It's spring and that should be celebrated! How about Apple Pies with Licor 43 Orochata Mascarpone Whipped Cream… Yummy!
Recipe for 8 small apple tarts
Read also: vegan apple pie with vegetable whipped cream
Dough: Mix the flour, sugar and salt in a large bowl. Cut the butter into pieces and mix with your fingers into the flour mixture until the dough is crumbly. Now add 5 tablespoons of ice cold water and spread with a fork through the dough until the dough becomes cohesive. If the dough sticks together when you press it together with your fingers, the dough is done. If it is still too crumbly, add 1 or 2 tablespoons of cold water. Shape the dough into a ball, flatten slightly and wrap in plastic wrap. Let it rest in the fridge for at least an hour, but preferably overnight.
Filling: Peel the apples, remove the core and cut into thin slices. Place in a large saucepan and add the butter, sugars, lemon juice, cinnamon and salt. Heat over medium heat, stirring occasionally with a spatula until the apples begin to lose moisture. Now add the Licor 43 Orochata and cornflour and stir until the liquid from the apples begins to thicken. Remove from heat and let cool completely. Butter and flour the tart pans (or 1 24 cm tart pan). Roll out 2/3 of the dough into a sheet and line the cake tins with it. Leave a small piece of dough hanging over the edge of the pie shells. Put in the fridge. Now roll out the rest of the dough and cut strips (for a standard cake, you can also decorate the cakes differently). Divide the filling over the tartlets and place the bars in a diamond shape over the filling. Press the sides of the dough together with the strips so that the top of the pie sticks to the side. Put the tarts in the freezer for 15 minutes, so that they keep their shape better in the oven, in the meantime preheat the oven to 200 °C. Beat the egg with the milk and brush the top of the tarts with it. Sprinkle the sugar over the cakes and bake for 25-30 minutes until golden brown. After 10 minutes, reduce the oven temperature to 175°C. Remove from the oven and let cool completely on a cooling rack. Remove the molds when the cakes have cooled completely.
whipped cream: Place all ingredients in a bowl and beat until the cream is stiff. Serve with the apple tarts.
Read also: Recipe for chocolate truffles with Licor 43
