35 min.
Crostata
with Ambrosia™ apples
Vegan and light
A very delicious crostata without any butter or eggs that is easy and quick to prepare!!!
55 min.
Ingredients
for the base
250 g flour
80 g sugar
1 tsp. baking powder
1 pinch of salt
100 g warm water
60 g seed oil
for the filling
2 Ambrosia™ apples
4 tbsp. apricot jam
hazelnuts
juice of 1 lemon
250 g flour
80 g sugar
1 tsp. baking powder
1 pinch of salt
100 g warm water
60 g seed oil
for the filling
2 Ambrosia™ apples
4 tbsp. apricot jam
hazelnuts
juice of 1 lemon
Preparation
Cut the Ambrosia™ apples with the peel in thin slices of about 4-5 mm, sprinkle with lemon juice and put aside. Use a spoon to mix flour, sugar, salt, baking powder, oil and water to a soft dough in a large bowl. Butter and flour a cake pan with a diameter of 26 cm and roll out the dough with your hands.
Spread the jam over the dough (a thin layer is enough); put aside a little bit of jam. Arrange the apples by slightly overlapping them. Dilute the remaining jam with a little bit of water (about 1 teaspoon) and cook in the microwave or on the cooker. Brush the apples with jam and sprinkle with chopped hazelnuts. Bake in the lower part of the preheated oven at 180°C for about 35-40 minutes until golden yellow. Cover the apples with aluminum foil after half the baking time.
Note
Keeps fresh for 3 days but it always gets eaten up quickly!!!
If you wish, you can add the zest of one lemon or vanilla to the base and cinnamon to the apples.
Keeps fresh for 3 days but it always gets eaten up quickly!!!
If you wish, you can add the zest of one lemon or vanilla to the base and cinnamon to the apples.
Recipe from Enrica Panariello
Chiarapassion
Erica Panariello, born in Naples and Roman by choice, named her blog Chiarapassion to underline the “clear passion” (chiara passione) that links her to cooking and the beautiful things in life. Erica loves cooking and offers you various sweet and savory dishes on her blog that partially reflect her Neapolitan origins: tasty, fast recipes without any stress and a great wow effect. Her husband Gianluca and his colleagues are the “official test eaters” of her culinary creations.
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