Apple pie dots with kumquat

Cut the butter into cubes. Mix the flour in a bowl with four-fifths of the sugar and a pinch of salt. Spread the butter over the flour mixture and rub it with your fingers through the flour into a fine, crumbly mixture. Mix in the yolk and 1 tablespoon of ice-cold water and knead the dough with your hands into a firm dough. If necessary, leave the dough wrapped in plastic foil in the refrigerator.

Preheat the oven to 200 ° C. Cut the apples into quarters, remove the cores and peel the parts. Cut the flesh into small pieces and mix with the remaining sugar, custard powder and dried cranberries. Wash the kumquats and cut each kumquat lengthwise into 6 parts.

Divide the dough into 4 portions and roll them out onto a floured surface to form round pieces of 12-14 cm. Line the cake tarts with the dough and press well on the edge. Cut away the excess dough along the top edge. Put the filling in and place the kumquat wedges on it.

Bake the tarts in the oven in 20-25 minutes until golden brown and done. Let them cool for 10 minutes in the oven. Carefully remove the molds and allow the tarts to cool further on a rack. Cut each tart just before serving in 6 dots.