A cake recipe for all foodies:
These tartlets are a sweet all-purpose weapon: they are made in no time and are topped with fresh or preserved fruit, depending on the season. The bases can be pre-baked and stored in a tin. That way, you’re ready for unexpected visitors. The cream that goes on the tartlets and under the fruit is quickly stirred.
1. dump the flour on the surface, press a well in the center, sugar and egg into it form.
2. cut the cold butter into small pieces, spread evenly on the edge of the flour. Knead quickly and thoroughly with cold hands.
Roll the dough into a ball, wrap in plastic wrap and chill for 20 minutes.
4. brush a muffin tin with butter and lightly dust the cavities with flour.
Preheat the oven to 200 °C. 6.
Roll out the chilled dough thinly on the floured surface and cut out circles for the muffin tin. Place the dough pieces in the molds and press them lightly until smooth. Then place the paper sleeves on top and sprinkle the lentils on top to weigh down the paper. This way you will keep beautiful cake layers that will not burn.
7. Bake in the stove on the middle rack for about 15 min. 5 min before the end of the baking time, remove the sleeve with the lentils.
Do not discard the lentils, but save them and use them again in the next baking. Carefully remove the tartlets from the pan and place on a cooling rack to a
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