Almond-Apple Tartelette

Well, I still haven't finished emptying the freezer, in fact it is almost full again! So yesterday I took a closer look and managed to make it emptier with removing three bags. In one of them was about half a portion of homeade puff pastry, so in the evening I baked a Galette des Rois for the Epiphany, this time with almond cream. There was also a portion of frozen cocoa tart dough and a small portion of crumble. So it was more than clear that I am going to bake something using these leftovers, also because I also had some almond cream left as well. To complete the picture I also added some caramelised apple and a caramel sauce to the tartelettes.
Ingredients:
(based on a recipe by Alain Ducasse)
filling for 12 tartelettes
100 g butter
100 g finely ground almond
100 g powder sugar
10 g cornstarch
1 egg
125 ml milk
125 ml cream
25 g sugar
1 teaspoon vanilla essence
3 egg yolks
15 g cornstarch


Warm cream and eat the egg yolks with the sugar until foamy, add starch and milk, vanilla essence. Now pour warmed cream over it and put it back to the stove and cook it for 2 minutes, then let it cool. Sieve powder sugar and almond. Beat butter until creamy, stir in the powder sugar-ground almond mixture, the egg yolk and the starch, then stir in the cooked cream. Peel 4 small apples, cut in cubes and caramlise in sugar with a splash of lemon juice and add a chunk of butter at the end. Cover the tartelette forms with the cocoa tart dough, add the almond cream, put the caramlised apple on it and sprinkle crumble on top. Bake for 15-17 minutes on 170°C.