- 330gr whole wheat flour
- 60ml + 2 teaspoon Honey
- 1 egg and 2 yolks
- 1 lemon zested
- 60ml Extra-virgin fruity olive oil
- Skimmed milk
- 2 apples
- 40gr pine nuts
- 50gr almonds
- 70gr walnuts
For the orange cream
- 3 organic oranges
- 2 teaspoon Honey
In a bowl pour 60 ml of honey and the flour; add the zest of a lemon, one egg, two yolks and oil. Add some milk so to create a smooth and silky batter with which you’ll make a dough you’ll wrap in a cloth. Let it rest in the fridge for at least 30 minutes and when it’s ready, roll it out with some flour using a rolling pin.
The dough will not be exactly uniform but you will try to put the biggest pieces together on a tin covered with parchment paper. In the meanwhile slice the apples and put them in a pan with the last two teaspoons of honey; fate cook for about 5 minutes keeping on stirring to prevent them from sticking. Last, add walnuts, pine nuts and almonds.
Peel the oranges, cut them and put in a pan with honey to cook until you’ll create sort of a marmalade. Spread a thin layer of orange cream on the short pastry and top with the cooked oranges.
Top it with the short pastry leftovers. Bake at 180°C for about 40 minutes. In a gas oven, it will take some minutes more.
If you’re a lactose intolerant, use soy or rice milk instead of cow.