You will need
- 150 gr sugar
- 150 g nuts powder
- 140 gr flour 00
- 135 g buckwheat flour
- 2 egg yolks
- pinch of salt
- 4 g of yeast
- 1/2 teaspoon cinnamon
– for the filling
- 350g of Apple and caramel Purée from organic Farm Prunotto Mariangela
- 2 apples
- 50g of butter
- 100g of sugar
How to proceed
In a bowl mix together, helping with the electric whisk, sugar and butter until creamy, then add the egg yolks and rum.
Then pour flour (oo, buckwheat and nuts), salt, baking powder and cinnamon and mix well until the mixture is smooth.
We train with his hands, a ball and let’s leave it in the refrigerator for about half an hour.
After this time we spread the 3/4 of the dough on a sheet of paper d aforno with which we then to coat the cake pan.
For the filling
In a non-stick pan is cooked apples, cleaned and cored, cut into cubes, with the sugar and the butter, stirring occasionally, until the fruit is not soft.
Then drain and mix the apple and caramel purèe.
We pour mixture over the base of the compound thus obtained livellandola well with the back of a spoon.
Roll out the remaining dough and from this we derive the cross strips on the surface of the tart, then fall back edge forming a cord.
Bake at 170° C for about 35 minutes or until browned on the surface.
Let cool slightly and sprinkle with icing sugar.