Apple and poppy seed tartlets

For 12 pieces
  • 3 sour apples (approx. 500 g; e.g. Elstar )
  • juice of 1 lemon
  • 50 g Butter or margarine
  • 2 EL + 200 g sugar
  • 50 g + 1-2 tbsp ground poppy seeds
  • 3 eggs (size M)
  • 1 package Vanilla sugar
  • 1 pinch Salt
  • 150 g flour
  • 2 level teaspoons baking powder
  • 4 Egg yolk (size M)
  • grated zest of 1/2 untreated lemon
  • 125 ml Gewürztraminer wine
  • fat and breadcrumbs
60 minutes
Peel, quarter and core the apples. Roughly grate the apple and mix with lemon juice. Heat the fat and stir in 2 tablespoons of sugar. Melt while stirring, mix in grated apple and 50 g poppy seeds. Approx. Steam for 2 minutes while stirring. Take out and let cool down. Grease a 12-cavity muffin pan well and sprinkle with breadcrumbs. Separate eggs. Beat the egg yolks, 100 g sugar and vanilla sugar with the whisk of the hand mixer for about 5 minutes until frothy. Beat egg whites and salt until stiff. Mix the flour and baking powder, fold into the egg yolk cream. Then fold in the apple mixture and egg whites. Distribute the mixture in the wells (fill almost to the brim, the mixture does not rise much more). Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 25-30 minutes on the middle rack. Whisk egg yolks, 100 g sugar, lemon zest and wine in an ovenproof bowl. Beat it over a hot water bath with a whisk until thick and foamy. (The water must not boil!) Stir cold over a cold water bath. Serve the tart lukewarm or cold with the zabaione. Sprinkle with 1-2 tablespoons of poppy seeds
1 piece approx:
  • 250 kcal
  • 1090 kJ
  • 5 g protein
  • 10 g fat
  • 33 g carbohydrates


Leave A Comment