My friend Paola shared this recipe with me by during an all-day cooking session in Ostuni. A lighter version of American apple pie, it works well as a midafternoon snack or a dessert after a light lunch or dinner.
1. In a clean mixing bowl, combine the flour, sugar, salt, and butter. Mix until the ingredients are combined and the mixture is crumbly.
2. In a separate clean mixing bowl, combine the egg, egg yolk, vanilla extract, and lemon zest, and lightly beat with a fork. Add the egg mixture to the flour mixture and beat with a mixer on low speed for about 2 minutes, or until a dough forms.
3. Turn the dough out onto a lightly floured work surface. Dust your hands with flour and knead the dough for about 1 minute, until it is smooth. Wrap the dough in plastic wrap and chill for at least 1 hour (or up to 4 days). If you chill the dough for longer than 1 hour, let it warm slightly before rolling it out.
4. Grease a tart dish. Roll the dough out on a lightly floured surface to a thickness of ¼ inch (0.5 cm) and place it in the prepared dish. Trim the excess dough off the edges and roll it into a ball. Roll the ball of leftover dough out to a thickness of ¼ inch (0.5 cm) and cut it into strips.
5. Preheat the oven to 400°F (200°C).
6. Arrange the apples in the tart dish. Sprinkle the apples with the brown sugar and lemon juice, and cover with a lattice of the dough strips.
7. Bake for at least 35 minutes, or until the tart is golden brown on top.
Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.