Apple Tarts with Buckwheat HERE YOU WILL FIND THE THINGS I USE https://rapanelloelasuacucina.blogspo... My book https://www.impremix.it/prodotto/fate... _________________________________ Apple Tarts with Buckwheat for 18 tartlets The apples 3-4 sweet apples 2 tablespoons of sugar 2 tablespoons of raisins Cinnamon powder The cream 2 eggs 2 tablespoons of sugar 40 g of flour vanilla and lemon flavouring 500 ml of milk (the cream is abundant, but you can halve all the doses or replace it with jam) The shortcrust pastry 150 g flour 0 or 1 150 g Buckwheat flour 1 egg 110 g butter 110 g sugar Lemon zest I wanted to make these apple tartlets a little more genuine by adding buckwheat flour and reducing the sugar, also instead of making the classic low tartlet I made them higher to obtain a soft and fragrant result over time, as long as last because I don't think they last very long. The apples, Let's prepare the apples, the cream and the shortcrust pastry in order with the variations of the case. Clean and cut the apples into large pieces of one centimetre side, if you use Golden you need 3 if you use Gala you need 4. Put the apples in a pan with 2 tablespoons of sugar, 2 tablespoons of raisins, cinnamon powder, and cook stirring often until they are cooked but not dissolved, about 12 minutes. The cream, in a pan put 2 eggs and two tablespoons of sugar, vanilla essence and 40 g of flour or corn starch, mix well and add half a litre of cold milk, a lemon peel, bring to the boil stirring constantly and it will thicken, remove from the heat and continue mixing for a minute, remove the peel, cover with a lid and leave on the table. This cream is a lot if you have to make tartlets while it is fine if you have to make a single tart, you can also not make the cream and use an apricot jam. Remember the apples. Shortcrust pastry, Weigh 150 g of normal flour and 150 g of buckwheat flour, add 110-120 g of butter at room temperature and a grated lemon. Add 110 g of sugar and work the mixture without lumping it but crumbling it until it looks like sawdust. Add an egg and now knead quickly. If the pastry is sticky add a spoonful of flour and then let it rest in the fridge for half an hour but if you weighed it well and followed my instructions it will be fine immediately. Turn the oven on to 180 ° C so it heats up. If you don't want to make the shortcrust pastry buy ready-made puff pastry. Roll out the lightly floured dough with a rolling pin to a thickness of 3-4 millimeters, and with some tool or a glass cut circles slightly larger than the round molds that you will have buttered in the meantime. Arrange the dough circles inside the molds, add half a tablespoon of cream, fill with the well-arranged apples, better one more than one less. Bake for 20 minutes. Unmold the tarts while still warm and if you want you can sprinkle them with icing sugar. _________________________________ ■ RAPANELLO SHOP https://rapanelloelasuacucina.blogspo... ■ The Blog https://rapanelloelasuacucina.blogspo... ■ Facebook / rapanell0 ■ Instagram / rapanello.rapanello ■ Contact only for commercial [email protected] rapanello recipes My Book https://www.impremix.it/prodotto/fate...