This pink applesauce tart was translated from an Italian recipe. I had never seen anything like it here in that states, so I just had to try it! You get the distinct taste of applesauce with the most amazing almond crust that just melts in your mouth.
- For the pastry:
- 1 Cup of all purpose flour
- 3/8 Cup Almond Flour
- 7 Tbl of butter
- 7 Tbl of sugar
- 1 tsp baking powder
- 1 large egg
- 1/2 tsp cinnamon
- For the filling please see our Pink Applesauce recipe here...
Preheat the oven to 350 degrees.
In a food processor, combine all of the dry ingredients. When it becomes a coarse meal, add the egg.
The dough will need to rest in the refrigerator for at least 30 minutes.
*Before trying to work with this dough, let it warm up a bit before trying to roll. This is a crumbly dough and should be handled as little as possible*
Roll to a thickness of 1/2 inch and using your tart dish, measure and allow about a 1/2 inch excess. Reserve the remaining dough.
Using a rolling pin to transfer the delicate dough to the tart dish, gently ease into the bottom first, using a flat-bottomed glass to even out if necessary.
Fill will the applesauce. Do not over fill.
Cut the remaining dough into strips to form the lattice pattern atop the tart.
Sprinkle the top with additional sugar.
Bake for 25 minutes or until crust is golden and filling is set.
Cool completely and serve with vanilla bean ice cream if desired.