Ingredients

500g of flour 00
1 kg of rennet apples
2 oranges
250 gr of sugar
250 gr of butter
3 eggs
16 gr of baking powder
cinnamon to taste
1 pinch of salt

Procedure

For the pastry:

Sift 500 grams of flour and a sachet of baking powder, add 250 grams of sugar and 250 grams of cold butter and a pinch of salt. Add 3 eggs at room temperature 1 at a time and knead.
Let it rest in the fridge

For the filling:

Peel the apples and cut them into cubes, add two squeezed oranges + 5/6 tablespoons of sugar. Cook the apples and add cinnamon to taste, when it takes on the consistency of a compote, turn it off and let it cool.

Divide the pastry in two, grease and flour a cake pan with a diameter of 26 cm.
Spread the first layer of pastry, prick and add the filling.
Cover with the second pastry, previously rolled out, and bake for 40 minutes at 170 degrees.

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