Summary

Ingredients

• 1 packet puff pastry from the refrigerated shelf
• 125 g marzipan
• 2 apples
• 0.25 liter ¼ milk
• 2 tablespoon butter
• 1 tablespoon flour
• 125 g suar
• 1 cinnamon stick (s)
• 1 vanilla pod (s)
• 1 egg (s)
• 2 egg yolks
• a bit salt
• some sugar, brown
• some cinnamon powder
• 1 tablespoon, heaped honey
• Butter for the molds

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Instructions

1. Take the puff pastry out of the refrigerator and let it rest for 10 minutes. Butter a muffin or tartlet tray (12 pieces). Roll out the dough a few inches larger on each side. Cut out 12 circles each 9 cm in diameter. Place the dough circles in the tart tins, press down well, chill.
2. Peel the apples, cut in half and cut into thin, moon-shaped slices. Drizzle with lemon juice and set aside.
3. Roll out the marzipan very thinly (approx. 1.5 mm). Cut out 12 x 3 shapes with a moon cutter.
4. Cut open the vanilla pod, carefully scrape out the pulp and briefly bring to the boil in a saucepan with the milk, 1 tablespoon butter, the remaining vanilla pod and the cinnamon stick. Stand on its side for 5 minutes.
5. Fry the apple slices in 1 tablespoon butter in a pan. Add 1 tablespoon honey and a little cinnamon and let everything caramelize briefly. Turn off the heat.
6. Remove the vanilla pod and the cinnamon stick from the milk, reheat the pot. Stir the flour, sugar and a pinch of salt into the hot milk using a hand mixer. Bring to the boil while stirring. Add the eggs and stir for 1 minute. Let the cream cool down a little.
7. Take the cake tin out of the refrigerator. Pour some vanilla cream into each mold (not quite full). Place three marzipan and three apple slices alternately on each tartlet. Put the tray in the oven at 225 ° C (top / bottom heat) for approx. 20 - 25 minutes.
8. When the tartlets are ready, sprinkle each with a little brown sugar and use a small burner to caramelize the sugar. Be careful: the marzipan burns faster than the brown sugar.
9. The tartlets taste best with fresh coffee.