Apple Crumble Pie

Last week in Nizza Monferrato I was offered a piece of apple crumble tart which was absolutely delicious, I thought I need to try and bake one myself, so here’s my version of it:

Ingredients for a springform pan of 18cm

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Dough:
150 gr all purpose flour (me: farina per tutto, Mulino Marino) http://www.mulinomarino.it/eng/storia.php
70 gr unsalted butter
70 gr caster sugar
1 egg medium size
20 gr vanilla sugar
1 teaspoon baking powder
1 pinch of salt

Apple filling:
6 medium sized sweet apples ( I paid a fortune for Thurgauer Apples)
10 gr butter
1 teaspoon cinnamon

Crumble
150 gr all purpose flour (me: farina per tutto, Mulino Marino)
100 gr caster sugar
100 gr soft unsalted butter

butter for the pan, icing sugar

Preparation:

For the dough, mix the flour and baking powder in a bowl, add all other ingredients and knead until you get a soft dough. Roll 2/3 of the dough on the greased base of the springform pan, prick the dough all over with a fork and bake at 200c in the oven for 15 mins.
The other 1/3 of the dough will be used to form the rim, store it in the fridge in the meantime.

Filling: peel the apples, remove the core and cut the apples in small chunks, heat them in a pan by adding the cinnamon and the butter. Let simmer over medium heat until the apples get very soft but not as long as getting a purée, the chunks should not fall apart yet.
Let cool.

Take the springform pan from the oven and let it cool on a rack. Meanwhile, prepare the crumble by kneading the flour, sugar and butter until you get small crumbles.

When the base has cooled off, roll the remainder of the dough to a “sausage” and place on the rim of the springform pan, getting a rim of approximately 2-3cm.


Add the apple filling and cover it all with the crumble.
Bake for another 40mins at 200c. Let cool it off and cover with icing sugar.

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Summer-Time-Tart

Temperatures are not as hot anymore, somewhere in the 20’s, and it feels quite ok again to stand in the kitchen and cook, but it was a nice day today, so I wanted to limit “kitchen-time” to a minimum. Today, I felt like baking a fast and tasty tart for dinner, making use of the vast choice of vegetables at the market.
Lazy as a I am today, I bought the dough, of course you can make it yourself….

For the size of my dough, 38x25cm, I used:
2 Zucchini (small ones, remember they are tastier and not bitter)
1 yellow pepper,  1 red pepper
3 fresh onions, chopped, not too fine
1 fennel
8 mushrooms
100g bacon bits
1tbl spoon olive oil

2 eggs
100ml milk
150g Parmigiano Reggiano (me, freshly grated 36 months old from the Mercato in Nizza Monferrato)

Lots of herbs and spices, salt and pepper

Of course, you can use any other type of vegetables; carrots, eggplants, tomatoes come to mind.

How to?
Cut the veggies in small pieces. Heat the olive oil in a pan and stir-fry the Zucchini, Peppers, Fennel for a few minutes. Then add the onions and stir another 2-3 minutes, add spices and herbs as you like. I used Oregano from Greece and Oman, Thym, Chili and pepper. Do not use salt.
Take the pan from the stove and add the mushrooms. Mix the vegetables well.
In a separate pan, without adding oil, fry the bacon bits until they get a golden color. Add to the vegetables. If you are Vegetarian, refrain from the last step, but you will miss the great taste:-)

Heat the oven to 200c.

Put the dough on a baking tray and cover the base with two tablespoons of cheese.
Mix the remaining cheese with the two eggs and the milk, stir well until the mixture is smooth.

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Now, gently stir the veggies once more so that the mushrooms can soak up liquids, then distribute the mélange on the dough and pour the egg-mixture on top of it, add some more freshly grated Parmesan if you like. Bake for about 40mins.
Serve warm, fresh from the oven!

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And since the oven was heated up, I also made this apple tart for dessert, which goes perfectly well with a spoon of vanilla ice cream!

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