The Italian apple tart is a very easy and autumnal dessert, perfect to keep in our pantry for breakfast or snack. It is a tart with a yoghurt shortcrust pastry Without Eggs and Without Butter, it is light and crumbly thanks to the Bread of Angels Yeast for Sweets, everyone will like it! Inside it hides a soft and creamy apple filling, while on the surface it is caramelized and crunchy. To replace the eggs I used a mix of yoghurt and Potato Starch, they will make our tart soft and crumbly! Let’s see together how to make it happen!
INGREDIENTS FOR ITALIAN APPLE TART
FOR THE SHORT PASTRY:
150 g of yoghurt
2 tablespoons of potato starch
80 ml of sunflower oil
120 g of sugar
2 teaspoons of baking powder
350 g of flour
zest of an untreated lemon
FOR THE STUFFING:
3 medium apples
juice of half a lemon
2 tablespoons of sugar + to decorate on top
Amount per serving
% Daily Value*
Total Fat 13.8g 18%, Saturated Fat 1.6g 8%, Cholesterol 2mg 1%, Sodium 23mg 1%, Total Carbohydrate 89.8g 33%, Dietary Fiber 4.4g 16%, Total Sugars 37.8g, Protein 7.8g, Vitamin D 0mcg 0%, Calcium 128mg 10%, Iron 3mg 19%, Potassium 415mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Let’s start by preparing our mix to replace the eggs: in a bowl, combine the yoghurt with the Potato Starch. We mix well with a fork. At this point, we combine the sunflower or corn oil and sugar. We continue to mix. Then we add to flavour the zest of a lemon. We can also use other flavours such as vanilla, orange, anise.
Finally, we add the Bread of Angels Yeast for Sweets and flour a little at a time. We work our dough first with a fork and then with our hands until it forms a firm and non-sticky dough. Our egg-free shortcrust pastry is ready, now let’s prepare the filling.
We grate three previously peeled apples. Pour them into a bowl and season them with lemon juice and two tablespoons of sugar, mix them well.
At this point, we take a 24cm tart mould that is well oiled or buttered. We take half of the pastry and spread it in the mould as a base.
It is very important to drain the apples after seasoning them, in this way they will not wet the pastry during cooking. Drain them well and pour them on the pastry base, spread them well.
Take the leftover shortcrust half and roll it out to form a circle. Turn it over on the mould and close the edges well.
Brush the surface of the tart with water and sprinkle it with sugar, in this way it will be crunchy and caramelized on top!
We bake at 170 degrees in a ventilated oven for about 35-40 minutes, or in a static oven at 180 for the same time. Once cooked, let it cool completely.