Apple Tartlet with Antonovka Apples

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Instead of Antonovka apples, you can fill the tartlet with any other apples, whether green or red. The sweeter they are, the less brown sugar you need to add to the pan. For four Granny Smith apples, for example, two tablespoons will be sufficient.

Ingredients

Wheat Flour - 17.6 oz
Butter - 12.3 oz
Powdered Sugar - 7.9 oz
Antonovka apples - 4 pieces
Almond - 3.2 oz
Brown Sugar - 4.4 oz
Chopped almonds - 0.9 oz
Vanillin - 0.2 oz
Salt - to taste
Chicken Egg - 2 pieces

Step by Step guide

Step 1

Place 300 grams of softened butter, flour, almond flour, 190 grams of sugar, vanilla, and salt into a bowl. Add the eggs and mix the dough with a mixer for about three to four minutes. Gather the finished shortcrust pastry into a ball, scraping the remnants from the sides of the bowl, wrap it in plastic wrap, and refrigerate for one hour.

Step 2

Peel the apples, remove the seeds and any other unwanted parts, and cut them into large cubes. In a skillet, heat a tablespoon of oil, add four tablespoons of brown sugar, and then immediately add the apples. Cook over medium heat for about five minutes, stirring occasionally, until the apples release their juice and turn golden.

Step 3

To make the crumble, combine 25 grams each of diced butter, brown sugar, almond flakes, and powdered sugar in a bowl. Gently mix with your hands until you achieve a crumbly texture with large crumbs.

Step 4

Roll out the shortcrust pastry with a little flour to a thickness of 3 mm. Use a 20 cm diameter plate to cut out four circles and fill cold (to prevent the dough from spilling) 17–18 cm diameter cooking rings, pressing the dough tightly against the sides. Remove any excess from the top. Place the bases in the refrigerator for about fifteen minutes.

Step 5

Fill the tart shells with apples, evenly distribute the crumble on top, and place them in an oven preheated to 356°F for thirty to forty minutes, until they are golden brown. Then, remove them from the rings and let them cool for at least thirty minutes, although they are particularly delightful when served cold. Before serving, dust the tartlets with powdered sugar.