Apple and poppy seed tartlets

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Separate the egg. Cover the egg white and chill. Cut butter into pieces. Knead flour, 60 g sugar, butter and egg yolk first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes

2. 2

   Form the dough into a roll on a floured work surface. Cut the roll into 8 pieces of the same size and roll out round (approx. 13 cm Ø). Line 8 greased tartlet cups (each approx. 10 cm Ø with lift-off base) with it and cut off any protruding edges. Prick the bottom several times with a fork. Place a round piece of baking paper on each cake tin and fill with dried peas. Bake in the preheated oven on the lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Remove baking paper and peas and bake the tartlets for another 5 minutes at the same temperature. Let the tartlets cool down a bit, then remove them from the tartlets and let them cool down

3. 3

   Peel and quarter the apples and remove the core. Cut apple quarters into small cubes. Caramelise 3 tbsp. sugar in a pot. Add apples and 100 ml apple juice and simmer covered for 15-20 minutes. Stir pudding powder and 2 tbsp. apple juice until smooth and add to the apple compote. Simmer for about 1 minute while stirring, then pour into a bowl and allow to cool

4. 4

   Stir the poppy seed mixture and yoghurt until smooth and spread on the tartelettes. Pour in the apple compote

5. 5

   Beat the egg whites until stiff, slowly adding icing sugar. Continue beating until the mixture is stiff. Spoon the beaten egg whites onto the tartlettes and bake in the preheated oven (electric oven: 225 °C/ convection oven: 200 °C/ gas mark 4) for 3-5 minutes until golden brown. Serve the Tartelettes immediately

6. 6

   Preparation time approx. 45 minutes. waiting time approx. 1 hour

Nutrition Facts

KCAL
430 kcal

CARBS
72 g

FATS
13 g

PROTEINS
6 g