Recipes

Frangipane shortcrust pie with Renetta apples

Renetta Melinda

The taste of wellness

Required

N°6

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.


STEP 1

Shortcrust: mix flour, sugar, yeast and salt then add the butter and the lemon zest.

STEP 2

Knead gently and quickly all the ingredients till you reach a coarse, crumbly consistency, then knead in the egg.

STEP 3

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.

STEP 4

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.

STEP 5

Brush the pastry with the apricot jelly, then pour in the filling.

STEP 6

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.

STEP 7

When baking is completed, brush with some apricot jelly mixed with 1 tbsp of lemon juice.

Ingredients

N°6 Renetta
230 g of semi whole wheat flour
100 g of cold, diced butter
1 egg
100 g of sugar
1/2 lemon zest
1 pinch of yeast and salt
frangipane filling:
180 g of powdered almonds
120 g of sugar
3 eggs
100 g of soft butter
15 g of rice flour
1 orange zest
3 Renetta apples
extra: apricot jelly
1 lemon juice
Frangipane shortcrust pie with Renetta apples
Preparation
20 minutes + 60 rest + 45 for baking
Servings
10
Difficulty
Medium
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