Apple tartlet with walnut-macaroon mass

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Separate the egg. Knead flour, 40 g sugar, egg yolk and butter in flakes to a smooth dough. Cover and chill for about 1/2 hour. In the meantime, grind 25 g walnut kernels finely. Knead with marzipan and the egg white. Lightly roast 25 g walnut kernels in a pan without fat.

2. 2

   Sprinkle 30 g sugar over them and let them caramelize. Put the walnut caramel on an oiled piece of aluminium foil and let it cool down. Wash apples, grate dry, quarter, core and cut into slices. Drizzle with lemon juice. Roll out short pastry on a floured work surface to a thickness of approx. 3 mm. Cut out circles (about 15 cm Ø). Grease 4 round moulds (bottom 11 cm Ø, top 15 cm Ø) and line with the pastry circles. Prick the base several times with a fork. Spread the marzipan walnut mixture in the moulds and smooth it down. Cover with apple slices in flakes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-18 minutes.

3. 3

   Grease 4 round moulds (bottom 11 cm Ø, top 15 cm Ø) and line with the pastry circles. Prick the base several times with a fork. Spread the marzipan walnut mixture in the moulds and smooth it down. Cover with apple slices in flakes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-18 minutes. Bring the apricot jam to the boil once, pass through a sieve. Spread the hot apple tartlets with it. Leave to cool. Coarsely chop the walnut caramel. Mix the sour cream and vanilla sugar. Sprinkle the tartlets with nut caramel and serve with sour cream

4. 4

   Bring the apricot jam to the boil once, pass through a sieve. Spread the hot apple tartlets with it. Leave to cool. Coarsely chop the walnut caramel. Mix the sour cream and vanilla sugar. Sprinkle the tartlets with nut caramel and serve with sour cream

Nutrition Facts

KCAL
700 kcal

CARBS
75 g

FATS
39 g

PROTEINS
11 g