Recipe Tip: Crostatina – Apple Tartlets

Recipe Tip: Crostatina – Apple Tartlets

Top Recipe for 4 Persons by Antonia Klugmann. All ingredients and tips for getting it right. Top chef Antonia Klugman shared this recipe for this speciality from Fruili with us.



    1. Step 1

      In a food processor, beat the room temperature butter, icing sugar and salt with the whisk attachment until white and fluffy, adding the grappa.
    2. Step 2

      Continue whisking and slowly add the lightly beaten egg. Gradually mix in the flour.
    3. Step 3

      Fill the mixture into a piping bag and pipe four small rings (about 10 cm in diameter), preferably into a tartlet tin or onto a tartlet ring on baking paper and bake in a preheated oven at 170 °C for about 17 minutes.
    4. Step 4

      Peel the washed apples, cut them in half and cut each half into three wedges .
    5. Step 5

      Remove the core and cut the outside of the wedges round so that they will fit nicely on the tartlets later.
    6. Step 6

      Cover the apple wedges, peels and cores with water and bring to the boil with sugar, cinnamon and lemon juice; simmer until the apple wedges are cooked but not falling apart.
    7. Step 7

      Keep 14 apple slices.
    8. Step 8

      Mix the remaining apple wedges with the sugar, lemon juice and a pinch of salt to make a puree.
    9. Step 9

      Strain the apple stock and reduce with the sugar to a light brown caramel.
    10. Step 10

      Bring the milk, lemon zest, cinnamon stick and cinnamon to the boil in a saucepan. In a bowl, whisk together the egg yolk, sugar and flour until smooth.
    11. Step 11

      Stir in the boiling cinnamon milk and then pour back into the saucepan. Slowly bring to the boil while stirring constantly until the mixture thickens; remove the thickened cream from the heat, pour through a sieve into a container and refrigerate.
    12. Step 12

      Squeeze the water out of the gelatine, then melt the squeezed gelatine over a low heat. Whip the cream to stiff peaks, mix in the melted gelatine.
    13. Step 13

      Carefully fold the stiffly whipped cream into the cinnamon custard and transfer into a piping bag.
    14. Step 14

      Brush the tops of the baked Crostatina bases with melted chocolate and layer the apple puree and cinnamon mousse, one after the other.
    15. Step 15

      Cut the apple wedges in half and place them on top of the mousse, overlapping like a fan.
    16. Step 16

      Warm the caramel slightly and glaze the crostatine with it.