Apple Tart (Torta de Maçã)

Prepare the crust: In a large bowl, combine the flour, confectioner's sugar, cold butter, and lemon zest

Mix with your fingers until it forms a crumbly mixture

Add the egg yolks and mix just until combined

Shape into a ball, wrap in plastic film, and refrigerate for about 30 minutes

Prepare the filling: While the crust is chilling, peel the apples, remove the seeds and core, and cut them into small cubes

In a medium saucepan, combine the apples, wine, flour, and water

Cook over medium heat, stirring occasionally with a wooden spoon, until the apples are slightly tender (about 5 minutes)

Let cool

Heat the oven to 180°C (medium)

Dust two sheets of parchment paper with flour

Place 2/3 of the chilled crust between the papers and roll it out to a circle about 32 cm in diameter

Line a removable-bottom tart pan with 27 cm diameter with the remaining crust

Trim the edges with a knife

Fill with the apple mixture

Open the remaining crust

Cover the filling carefully and press the edges together to seal the tart

Dust with the granulated sugar-pine nut mixture

Place the tart in a large baking dish and bake in a preheated oven until golden brown (about 30 minutes)

Remove from the mold and serve warm

If desired, serve with Zabaglione

455 calories per slice

Prepare the Zabaglione: In a blender, beat the egg yolks with the flour until smooth and creamy (about 10 minutes)

Transfer to a refrigerator

Place the refrigerator in the sink with hot water, but not touching the water

Add the wine slowly and cook over low heat, stirring constantly with an electric mixer, until thickened (about 25 minutes)

Remove from the refrigerator and let cool

Transfer to a large bowl and cover with plastic film

Refrigerate for about 3 hours before serving

Serve with Zabaglione

584 calories per slice of tart with Zabaglione

Note: If desired, prepare the crust and filling ahead of time

Cover them with plastic film and refrigerate

Assemble the tart at the time of serving.