- 60 min
Brisée tart with Apples, Berries and Robiola
400 grams of Antiqua type 2 flour
A sachet of powdered yeast
200-gr Nonno Nanni Robiola
3 tablespoons of delicate extra virgin olive oil
4 red apples
A jar of berries in syrup
Two teaspoons of powdered ginger
A vanilla bean
A spoonful of powdered vanilla pudding
8 puff pastry almond cookies
A drop of milk
A heaping tablespoon of cinnamon sugar
Nonno Nanni Robiola is a fresh cheese that is extremely easy to spread and has an intense, pleasant taste.
Mix the flour with the yeast. Gradually incorporate the robiola cheese and extra virgin olive oil and, if necessary, enough water to make a dough that is easy to handle. Wrap it in plastic wrap and put it in the fridge for at least 30 minutes. Meanwhile, wash the apples, remove the cores and cut each into 8 wedges.
Drain the berries, collect the syrup in a cup and top up the latter with enough water to completely fill the cup, you need to obtain 250 ml of liquid in total. Put the apples, liquid, half the ginger and vanilla pod that has been cut in half in a saucepan, bring to a boil and cook for 25 minutes over medium heat. Remove from heat; add the berries that were kept aside and cool.
Meanwhile line the base and sides of a buttered 26-cm diameter cake pan with 2/3 of the robiola dough. Sprinkle the bottom with the rest of the ginger and crumbled almond puff pastry cookies. Add the cooled fruit mixture, the pudding powder or, alternatively, a beaten egg, and pour on the tart.
Use the rest of the dough, cut strips of the dough with a serrated cutter and place on the surface in a diamond shape; brush with milk and sprinkle with cinnamon sugar. Bake at 180 degrees for about 50 minutes and let cool completely before you slice it.