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Surprise the family with these sweet little apple tartlets for dessert tonight! 

Apple Tartlets with Almonds

12OZ. sugar

almond flour (or blended almonds)

flour

apples

eggs

vanilla pod

cinnamon

lemon

almonds

To make our recipe for apple tartlets with almonds, start by peeling and cutting the apples in half. Remove the seeds and core with an apple corer. Melt 250 g sugar in 750 g water over medium heat with the fresh vanilla bean cut in half, the peel of one lemon and a cinnamon stick.

Continue whisking until a syrup forms. Add the apples to the syrup and cook them for 10-12 minutes. Butter 4 mini cake tins (ø 10-11 cm). Mix the almond flour with the type “00” flour. Soften the butter and whip it with 125 g sugar. Then add the eggs and mixed flours at the end. Work the ingredients, kneading until the dough is fairly dense. Distribute the dough into the cake tins and level it with the back of the spoon.

Place the halved apples in each cake tin with the core side facing down. Bake at 355°F (180°C) for about 20 minutes. Remove the apple tartlets from the oven and let them cool. Remove the tartlets from the oven and complete with slivered almonds, letting them cool on a wire rack. Polish each tartlet with apricot jam to taste and serve.&nbsp;

Prepare a syrup by cooking the sugar in 1 1/2 cups of water with a green tea bag until it comes to a boil. Without peeling the apple, cut 3 slices and...

Persimmon Apple Parfaits

heavy cream

1C. sugar

yogurt

gelatin sheets

persimmons

green tea bag

apple

Gala apple

Lemon

Prepare a syrup by cooking the sugar in 1 1/2 cups of water with a green tea bag until it comes to a boil. Without peeling the apple, cut 3 slices and chop them into small cubes. Immerse them in lemon juice so they don’t brown. Soak the gelatin in a bowl of water.

Peel the rest of the apple, cut it into pieces, and add it to the syrup. Remove the green tea bag and cook for 15 minutes. Remove the apple pieces, keeping the syrup aside, and blend them to obtain a puree. Strain the syrup and immediately add in the gelatin while the syrup is still hot; mix until it has completely melted. Let the syrup cool, then fill each of the 4 serving cups with about an inch of syrup; add in the drained apple cubes and let set in the fridge for 30 minutes. Peel the persimmons and blend them until you obtain a smooth puree. Mix the apple puree with 1 cup of Greek yogurt.

Whip the cream and incorporate it into the apple puree mixture. Distribute it into the cups and top with the persimmon puree. Let chill in the fridge for another 30 minutes. Garnish to taste with apple slices and mint leaves.

On a work surface, knead 2 cups of flour with a pinch of salt and 1 teaspoon of sugar, the butter, softened and cut in pieces, the egg and a little wa...

Apple Strudel

white flour

4TBSP. butter

egg egg yolk

Sugar

Salt

null Butter and flour

2LB. apples

butter

sugar

2OZ. raisins

pine nuts

null Breadcrumbs

Cinnamon

On a work surface, knead 2 cups of flour with a pinch of salt and 1 teaspoon of sugar, the butter, softened and cut in pieces, the egg and a little warm water. Knead throughly and vigorously to make a fairly soft dough. When it is smooth, elastic and even, cover and let it rest in a warm place for at least 30 minutes.

In the meantime, peel and thinly slice the apples, melt 4 tablespoons of butter and fry 3 ounces of breadcrumbs in the butter; soak the raisins. Roll out the dough on a floured cloth, first with a rolling pin and then by stretching it with the back of your hands and your knuckles, moving in all directions; the dough should become very thin, practically transparent. Brush with 4 tablespoons of butter, then sprinkle with the fried breadcrumbs; on top of this, lay the apples slices flat, along with the drained raisins, pine nuts, grated lemon zest, cinnamon and granulated sugar and a few pats of butter.

Using the cloth, roll up the dessert with the filling inside. Press the ends closed with your fingers, transfer the strudel, bent into a U shape, to a buttered baking sheet, brush with egg yolk and bake at 375°F for about 1 hour. Serve warm or cold, dusted with powdered sugar.

Top 3 mela recipes from across the web

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Apple Tartlets with Almonds

Persimmon Apple Parfaits

Apple Strudel

Top 3 mela recipes from across the web

The most viewed mela recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple Tartlets with Almonds

Persimmon Apple Parfaits

Apple Strudel

The most viewed mela recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine