Dalila Roglieri

Tartlets of apples, cinnamon and hazelnuts


25 grams of wholemeal flour
100 grams of cane sugar (previously blended in the mixer)
40 grams of egg yolks (about 2 medium-sized eggs)
80 grams of egg whites (about 2 medium-sized eggs)
125 gr of butter
3.5 gr of instant yeast (can be replaced with the bicarbonate / cream of tartar mix)
7 grams of rum (optional but it fits perfectly!)
Lemon zest to taste
A pinch of salt
Apples cut into cubes
Cinnamon to taste
Hazelnuts to taste



Turn on the oven at 190 °.

In a bowl, mix the flour with the baking powder.
With electric whisk whisk the butter with the sugar, add the egg yolks and rum and finally the mix of flour and yeast. Whip the egg whites separately and then add them to the mixture, always stirring from the bottom up to prevent them from falling apart), add a few cubes of apple and pour the mixture into molds lined with parchment paper (or greased and lightly floured) leveled and complete with other apples, a sprinkling of cinnamon and chopped hazelnuts with a knife.

Bake in the oven at 190 degrees for about 15 minutes.