- Frangipane shortcrust pie
- STEP 1
- STEP 2
- STEP 3
- STEP 4
- STEP 5
- STEP 6
- STEP 7
The taste of wellness
Renetta apples are the queen of baking. Their slightly acidic taste with a firm pulp becomes juicy and sweet with baking. Peel them at the last moment, to avoid oxidation.
Shortcrust: mix flour, sugar, yeast and salt then add the butter and the lemon zest.
Knead gently and quickly all the ingredients till you reach a coarse, crumbly consistency, then knead in the egg.
Wrap the dough in plastic film and chill in the fridge for 1 hour. Roll the dough 4-5 mm thick and lay it in a 20×30 cm baking dish, previously greased and sprinkled with flour. Cut off any excess dough and prick the base with a fork.
Frangipane: mix the soft butter with half the sugar and the orange zest. Add the beaten eggs with the remaining sugar then add the powdered almonds and rice flour.
Brush the pastry with the apricot jelly, then pour in the filling.
Peel and slice thinly the apples, then lay the slices very close to each other inside the filling. Bake for 30 minutes at 180°C, then for other 15 minutes with heat coming from below.
When baking is completed, brush with some apricot jelly mixed with 1 tbsp of lemon juice.
|230 g||of semi whole wheat flour|
|100 g||of cold, diced butter|
|100 g||of sugar|
|1 pinch||of yeast and salt|
|180 g||of powdered almonds|
|120 g||of sugar|
|100 g||of soft butter|
|15 g||of rice flour|
|1 lemon juice|