South Tyrolean-style apple tart

Ingredients for 14 servings:

• 350 g apples
• 2 tbsp lemon juice
• 3 tbsp grey poppy seeds, ground
• 2 eggs, size L
• 100 g butter, soft
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 100 g buckwheat flour (Had’n flour)
• 2 tsp baking powder
• 80 g powdered sugar
• some milk or lemon juice
• some grey poppy seeds, ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with haddock flour

Preheat the oven to 180°C (top/bottom heat). Prepare muffin tins or tart rings. Wash, peel, core, and grate the apples. You should have about 200g of grated apples. Mix them with the lemon juice to prevent the grated apples from turning brown. Mix the 3 tablespoons of poppy seeds into the apple mixture and set aside. Separate the eggs. Beat the softened butter with the sugar, salt, vanilla sugar, and egg yolks until foamy. Mix the flour and baking powder and stir into the foam mixture. Beat the egg whites until stiff peaks form. Finally, fold the apple mixture and beaten egg whites into the foam mixture. Now pour about 1 heaped tablespoon of batter into each tin. Place in the preheated oven and bake on the middle rack for about 20 minutes. Do the toothpick test! Then let it cool on a wire rack. To decorate, make a glaze from sifted icing sugar and a little milk or lemon juice, then spread it in the center of each cake. Sprinkle a little ground poppy seeds on top and let it dry completely.