Ingredients :

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For the pastry :
300gr white flour,
50g butter,
150g sugar,
3 egg yolks,
pinch of salt,
ground lemon zest.

For the filling :
8 yellow apples,
2 spoons of water,
2 spoons of sugar,
2 spoons of Venetian mustard or 'mostarda veneto',
4 scoops of apple ice cream.

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Method :

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Sieve the flour onto a flat clean dry surface and place the eggs into the middle along with the sugar, butter chopped into pieces, salt and the lemon zest. Knead all the ingredients quickly together to form a pastry, then place in the fridge for 30 mins. Peel and core the apples and chop up into small pieces and place in a pan with the sugar and water. Cook for 10 mins after which add the mustard. Take the pastry and work into a suitable floured and buttered cooking dish. Place the apple mixture in the dish and cover it with the pastry and seal the edges.
Cook at 180° for 45mins.
When done serve with a few apple slices and a scoop of ice cream. Dont forget the wine, a Colli Euganei Moscato DOC.