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Filled Fruit Tartlets in Molds

4 servings

Ingredients

• Shortcrust pastry (as needed)
• Quince puree (a little)
• Apple puree (a little)
• Lemon juice (a little)
• Lemon zest (a little)
• Sugar (a little)
• Almonds (coarsely crushed) (a little)
• Vanilla (a little)
• Egg white (a little)

Instructions

1. Roll out the shortcrust pastry thinly and line small molds with it.
2. Mix equal parts of apple and quince puree with sugar, lemon juice, and grated lemon zest, and fill the molds with this mixture.
3. Beat egg whites until foamy, whisk in sugar and a little vanilla, spread over the tartlets, sprinkle with coarsely crushed almonds mixed with sugar, and bake at a fairly high heat.

Modernized from a treasured 19th-century German cookbook.