The Agrisicilia team

Ingredients

shortbread
250 g of 00 flour
125 g of butter
50 g of yolks
100 g of sugar
1 pinch of salt
½ vanilla pod

Stuffing
2 apples into small pieces
1 lemon (juice only)
Small Etna apple extra jam
40 g of cane sugar

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Small biscuits that look like small apple pies.
Small cakes with a delicious filling of apples with lemon, pieces lightly sautéed in a pan with brown sugar to be mixed with a few spoonfuls of Etna Agrisicilia apple jam.
Sicily is not a land of apples, but we too have a small, sought-after production on the slopes of Etna.
Small, crunchy and very tasty, slightly acidic apples, to be tasted with the peel to savor all their flavour. With this small production we have prepared for you another of our specialties to make you feel at home and let you taste our typical fruit productions.
Ideal jam for breakfast on rusks, but also for many homemade desserts such as these shortbread biscuits.
If you don’t have the mold, no problem, just cup two discs, one slightly larger than the other. Place a teaspoon of apples on the smaller circle and the slightly larger one on top and close the edges by sealing with the prongs of a fork and the heart of apple shortbread biscuits. they will be ready to bake… and what an intoxicating scent.

Instructions

Preparation of the pastry
1.Insert the flour into the planetary mixer with the cold butter cut into small pieces and sandblast with the planetary mixer leaf. Aggiungere lo zucchero e proseguire nella sabbiatura.

2. Add the egg yolks in three phases, add a pinch of salt and the aromas and continue to mix with the leaf until everything is compact.

3. Collect, finish, form one or two loaves and after covering them with plastic wrap leave a few hours in the fridge before using.

Filling with apples
4. Wash and clean the apples and cut them into small pieces by placing them in a small bowl with lemon juice so that they do not turn black, add the cane sugar and sauté in the pan for a few minutes so that they soften slightly but remain crunchy. When they are cold, add a generous spoonful of Agrisicilia apple jam.

Forming and cooking

5. Roll out the pastry between two sheets of parchment paper to 5 mm, cup with a 6 cm pastry cutter and place in the hollow of the tartlet pan, place a generous teaspoon of the filling in the center and close with a smaller disc.

6. Bake at 180° for about 20 minutes in a static oven.

Final result