Apple and Brazil nut tartlets

Ingredients

• 4 juicy apples
• Peel of 1 lemon (yellow part only)
• 3 tablespoons brown sugar
• 100 g Brazil nuts
• 225 g flour, for the pastry
• 85 g vegan butter, for the pastry
• 4 tablespoons cold water, for the pastry

Missing an ingredient?

• What to use instead of sugar
• What to use instead of all-purpose flour
• What to use instead of lemon
• What to use instead of vegan butter

Instructions

1. Peel, core and quarter the apples. Cook them covered over very low heat with strips of lemon peel and the sugar, until you have a purée. Let it cool and remove the lemon peel.
2. For the shortcrust pastry, rub the vegan butter into the flour with your fingertips until it looks like breadcrumbs. Add the cold water little by little until you have a fairly firm dough, and roll it out about 5 mm thick. This is the shortcrust pastry.
3. Preheat the oven to 200°C (400°F). Line 12 tartlet molds with the pastry, prick it and bake for about 15 minutes. Let them cool.
4. Grind the Brazil nuts and mix them with the purée until it's like thick jam.
5. Fill the tartlets and sprinkle them with more ground nuts. Eat them the same day.

Nutrition facts

Approximate, per serving (about 92 g). Calculated with data from USDA FoodData Central.