Juicy apple tart 🍎

⚠️Antes to start: - By lemon I mean the zest. - The weight of the apples is once peeled, but it is approximate. - You can use any sweetener you want, but first taste the final dough before adding. I put a little date paste.

In a bowl, add the eggs, milk, oat flour, baking powder, cinnamon, a pinch of salt, vanilla aroma and lemon zest. Beat everything well and set aside.

We reserve one apple for decoration and the rest we peel and cut into small pieces. Add part of the apple to the previous dough and mash. The other part we add once everything is crushed, to find small pieces (I like it better this way, but you can crush all the apple).

Optionally, we can also add chocolate chips or some dried fruit.

Preheat the oven to 180° with heat up and down and prepare the mold where we are going to bake the cake. I have used one of 20cm lined with baking paper. Pour the dough into the mold and decorate with the apples cut into thin slices.

Bake the cake for approximately 70-80 minutes, but this will depend on each oven and the thickness of the cake. Prick it to see when it is ready, but keep in mind that the texture is flan-like and quite "wet" so the toothpick will never come out completely clean. If we see that it begins to brown too much, but is still raw, cover with albal paper.

Let it cool and ready to eat! In this cake it is typical to add peach jam on top, although I personally left it to each diner's choice.