Apple and camomile cream crostata

See the recipe by Sabina Sirianni

Blog: Cattivi Pensieri

Molino Soncini Cesare gluten-free Cake Shortcrust flour300g
grated rind of organic lemon1 lemon
butter, from the fridge150g
egg yolk1

Ingredients for the filling/topping

for the camomile cream:
500ml whole milk, 2 egg whites, 1 egg, 125g sugar, 55g flour, 3 sachets of soluble camomile
Other ingredients:
2 tablespoons organic apricot jam, 1 tablespoon water, 2 large apples


Start with the cream filling, so that it has a chance to cool before use. In pot, bring the milk and the soluble camomile close to the boil; while it is heating up, whisk the eggs and the flour together: once you have a nice paste, add to the milk. Continue to work it all together until you have a nice dense cream. Remove from the flame, cover with clingfilm and leave to cool completely.
Now we will prepare the shortcrust: place the flour on a work surface, make a hole in the middle, into which we place the egg, sugar, and lemon rind. Work it together until you have a smooth and uniform dough, cover with clingfilm and leave in the fridge for at least 30 minutes.
Remove from the fridge and place your rolled out dough in a paper-lined 24-cm baking tray, creating a slight lip over the edges. Use a fork to make slight holes in the base of the dough. Pour all the cream onto the dough, and level it off well. Peel and core your apples, and cut into slices. Place on the top of the cream filling, and gently press each one down slightly. Bake in a pre-heated oven at 180°C for around 45 minutes. Once cooked, remove from the oven, and allow to cool. In a small pot, mix the jam with the water well, and use a brush to make the surface of the apples nice and shiny.


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