The Roscetta apple is a very special variety of apple, not commonly found in regular retail outlets. It is an Italian delicacy, produced in the Abruzzo region, between Montereale and Capitignano. It is small and red, juicy and fragrant, and the red base of the skin is further speckled with intense red, as is the flesh, which is white, compact, and crunchy, and tends to become reddened over time. A characteristic that distinguishes this variety is its good resistance to frost, which allows for a delayed harvest.
Ingredients for Roscetta Apple Cake (serves 8)
For 1 kg of shortcrust pastry
- 500 g flour
- 200 g icing sugar
- 250 g butter
- 4 egg yolks
For the custard
- 4 egg yolks
- 500 ml milk
- 3 tablespoons flour
- 4 tablespoons sugar
1 kg Roscette apples
Preparation of Roscette Apple Pie
Prepare the shortcrust pastry by mixing the flour with the butter, eggs, and powdered sugar. Roll out the dough with a rolling pin to form the base of the tart. To prepare the custard, beat the egg yolks with the sugar, then sift in the flour and add the milk. Cook the custard over low heat until it reaches the right consistency, stirring continuously. Roll out the shortcrust pastry on a cake pan lined with parchment paper and cover it evenly with the custard. Finally, peel the Roscette apples and arrange them on the cake, then bake at 180°C for about an hour.
