John Myers
Baking: Mini Apple Coconut Tart
The perfect baking: mini apple coconut tart recipe with a picture and simple step-by-step instructions.
* for the dough
- 45 g Margarine
- 40 g Sugar
- 0,25 tsp Grated lemon peel
- 1 Msp Salt
- 1 Egg
- 70 g Flour
- 0,5 tsp Baking powder
- * für den Belag
- 1 Apple
- 30 g Butter
- 30 g Honey
- 30 g Sugar
- 2 tbsp Cream
- 30 g Desiccated coconut
- For the dough, beat the margarine, sugar, lemon zest and salt until frothy, then fold in the egg. Mix the flour and baking powder and stir in.
- Now put the dough in 2 12 cm tart cases.
- Peel the apples and cut into small cubes. Distribute these on the two molds.
- Put the butter, honey and sugar in a small saucepan and allow to melt. Then stir in the cream and coconut rapeseed. Spread this mixture on the apple pieces.
- Bake in an oven preheated to 180 ° C for about 25-30 minutes.
- Let cool completely, then remove from the mold. (My molds have a bottom that can be lifted, so that works wonderfully.)
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