Apple Tart

First, mix butter with 60 grams of powdered sugar until creamy. Add flour and mix well. Add egg yolk and water, make a dough ball and refrigerate for 30 minutes.

In the meantime, grate apples. Add to low heat with 4 tablespoons of sugar and cook until soft. Then add powdered cinnamon and 1 teaspoon of grated lemon zest. Cook for 5–7 minutes more, remove from heat and set aside.

Separately, mix mascarpone with remaining powdered sugar and vanilla. After that, for a fresh touch, make the lemon sauce. Squeeze the juice and add it to a saucepan with remaining sugar. Place on low heat and add remaining lemon zest. Cook until sugar melts, then strain. Return juice to heat and sprinkle some cornstarch and mix quickly. Cover the sauce and set aside.

Take out the dough from the fridge. Dust the work surface with some flour and roll dough. I used an 18-cm tart mold. Bake crust at 180ºC (355ºF) then let it cool.

Add apple mixture, then the mascarpone cream and lemon sauce. If possible, refrigerate tart for 1 hour before serving—it’s delicious!