Apple Tart with Cornelian Cherries, pretty and tasty

The Cornel, unjustly forgotten

Among the many fruits unjustly forgotten by our fast-paced society, there is also one whose renunciation involves losing a precious source of essential nutrients, including,vitamin C.

We are talking about the cornelian, fruit of the Dogwood Tree, which stains the edge of many of our woods with the red of its branches and the yellow of its flowers. It is a graceful little tree known since ancient times when its wood was used to make axes, weapons, and ... even the Trojan horse! (We told this story some time ago, you can find it here).

These small red berries, now almost unknown to most, are a source of antioxidants and vitamins, carotenes, pectins, tannins, mucilages, fructose, and organic acids (malic, gallic, and glyoxylic acids). In particular, carnelians have very high amounts of vitamin C, more than double that of citrus fruits!

From the tree to the pantry, the Cornel compound

The fruit grows wild between August and September, and a lovely family walk in search of these delicious little fruits could be the idea for a summer Sunday. For the moment, however, we can exploit the carnelian in another form, just as good and healthy.

We are talking about the Cornel compound from Alpe Pragas, made with theJolico, Cornel variety grown in Castel Juval in Alto Adige. A concentrate of goodness, vitamins, and antioxidants, to be enjoyed with bread for breakfast, accompanied by cheese or yogurt, or ... to cook a delicious tart with apples!

The recipe of Apple Tart wirh Cornelian Cherries

Today's recipe includes fragrant shortcrust pastry filled with a mixture of apples and cornel jam for a simple snack or a delicious dessert.Enjoy!

Ingredients
  • 300 g of flour 00
  • 150 g granulated sugar
  • 150 g cold butter
  • 1 egg
  • 1 yolk
  • salt
  • For the filling
  • 450 g apple with peel
  • 100 g Cornel compound from Alpe Pragas
  • 25 g granulated sugar
  • icing sugar q.b.
Preparation

Start with the pastry. Put the flour and a pinch of salt on a work surface, add the sugar and butter, start kneading with your hands, then add the egg and yolk.

Knead quickly, wrap in plastic wrap and leave to rest in the fridge for an hour.

For the filling, peel the apples, remove the seeds, cut them into cubes, add the sugar and the cornel compote, and mix well.

Preheat the oven to 180 degrees.

Grease and flour a 22 cm diameter mold.

Take the pasta out of the fridge, set aside a ball of pasta the size of a lemon. Roll out 2/3 of the dough, line the mold, make holes with a fork, and fill with the filling.

With the remaining dough, create strips about 2 cm wide and cover the apples to cross crosswise.

Bake for 35-40 minutes. Remove from the oven, cool and remove the mold, be careful not to break it.

Garnish to taste with a sprinkling of icing sugar.