Rye tartlets with Renetta apples and cinnamon cream

The Recipes of the “Ancient Fruit Route” / 1

In the heart of the Primiero Valley, starting from the historic Pieve and just a few steps from the center of Fiera di Primiero, the route known as the “Via Nova” unfolds — the ancient miners’ path that winds along the sunny slopes above the old villages of Mezzano and Imèr, reaching the panoramic Passo Gobbera. This trail carries with it the scent of the past and the authentic taste of nature: it’s the Via della Frutta Antica, the Ancient Fruit Route. A magical itinerary, lovingly created by Slow Food Primiero, inviting adventurers of all ages to discover the secrets of the centuries-old orchards that dot this land — bursting with juicy pears, plums, and delicious mountain apples.

It’s the Renetta apples that take center stage in the first chapter of our culinary journey to rediscover the natural and authentic flavors of the region. Three recipes for every taste that will transport you right here, along the Ancient Fruit Route. Ready to get your hands in the dough? Turn on the oven — let’s go! A rustic shortcrust pastry made with wholegrain rye flour holds a rich heart of cinnamon-infused custard cream, topped with thin slices of Renetta apples — an ancient variety native to the Trentino mountain region. Renetta apples are among the richest in polyphenols and have important antioxidant properties. They have a pleasantly sweet-tart flavor that turns mellow and aromatic when baked, while their firm flesh releases very little water.

Thanks to these qualities, the Renetta apple is a precious ingredient — not by chance, it’s the apple of choice for traditional strudel and also a perfect ingredient for creative savory recipes.

METHOD:

Cinnamon custard

1. In a bowl, whisk the egg yolks with the sugar until light and fluffy. Gradually add the sifted flour, whisking until smooth.
2. In a saucepan, bring the milk and cinnamon to a gentle boil, then slowly pour it into the egg mixture, whisking continuously.
3. Return the mixture to the heat and cook over low flame for a few minutes, stirring constantly, until thick and creamy.
4. Let cool and cover with plastic wrap in contact with the surface until ready to use.

Shortcrust pastry

1. In a bowl, combine the butter in small pieces, the lemon zest, and a pinch of salt. Add both sugars and mix with a wooden spoon until creamy.
2. Add the egg and yolk one at a time. Then mix in the sifted flours and cornstarch.
3. Knead quickly by hand to form a smooth dough. Shape into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.
4. Grease and flour the tartlet molds well. Roll out the dough on a floured surface to about 4 mm thickness, place it into the molds covering the edges, and trim any excess. Prick the base with a fork.

Finishing and baking

1. Fill the pastry shells with the cinnamon custard.
2. Warm 2 tablespoons of apricot jam with 2 tablespoons of water.
3. Wash, dry, and thinly slice the apples without peeling them. Arrange them concentrically from the outside in, over the custard. Brush the apple slices with the diluted jam.
4. Bake the tartlets in a preheated static oven at 180°C (350°F) for 25 minutes on the lower rack, then for the last 5 minutes directly on the oven floor.
5. Remove from the oven and allow to cool completely before taking them out of the molds. If you wish, you can warm them slightly in the microwave before serving.
6. Dust with powdered sugar to taste.

RECIPE BY: Silvia Coletto is a food blogger, food photographer, and passionate connoisseur of traditional products and recipes from Trentino Alto Adige, especially from the Primiero area. On her blog www.dolcimariemonti.it, she focuses on the careful selection of local ingredients. You’ll find traditional Dolomite cuisine as well as new and easy modern reinterpretations.
You can also follow Silvia and her “Dolomiti Kitchen” stories on her social channels: Instagram and Facebook.