John Myers
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Hazelnut Tartlets with Quince Jelly Core and Sprinkles
The perfect hazelnut tartlets with quince jelly core and sprinkles recipe with a picture and simple step-by-step instructions.
Dough:
- 125 g Butter at room temperature
- 125 g Sugar
- 3 Eggs size L.
- 80 g Grated hazelnuts
- 75 g Breadcrumbs
- 1 tsp Baking powder
Streusel:
- 100 g Butter at room temperature
- 120 g Grated hazelnuts
- 150 g Sugar
- 70 g Flour
Fruit core:
- 9 Servings Fruit jelly, variety as you like
- Here: quince jelly from the pulp
Dough:
- Beat the butter and sugar until creamy. Separate eggs. Beat the egg whites until stiff. Stir the egg yolks one at a time into the butter mixture. Then mix the nuts, breadcrumbs and baking powder and stir into the butter mixture.
- Stir 1 / 3 of the stiff egg whites into the dough with the paddle of the hand mixer, then just fold in the rest with a whisk. No egg whites should be visible any more.
Streusel:
- Mix the butter, nuts and sugar with the paddle of the hand mixer. Since the consistency is not really crumbly / crumbly, gradually add the flour while stirring. But only in small steps and quantities. I only needed 50 g of the 70 g, then I had nice sprinkles.
Fruit core:
- Since I still had “quince bread” (firm jelly made from the pulp of the quince) from making my quince jelly, I used it as a filling. But you can use any kind of fruit jelly. However, it must have a certain cut resistance. If you like, you can also fill the cakes with a praline, a piece of fruit, pudding or whatever ……. and if you don’t like a filling at all, just leave it pure. Then it could be that “normal” muffin tins only have 8 pieces. For the smaller paper cases, please determine the number yourself.
Completion:
- Silicone muffin pallets with 6 cavities each are best. These do not have to be greased. Fill the individual wells 2/3 full with the dough and – if desired – press the filling in the middle. Then put just enough batter into the molds that the filling is lightly covered. Then give the sprinkles very generously. It can be a layer almost 8 mm thick in the middle.
- Preheat the oven to 160 ° circulating air. Then place the silicone pallets on the grid (not the sheet metal, otherwise they will brown too quickly at the bottom) and slide them into the oven on the middle shelf. The baking time is 25-30 minutes. They should be golden brown in color.
- After baking, allow to cool well in the molds. Then you can easily push them out ……………. and enjoy ……………. ;-)))
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