Curd Cheese Lemon Tartlet with Caramelized Apple Slices

Sift flour on surface, press a bulge in the middle. Add soft sugar, egg yolks, butter and pinch of salt, knead into a dough, grind a ball and wrap in aluminum foil, rest a little bit. Clean apples well, remove core, cut wedges.

Peel lemon and lime with zester. Cut lemon in half, squeeze juice. Chop half of the lemon peel into small pieces. Mix curd cheese with egg yolks, vanilla sugar, fine lemon peel, a little bit of juice of one lemon. Stir in warm apricot jam until smooth.

Roll out the dough to a thickness of about one centimeter, spread out the pastry case with it, cut the edge neatly into small pieces. Pour the curd mixture and bake in the oven at 180 degrees for 15 to 18 minutes, then brush with jam and sprinkle with lemon and lime zest.

Melt butter in a teflon pan, add brown sugar, lightly caramelize. Extinguish with apple juice, add apple slices, reduce to a simmer. Remove tartlets from ramekin.

Serve:

Arrange apple compote on plate, add tartlets and garnish with lemon balm.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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