Almond cream-filled apple crostata

See the recipe by Anna Rita Camillo'

Blog: Le Delizie di Anna Rita

Molino Soncini Cesare stone-milled white spelt flour500g
brown sugar250g
extra-virgin olive oil70g
chemical yeast12g
sunflower oil70g
vanilla1 pod

Ingredients for the filling/topping

for the almond paste:
250g almond flour, 250g butter, 250g icing sugar, 100g all-purpose flour, 250g eggs, 150g cubed golden delicious apples, 75g apricot jam, 50g chopped hazelnuts


Melt the sugar in water, add the yeast, the two types of oil, the spelt flour and the vanilla seeds, and work together. Leave to rest in the fridge. It will need to be worked again before use: work for 30 seconds in your dough-maker with 5gr of water.
Whisk together the butter and the sugar, and add the eggs a little at a time, then the almond flour, the all-purpose flour and work until you have a homogenous paste. Now add two thirds of the cubed apples.
Line your baking tray with the re-worked dough, cover with a light layer of apricot jam and sprinkle the chopped hazelnuts on top. Pour the apple mix over the top, and decorate with the remaining apples, sliced and arranged in a circular fashion. Bake at 180°C for 40/45 minutes.


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