Delicious shortcrust pastry tart filled with ZIG apples and cranberries

Ingredients for the shortcrust pastry:

• 325 g 00 flour;
  
  
  
  
• 130 g sugar;
  
  
  
  
• 100 g butter;
  
  
  
  
• 1 whole egg and 2 egg yolks (medium eggs);
  
  
  
  
• Grated zest of ½ lemon.

Ingredients for the filling:

• 2 large apples;
  
  
  
  
• 1 lemon – grated zest and juice;
  
  
  
  
• 3 tablespoons sugar;
  
  
  
  
• 80 g sunflower oil;
  
  
  
  
• 100 ml milk;
  
  
  
  
• 3 eggs;
  
  
  
  
• 200 g flour;
  
  
  
  
• 100 g ZIG Italia cranberries;
  
  
  
  
• 1 sachet Pane Angeli baking powder;
  
  
  
  
• A few walnuts (pecans) to taste for a crunchy effect.

How to make ZIG Apple and Blueberry Tart

Start by preparing the shortcrust pastry by adding the flour, sugar, lemon zest, and eggs to the stand mixer. Turn on the mixer and add the cold butter cut into cubes. Wrap the pastry in plastic wrap, flatten the dough with a rolling pin, and let it rest in the refrigerator for an hour. Preheat the oven to 180°C (350°F);



take a baking pan, preferably a springform pan (23 cm in diameter);



peel and thinly slice the 2 apples;



grate the lemon zest and squeeze out the juice, removing the seeds;



place the apple slices in a large bowl, add the ZIG cranberries, lemon zest, sugar, and drizzle with the lemon juice, allowing it to marinate. Roll out the pastry and cover the bottom of the pan. Cut two 5 cm (2 in) long strips from the pastry to cover half of the springform pan. Freeze them for 10 minutes. Meanwhile, beat the eggs and sugar using an electric mixer;



add the oil and milk, stirring constantly. Sift the flour and baking powder together and gradually incorporate them into the bowl with the eggs. Toss the apples and blueberries into the mixture, mixing well with a spatula. Prick the pastry circle with a fork, close the springform pan, and line the edges with the two pastry strips from the freezer. Pour the apple mixture into the lined pastry pan and decorate with pastry strips.

Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 35-40 minutes. Remove from the oven and let cool completely before opening the springform pan and removing it.

(Recipe created in collaboration with Laura “ladfoodie”)