Summary

Ingredients

For the filling: (apple filling)

• 500 g apples, e.., Boskoop
• 50 g almond slivers
• some sugar
• cinnamon
• vanilla
• some lemon juice
• some calvados, optional

For the filling: (pudding filling)

• 500 g vanilla puddin

For the dough:

• 550 g speculoos
• 250 g butter

Also: (optional)

• 1 cup cream
• some sugar
• cinnamon
• Bitter almond flavor
• possibly cornstarch

For decoration: (optional)

• some slivers almonds
• some cinnamon
• Speculoos, crumbled

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Instructions

1. For small cakes or desserts in a glass, makes about 8 cakes.
2. The dessert consists of 4 components: the apple filling, the vanilla pudding, the batter and the cream. If the dessert is served in a glass, neither speculoos nor butter are needed. For the version with the glass, however, it is a good idea to sprinkle a few speculoos crumbs on top. For the vanilla pudding, please choose another recipe or buy it ready-made. You can`t really go wrong with that.
3. The apple filling:
4. Peel the apples and cut into approx. 2 cm cubes. Cover the bottom of a saucepan with sugar and heat slowly. Wait until the sugar starts to caramelize. If you dare to flambé, pour about a pinch of Calvados over the sugar and light it. Then immediately deglaze with the apples, a little water and lemon juice and stir so that the caramelized sugar dissolves in the liquid. Season with cinnamon and vanilla and simmer covered on medium heat until you have a porridge reminiscent of apple compote.
5. Meanwhile, toast the almond slivers in a pan and then mix them with the apple filling.
6. If you want to serve the dessert in a glass, you can fill the glasses with the apple filling and the vanilla pudding according to your taste, possibly also with the cream, see below .. I recommend sprinkling speculoos crumbs, cinnamon or almond slivers on top. After all, the eye eats too. If you don`t want to serve in glasses, continue with the batter.
7. Dough:
8. Crumble the speculoos as finely as possible in a bowl with a pounder or similar. The finer the crumbs, the easier it is to shape the tartlets afterwards. Make the butter liquid in the microwave or in the oven and mix with the speculoos crumbs until the mixture is even. The mixture in small tartlet forms - I used molds with a diameter of approx. 8 cm, but other sizes are also possible - divide it evenly and use a spoon or a tamper - a cocktail tamper is ideal - press the dough onto the floor and wall. The more tightly the dough is compressed, the better the tartlets hold afterwards!
9. Pre-bake the dough in the oven at 180 ° for about 10 minutes. Leave the tartlets in the mold and fill them with apple filling and vanilla pudding. Then put it in the oven again for 10-15 minutes at 180 °.
10. Cream (optional):
11. Mix the cream with the cinnamon, bitter almond oil and a little sugar in a whipped container. Season to taste. If you want to serve the tartlets warm or at least you are not sure whether the cream will stay cold enough until serving, I recommend adding some starch to it. This makes the cream a bit floury in taste, but it underlines the almond aroma quite well and doesn`t bother you any further. Then whip the cream and distribute it on the tartlet.
12. Then dust with cinnamon, for example, and / or top with sliced almonds.