Someone call it “the grandmother’s duck cake” (actually my grandmother also used to cook a very similar pie).
This is a crumbly tart stuffed with apples, raisins and jam, a kind of strudel in a more elegant version.
Soft in the middle, this pie gives a greedy and irresistible bite, ideal for a snack.
SERVES 6-8 PEOPLE
READY IN 1h 15′
11 oz flour
1 teaspoon baking powder
1 egg yolk
5 oz butter
5 oz sugar
1 pinch salt
1 teaspoon lemon zest
1/2 lemon juice
1 tablespoon flour
1 tbsp sugar
2,5 oz raisins soaked in hot water
all-purpose flour to taste
butter to taste
Apricot, peach or plum jam
confectioner’s sugar to taste
STEP 1: MAKE THE SHORTBREAD
If you use the blender place in the bowl: the flour + baking powder, eggs, butter, sugar, salt and lemon zest. Blend to get an uniform dough.
Alternatively, you can knead the ingredients by hand in a bowl.
Wrap the dough with clingfilm and place it into the fridge.
STEP 2: MAKE THE STUFFING
Peel the apples, remove the core and cut them into cubes.
Put them in a bowl with lemon, flour, sugar and raisins.
STEP 3: STUFF THE CAKE
Remove the pastry from the fridge, take 2/3 of the dough and roll it out with a rolling pin on a lightly floured pastry board.
Place the sheet in a previously buttered and floured pan.
Spread a layer of jam on the dough
Cover with the apple stuffing
Now roll out the remaining dough and cover the cake. Press the edges with fingers.
With a fork make some holes on the surface.
STEP 4: COOK
Bake the cake in a preheated oven at 180 ° C for 1 hour and 5 minutes.
Once cooked and cooled sprinkle with confectioner’s sugar.
TIP: this cake is very crumbly, before removing it from the pan let it cool completely.
#getBready & enjoy your meal