Oat, hazelnut and apple tarts


Oat, hazelnut and apple tarts. Simple cuisine is the one that has the most impact on me in the long run. Sometimes I let myself be seduced by more elaborate proposals, by what they call “trends”: I had the phase of macarons (sweet and savory) and that of remind Sicilian, passing through the Neapolitan babà and the diplomatic.
In the end, however, I always return home and to a kitchen made with few ingredients. Sideboard cakes are one of my longest-lasting passions. It will be that they are so “cake of the house” which is the name I gave to this blog but it is precisely the desserts that represent me the most. If I listened to the urge I would prepare one every weekend but at the moment it is better to limit yourself a little with sugar and butter.

These simple ones Oatmeal cupcakes they are a reworking of the “four-quarter cake” in miniature format, prepared to allow the hazelnut flour to settle before the heat arrives. They are really simple to make and the apples can be replaced with other seasonal fruit: oranges or pears, for example.

The doses I used are just right for 6 small sweets, if you wanted to make a cake I would say to double everything for a 20 centimeter cake tin. But the single-portion version is super comfortable 😉

Oat, hazelnut and apple tarts

70 g of oat flour
70 g of hazelnut flour
5 g of baking powder
70 g of mascobado sugar (I Altromercato)
70 g of soft butter
1 large egg at room temperature
1 tablespoon vanilla extract
1 organic apple

(Makes 6 cakes) Sift the oatmeal with the baking powder. Add the hazelnut flour and set aside.
With an electric whisk, beat the butter with the sugar until creamy. Add the egg and vanilla and finally the flours.

Distribute the mixture into the previously buttered and floured muffin molds. Place two apple slices on each tart and bake at 180°C for 20-25 minutes. Remove from the oven and leave to cool before removing the cakes from the molds.


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