Put 1,270 g flour together with 135 g margarine, the sea salt and the 68 ml water in a bowl and knead by hand. Knead the dough until it becomes a uniform mass and it can be shaped into a ball. Then wrap the dough in cling film and place in the refrigerator for 30 minutes.
In the next step, the dough is rolled out very thinly on a wooden board. To do this, dust both the wooden board and the rolling pin with flour so that the dough does not stick anywhere. Once the dough has been rolled out thinly (about 2-3 mm), it can be cut out with a tartlet mold. You need five large, round dough circles, which are then placed on a baking sheet of baking paper and placed in the oven for 10 minutes at 180 ° C top and bottom heat.
After the 10 minutes in the oven, you can start to top the tartlet. To do this, first coat each tartelette with a teaspoon of fig mustard. The goat cheese and the apple are cut into thin quarters beforehand and then placed in a circle on the tartelette - alternately for each goat cheese and apple. Finally, place a walnut half in the middle and sprinkle some fresh thyme over the tartelette.
Now the tartlets can also be put in the oven at 180 ° C top and bottom heat. You need to bake for about 30 minutes until the batter is golden brown.
When serving, put two large strips of raspberry honey on the plate, place the tartelette on the plate and decorate with red pepper. The red pepper can also be easily worked with a mortar and put in a small heap on the plate. Whole peppercorns can simply be sprinkled over the plate as desired