Tag: Apples

Cashew Tart with Apples Recipe – Italian Cuisine

Cashew Tart with Apples Recipe


  • 130 g unsalted toasted cashews
  • 125 g 00 flour
  • 70 g butter
  • 40 g brown sugar
  • 2 Golden or Renette apples
  • 1 egg
  • icing sugar
  • rose jam
  • egg white
  • salt

FOR PASTA PASTA WITH cashews
whisk flour with brown sugar, a pinch of salt and 30 g of cashews: you will have to obtain a homogeneous powder.
Work it with the butter into small pieces obtaining a set of crumbs and mix them with 1/2 egg (break an egg, beat it briefly with a fork to mix the yolk and egg white: you can divide it in half). Form a loaf, wrap it in plastic wrap and let it rest for 1 hour in the refrigerator.
Roll out then the dough in a round mold (ø 18 cm) and bake at 180 ° C for 15 minutes. Sfornatela.

FOR THE STUFFING
whisk 100 g of cashews with 80 g of icing sugar, then add 20 g of jam and 20 g of egg white: you will get a full-bodied cream.
Peel apples with a peeler, so as not to spoil the shape of the fruit. Remove the core with a corer, then cut it in half (alternatively, cut it in half, then remove the core with a scoop or a small knife). Place the half flat apples and cut them into very thin slices.
spread the cashew cream on the pastry, arrange the apple slices in a radial pattern, slightly overlapping each other, to form a crown, which will leave a hole in the center.
Sprinkle apples with icing sugar and bake the tart at 180 ° C for 18-20 minutes, then lift the oven at 200 ° C and cook for another 13-15 minutes.
Remove from the oven the tart and fill the center with 1 tablespoon of rose jam. Polish it to taste with a veil of jam, diluted on the fire with a drop of water.

To know: to make bright and to protect the surfaces of cakes, pastries and fruit toppings there are also special sweet spray jellies; comfortable and ready to use, they are generally prepared with glucose syrup, agar agar, a natural thickener, and citric acid.

Pistachio Crumble Recipe with Dates and Apples – Italian Cuisine

Pistachio Crumble Recipe with Dates and Apples


  • 150 g 00 flour
  • 150 g peeled pistachios
  • 150 g butter
  • 120 g sugar
  • 6 dates
  • 1 orange
  • 3 Annurca or Renetta apples

whisk the flour with the pistachios, mix it with the sugar, then with the butter. Work the mixture until you get a set of crumbs.
Distribuitene about 2 ⁄3 in a hinged mold (ø 20 cm) buttered and pressed to form a base. Place the remaining dough in the refrigerator.
Bake the base of the cake in the oven at 180 ° C for 15 minutes.
Peel in the meantime, cut the apples into 8 wedges each. Collect them in a saucepan with the juice of 1 orange and cook with the lid for 10 minutes.
Arrange apples on the base of the cake, also add the dates cut into slices and the grated zest of 1/2 orange; partially cover with the remaining dough, crumbling it. Bake again at 180 ° C for another 15-20 minutes.
Accompany the cake to taste with cream ice cream or fiordilatte.

Fried artichokes with sweetbreads and apples recipe – Italian Cuisine

Fried artichokes with sweetbreads and apples recipe


  • 450 g sweetbreads
  • 4 Sardinian artichokes
  • 4 eggs
  • 1 Granny Smith apple
  • 1 Renetta apple
  • flour
  • bread crumbs
  • White wine vinegar
  • lemon
  • peanut oil
  • salt

dip sweetbreads in water acidulated with 1 glass of vinegar for 1 hour; blanch them in salted water for 3 minutes, drain them, clean them, removing the cuticles, and cut them into pieces.
Peel the artichokes, divide them into 6 wedges and dip them in water acidulated with the juice of 1/2 lemon. Peel the apples and cut them into cubes. Beat the eggs. Dry the sweetbreads and artichokes well.
Pass sweetbreads, artichokes and apples in flour, then in beaten eggs, finally in breadcrumbs. Fry them separately in plenty of hot oil: first the artichokes for 5-6 minutes, then the sweetbreads for 3 minutes, finally the apples for 2 minutes, draining them gradually on kitchen paper. Salt and serve.

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