Apple Cinnamon Tartelettes

(*) Tartlettes ramekins of nine cm diameter and two cm height.

Brush the ramekins with oil and sprinkle with ground almond kernels.

Mix almond kernels, sugar, flour, salt, baking powder, cinnamon and vanilla sugar in a suitable bowl. Add egg, sour milk and oil and mix everything together until smooth.

Cut the apples into 5 mm thick slices. Remove the core from the two middle slices of each apple with a corer. Finely dice the remaining apple slices and mix them into the dough. Divide the batter evenly into the prepared ramekins, top with the reserved apple slices and place an almond sliver on each as a stem.

Bake in a heated oven at 200 °C for about thirty minutes. Spread the apricot jam on the apple slices and sprinkle the tartlettes with a little powdered sugar. Serve lukewarm.

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