Apple Crostata is a super easy, fall dessert that is perfect to keep in our pantry for breakfast or snack.
- 2 cups of yogurt
- 2 tbsp of cornstarch
- 1/4 cup of sunflower seed oil
- 3/4 cup of sugar
- 2 tsp of baking powder
- 2 3/4 cups of all purpose flour
- zest of 1 lemon
- juice of half lemon
- 3 medium apples
Let’s start by preparing our mix to replace the eggs: in a bowl, we combine the yogurt with the cornstarch.
We mix well with a fork.
At this point we combine the sunflower or corn seed oil and sugar.
We continue to mix.
We add for flavoring the zest of one lemon.
We can also use other flavorings such as vanilla, orange, anise.
Finally we add the baking powder and flour a little at a time.
We knead our dough first with a fork and then with our hands until it forms a firm, non-sticky loaf.
Our eggless shortcrust pastry is ready, now let’s prepare the filling.
We grate three previously peeled apples.
Let’s pour them into a bowl and season them with lemon juice and two tablespoons of sugar, mix well.
At this point we take a buttered 9 inch, baking pan.
Let’s take half of the shortcrust pastry and roll it out in the mold as a base.
It is very important to drain the apples after seasoning them, this way they will not wet the shortcrust pastry in baking.
Drain them well and pour them onto the shortbread base, spreading them out well.
Let’s take the leftover pastry half and roll it out, forming a circle.
Let’s turn it upside down on the mold and seal the edges tightly.
We brush the surface of the tart with water and sprinkle it with sugar, this way it will be crispy and caramelized on top!
We bake at 330 F in a fan oven for about 35-40 minutes, or in a static oven at 350 for the same time.
Once baked let it cool completely.