[usr 3]
Butter 6 small tartlet moulds.
Preheat the oven to th. 7 (210°C).
Cut the dough into 6 circles and line the molds. Prick the bottom with a fork and set aside in the fridge.
Peel the apples, core them and slice 3 into thin strips. Cut the others into small dice.
Reserve 6 walnut kernels for decorating the tartlets and coarsely grind the others. mix them with the diced apples. Pass this preparation for a few minutes in the pan with a tablespoon of oil. Time to color the apples.
Fill the tart shells two-thirds full with the apple and nut mixture.
Arrange the apple slices on top in a rosette and put half a cabécou in the center.
Bake for 20 minutes.
Take the tarts out and let them cool.
Just before serving, add a walnut kernel and some cumin seeds to the goat cheese.
