Apple Ciarlotta

Combine the flour, butter, sugar, egg yolks, and grated lemon zest, working the dough only as needed to combine the ingredients. Avoid overheating or over-stretching the dough: the dough should be smooth and compact, not elastic. Shape it into a ball and cover it to protect it from the air.

Let it rest shortcrust pastry Cover and let rest in a cool place for 30 minutes. Resting should make the dough firmer and easier to roll out, limiting the risk of it deforming when placed in the mold.

Butter a 24cm diameter (9.45 in) cake tin and line it with the shortcrust pastrySpread the batter evenly across the bottom and along the edges. Press the batter firmly into the pan, creating a smooth crust that's large enough to hold the filling.

Cover the dough with aluminum foil and bake in preheated oven at (392°F) 200°C. Cook for 20 minutes: the coating protects the surface during the first stage and helps maintain the shape of the shell.

Carefully remove the aluminum foil and continue cooking for another 5 minutes at 200°C (392°F). Remove the pan when the shortcrust pastry it will have acquired color, with a dry, golden surface.

Peel the apples and dice them evenly. Evenly sized pieces promote even cooking and help them retain their shape, which is essential for a filling that stays firm and doesn't fall apart.

Cook the apple cubes with the sugar over high heat, stirring just enough to prevent them from sticking. Continue until the fruit has broken down: the pieces should remain recognizable, shiny, and slightly caramelized.

Add the orange liqueur to the now caramelized apples and let it the mixture mix briefly on the heatThe filling should be fragrant, dense, and free of excessive liquid before being transferred to the shell.

Pour the apple compote into the mould shortcrust pastry Once cooked, spread it out in an even layer. Garnish, if desired, with candied violets and mint leaves, arranging them on the surface without completely covering the filling.