1 pinch of salt
1 medium-large egg
125 gr 00 flour
30 ml warm water
1 tablespoon extra virgin olive oil
750 g apples
60 g sugar
1 teaspoon cinnamon
25 g pine nuts
50 g raisins
1 lemon zest
75 g breadcrumbs
For the preparation of Apple and Dried Fruit Tart, start from mixing: in a bowl pour the sifted flour, salt, egg, water and oil. Begin to knead vigorously to make a consistent dough. Lightly grease the work surface and knead briefly until you have a smooth texture. Once finished, form a ball grease it with oil, cover with plastic wrap and let it rest for half an hour to cool.
Meanwhile soak the raisins in warm water; in a frying pan, melt 50 g butter and add breadcrumbs. Stir with a wooden spoon and let it brown a few minutes, then turn off the heat and let cool.
Peel the apples, remove the seeds, cut them into four slices and then into thin slices; pour the apples in a large bowl and add sugar, pine nuts, lemon zest, a pinch of cinnamon and raisins well drained and squeezed: the ingredients must release their perfume.
Put to melt the butter in a saucepan over low heat. Then resume the loaf of dough and roll it out on a lightly floured towel, forming a rectangle about 35×45. Brush the surface, except the edges, with a little melted butter and sprinkle with toasted breadcrumbs; this layer will serve to absorb the juices that the apples release in cooking.
Put the mixture on top of it with apples; roll the cake from the longest part, taking care not to break up the dough; seal also on the sides so that the content does not come out during cooking.
Then place the cake on a baking sheet lined with parchment paper, with the closure facing down and, before baking, brush it with melted butter. Bake in a preheated oven at 200 ° for about 40 minutes (if ventilated at 180 ° for 30 minutes). After cooking, you can sprinkle the cake with sugar and serve warm and cut into slices.
We recommend pairing this recipe Taverna of Artists (MB) with a glass of Tre Colli Recioto di Soave DOCG.