Tart covered with apple, dried fruit, and bread

I can describe how to prepare a tart covered with apples, dried fruit, and bread. This rustic and welcoming dessert combines the sweetness of apples with the crunchy texture of dried fruit and the softness of stale bread. The tart’s covering helps to retain the fruit juices, making the dessert especially moist and flavorful.

Ingredients

• 300 g of 00 flour
• 150 g of cold cubed butter
• 80 g of granulated sugar
• 1 large egg
• 1 pinch of salt
• Grated zest of 1 lemon
• 3-4 apples (such as Golden or Renette)
• 100 g of mixed dried fruit (walnuts, almonds, hazelnuts)
• 50 g of dry bread or finely chopped biscotti
• 50 g of brown sugar
• 1 teaspoon of ground cinnamon
• 1 egg yolk for brushing
• Powdered sugar for decorating (optional)

Preparation

1. Start by preparing the shortcrust pastry: in a bowl, combine the flour, granulated sugar, pinch of salt, and grated lemon zest. Add the cold cubed butter and work the mixture with your fingertips until you get a sandy consistency. Add the egg and quickly knead until you form a ball. Wrap the shortcrust pastry in cling film and let it rest in the fridge for at least 30 minutes.
2. Meanwhile, peel the apples, remove the cores and cut them into thin slices. In a large bowl, mix the apple slices with the finely chopped dry bread, brown sugar, cinnamon, and coarsely chopped dried fruit.
3. Take the shortcrust pastry out of the refrigerator and roll out about 2/3 of it with a rolling pin on a floured surface, creating a disk slightly larger than your tart pan. Transfer the pastry into the tart pan, fitting it well at the bottom and along the sides.
4. Spread the apple filling over the shortcrust base in the tart pan. Roll out the rest of the shortcrust pastry to create the lid of the tart.
5. Pre-heat the oven to 180 °C.
6. Cover the filling with the remaining pastry, seal the edges by pinching them slightly, and make small cuts on the surface to allow steam to escape during baking. Brush the surface with a beaten egg yolk.
7. Bake for about 40-45 minutes or until the tart appears golden and crispy.
8. Allow to cool before dusting with powdered sugar, if desired, and serve.

The tart covered with apples, dried fruit, and bread is a dessert that immediately brings to mind Italian culinary tradition, especially the domestic and homely one, where nothing is wasted and leftovers always find an opportunity to be valued in new delicious creations.