This autumnal delice cannot miss on your table. The saffron shortcrust pastry includes a soft filling of ricotta and apples.


For the saffron shortcrust pastry:

- 300g 00 flour

-  1 bag of saffron

-  vanilla (pulp)

-  90g brown sugar

-  110g cold butter

- 3 egg yolks large.

For the apples and ricotta filling:

- 2 large apples (one yellow and one red)

- 3 egg whites large

-  60g brown sugar

-  250g ricotta

-  3 tablespoons quince jam



Prepare the shortcrust pastry starting from the butter, following my basic recipe: this method, even if a little longer than the traditional, guarantees a fantastic pastry! Let the shortcrust pastry rest in the fridge for 1 hour (or more if you want to prepare it in advance). 15 minutes before taking back it from the fridge, prepare the apples and ricotta filling: beat ricotta and sugar for 5 minutes with electric whisk.


Separately, beat the egg whites until stiff. Add them toricotta and mix gently with movements using a spatula. Cut the apples, keeping the peel, in 8 wedges. Turn on the oven at 170 ° C. Roll out the saffron shortbread pastry into a fairly thin disk and use it to cover a 24 cm tarts mold. Prick the bottom with a fork, spread the quince jam, pour ricotta and, finally, the apples. Bake in preheated oven for 50 minutes.