- 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
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.