Apple Lemon Tarts
FOR 8 TARTES
- 75 g Butter
- 50 g Coconut flock
- 100 g whole wheat flour
- 50 grams of wheat flour
- 75g brown sugar
- Jodsalz
- 4 tablespoons of milk
- 400 grams of apples
- Zest and juice of 2 unwaxed lemons
- 2 tbsp runny honey
- 150 ml white wine
- 1 tsp starch
- 2 eggs (size M)
- Slices of 1 unwaxed lemon
- 1⁄2 bunch of fresh mint
- some powdered sugar
PREPARATION
1. Grease tart molds (Ø approx. 8 cm) with butter. Roast coconut flakes. Let cool and mix with flour. Add sugar , remaining butter, salt and milk, knead with a hand mixer (dough hook) to form a smooth dough. Knead on a floured work surface, roll out and line the tart tin with it.
2. Pre-bake in a preheated oven at 200 degrees (convection: 180 degrees/gas: level 4) for approx. 10 minutes. Wash the apples, remove the core and dice. Boil with lemon juice, zest, honey, white wine and starch. separate eggs. Add the egg yolk to the apple mixture. Let cool down. Beat egg whites stiff. Gently fold into the mass.
3. Spread the filling on the tart. Top with lemon slices. Bake in the oven for about 20 minutes. Allow the tarts to cool on a wire rack and remove from the molds. To let it cool down. Scatter the mint on top and dust with the icing sugar.
Per portion: approx. 270 kcal E 5 g, F 12 g, KH 29 g Cholesterol: approx. 75 mg Preparation: approx. 35 minutes
