Petite Tartlets

Ingredients for 12 servings:

• 200 g flour
• 2 tsp baking powder
• 100 g quark
• 75 ml milk
• 9 tsp oil, neutral
• 1 pinch of salt
• 3 tbsp, levelled sugar
• 1 portion of fat for the muffin cups
• 1 large apple
• 250 g applesauce
• 1 vanilla pod(s)

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 5 minutes

small apple fritters with quark and oil dough

Grease a 12-hole muffin tin. Place the quark, oil, and milk in a bowl. Split the vanilla pod lengthwise, scrape out the seeds, and add it to the ingredients in the bowl. Mix the dry ingredients (sugar, flour, baking powder, and salt) together and add to the bowl. Quickly knead everything by hand until the dough is smooth. If it’s too dry, add a little more milk. If it’s sticky, knead it a little more first, as it might evaporate. If not, sprinkle in a little more flour and knead it briefly. Divide the finished dough into portions. First, weigh out 12 balls, each weighing 25 g. Flatten the balls and spread them thinly by hand. The diameter of the dough circle should be about 1/3 larger than the diameter of the muffin base. Press the dough into the hole, pulling up the edges. Repeat this process until all the holes have been lined. Quarter the apple, remove the core, peel the apple, and cut into thin wedges. Distribute the apple slices evenly among the dough holes. Spread about a tablespoon of applesauce on each tartlet and smooth it down, making sure to stop below the edge of the dough. Weigh the remaining dough and divide it into 12 equal pieces. Shape each piece into a ball, flatten it, spread it thinly, and then cut each into six strips. Place the strips crosswise over the filling. Decorate each tartlet accordingly. Preheat the oven to 180°C (350°F) and bake for 20-25 minutes. Let cool briefly in the tin, then lift the tartlets out of the tin with a fork and let cool on a wire rack. The apple tartlets are also delicious served hot with vanilla ice cream or vanilla sauce. If desired, dust them with a touch of powdered sugar after they have cooled. Tip: Instead of vanilla pulp, you can also add grated lemon to the dough to flavor it!