This is quick and easy-to-make dessert which happens to be incredibly delicious at the same time. It is based on a recipe from Frank Camorra’s wonderful Spanish cookbook „Movida Rustica“, but I skipped a few steps like making the dough from scratch being a bit lazy at the time (yes, it happens). Frank Camorra also intended the cake to be drizzled with syrup. Instead, I opted for a flan as I had just made a syrup-soaked cake a weak earlier and wanted a change. So, with all honesty, it is really not at all Frank Camorra’s apple cake anymore…
If you are feeling a bit less lazy than I was at the time that I made the tartlets I recommend making a proper shortcrust pastry for cake bottom. I feel it might still be an improvement to the otherwise perfectly delicious flavor of these mini-cakes.
Ingredients (for 2 tartlets):
- 50 to 60 grams of crunchy musli or digestive biscuits
- 20 grams of butter
- 2 apples (use a variation with a sweet and tart taste such as Jazz or Braeburn)
- zest and juice of 1/2 lemon
- 1 cinnamon stick
- 1 star anise
- 80 grams of caster sugar
- 1 shot of calvados
- 100 grams of cream
- 1 medium egg
- some drops of vanilla extract
- For the decoration: 1 tablespoon of almond slices, a teaspoon of butter
- Place musli or biscuits in a freezer bag and beat them with a rolling pin (or anything comparable) until they turn into a (not too fine) powder.
- Melt 50 grams of the butter in a small pot. Add the musli/biscuit bits and mix well.
- Press the mixture evenly into the bottoms of 2 small tartlet molds (diameter 10 to 11 cm).
- Peel and core the apples. Cut each apple into eights.
- Place apples into a saucepan, cover with lemon juice and zest. Add 50 grams of the sugar, the spices and the calvados.
- Cover and simmer on medium heat for approximately 25 minutes until the apples are soft.
- Let cool down a bit, then arrange on top of the cake bottoms.
- Pre-heat the oven at 160 degrees Celsius (fan oven).
- In the meantime, make a flan base by mixing the egg, cream, the remaining sugar and vanilla extract. Do not beat it too much in order not to turn the mixture foamy.
- Pour the mixture over the apples until well covered.
- Bake at 160 degrees Celsius for approximately 25 minutes.
- Let cool down a bit. Brown the almond slices in the butter. Use a non-stick frying pan and medium heat.
- Sprinkle the almond slices over the tartlets. Serve luke-warm.