Mini Apple Cakes

Ingredients

• 120 g butter
• 200 g Spelt flour Type 1050
• 3 tbsp raw cane sugar
• 4 eggs
• 150 g whipping cream
• 1 tsp vanilla powder
• 2 tart apples (Boskop)
• 2 tbsp lemon juice
• 2 tsp cinnamon powder
• legume for blind baking
• 200 g mini apples (drained weight; canned)
• 50 g chocolate hearts (for garnish)
• 1 tsp powdered sugar from raw cane sugar (for dusting)

Instructions

1. 1.

   Give butter, flour, 2 tbsp raw cane sugar and 1 egg to a bowl. Quickly knead all ingredients into a smooth shortcrust dough, shape it into a ball and cover for 30 minutes in the refrigerator.

2. 2.

   In the meantime whisk the remaining eggs with cream, leftover raw cane sugar and vanilla. Wash, peel, quarter, core and cut apples into wedges. Immediately drizzle with lemon juice and mix with cinnamon.

3. 3.

   Roll out the dough on a floured surface thinly and cut circles (diameter 10 cm). Butter tartlet tins if needed and line them with the dough. Prick the dough bases several times with a fork, cover with parchment paper and weigh down with legumes.

4. 4.

   Bake the dough bases in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for 10 minutes (blind bake). Remove, discard parchment and legumes, spread the cream‑egg mixture on the tartlets and bake another 5 minutes.

5. 5.

   Remove again and top with apple wedges and mini apples, bake until golden brown (about 10 minutes). Take out, let cool slightly, flip the tartlets over and garnish with chocolate hearts. Dust with powdered sugar before serving.