Tag Archives: Mela

Food Photography : Apple On Black Marble


One week photo challenge: photographing apples

Day 1 

I’ve decided to dedicate this week to apples! It’s a challenge!

I’ll be taking pictures of apples for a week and posting them as I go along. Starting form today, this is my first photograph! I hope you enjoy it! 🙂


For this setup I used one flash light with a small soft box (from the right) and three black boards to darken the areas around the subject.  I also used a white card on the left, to bounce the light onto the darkest area of the subject.


Nikon D 800

Iso 100

aperture f/8

shutter speed 1/60 s

Comments are very welcome, but you are also welcomed to join me and take part in this challenge if you like! X

Apple custard tart with pine nuts and cinnamon (no refined sugar).

Today I’m going to prepare a very special apple tart. For this recipe I made a cute small version enriched with an apple custard and garnished with roasted pine nuts and cinnamon. I decided to make a mini and revisited version of the apple tart using only good quality ingredients such as organic apples and honey, to naturally sweeten the cake and keep the cost of this recipe relatively low.

Apple custard tart with pine nuts 


Serves 2-3 

 for the sweet shortcrust pastry 

100 g (3.52 oz) plain flour

30 g (1 oz) softened butter

1/2 tablespoon honey

a pinch of salt

For the apple custard

2 small apples (I had royal gala, but you can use the apples you prefer)

2 tablespoons honey (and some more to garnish the cake)

1 egg yolk

1 tablespoon plain flour

2 drops of lemon essential oil (or the zest of an organic lemon)

1 cup of milk

the juice of half a lemon

cinnamon powder to taste

a few roasted pine nuts (roast on a frying pan for 10 minutes at moderate heat)


1. In a thick saucepan mix an egg yolk with 2 tablespoons of honey, 2 drops of lemon essential oil and 1 tablespoon of flour.


2. Peel, cut, then puree the apples with the lemon juice using a blender.


3. Add the apple puree with a cup of milk to the ingredients in the saucepan, then stir gently over low heat, until you have a thick and creamy apple custard.


4. In a large bowl, mix 30 g of butter with 100 g of flour, a pinch of salt and 1/2 a tablespoon of honey. Work well until you have a smooth shortcrust pastry dough.



5. In a small greased oven pan (15-16 cm), or a ceramic baking tray, roll out the dough with your hands, pierce with a fork and bake for 15 minutes at 160 ° C ( 320° F).


6. Remove from the oven, cover with the custard, a few slices of apple and some cinnamon powder, then bake for another 5 minutes.




7. Garnish the cake with some honey and a few roasted pine nuts.


Crostata di crema pasticciera alle mele e pinoli.


per 2-3 persone

per la pasta brisé dolce.

100 g di farina

30 g di burro

1/2 cucchiaio di miele

un pizzico di sale

Per la crema pasticciera alla mela

2 mele medio-piccole (uso le gala, ma potete usare la qualitĂ  che preferite)

2 cucchiai di miele (e un po’ per guarnire la torta a fine cottura)

1 tuorlo d’ uovo

1 cucchiaio di farina

2 goccia di olio essenziale di limone (o un po’ di buccia grattugiata di un limone non trattato)

il succo di mezzo limone

1/2 bicchiere di latte

Cannella in polvere q b

alcuni pinoli (precedentemente tostati per 10 minuti in una padella a fuoco moderato)


1. In una casseruola col fondo spesso, unite il tuorlo d’uovo a due cucchiai di miele, uno di farina e due gocce di olio essenziale di limone, mescolando bene.

2. Pelate, tagliate le mele e tritate molto finemente la polpa con il succo di mezzo limone in un frullatore.

3. Aggiungete la polpa di mela con mezzo bicchiere di latte agli ingredienti nella casseruola e fate cuocere a fuoco lento, mescolando costantemente fino ad ottenere una crema corposa.

4. A parte, lavorate 100 g di farina con un pizzico di sale, burro e mezzo cucchiaio di miele.

5. In una tortiera o terrina da forno (15-16 cm) già imburrata, stendete la pasta, bucatela con una forchetta e fate cuocere per 15 minuti a 160° C.

6. Sfornate, coprite con la crema pasticciera, decorate con la cannella e qualche fetta di mela. Infornate per altri 5 minuti.

7. Guarnite la torta con un po’ di miele e alcuni pinoli tostati.