There’s something quietly theatrical about this tart. Beneath its golden lattice lies a filling of gently stewed apples, fragrant with lemon zest, cinnamon, and vanilla.
In the traditional ‘Venetian’ version, that filling would be tinged a deep blush red, thanks to a splash of Alchermes, the spiced, rose-scented liqueur once beloved across Italy. We’ve left it out in our recipe – Alchermes is hard to find outside Italy, but if you do, add a little and watch the colour bloom.
No one knows for certain why Venetians began dyeing their apple filling red. Perhaps it was simply for beauty, or perhaps it was symbolic – rosso veneziano, the deep crimson of the Serenissima Republic, was a colour of power, ceremony, and pride. In a land of masked balls and painted ceilings, even a humble tart might carry a touch of pageantry.
What we do know is that apples have long held a place in the Veneto region. They arrived (and still do) mainly from the nearby mountains and Trentino orchards – firm, tart, and perfect for baking. In many homes, baked apples were a quick dessert for children: cored, filled with sugar, and roasted until soft. This tart is a more elaborate cousin, but it carries the same spirit of comfort and resourcefulness.
The pastry is rich and short, made with egg yolks and a touch of cornflour for tenderness. The filling is simple: apples, lemon, vanilla, sugar, cinnamon. No need for perfection – just good apples and a bit of time.
The lattice top is traditional, but you could just as easily leave it open-faced or cover it entirely. What matters is the scent that fills the kitchen as it bakes: warm, spiced, and unmistakably autumnal.
This is the kind of tart you’d bring to a neighbour’s house, or serve at a village celebration. The kind that disappears quickly, one slice at a time, with a cup of coffee or a spoonful of cream.
We hope it brings a little Venetian warmth to your table – red filling or not.
Rustic apple tart
Makes one 20 cm tart
Pastry
- 375g plain flour + extra for dusting
- 30g corn flour
- 210g cold, unsalted butter, cubed + extra to grease the tin
- 165g icing sugar
- 3 egg yolks
- 1 tsp vanilla extract or paste
- Zest of 1 lemon
- A pinch of salt
- Some icy water, to add at need
- 1 egg to brush for egg wash
Apple filling
- 1 kg apples, peeled and cubed
- 1 tsp vanilla extract/paste
- 75g caster sugar
- Zest of 1 lemon
- A pinch of salt
- 1 tsp cinnamon
Directions
1. Make the pasty
Sift the plain flour, cornflour, and icing sugar into a large bowl. Add the cold, cubed butter and rub it in with your fingertips, working quickly, until the mixture resembles coarse sand.
In a separate bowl, whisk together the egg yolks, vanilla extract, lemon zest, and a pinch of salt.
Make a well in the flour mixture and pour in the yolk mixture. Stir gently with a spatula or fork until the dough starts to come together. If it looks too crumbly, add 1-2 teaspoons of icy water.
Shape the dough into a ball, flatten slightly, wrap in cling film, and refrigerate for at least 1 hour.
2. Cook the apple filling
Place the sliced apples in a saucepan with the sugar, lemon zest, vanilla, and a pinch of salt.
Cook over medium heat for about 20 minutes, stirring occasionally, until the apples soften but still hold a little bite. Depending on the variety, they may need less time, so trust your judgement.
Stir in the cinnamon, then set aside to cool.
3. Prepare the tart base
Remove the pastry from the fridge and let it sit at room temperature for 15 minutes. Preheat the oven to 180°C. Butter and flour a 20cm tart tin.
Roll out half of the pastry to a thickness of 5mm and cut a 20cm disc. Place it in the base of the tin, reserving any scraps.
4. Shape the tart sides
Roll the remaining pastry into a log about 2cm thick and place it around the inner edge of the tin.
Press the log gently to shape the tart sides, making sure it adheres firmly to the base and corners. Trim any excess and join the ends neatly. Prick the base all over with a fork.
5. Fill and decorate
Spoon the cooled apple mixture into the tart shell and spread it evenly.
Gather the pastry scraps and roll them out to a thickness of 5mm. Cut long strips and lay them over the tart in a criss-cross lattice pattern. Trim any excess and press the ends gently to secure to the rim.
Beat the egg in a small bowl and brush the pastry with the egg wash. Chill the assembled tart in the fridge for 15 minutes before baking.
6. Bake and finish
Place the tart on a metal tray and bake at 180°C for 40-45 minutes. If it begins to brown too quickly, cover loosely with foil for the last 5-10 minutes.
Allow the tart to cool completely before unmoulding. Serve at room temperature with softly whipped cream, a scoop of vanilla gelato, or a dusting of icing sugar.
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