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Recipe Tarteletts from Australia: Apple Frangipane

Anonim

"The crunchy tartlets with almond cream I tried in Melbourne in the café 'Brunetti'. They are served lukewarm with fresh berries and a dollop of mascarpone. "- FOR YOU Editor Kerstin Görn

FOR ABOUT. 6 PIECES:

For the dough:

175 g of flour
100 g of soft butter
1 pinch of salt
50 g of the finest sugar
For covering:
4 medium sized apples
1-2 tablespoons of lemon juice
100 g of soft butter
100 g of the finest sugar
2 eggs (M)
1 tsp grated peel of organic lemon
about 120 g peeled, ground almonds
1 tbsp flour
1-2 tbsp apricot jam (smoothly stirred)
100 g fresh berries (raspberries or blueberries).
Also: some soft butter and flour for the molds.

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Knead 1 flour, butter, salt and sugar. If the dough is too crumbly, add 1-2 tablespoons of cold water. Form to the ball, press it flat. Wrap in cling film, refrigerate for approx. 30 minutes.

Brush 2 tartlet trays with lifting bottom (about 12 cm Ø, eg from Städter, www.tortissimo.de) with a little butter and sprinkle with a little flour.Toughly roll out between two cut freezer bags. Cut out circles (about 16 cm Ø) and line the Tarteletts with them, reshaping edges. Refrigerate.

3 Preheat oven to 180 degrees. Peel apples, cut in half and remove the core. Cut halves into thin slits or plane. Drizzle with a little lemon juice.

Beat creamy butter and sugar with the whisk of the mixer. Eat eggs one after the other. Mix the lemon peel, almonds and flour and briefly embezzled. Maybe add some almonds.

Spread almond paste in the dough-lined ramekins. Arrange apple slices fan-like on top. Bake on the second rail from below for about 35 minutes. Switch off the oven, take out the molds and brush the tartlets with jam. Let it dry for 15 minutes in a still warm oven. Serve lukewarm or cold with the berries.

DIFFICULTY: medium
PREPARATION TIME: approx. 30 minutes
COOLING TIME: approx. 30 minutes
BAKING AND DRYING TIME: approx. 50 minutes

You want to shorten the baking time? Then play our double-decker game with baked delicacies:

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