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.
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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.
On the World-cook website, you
will also find a recipe for
peach dumplings.
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