Crostata di Mele

(by Sara Bruno)

4 apples, peeled and cut into thin slices

1 c. maraschino liqueur

zest from 1 lemon

5 oz. butter, at room temperature

5 oz. granulated sugar

1 1/4 c. 00 flour

1 egg, beaten

pinch of salt

Marinate the apples in the liqueur with the lemon zest for at least 3 hours.

Mix the butter with the sugar by hand.

Add the flour, then the egg and salt.

Leave to rest for at least 1 hour.

Preheat oven to 350 F.

On a lightly floured surface, roll out the pastry and press into a 9- or 10-inch tart pan.

Remove apples from marinade, reserving a few tablespoons, and arrange on the pastry.

Bake for about 20 minutes.

Sprinkle with reserved marinade.