Apple and poppy seed tartlet

Name: Apple and poppy seed tartlet
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 3 sour apples (approx. 500 g; e.g. Elstar); 7-10 Tbsp Juice of 1 lemon; 50 g Butter or margarine; 2 TABLESPOONS + 200 g sugar; 50 g + 1-2 tablespoons ground poppy seeds; 3 Eggs (size M); 1 package Vanillin sugar; 1 pinch Salt; 150 g Flour; 2 coated Tsp Baking Powder; 4 Egg yolk (size M); 7-10 Tbsp grated rind of 1/2 untreated lemon; 125 ml Gewürztraminer wine; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

3 sour apples (approx. 500 g; e.g. Elstar)
7-10 Tbsp Juice of 1 lemon
50 g Butter or margarine
2 TABLESPOONS + 200 g sugar
50 g + 1-2 tablespoons ground poppy seeds
3 Eggs (size M)
1 package Vanillin sugar
1 pinch Salt
150 g Flour
2 coated Tsp Baking Powder
4 Egg yolk (size M)
7-10 Tbsp grated rind of 1/2 untreated lemon
125 ml Gewürztraminer wine
7-10 Tbsp Fat and breadcrumbs

Directions

1
Peel, quarter and core the apples. Grate apple coarsely and mix with lemon juice. Heat the fat and stir in 2 tablespoons of sugar. Melt while stirring, add grated apple and 50 g poppy seeds. Steam for about 2 minutes while stirring.
2
Take out and let cool down. Grease a muffin tin with 12 wells well and sprinkle with breadcrumbs. Separate the eggs. Beat the egg yolks, 100 g sugar and vanillin sugar with the whisk of the hand mixer for about 5 minutes until frothy. Beat egg white and salt until stiff. Mix flour and baking powder and fold into the egg yolk cream. Then fold in apple mixture and beaten egg white. Spread the mixture in the bowls (fill almost to the brim, the mixture does not rise much more). Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes on the middle shelf. Whisk the egg yolks, 100 g sugar, lemon zest and wine in an oven-proof bowl.
3
Then fold in apple mixture and beaten egg white. Spread the mixture in the bowls (fill almost to the brim, the mixture does not rise much more). Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes on the middle shelf. Whisk the egg yolks, 100 g sugar, lemon zest and wine in an oven-proof bowl. Whisk over a hot water bath with a whisk until thick and frothy. (The water must not boil!) Stir cold over a cold water bath. Serve the tartlets lukewarm or cold with the zabaglione. Sprinkle with 1-2 tablespoons of poppy seeds