Mini pies for autumn

Have you tried the delicious mini Mazarin tarts on this page? Here's a wonderful apple tart for autumn.

The cake itself is also a Mazarin pie, but this one is made with a delicious apple compote.

Pie dough:

40 grams powdered sugar

50 grams of butter

150 grams of wheat flour

15 grams almond flour

a little salt

1 beaten egg

Mazarin filling:

40 grams soft butter

50 grams of sugar

50 grams marzipan

1 egg

Add the icing sugar to a bowl and crumble the butter into it. Add the other ingredients to the bowl. The egg should be beaten in a separate bowl before adding it. Add a little more flour if the dough is too sticky. Slowly bring the dough together by hand. When the dough is ready, roll it out between two pieces of baking paper and refrigerate for 30 minutes.

Take the dough out and roll it out to fit the size of the tins. Remember to add 1-2 cm to the height of the pies.

Once the dough is in the molds, add the mazarin filling, which is made by mixing all the ingredients together with a fork. The filling should cover the bottom and be about 1 cm high.

Bake the small pies at 200 degrees (not fan) for 15-20 minutes.

Apple compote:

4 apples

1 vanilla pod

60 grams of sugar

1.5 dl water

Peel the apples and cut them into small cubes. Put them in a saucepan with the other ingredients. Let it cook until the liquid has evaporated and the apples begin to caramelize.

Fill the small tarts with the apple compote and serve them warm.

Enjoy :-)