Poppy Seed Apple Tartlets

Preheat the oven to 160 °C fan (180 °C conventional) and thoroughly grease savarin molds (approx. 10 cm), then dust them with flour or ground nuts.

Separate the eggs and place the whites and yolks in two clean bowls.

Cream the soft butter, then gradually beat in the egg yolks, vanilla sugar, poppy filling and 50 g sugar.

Briefly whisk the egg whites with a pinch of salt, then slowly add 100 g sugar and beat until stiff, glossy peaks form.

Mix the flour, finely grated hazelnuts and baking powder well.

Fold the flour mixture, grated apple and meringue into the poppy-butter mixture alternately, gently, until just combined into a homogeneous batter.

Fill the batter into the molds and bake in the preheated oven for about 20 minutes.

Let cool in the molds, then carefully remove and, if desired, serve with steamed apple slices or berries and vanilla or chocolate sauce.