Dessert of renette apples
The cuisine of Aosta Valley is not only famous for soups and main courses. For instance, this is the recipe the traditional Dessert of Renette Apples, a combination of soft and sweet applesauce.
The preparation and the renette apples make this a perfectly fulfilling dessert.
• 4 ripe rennet apples
• 10 slices of white bread
• 500ml of milk
• 100g butter
• 100g sugar + 70-120g for sprinkling
• 50g walnut kernels
• 2 eggs
• Half a Lemon
• Icing sugar for decoration
Peel the apples, core them, cut them into thin slices and immediately drop into water with the juice of half a lemon. Put the butter into a frying pan and grill the slices of bread until they are golden and brown.
Take a cake pan, line it with the slices of grilled bread, cover with a layer of sliced apples and sprinkle with sugar. Repeat the layering operation to fill the cake pan. Beat two whole eggs and mix them with the milk and 100g of sugar: Pour the liquid mix into the cake pan and sprinkle the remaining sugar on top (and if you fancy you can add some curls of butter curl).
Bake for +- 30 minutes in a moderate oven (180°c), until the top of cake becomes golden. Take out the cake and turn it out onto a serving plate. Turn it out of the cake-pan onto a serving platter and allow to cool. Decorate the tart with icing sugar and crumbled walnuts.