Apple tartlets

STEP BY STEP

Let's make something delicious.

1. 01

   For the shortcrust pastry, place the flour, sugar, salt and butter in small pieces in a bowl. Rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the egg yolk and 1 tbsp very cold water. Quickly knead everything into a smooth dough. Wrap in cling film and chill for 30 minutes.

2. 02

   Preheat the oven to 200 °C. Grease 4 tartlet tins, each 12 cm in diameter. Roll out the pastry on a little flour to slightly larger than each tin. Line the tins with the pastry and prick the bases several times with a fork. Line with baking paper and weigh down with dried pulses. Blind-bake on the middle shelf for about 20 minutes until golden brown, removing the paper and pulses after 15 minutes. Then take the tins out of the oven.

3. 03

   For the filling, peel and core 500 g apples. Chop into small pieces and place in a saucepan. Add the butter, 2 tbsp sugar and 4 tbsp water. Bring to the boil and cook for about 10 minutes until soft. Leave to cool, then blend to a smooth purée.

4. 04

   Wash, quarter and core the remaining apples, then cut into very thin slices. Bring 2 tbsp sugar, the lemon juice and 100 ml water to the boil in a wide frying pan. Gently cook the apple slices in the liquid for about 30 seconds, then carefully lift them out and place on kitchen paper.

5. 05

   Remove the tartlet cases from the tins and spread the apple filling inside. Arrange the apple slices decoratively on top. Press the jam through a sieve and brush a thin layer over the apple slices. Dust with icing sugar if desired.