Apple tartlets with walnut macaroon mixture

For 4 people
  • 1 egg (size M)
  • 150 g flour
  • 70 g Sugar
  • 80 g Butter
  • 50 g walnuts
  • 100 g marzipan raw mass
  • 2 (à 150 g) Apples
  • 1 EL Lemon juice
  • 3 EL Apricot jam
  • 100 g sour cream
  • 1 packet Vanilla sugar
  • Aluminum foil
  • Oil
  • fat
50 minutes
Separate egg. Knead the flour, 40 g sugar, egg yolk and butter in flakes to form a smooth dough.Cover and chill for about 1/2 hour. In the meantime, finely grind 25 g of walnuts. Knead with the marzipan and the egg white. Lightly toast 25 g walnuts in a pan without fat. Scatter 30 g of sugar on top and let it caramelize. Put the walnut caramel on an oiled piece of aluminum foil and let cool down. Wash apples, rub dry, quarter, core and cut into wedges. Drizzle with lemon juice. Roll out the shortcrust pastry on a floured surface to a thickness of approx. 3 mm. Cut out circles (approx. 15 cm Ø). Grease 4 round molds (11 cm Ø at the bottom, 15 cm Ø at the top) and line them with the dough circles. Prick the bottom several times with a fork. Spread the marzipan walnut mixture in the molds and smooth out. Cover with apple slices in flakes. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 15-18 minutes. Bring the apricot jam to the boil and strain through a sieve. Brush the hot apple tarts with it. Let cool down. Roughly chop the walnut caramel. Mix the sour cream and vanillin sugar. Sprinkle the tartlets with nut caramel and serve with sour cream
Wait approx. 30 minutes. Photo: Först,
1 person approx.:
  • 700 kcal
  • 2940 kJ
  • 11 g protein
  • 39 g fat
  • 75 g carbohydrates


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