French apple tartlets

Name: French apple tartlets
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1 pack of (450 g; 6 slices of 75 g each) deep-frozen puff pastry; 2 Eggs (size M); 75 g Marzipan raw mass; 1 TABLESPOON Walnut kernels; 6 (à 100 g) small apples; 7-10 Tbsp Juice 1 lemon; 200 g Whipped cream; 1 package Vanillin sugar; 1 Mesp. ground ginger; 7-10 Tbsp parchment paper or grease and breadcrumbs

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

1 pack of (450 g; 6 slices of 75 g each) deep-frozen puff pastry
2 Eggs (size M)
75 g Marzipan raw mass
1 TABLESPOON Walnut kernels
6 (à 100 g) small apples
7-10 Tbsp Juice 1 lemon
200 g Whipped cream
1 package Vanillin sugar
1 Mesp. ground ginger
7-10 Tbsp parchment paper or grease and breadcrumbs

Directions

1
Place the puff pastry slices next to each other and defrost. In the meantime cut the marzipan into small pieces. Grind the walnuts. Separate 1 egg. Stir egg white, whole egg, marzipan and walnuts until smooth. Wash the apples.
2
Cut them into slices close together, keeping them in the shape of an apple. Sprinkle with lemon juice. Cut the puff pastry slices in half crosswise. Roll out dough halves about 2 cm larger. Line or grease 6 tartlet cups (approx. 100 ml content) with parchment paper and sprinkle with breadcrumbs. Place 2 halves loosely on top of each other in tartlets. Spread marzipan cream in them. Press in the apples. Brush with whisked egg yolk. Bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) on the bottom shelf for 20 -25 minutes. Cover if necessary.
3
Place 2 halves loosely on top of each other in tartlets. Spread marzipan cream in them. Press in the apples. Brush with whisked egg yolk. Bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) on the bottom shelf for 20 -25 minutes. Cover if necessary. Leave to cool only lukewarm. Whip cream and season with vanilla sugar and ginger