Ingredients for 8-10 tartlets:
For the caramel almonds:
80 g whole almonds
30 g sugar
10 g butter
For the tartlet mixture:
225 g butter
190 g sugar
1 pinch vanilla
1 pinch cinnamon
6 eggs
150 g finely diced apples
50 g cranberries
100 g Muh-Muhs finely chopped
120 g flour
250 g grated almonds
For the decoration
2 apples
50 g cinnamon sugar
Preheat the oven to 190°C.
Brown the whole almonds in a pan. Add 30 g sugar and stir until caramelised to the desired browning. Remove the pan from the heat and add 10 g butter to the almonds. Sort out 16 - 20 nice almonds. Roughly chop the rest.
For the tart mixture, separate the eggs. Beat 225 g butter with 100 g sugar, 6 egg yolks, cinnamon and the vanilla until foamy. Then fold in the finely diced apples and the cranberries. Beat 5 egg whites with 90 g sugar until stiff peaks form. Fold 1/3 of this mixture into the batter. Mix the rest with 120 g wheat flour, the chopped caramel sweets and the 250 g finely grated almonds. Carefully fold this mixture into the dough. Pour the batter into approx. 5 cm paper cups or muffin tins, sprinkle the chopped almonds over the batter and then top with 4 apple slices.
Bake the tartlets for 35 - 45 minutes (test with chopsticks). Sprinkle with cinnamon sugar 5 minutes before the end of the baking time.
Decorate with 2 caramelised almonds immediately after baking.
