Servings: 0
Calories: 400kcal
Materiaal
- mengkom
- deegroller
- 8 taartvormpjes for 1 person
- oven
- mes
- kwastje for the jam
Ingredients
Fat dough (for 4 tarts)
- 200 g butter
- 100 g sugar
- 1 egg
- 300 g flour
- Vanilla extract
Frangipane Filling
- 80 g cream margarine
- 100 g sugar
- 1 egg
- 100 g almond powder
- 50 g flour
- Almond extract
Apple Topping
- 2 large apples (e.g. Jonagold or Elstar )
- 3 tbsp apricot jam
- 50 g chopped pistachios (or other nuts of your choice)
Instructions
Prepare the Grease Dough
- Mix 200 g butter and 100 g sugar in a mixing bowl until creamy. Add 1 egg and a little Vanilla extract and mix until everything is well incorporated.
- Add 300 g flour and knead into a cohesive dough. Let the dough rest in the refrigerator for at least 30 minutes.
- Roll out the lard dough to a thickness of about 3-4 mm. Line the single-person cake pans with the dough and trim the edges neatly.
- Pierce 4x holes in the bottom with a fork.
Frangipane Filling
- Mix 80 g cream margarine and 100 g sugar until fluffy. Add 1 egg and continue mixing until well incorporated.
- Add 100 g almond powder, 50 g flour, and a few drops Almond extract. Mix until smooth.
- Fill the pie bottoms with a layer of frangipane filling.
Apples Preparation and Finishing
- Peel the apples, cut them in half and remove the core.
- Cut the apples into thin slices perpendicular to the axis of the core.
- Arrange the apple segments nicely on top of the frangipane filling in the tartlets.
- Bake the tarts in a preheated oven at 200°C for 15-20 minutes, or until golden brown. Let cool.
Finish
- Lightly heat the apricot jam and add a little water. Generously brush the apples with it for a nice sheen and.
- Sprinkle the tarts with chopped pistachios or other nuts of your choice.
Voedingswaarden
Calories: 400kcal
Source and inspiration : CVO Ghent – fat and cooking gene course.
