Apple and poppy seed tartlets

For 8 pieces
  • 1 egg (size M)
  • 75 g Butter
  • 175 g flour
  • 60 g + 3 tbsp sugar
  • 1,2 kg Apples
  • 100 ml + 2 tbsp apple juice
  • 1–2 EL (approx. 20 g) 'Vanilla flavor' pudding powder for cooking
  • 150 g ready-to-bake poppy seed mixture
  • 1–2 EL whole milk yoghurt
  • 2 Protein (size M)
  • 125 g Icing sugar
  • Flour
  • cling film
  • baking paper
  • dried peas
45 minutes
Separate the egg. Cover the egg whites and chill. Cut the butter into pieces. Knead the flour, 60 g sugar, butter and egg yolk first with the dough hook of the hand mixer, then with your hands to form a smooth dough. Wrap the dough in foil and refrigerate for about 30 minutes
Form the dough into a roll on a work surface dusted with flour. Cut the roll into 8 equal pieces and roll out into a round shape (approx. 13 cm Ø). Line 8 greased tartlet molds (approx. 10 cm in diameter with lift-off base) with it and cut off the protruding edges. Prick the bottoms several times with a fork. Place a round piece of baking paper on top of the dough and pour in dry peas. Bake in the preheated oven on the lower rail (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 15 minutes. Remove the parchment paper and peas and bake the tartlets for another 5 minutes at the same temperature. Let the tartlets cool down a little, then remove them from the molds and let them cool.
Peel and quarter the apples and remove the core. Cut the apple quarters into small cubes. Caramelize 3 tablespoons of sugar in a saucepan. Add the apples and 100 ml apple juice and cover and simmer gently for 15–20 minutes. Mix the pudding powder and 2 tbsp apple juice until smooth and stir into the apple compote. Approx. Simmer for 1 minute while stirring, then pour into a bowl and let cool down
Mix the poppy seed mixture and yoghurt until smooth and spread the tartlets with it. Pour in the apple compote
Beat the egg white until stiff, slowly drizzling in the icing sugar. Continue beating until the mixture is stiff. Place the egg whites on the tartlets with a spoon and bake on the top shelf in the preheated oven (electric stove: 225 ° C / fan: 200 ° C / gas: level 4) for 3–5 minutes until golden brown. Serve the tartlets immediately
Preparation time approx. 45 minutes. Waiting time approx. 1 hour
1 piece approx:
  • 430 kcal
  • 1800 kJ
  • 6 g protein
  • 13 gFat
  • 72 g carbohydrates


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