Recipe for Apple Crumble Tartlet

Mix 100 g of flour with 75 g of sugar, 75 g of softened butter, and 3 tablespoons of almond powder. Roll out the resulting dough to a thickness of 3 mm. Fill small silicone molds. Bake for 10 minutes at 180°C. Let cool.

Peel the apples and cut them into cubes. Sauté them in 25 g of butter and 25 g of sugar for about ten minutes.

To finish, whip the cream with the powdered sugar until it forms soft peaks. Place a tartlet base on each plate. Add a pastry ring of its size and fill it with apples to three-quarters full. Top with whipped cream, then carefully remove the ring. Sprinkle with grated tonka bean and a little sugar. Add a tablespoon of elderflower syrup around each tartlet.