Swiss Apple Tart
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g flour
- g butter
- salt
- lemon zest
- milk
- g reinette or other soft apples
- g sugar
- pinches powdered cinnamon
- g melted butter
Instructions
- Make a milk-butter dough with lemon zest and salt, and rest it.
- Line a tray with the dough and a rim, fill with the apple pieces.
- Top with cinnamon sugar and melted butter, bake, and serve hot or cold.