I have been making this tart for years, since I bought the book “Dolci del Sole” by Sal De Risio.
He calls it Mamma Carmela’s tart. It is truly delicious and has a flavor that I love: a dessert that is not too sweet, with a very light sour aftertaste, crunchy and fragrant. I only changed the pastry because I love it super crunchy.

Annurca Apple, Lemon and Almond Tart

  • Preparation time: 60 minutes
  • Ingredients for a 22 cm pan
  • Difficulty: Average difficult recipe

  • Ingredients
  • For the shortcrust pastry:
  • 100 g of butter
  • 100 g of icing sugar
  • 1 egg
  • 250 g of all-purpose flour
  • 2 g salt
  • The grated rind of ½ organic lemon
  • For the filling:
  • 500 g of Annurca apples
  • 50 g of julienned organic lemon zest
  • 50 g of sugar
  • 125 g of peeled lemon
  • 300 g of sugar
  • For the frangipane:
  • 100 g of butter
  • 100 g of icing sugar
  • 2 g of salt
  • 2 eggs
  • 100 g of almond flour
  • 40 g of flaked almonds
  1. Instructions
  2. Prepare the shortcrust pastry. Prepare the short crust pastry. Cut the butter into small cubes. In a bowl mix the butter with the sugar and salt. Add the egg and finally the flour. Mix quickly. Roll out the mixture and cover it with cellophane. Place it to rest in the refrigerator for at least two hours.
    Meanwhile, prepare the filling.
  3. In a saucepan with 50 g of sugar and the julienned lemon peels and 50 g of water, bring everything to a boil and cook for at least six minutes. Allow to return to room temperature and then add the peeled lemon.
  4. Peel the apples, remove the core and cut them into cubes. In a saucepan, combine all the ingredients: apples, sugar, julienned lemon peels and peeled lemon and cook over high heat until they reach a temperature of 104°. Leave to cool.
  5. Prepare the frangipane. Mix the butter with the icing sugar. Add the eggs and finally the almond flour and salt.
  6. Preheat the oven to 350°F.
  7. Roll out the shortcrust pastry between two sheets of baking paper. Place the very cold shortcrust pastry disc in a buttered and floured tart pan. Prick the base with a fork. Arrange a layer of lemon Annurca apple jam. Pour the frangipane over it and level it well with a spatula. Finish with the flaked almonds.
  8. Bake in a hot oven for about forty minutes or until the surface is nicely colored.

Tips to ensure the success of the dish:

  • The doses of Sal de Risio’s shortcrust pastry for this cake are: 120 g of butter, 80 g of sugar, 2 egg yolks, 50 g of almond flour, 75 g of all purpose flour. The procedure is the same.
  • The lemon is peeled in order not to have: seeds, skin or any bitter white part of the citrus fruit.
  • I normally make Annurca apple jam in the winter and use a jar to make this tart. For the jam recipe open here.
  • The baking time is indicative because each oven cooks differently. The pastry should not darken too much.