Toffee Apples Crostata

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4 toffee apples
300 g flour
120 g butter
2 eggs
120 g sugar
1/2 tsp salt
1 tsps baking powder
grated zest of 1 lemon

Make the pastry by mixing all the dry ingredients with the butter until you obtain a crumble. Add the two eggs and quickly form a ball. Wrap it in cling film and let it rest for one hour in the fridge.

Remove the toffee layer from the apples and  crumble it in a food processor.  Thinly slice the apples.

Preheat your oven at 180 C.

Flour a rolling pin and roll the pastry into the shape of your baking tin onto a lightly floured piece of baking paper. Transfer it to the baking sheet.

Lay the apples on the pastry, then sprinkle with the toffee crumble. If you have any pastry left, you can create the traditional grid on top of the crostata.

Bake the crostata for 40 minutes. Allow to cool. Serve warm or at room temperature.