Tarte aux pommes

Sift the flour pastry Board with salt, put the butter divided into pieces, work the mixture quickly with your fingertips, pour 3-4 tablespoons of water and knead quickly without too much work.

Then wrap it in a sheet of plastic wrap and let it rest in the refrigerator less cold, for at least an hour.

Clean the onions and cut them into thin slices.

Put them in a pan with a knob of butter and let them wither without coloring them; Add a deciliter of water and let them Cook, sweet fire, until complete evaporation of the water.

Put them aside in a bowl and let cool completely.

Peel apples, remove the core and slice them thinly.

Divide into 2 parts Apple slices; put some in a bowl with wine and let macerate for 30 minutes.

Put the other half in another bowl with the lemon juice.

Drain apples to soak in wine and put them in the Blender jar along with the onions.

To blend until the mixture is well blended and pour it into a bowl.

Cut the figs into cubes and add them to the mixture of apples and onions; Add the sultanas, powdered ginger, finely chopped anise seeds.

Stir with a wooden spoon and finally incorporate the chopped apple slices in lemon juice.

With a rolling pin roll out half the dough into a thin disk of about 22 cm in diameter and lay it on a buttered and floured baking tray.

Pour over the mixture prepared by leaving a free space of about 2 inches around the edge.

Roll out the remaining dough into a thin disk with a diameter of 24 cm and cover the mixture, making the 2 disks join pasta pizzicottando around the edge.

Dilute the Saffron with 1 tablespoon water and brush the surface of the cake.

Place the plate in a preheated oven at 180 degrees and cook the cake for 25-30 minutes.

Sformarla on serving dish and serve warm or cold.