Apple-marzipan-vanilla tart

Ingredients for 1 servings:

• 1 pack of puff pastry from the refrigerated section
• 125 g marzipan
• 2 apples
• ¼ liter of milk
• 2 tbsp butter
• 1 tbsp flour
• 125 g sugar
• 1 cinnamon stick(s)
• 1 vanilla pod(s)
• 1 egg(s)
• 2 egg yolks
• some salt
• some sugar, brown
• some cinnamon powder
• 1 tbsp, heaped honey
• Butter for the molds

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

super tasty, makes 12 pieces

Remove the puff pastry from the refrigerator and let it rest for 10 minutes. Butter a muffin or tartlet tin (12 pieces). Roll out the dough a few centimeters larger on each side. Cut out 12 circles, each 9 cm in diameter. Place the dough circles in the tartlet tins, press down firmly, and refrigerate. Peel the apples, halve them, and cut into thin, moon-shaped slices. Drizzle with lemon juice and set aside. Roll out the marzipan quite thinly (approx. 1.5 mm). Use a moon-shaped cutter to cut out 12 x 3 shapes. Split the vanilla pod, carefully scrape out the seeds, and briefly bring to a boil in a saucepan with the milk, 1 tablespoon of butter, the remaining vanilla pod, and the cinnamon stick. Set aside for 5 minutes. In a pan, fry the apple slices in 1 tablespoon of butter. Add 1 tablespoon of honey and a little cinnamon and let everything caramelize briefly. Turn off the heat. Remove the vanilla pod and cinnamon stick from the milk and return the pan to the heat. Using a hand mixer, stir the flour, sugar, and a pinch of salt into the hot milk. Bring to a boil while stirring. Add the eggs and continue stirring for 1 minute. Let the cream cool slightly. Remove the tartlet tin from the refrigerator. Fill each tin with a little vanilla cream (not quite full). Alternate three marzipan and three apple slices on each tartlet. Place the tin in the oven at 225°C (top/bottom heat) for about 20-25 minutes. When the tartlets are done, sprinkle each one with a little brown sugar and caramelize the sugar with a small blowtorch. Be careful: the marzipan burns faster than the brown sugar. The tartlets taste best served lukewarm with fresh coffee.