Apple tartlet with ice cream

Ingredients for 4 servings:

• 1 pc. puff pastry
• 2 apples, e.g. Boskop
• 50 g hazelnuts, ground
• Apricot jam
• Sugar
• Cinnamon
• lemon juice
• 1 point ice cream, vanilla

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Roll out the puff pastry to a thickness of about 3mm. Using a cookie cutter or a small bowl (diameter about 10cm), cut out cookies. Peel, core, quarter, and thinly slice the apples. Sprinkle the puff pastry rounds with the ground hazelnuts. Arrange the apple slices close together in a fan-like pattern on top. Immediately drizzle with lemon juice and sprinkle with sugar and cinnamon. Chill. Place on a baking sheet lined with baking paper and bake on the middle rack of a preheated oven (180°C) for about 15-20 minutes until golden brown. In the meantime, heat the jam and strain it through a sieve. Spread it on the still-hot tartlets. Allow to cool slightly and serve with a scoop of vanilla ice cream on top. The tartlets are easy to make ahead and can be kept in the refrigerator until ready to bake.