Thurgau apple tarts

Ingredients

12 pieces

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

2tbsp sugar

2tbsp lemon juice

3 apples (approx. 430 g), cut into segments

125g butter, soft

125g sugar

2 eggs

1pinch salt

1 organic lemon, use grated zest and 2 tbsp of juice

150g white flour

1tsp baking powder

½dl single cream

icing sugar to dust

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Utensils

For a muffin tin with 12 holes each approx. 7 cm in diameter, filled with muffin cases or greased.

How it's done

Combine the sugar and lemon juice, use the coat the apple segments, cover and leave to infuse for approx. 15 mins.

Beat the butter and sugar for approx. 3 mins. using the whisk on a hand mixer. Add the eggs one at a time and continue to mix until the mixture is lighter in colour, season with salt. Stir in the lemon zest and juice. Mix the flour and baking powder and briefly stir in, with the cream. Divide the dough mixture into the prepared moulds. Top with the slices of apple, press down lightly.

Bake for approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool on a cooling rack.

Dust the Thurgau apple tarts with icing sugar shortly before serving.

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