Torta di Mele Friulana

Name: Torta di Mele Friulana (Apple, Raisin, and Walnut Tart from Friuli)
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 1 stick plus 3 tablespoons (5 ounces) unsalted butter, room temperature; A pinch of salt; 4 teaspoons rum; 1 egg; 4 teaspoons water; 1 teaspoon vanilla extract; 1 tablespoon rum; 2 tablespoons raisins; 1¾ cups plus 2 tablespoons (9 ounces) all-purpose flour; 1½ teaspoons baking powder; ¼ cup (2 scant ounces) sugar; ½ teaspoon cinnamon; Confectioners’ sugar for sprinkling; ¼ cup finely chopped walnuts or dry bread crumbs; Grated zest of 1 lemon; 3 medium (about 1 pound) Golden Delicious apples; ¼ cup finely chopped walnuts or dry bread crumbs

Apple, Raisin, and Walnut Tart from Friuli

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

Gianna Modotti grew up with her grandparents in the Camia mountains of Friuli, although she has lived most of her life in Udine, the largest city in the region. She went to the Scuola Istituto di Economia Domestica and completed all the courses required for a regular university degree plus others in gastronomy. Her passion for cooking is unquenchable, her knowledge is remarkable, and her recipes are impeccable.

This walnut- and raisin-studde

Ingredients

Europe
Italy
Dessert
Mediterranean
Vegetarian

Ingredients

Method