Ingredients
Shortcrust
Filling
Preparation
Shortcrust
- In the bowl of a food processor, place the flour and salt. Pulse for a second, just to combine. Add the butter and shortening. Pulse for a few seconds at a time until the mixture has a grainy texture. Add 60 ml (1/4 cup) of ice water.
- Pulse again and add a little water, if necessary, until a ball starts to form. Remove the dough from the food processor and make a ball with your hands.
- Dredge in flour then cover in plastic wrap. Let stand for about an hour in the refrigerator.
Filling
- Preheat the oven to 180 °C (350 °F).
- Peel, core and place the apples in lemon water. Slice thinly, and then place them in a saucepan with the sugar and maple syrup.
- Bring to a boil and simmer covered for 20 minutes, stirring gently a few times.
- Drain well and set aside. Keep the juices. Let cool.
- Roll out 2/3 of the pastry and line the bottom and sides of a 20-cm (8-inch) springform pan. Spread the apples in successive layers while pressing on the dough. Roll out the remaining dough and cover the top of the torte. Make a few incisions on the surface and decorate with the leftover dough.
- Brush with milk and bake at the bottom of the oven for about 1 hour and 15 minutes. Let cool and refrigerate overnight. Unmould and serve cold.
- Reduce the cooking juices by half and serve as a sauce.