Success is guaranteed with these simple recipes prepared with natural ingredients from “Cucinare nelle Dolomiti. Le migliori ricette dal cuore delle Alpi” (Helmut Bachmann, Heinrich Gasteiger and Gerhard Wieser, ed. Athesia).
Ingredients (for a 28 cm dish):
130 g of butter • 150 g of sugar • 1 pinch of grated lemon rind • 1/2 sachet of vanilla sugar • 1 egg • 2 tablespoons of milk • 250 g of flour • 1/2 sachet of baking powder • 1 pinch of salt • 400 g of Stayman Winesap Marlene® apples • 100 g of apricot jam • 20 g of toasted pine nuts.
Prepare the pastry by beating together the butter (not too cold) with the sugar, the lemon rind and the vanilla sugar until all the butter is mixed in with the other ingredients. Add the egg, milk, sifted flour, baking powder and salt and mix well. Let the pastry rest for around 30 minutes, then roll it out and place in the dish. Arrange the cut apple on top in segments, sprinkle with sugar and place in the oven pre-heated to 180°C for 25-30 minutes. When still warm spread the apricot jam over the top, sprinkle over the pine nuts and... serve!