Exquisite Reinette Queen Tartlets with Cabécou Goat Cheese and Walnuts
- 250 g ready-to-roll shortcrust pastry
- 50 g walnut kernels
- 5 queen pippin apples
- 2 g cumin seeds
- 1 tablespoon oil
- 20 g butter
- 3 Cabécou cheeses
- Preparation time: 15 minutes
- Cooking time: 20 minutes
- Butter 6 small tartlet molds using the 20 g butter.
- Preheat the oven to 210°C (gas mark 7).
- Divide the dough into 6 circles and line the molds. Prick the bases with a fork and chill in the fridge.
- Peel and core the apples. Thinly slice 3 apples and dice the remaining 2.
- Set aside 6 walnut kernels for decoration. Coarsely chop the rest and mix with the diced apples. Sauté the mixture in a pan with 1 tablespoon oil for a few minutes until the apples begin to color.
- Fill the tart shells two-thirds full with the apple-walnut mixture.
- Arrange the apple slices in a rosette pattern on top and place half a Cabécou in the center of each.
- Bake for 20 minutes. Remove and allow to cool.
- Just before serving, top each Cabécou with a walnut kernel and a pinch of cumin seeds.
