Apple tartlets with almond cream, honey and allspice
By PASCALE PEREZ-RUBIN, Jerusalem Post, OCTOBER 8, 2022
APPLE TARTLETS with almond cream, honey and allspice. (credit: PASCALE PEREZ-RUBIN)
Makes 6 mini tartlets.
Ingredients:
Crust:
200 gr. puff pastry1 egg, beaten
Filling:
100 gr. (1 cup) ground almonds100 gr. cold butter or margarine, cut into cubes 100 gr. (1/2 cup) sugarPinch of salt1 large egg½ - 1 tsp. cinnamon1 Tbsp. instant pudding powder
Apples
3 Gala apples, peeled, cored and cut into eighthsJuice of 1 lemon
Spiced honey:
3-4 Tbsp. butter or margarine, melted¼ cup dark honey½ tsp. ground allspice
Toppings:
¼ cup honey½ cup pomegranate seeds
To prepare the crust: Flour your work surface and then roll out the
puff pastry until it’s ½ cm thick. Line your greased tartlet pans or a
muffin pan with the dough. Press it down into the pans. Brush the dough
with the beaten egg, then place it in the freezer for 30-40 minutes.
To prepare the almond cream filling: Add the almonds, butter (or
margarine), sugar and salt to a food processor, and blend until mixture
is crumbly. Add the egg, cinnamon and vanilla pudding powder and blend
until mixture is creamy.
Peel and core the apples, then slice thinly. Add the apple pieces to a bowl and add the lemon juice. Set aside.
To prepare the spiced honey: Mix the melted butter (or margarine) with the honey.
Place a spoonful of filling in the center of each frozen tartlet.
Arrange the apple slices on top so that they completely cover the
filling. Drizzle the honey mixture on top generously, then sprinkle on
the allspice.
Bake in an oven that has been preheated to 180° for 20-30 minutes or
until the dough turns golden brown and the apple pieces have softened.
Remove from the oven and let cool for 5 minutes. Drizzle more honey on top and serve with pomegranate seeds.
Level of difficulty: Easy-mediumTime: 30-40 minutes Status: Dairy/parve
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