Mini apple tart with a dollop of Almonta


  •  2 eggs
  •  3,17 oz (90g) wheat flour
  •  2,11 oz (60g) butter
  •  3,17 oz (90g) sugar
  •  butter to grease the mould
  •  1,76 oz (50g) marzipan
  •  2 apples
  •  5,29 oz (150g) cream original. We recommend 1 kegs Almonta Original.
  •  1 pinch cinnamon


  • Separate 2 eggs, the puff pastry dough is produced with wheat flour, butter, 1,05 oz (30g) of sugar and the egg yolk.
  • Wrap the dough in cling film, and allow resting for 30 minutes in the fridge.
  • Now roll out dough thinly and fill it in four greased moulds.
  • Bake it for five minutes with 180 degrees.
  • Now roll out marzipan, apposite the moulds.
  • Construe the moulds with the marzipan.
  • Peel, quarter and core the apple, cut into cubes. Garnish the moulds with the apples.
  • Produce with the rest sugar and the egg white a beaten egg white.
  • Refine Almonta Original with cinnamon.
  • Spread moulds with Almonta Original and the beaten egg white.
  • Now bake it finish for approx. 12 minutes.
  • Serve dusted with powdered sugar if desired.

Nutrition facts (per serving):

  • calories: 2173 kJ/519 kcal
  • proteins: 9,1g
  • fat: 30,3g
  • carbohydrates: 51g