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, take it out of 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 tart, you can dust it with icing sugar or a handful of ground cinnamon.

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 artisanal tarts.

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

Enjoy your meal!