Small puff pastry tartes with apple

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
4 5
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 6
  • 3 Apples (approx. 225 g each)
  • 7-10 Tbsp Juice of 1 lemon
  • 125 g Sugar
  • 1 package (270 g) Fresh butter puff pastry sweet or savoury Kipferl and Golatschen (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
  • 1 Egg yolk (size M)
  • 3 TABLESPOONS Apricot Jam
  • 3 TABLESPOONS Calvados
  • 50 g demerara sugar

Directions

  1. 1

    Peel and halve apples and cut out the core. Bring 750 ml water, lemon juice and 75 g sugar to the boil, add apples, bring to the boil and simmer over medium heat for 12-14 minutes.

  2. 2

    Lift out and let it drain. Take the puff pastry out of the refrigerator and let it rest for 5-10 minutes at room temperature. In the meantime, turn apple halves in 50 g sugar. Whisk the egg yolks and 3 tbsp. water.

  3. 3

    Take the dough out of the packaging, unroll it, cut it in half lengthwise with the baking paper and divide it into three parts crosswise, so that 6 rectangles are formed. Pour the baking parchment into round Tartelett moulds (10.5 cm Ø; 3 cm high) and press lightly.

  4. 4

    Place 1 apple half in each with the curvature upwards. Spread the edges of the dough with whisked egg yolk. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 13-15 minutes.

  5. 5

    In the meantime, pass the jam through a sieve. Mix with Calvados. Take apple tartes out of the oven. Open the oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: level 4). Spread apples with the jam-calvados mixture, sprinkle with brown sugar and bake for another 2-3 minutes.

  6. 6

    Remove and let it cool down on a grid. Crème fraîche tastes good with it.

Nutrition Facts

KCAL
410 kcal
CARBS
60 g
FATS
16 g
PROTEINS
4 g