TOOLKITS

MIXING BOWL, GRADUATED PITCHER, CAKE RING, GROSS MESH SIFTER, CITRUS GRATER, BAIN-MARIE, ROLLING PIN, BAKING MATT, DOUGH SCRAPER, WHISK, SPATULA, ALL-PURPOSE PEELER

Ingredients
175 g butter
100 g powdered sugar
50 g eggs (1 egg)
25 g honey
½ lemon grated rind
½ vanilla bean
2 g salt
250 g superfine flour
3 g yeast
1000 g peeled apples

Method
Place butter, sugar and honey in a planetary mixer and blend homogenously without whipping. Add in the spices (vanilla and lemon), eggs salt and cream; when the buttery mass is smooth, add-in the flour and the baking powder previously sifted, and process up to total absorption of the flour. Remove the shortcrust from the fridge, work it for a while by hand in order to make it softer, then roll it out with the rolling pin down to a thickness of 5 mm, using a little flour for dusting. Cut two discs with the ring. Put the first disc on the baking matt. With the second disk, make a 2 cm ring of shortcrust and lean it on the first disc in order to create a border. Decorate with the marisa and fill the inner part with slices of peeled apples. Sprinkle the whole surface with granulated sugar. Bake at 170 °C for about 30 minutes. Before serving, dust with powdered vanilla sugar and decorate with sugar-free whipped cream.