Apple crostata served with ricotta or mascarpone cream

Try a great Italian pie filled with apple filling, decorated with pastry lattices. It’s similar to our classic lattice pie, but this one is still served with a great ricotta or mascarpone cream.

Ingredients:

400 g of plain flour

. 100 g of semolina sugar 100 g butter 2 pcs large eggs 1 tbsp 1 tsp vanilla extract or the straight pith of one vanilla 1 sachet of liquorice powder pinch of salt For refill: 3-4 pcs medium sized apples 80 g water as needed Other: cake tin or cake tin 1 pc Egg yolk for spreading on the cake 200 g of ricotta or mascarpone 1 bag vanilla sugar cream as desired powdered sugar to sprinkle over the finished crostata

Procedure:

From flour, sugar (use 100g), cold butter cut into cubes, 2 eggs, baking powder, vanilla, salt and water make a dough which you let rest in a bag in the fridge for at least 30 minutes

Prepare the apples; wash and peel them, remove the stems and cores, cut them into slices, cover them with water in a suitable saucepan, add the remaining sugar, boil for a while until the apples are soft

Line a greased and floured mould with most of the dough, use the rest of the dough for the lattice by rolling out the dough and cutting it into strips

Fill the mould with the cooked apples, use the dough strips to make a decorative lattice on the cake, brush it with beaten egg yolk

/li>

Bake in a preheated oven at 180 °C for 30-35 minutes, after baking and cooling, sprinkle the cake generously with icing sugar

Whisk the ricotta or mascarpone with vanilla sugar or a little cream to a smooth cream, then serve with the cut cake.