Tartlet with Antonovka
6 servings
60 minutes
As you know, the most delicious desserts are not those that are sweet, but those in which sweetness is combined with sourness, softness with crunch, crumbliness with creaminess, in general, the unity of opposites. Try a tartlet with Antonovka and you will understand: the sourness and hardness of apples go perfectly with the softness and sweetness of shortcrust pastry.
1
Place 300 grams of warm butter, flour, almond powder, and 190 grams of sugar, vanilla, and salt in a bowl, add eggs, and mix the dough with a mixer: this will take three to four minutes. Gather the finished shortcrust dough into a ball, scraping the remnants from the bowl's walls, wrap it in film, and refrigerate for an hour.
- Butter: 350 g
- Wheat flour: 500 g
- Almond powder: 90 g
- Powdered sugar: 225 g
- Vanillin: 5 g
- Salt: to taste
- Chicken egg: 2 pieces
2
Peel the apples from the skin, seeds, and other unnecessary parts, and cut them into large cubes. Heat a tablespoon of oil in a pan, add four tablespoons of brown sugar, and immediately add the apples. Keep on medium heat for about five minutes, stirring occasionally, until the apples release juice and turn golden.
- Antonov apples: 4 pieces
- Butter: 350 g
- Brown sugar: 125 g
3
To make the crumble, combine 25 grams of diced butter, brown sugar, almond flakes, and powdered sugar in a bowl. Gently mix by hand until a crumbly mixture of large crumbs forms.
- Butter: 350 g
- Brown sugar: 125 g
- Almond petals: 25 g
- Powdered sugar: 225 g
4
Knead the shortcrust pastry and roll it out with a little flour to a thickness of 3 mm. Use a 20 cm diameter plate to cut out four circles and fill them into cold (to prevent the dough from dripping) culinary rings with a diameter of 17-18 cm, pressing the dough tightly against the walls. Remove the excess from the top. Send the layers to the refrigerator for about fifteen minutes.
- Wheat flour: 500 g
5
Fill the bases with apples, evenly spread the crumble on top, and place in an oven preheated to 180 degrees for thirty to forty minutes: the tartlets should brown. Then remove them from the rings and let cool for at least half an hour, although they are especially good cold. Before serving, sprinkle the tartlets with powdered sugar.
- Antonov apples: 4 pieces
- Powdered sugar: 225 g