Tartlets Filled with Panettone, Apples, and Apricot Jam
Ingredients:
For the shortcrust pastry:- 210 g of butter
- 175 g of icing sugar
- 100 g of whole egg
- 60 of almond flour
- 460 g of 00 flour
- 1 or 2 slices of panettone cut into cube
- 2 large apples
- 1 teaspoon of brown sugar
- the juice of 1 lemon
- cinnamon to taste
- 1 teaspoon of apricot jam per tart
Directions:
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Place butter, icing sugar, eggs and almond flour in a planetary mixer and mix. Add the flour in two steps and leave to rest in the fridge for at least 8 hours.
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Peel two apples and squeeze some lemon, add a spoonful of cinnamon and one of brown sugar. Leave to rest in the fridge for 30 minutes.
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Form the tarts and bake at 170°C for about 25 minutes. When they have cooled, add the apricot jam, then the pieces of panettone and finally the apples.