Dessert apple pie

First I mixed the butter with the sugar until it became creamy, then I gradually added the flour and got a sandy dough. I added the egg yolk, then the water and mixed. I wrapped the dough in plastic wrap and kept it cold for 30 minutes, during which time I prepared the apples.

I put the apples on the small grater, put them on low heat with the sugar and left them until they softened. I grated the lemon peel, put a teaspoon over the apples, plus ground cinnamon. I cooked them for another 5-7 minutes, then left them to cool.

Separately I mixed the mascarpone cheese with 3 tablespoons of powdered sugar and a drop of vanilla. I got a firm and fragrant cream. Then I squeezed the lemon from which I used the peel and put the juice in a saucepan with a spoonful of sugar, over low heat. I added the rest of the grated peel and left it on the fire until the sugar melted. Then I strained and put the juice back on the fire. I added a starch powder and mixed vigorously. I covered the sauce and set it aside.

I took the countertop out of the cold, spread it out and placed it in the tart pan. I perforated it on the surface a little with a fork and baked it at 180 degrees C, for 10-12 minutes. After it reached room temperature, I put a layer of apples, then mascarpone cream and a little lemon sauce. I don't think apples received from home could get in a more appetizing shape!

The tart is delicious, especially after being cold for 1 hour.

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