Apple tartlets

Name: Apple tartlets
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 175 g Butter; 100 g Icing sugar; 275 g Flour; 1 egg (size M); 4 sour apples (about 225 g each); 7-10 Tbsp Juice of 1 lemon; 3 TABLESPOONS Apricot Jam; 150 g shelled almonds; 1 TABLESPOON white sugar; 1 TABLESPOON demerara sugar; 7-10 Tbsp Flour; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

175 g Butter
100 g Icing sugar
275 g Flour
1 egg (size M)
4 sour apples (about 225 g each)
7-10 Tbsp Juice of 1 lemon
3 TABLESPOONS Apricot Jam
150 g shelled almonds
1 TABLESPOON white sugar
1 TABLESPOON demerara sugar
7-10 Tbsp Flour
7-10 Tbsp Fat and breadcrumbs

Directions

1
Mix butter, icing sugar, flour and egg to a smooth short pastry. Cover and chill for about 30 minutes. In the meantime wash and quarter the apples, remove the core. Cut the fruit flesh into slices and keep covered with water and lemon juice. Roll out the dough thinly on a lightly floured work surface.
2
Cut out 8 circles (each approx. 14 cm Ø). Place in small greased tartlet cups (approx. 12 cm Ø) sprinkled with breadcrumbs. Press the edges together. Prick the base several times with a fork and sprinkle lightly with breadcrumbs. Drain the apple slices and spread them close together. Heat the jam and coat the apple slices with it. Sprinkle with almond kernels. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the bottom shelf for 20-25 minutes. Mix white and brown sugar and sprinkle the cake with it while still hot.
3
Drain the apple slices and spread them close together. Heat the jam and coat the apple slices with it. Sprinkle with almond kernels. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the bottom shelf for 20-25 minutes. Mix white and brown sugar and sprinkle the cake with it while still hot. Leave to cool