• Cooking Time:
  • Servings: 8
  • Preparation Time:



  • Dough:
  • 280 g flour
  • 25 g bitter cocoa
  • 130 g powdered sugar
  • 3 egg yolks
  • 1/2 egg white
  • 180 g butter
  • Filling:
  • 3 egg yolks
  • 3 TBspoons sugar
  • 1 teaspoon vanilla extract
  • 1 lemon (juice and zest)
  • 500 g mascarpone cheese
  • 40 g flour
  • 3 TBspoons Calvados or rum
  • +
  • 2 apples (Golden)
  • 40 g melted butter
  • 1-2 TBspoons powdered sugar


  • Sift together the flour, the cocoa powder and the powdered sugar adding a pinch of salt as well.
  • Rub in the chopped cold butter to form coarse crumbs. Add the yolks and half an egg white and bring everything together kneading quickly and shortly- to form smooth dough. Wrap and let cool in the fridge for ½ an hour.
  • For the filling, mix the egg yolks with the sugar using an electric mixer. Add the vanilla extract and the mascarpone cheese (add a spoonful at a time). In the end, mix in the finely grated lemon zest, the flour and the Calvados or Rum.
  • Peel, core and slice the apples. Mix the sliced apples with the lemon juice and set aside.
  • Take the dough out of the fridge and roll it out between 2 sheets of baking paper to ½ cm thick.
  • Cover the bottom and the sides of a 30 cm crostata (pie) dish with the dough and cut off the excess dough.
  • Pour the mascarpone cream into a crostata shell and smooth with a spoon.
  • Place the apple slices over it, pushing them just lightly into the cream.
  • Brush the surface with the melted butter, sprinkle with a little powdered sugar and bake in an oven preheated to 180°C for 50-55 minutes.
  • Remove from the oven and let cool before serving.

Categories: Creamy  Dairy  Dessert  Fruit  Sweet  Tart 

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