THEINGREDIENTS X 4:
egg
160 g sugar
170 ml of seed oil
the grated zest of 1 lemon
380 g 00 flour
10 g baking powder.
For the filling:
2 apples
1 tablespoon lemon juice
70 g whole cane sugar
cinnamon
2 tablespoons of cornstarch.
Method
To start, wash and peel the apples, then cut them into small pieces and put them in a bowl. Add the lemon juice, brown sugar, cinnamon and cornstarch. Mix for a few minutes, then cover the bowl and set it aside.
Apple crumble tart. Recipe and photos by Jasmine Mottola, taken from “Tortinsù. My lactose-free desserts” (Gribaudo).
In another bowl break the egg, add the sugar and stir until it has dissolved. Pour the seed oil and the grated zest of a lemon, continuing to mix. Add the flour a little at a time and finally the baking powder. You must obtain a coarse and non-compact dough.
Line a 20cm cake tin in diameter with baking paper and distribute half the dough on the base. Pour the apples evenly insidecover them with the remaining part of the dough, crumbling it on the surface, as if they were large crumbs.
Make sure you cover the apples completely and then place the mold in preheated oven at 170°C for 40 minutes.
The décor idea
Imagine the spontaneous joy of a family in which they live a four year old girl and a cute cat: that of the author of this recipe.
Well, the kitchen table is as simple as apple crumble, the utensils are made of wood and the pan is made of aluminium, which couldn’t be more essential. The heart can be seen, even in the hand-decorated ceramic saucers.
The cover of “Tortinsù. My lactose-free desserts” by Jasmine Mottola (Gribaudo).
Sweet too
The book Tortinsu. My lactose-free desserts (Gribaudo) by Jasmine Mottola is revenge for those who are intolerant, an unpublished recipe book, useful from breakfast to after dinner.
The extra ingredient is the story, because Jasmine, now famous on social media, in addition to giving away delicious recipes, “invites you home”, to Alberobello.
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