Preparation time: 2 hours
Difficulty: medium
Ingredients for the short-crust pastry (6 portions)
- 250 g flour
- 175 g butter
- 175 g sugar
- 1 egg
- 1 packet vanilla sugar
- 1 pinch lemon zest, grated
- 1 pinch salt
- Apricot jam
- Icing sugar for dusting
Ingredients for the apple filling
- 1 kg Pink Lady
- 100 g sugar
- 1 tbsp cinnamon
- 1 tbsp lemon zest
- 50 g sultanas
- 20 g raisins
- 2 tbsp rum
Preparation shortcrust pastry
Sieve the flour onto a backing tray and make a depression in the middle. Cut the butter into dice, add the sugar, egg, vanilla sugar, lemon zest and salt to the depression and knead everything together until the butter pieces have disappeared. Then quickly knead in the flour until it forms a smooth dough. Wrap in cling film and place in the fridge for approx. 1 hour.
Preparation apple filling
Peel and dice the apples and combine with the other ingredients. Press the dough into the mini muffin forms and brush with apricot jam. Add the apple filling. Bake the little cakes at 160°C for approx. 30 minutes. Dust with icing sugar and serve with a smile.
Jutta’s Tip:
Store the diced butter for the short-crust pastry in the fridge. Your short-crust pastry will be guaranteed to work, every time. Tuck in!
