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CAKE RUSTIC APPLE AND WALNUT TART

On "sweeter" last October, there was this recipe that I was very intrigued enough to want to try it to as soon as possible. We find a brioche type dough, stuffed with apples and walnuts and then rolled spiral. A mix of flavors well harmonized with each other and an apple pie truly original! The brioche is usually better if eaten soon after it is baked, otherwise lost in softness, but in this case, the cake is very pleasant the next day because the apple filling keeps it soft for longer.

Special thanks to the staff of blogdicucina.giallozafferano.it who awarded this recipe as a recipe of the week .

Ingredients for a die diameter 25 cm:

200 grams of flour 200 grams of flour 00
Manitoba *

60 g sugar 160 g milk 50 g butter


1 egg 20 g of yeast
grated rind of 1 / 2 lemon 1 pinch of salt


filling:

800 grams of apples
100 g walnuts 50 g

rum * 1
tablespoon of bread crumbs 50 grams of sugar cane

* the original recipe using only flour in place of rum and 00 are 80 gr. apple brandy

Preparation:

Pour into a bowl about 80 grams. warm milk, dissolve the yeast and add a spoonful of sugar. Cover and let stand for 15 minutes. Formed a fountain with the flour on a pastry board, add salt, egg and softened butter. Stir in the remaining sugar and lemon zest. Begin to knead with your hands and stir in the yeast fermentation and the rest of the milk.



a ball of dough, put it in a large bowl and let it rise covered with a cloth, after having engraved a cross, in warm place for 60 minutes. Meanwhile, peeled and cored apples, cut into slices and put them to soak in a bowl with chopped walnuts, rum (or apple brandy), breadcrumbs and sugar cane. Strongly reworked the dough, then roll out on floured cutting board, a thickness of 3 mm. cm to form a rectangle. 50x25.



Cospargetelo con il composto di mele, senza arrivare ai bordi, poi avvolgete la pasta a rotolo e chiudetelo a cerchio (tipo chiocciola) nello stampo imburrato e infarinato. Lasciate lievitare la ciambella per altre 2 ore prima di cuocerla per 45-50 minuti a 180°C (io a 150°C ventilato). Se tendesse a scurirsi troppo, proteggetela a metà cottura con un foglio di carta alluminio. Spolverizzate la ciambella fredda con zucchero a velo.


Con questa ricetta partecipo alla raccolta " Il tempo delle mele " proposta dal blog noidueincucina . La scadenza è fissata per il 6 gennaio 2011 .