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Crostata di mele (apple tart) with mascarpone custard
Crostata di mele (apple tart) with mascarpone custard
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Prep Time:
120 minutes
Cook Time:
80 minutes
Total Time:
200 minutes
Elevate apple tart for elegant winter gatherings.
Ingredients:
  • 250g marzipan
  • 60g unsalted butter, softened
  • 2 eggs, plus 1 egg yolk
  • 1 tsp lemon zest, plus 2 tbsp lemon juice
  • 75g plain flour
  • 3 golden delicious apples, peeled, cored, thinly sliced
  • 220g caster sugar
  • 80g sultana
  • 6 amaretti biscuits (see note), ground in a food processor (to give 1/4 cup)
  • 2.50 gm ground cinnamon
  • 240g plain flour
  • 24.00 gm pure icing sugar, plus extra to dust
  • 180g chilled unsalted butter, chopped
  • 1 egg yolk
  • 2 eggs
  • 75g caster sugar
  • 2.50 gm cornflour
  • 6.60 gm vanilla extract
  • 250g mascarpone cheese
Instructions:
  • Preheat your oven to 180°C. Make the pastry by blending flour, sugar, and butter in a food processor until you get fine crumbs. Add an egg yolk and 1 tablespoon of iced water, then blend until the mixture forms a smooth ball. Wrap it in plastic and refrigerate for 30 minutes.
  • Roll out the pastry on a floured surface to a 3mm thickness and use it to line a greased 24cm loose-bottomed tart pan. Refrigerate while you make the filling.
  • Blend together marzipan, butter, egg, extra egg yolk, vanilla, lemon zest, and flour in a food processor until a smooth mixture forms. Transfer the mixture to a bowl, cover, and set aside for further use.
  • In a large frypan over medium-low heat, melt the remaining butter. Stir in apples and sugar, cooking for 3-4 minutes until they soften. Add sultanas, amaretti, cinnamon, and lemon juice, then let cool. Press apple mixture into chilled tart shell, top with marzipan mixture, leaving some gaps. Brush with beaten egg and bake for 1 hour 15 minutes until golden. If browning too quickly, cover with foil. Let tart cool in pan for 10 minutes, then transfer to a rack to cool completely.
  • For the custard, whisk together eggs, sugar, flour, and vanilla in a bowl. Cook the mixture over a pot of simmering water until thickened. Remove from heat and continue to whisk over a bowl of ice water until cool. Stir in mascarpone, cover tightly with plastic wrap directly on the surface, and refrigerate until ready to use.
  • Sprinkle tart with a snowfall of icing sugar and serve elegantly with mascarpone custard.

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