Desserts: Apple Tartlet with Cinnamon Sauce

Apple Tartlet with Cinnamon Sauce


  • 1 tbsp. Maizena cornflour
  • 1 egg yolk
  • 1 fresh eggs, whisked
  • 1 pinch salt
  • 1 egg white
  • 1 tsp. cinnamon
  • 2 tbsp. liquid honey
  • tsp. oil to deep-fry
  • 60 g white flour
  • 20 g ground hazelnuts
  • 0.5 lemon, use only the juice
  • 4 dl milk
  • 1 dl beer
  • 4 apples (e.g. Golden Delicious)
  • 5 tbsp. sugar
Order the ingredients from COOP@home


Mix the flour, nuts and salt in a bowl. Pour all the beer into the flour at once and stir until smooth. Stir in the egg yolk, honey and oil, cover and chill for approx. 30 mins. Shortly before baking, beat the egg white with the salt until stiff, add the honey, continue beating for a moment and fold into the dough.

Peel and core the apples and slice crossways into approx. 1 cm thick rings. Mix the lemon juice and honey, mix with the apple rings, cover and leave to steep for approx. 30 mins.

Combine the milk and remaining ingredients including egg in a pan and mix well with whisk then bring to just below boiling over a medium heat, stirring. Remove the pan from the heat, continue stirring for approx. 2 mins., pour into a bowl through a sieve, cover and allow to cool.

Heat the oil to 190°C. Dip the apple rings in the batter in batches, drain and cook on both sides for approx. 1 1/2 mins. each side until golden brown, drain on kitchen paper. Place the sugar on a plate, dip the apple cakes in it, and serve warm.


  • Desserts
  • 1h 50 Preparation/cooking time: ca. 50m + Refrigerate: ca. 30m + Allow to brew: ca. 30m
  • Servings For 4 people
  • Nutrition 800 Kcal