ItalianCookingTips:
This is a super-fast recipe: I use pre-packaged but high quality shortcrust pastry. If you want to prepare it yourself, follow the instructions by clicking on http://www.italiancookingtips.com/crostata-cake-with-ricotta/
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Loading..."Crostata" Cake With Apples is a dessert that I love very much: so much that I revisited it in this easy version where the shortcrust pastry is bought and the jam is replaced by a compote of caramelized apples. The only boring point? Peel the fruit!
Ingredients
- Red Apples - 600gr
- White Sugar - 600gr (same weight of fruit)
- Shortcrust Pastry - 1 pack
- Cinnamon powder - 1 teaspoon
- Butter - 30gr
- Water - 50 gr
Instructions
Weigh the apples and measure exactly the same weight of sugar, then wash them, peel them, remove the core and cut them into cubes that you will collect in a saucepan with a thick bottom together with the sugar, butter and water
Leave to cook until the apples are soft (about 12 minutes) but not unmade: do not forget that they will cook again in the oven. Stir often to prevent sugar from collecting on the bottom and blackening. Remove from the heat and add the cinnamon. Taste to verify that the compote is sweet enough. Let it cool down
Preheat the oven to 180 ° / 360F. Roll out the pastry into a fairly thin circle, put it in the cake pan so that it protrudes a little from the edges. Puncture the pasta over the entire surface with a fork to prevent it from swelling during cooking
ItalianCookingTips:
In this recipe I used apples, but pears and peaches are also fine (they must cook a little less), replacing the cinnamon with a little vanilla extract
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