Apple rustica: Difference between revisions
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# Put in fridge while you prepare the apples and preheat oven to 190°C | # Put in fridge while you prepare the apples and preheat oven to 190°C | ||
# Cream butter and sugar together. Add apples, to coat them with the paste. | # Cream butter and sugar together. Add apples, to coat them with the paste. | ||
# Split apple mixture between your two cases. | # Split apple/pear mixture between your two cases. | ||
# Cover with the [[Frangipane]] mixture, spreading evenly over the coated apples. | # Cover with the [[Frangipane]] mixture, spreading evenly over the coated apples. | ||
# Bake for | # Bake for 32 minutes then remove and allow to cool. | ||
Serve with vanilla ice cream. | Serve with vanilla ice cream. | ||
[[recipes | Other recipes]] | [[recipes | Other recipes]] | ||
Revision as of 16:47, 24 February 2024
Other recipes | Dessert recipes
This is my favourite dessert from my favourite Italian restaurant. Adapted from The Ask Italian Cookbook for two.
Apple Rustica
Ingredients
- 1 x Frangipane
- 1/2 quantity of Italian Shortcrust Pastry
- 1 apple (or pear), peeled, cored, and finely sliced
Directions
- Roll out your Italian Shortcrust Pastry to a 5mm thickness and line two small Pyrex Cook & Heat dishes
- Put in fridge while you prepare the apples and preheat oven to 190°C
- Cream butter and sugar together. Add apples, to coat them with the paste.
- Split apple/pear mixture between your two cases.
- Cover with the Frangipane mixture, spreading evenly over the coated apples.
- Bake for 32 minutes then remove and allow to cool.
Serve with vanilla ice cream.
