Fruit tartlets and apple dumpling recipe

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	Fruit tartlets		Apple dumplings
	250 GRAM PUFF PASTRY 5 DECILITER MILK 2 TBSP CUSTARD POWDER 4 EGG YOLKS 60 GRAM SUGAR 100 GRAM FRUIT		300 GRAM SHORTCRUST PASTRY 50 GRAM BUTTER 4 APPLES, peeled and cored 150 GRAM SUGAR 1 TBSP CINNAMON 1 TBSP NUTMEG
Heat the milk to the boiling point, keep a few tablespoons apart. Mix these with the egg yolks and the custard powder. Dissolve in the heated milk and heat over a very low fire until the custard has thickened. Roll out the puff pastry and line 10 small baking forms. Distribute the custard over the forms. Bake 25 minutes at 200 degrees in the oven. Wait ten minutes and take the tartlets carefully out of the form. Put the fruit on top.		Cut the shortcrust pastry in 4 pieces and roll each out to a square, big enough to fit around the apple. Put the apples in the middle; fill the holes with 75 gram sugar, put a small piece of butter on top and sprinkle with cinnamon and nutmeg. Now close the pastry around the apple. Put the apples on a baking tin. Dissolve the remaining butter and sugar in 1 dl water and pour this over the dumplings. Bake 50 minutes at 180 degrees. As you can read in the culinary calendar, apple dumplings are traditionally served in the Belgian province of Antwerp on Lost Monday, the Monday after Twelfth Night. This is to remember the pour harbor laborers who had finished their last money on drinks on Sunday, and had to beg for free food on Monday with bakers and butchers. On the World-cook website, you will also find a recipe for peach dumplings.