Clear Apple Tartelette

Spread the hazelnuts evenly on a baking tray and place in a 120 °C oven. Roast gently with the door slightly open, always checking. Nuts take a long time to get hot, but then burn very quickly. Remove, cool and grate.

Pour juice of one lemon into a suitable bowl. Add the peeled, cored and cored apples on a rösti grater and turn to the other side in the juice. Boil half of the sugar with water.

Add the cinnamon stick or cinnamon bark, and simmer with the lid closed until the syrup tastes of cinnamon.

Add a tablespoon of the hazelnut grate to the apples form and mix well with a tablespoon of syrup. Fill the amount evenly into 6 centimeter diameter ramekins. Top with strawberry slices. Put in a cold place.

Crush the rest of the strawberries and warm them only slightly.

Sprinkle tartlettes with hazelnut rasp, then with sugar. Drizzle with two drops of hazelnut oil. Quickly caramelize the tartlets under the hot broiler of the oven. Place on a plate, pour strawberry coulis over, then cinnamon syrup. Garnish with strawberries and serve on the spot.

(*) Clear apples: it is the first local apple of the new harvest. An exceedingly juicy and refreshingly aromatic dessert apple made to be eaten raw as is. It was first mentioned in the middle of the 19th century. It originates from the Riga area in Latvia.

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