Tantalizing Apple tart from Trentino

Tantalizing Apple tart from Trentino                     Torta Cremosa Di Mele


Shopping List:

1 lemon, scrubbed clean, for grating and juice
4 mild-sweet eating apples
3  large eggs, free range please
180 gr sugar
100 gr butter
200 gr self-rasing flour
1 teaspoon ground cinnamon, plus extra for dusting
1 little sachet ( 8 grams) of vanilla sugar (home made is fine)
200 ml full fat milk
Icing sugar to dust
Springform 24cm


Grate the lemon and squeeze the fruit. Peel the apples, core and peel in slices. Mix the apple slices with the lemon juice to prevent discolouration.

Preheat your oven to 180C.  Grease or spray and line your springform tin.  Break the eggs over your bowl and mix with the sugar until the sugar is dissolved and you end up with a frothy soft cream.
In the meantime melt the butter, gently,  on a low heat and don't let it get too hot. Pour this in with the egg mixture. Add the grated lemon, self-rasing flour, cinnamon and vanilla sugar and fold in until well combined. Add the milk and stir gently.
Fold in the apple slices with the lemon juice through the mixture. Pour this mixture into your prepared tin.

Bake the Torta in the middle of the oven for about 55 minutes until golden. Leave to cool for at least 1 hour. Turn it out and put it on your wire rack. Dust icing sugar and ground cinnamon on top of it.
Serve with fresh fruits or cream or ice cream!

                                                                    "Enjoy"