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Italian Apple Pie with Mascarpone Cream Torta di Mele alla Crema di Mascarpone
(Makes one 9-inch tart)
Crust: 2-1/2 cups flour Pinch of salt 1/4 cup sugar 1 teaspoon vanilla sugar 1/2 cup (8 tablespoons) cold butter, diced 1 egg 1 egg yolk 2-4 tablespoons cold water 1 tablespoon melted butter for brushing on crust
Filling: 7 medium tart apples 1/2 cup sugar Grated zest of 1 lemon 1/2 teaspoon ground cinnamon
Mascarpone Cream: 2 large eggs, separated 3 tablespoons sugar 1 tablespoon Amaretto liqueur 8 ounces mascarpone, room temperature
Confectioners’ sugar for dusting
To make the crust: Combine the flour, salt, sugar, and vanilla sugar in the bowl of a food processor. Add the butter; pulse to blend until coarse crumbs form. Add the egg and egg yolk; process to combine the ingredients. Add the water, one tablespoon at a time, until the mixture begins to form a dough. Transfer the mixture to a lightly floured surface; lightly knead to make a smooth dough. Gather the dough into a ball, wrap and refrigerate for 1 hour.
To make the filling: Peel and core the apples. Cut the apples into 1/4-inch thick slices. Combine the apples, sugar, lemon zest, and cinnamon in a saucepan. Cook over medium heat, stirring frequently, until the sugar dissolves, about 5 minutes. Set aside to cool.
To assemble the torta: Preheat the oven to 350 degrees F. You will need a 9-inch tart pan with a removable bottom.
Transfer the chilled dough to a lightly floured surface. Roll about 2/3 of the dough into a circle approximately 12-inches in diameter. Line the tart pan with the dough. Trim and fold excess dough around the edge to form a wide rim around the perimeter. Roll out the remaining piece of dough. With a pastry wheel, cut the dough into 1/2-inch strips for the lattice.
Spread the apple filling evenly over the crust. Top with the dough strips to form a lattice. Brush the dough strips and edge of the crust with the melted butter. Bake for 40 to 45 minutes or until the crust is lightly golden. Transfer to a wire rack to cool.
To make the mascarpone cream: (See Note below)
Beat the egg yolks and sugar in a large bowl until fluffy and pale yellow. Stir in the mascarpone and Amaretto. In another bowl, beat the egg whites until stiff peaks form. Gently fold the whites into the mascarpone mixture.
Dust the top of the torta with confectioners’ sugar. Cut into wedges and serve with a generous dollop of mascarpone cream. Note: The mascarpone cream contains uncooked eggs. Because of the risk of foodborne illness caused by salmonella bacteria that may be present in raw eggs, consumption should be avoided by young children, elderly persons, and persons with weakened immune systems or debilitating illness.
Apples are grown in both the Veneto and Trentino regions of Italy. This recipe is said to have originated in Treviso. It has a buttery pastry crust filled with slices of apples flavored with lemon and cinnamon.
The mascarpone used to make the cream originates in Lombardy. Mascarpone is more like a buttery cream than a cheese and is often used in desserts. Mascarpone cream is a perfect accompaniment to this apple torta but it is also delicious in other desserts. Layer the cream with crumbled cookies or fruit for a simple but luscious parfait-style dessert.
The CucinaPro Apple Peeler peels, cores and slices your apple with the turn of a handle. It features a suction mount base, so you can use it on any countertop. This saves you half the time and labor of peeling your apples. Also good for peeling potatoes.
From the beautiful Island of Maui comes this raw unwashed natural cane sugar infused with specially imported vanilla beans to create a tasty island experience. Perfect addition to your favorite coffee or tea. Also ideal for cooking and baking.