Apple Tartlets (German)

These German Apple Tartlets are a classic and ideal for a nice cake buffet or perfect when the apple season has started. This is an original German recipe and it's perfect for baking beginners.

Shortcrust Dough (Mürbeteig):
all-purpose flour, unbleached (200 g)
1 tsp. baking powder, levelled
butter (100 g)
1 egg
sugar (50 g)
1 dash kosher salt
1 (0.5 oz) pkg vanilla sugar

Filling:
raw marzipan, for baking (100 g)
1 egg yolk
1 Tbsp. almond liquor or natural almond flavour
apricot jam (100 g)
3 medium size apples
6 tartlet forms, diameter 4" with removable bottom part
some butter for greasing the forms, some all-purpose flour, unbleached
plastic foil

Make the Shortcrust Dough:
Combine all-purpose flour, unbleached, butter, egg, sugar, salt vanilla sugar and baking powder on a baking board or smooth surface.

Knead until you get a smooth dough.

Form a ball and wrap in plastic foil.

Let sit in the fridge for 1 hour.

Roll the dough on a baking board or smooth surface that is sprinkled with all-purpose flour, unbleached.

Cut out 4 circles of diameter 5-6". Use remaining dough and roll again to get 2 more circles.

Grease the tartlet forms.

Place in each form a dough circle. Press it gently into the form and around the rim.

With a fork poke the bottom several times.

Place tartlets in fridge for 30 minutes.

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4).

Make the Filling:
Combine marzipan with egg yolk and liquor/flavour and mix until smooth.

Spread the paste on the bottom of each tart.

Peel apples, remove cores, cut in qters, then in thin slices.

Place the slices like a fan on dough.

Bake for 20 minutes.

Warm apricot jam on low heat and press through a sieve.

Increase temperature to 425°F (220°C/200°C fan, Gas Mark 7).

Remove tartlets from oven.

Spread the jam over the apples and bake for 3-4 minutes.

Let cool off, then release from forms.

Decorate with a dot of whipped cream.