Apple Pie and Mostarda with Apple Ice Cream

Place the flour in a mound and make a well in the center, adding the egg yolks, sugar, softened butter cut into pieces, salt, and lemon zest. Knead quickly until the mixture comes together. a mixture smooth, without working it for a long time: the dough must be smooth and compact, not hot or sticky.

Shape the dough into a ball, wrap it, and refrigerate it for about 30 minutes. Resting should make the dough firmer and easier to work with, reducing the risk of the butter melting while rolling it out.

Peel the golden apples, cut them into pieces and transfer them to a pan with the sugar and two tablespoons of water. Cook for about 10 minutes, stirring, until they become soft and form a thick sauce; avoid cooking them further once the pieces have lost their firmness.

Join the mostarda Venetian sauce with cooked apples and mix carefully. Stir until the seasoning is evenly distributed and turn off the heat when the filling appears smooth, fragrant and compact enough to be enclosed in the pastry.

Butter and flour a cake pan. Roll out most of the dough on the work surface Roll out the pastry to a thickness of about half a centimeter, keeping a portion for the lid; the pastry should be uniform, without tears, and wide enough to cover the bottom and edges.

Lining the cake pan with the rolled out dough, making sure it adheres to the bottom and sides. Spread the apple compote inside and mostarda, leveling it without squashing the filling excessively, so as to maintain a regular filling.

Roll out the dough you kept aside and cut out a disk the size of the cake panPlace it on the filling and fold the edges over themselves tightly: the surface must be sealed, with no visible openings through which the compote could leak.

Cut the cake into slices and place one on each plate. Top each portion with a scoop of apple ice cream and garnish with three apple slices. Serve immediately, so the contrast between the cake and ice cream remains clear.