1. Add the flour to a large bowl and mix with baking powder, muscovado sugar, salt, and ground cardamom. Add the margarine (or butter) and the egg and knead quickly until you get a soft and sticky dough. Wrap in plastic wrap and place in the fridge for about 1 hour.

2. While the dough is in the fridge, wash, peel, and core the apples. Cut them into thin slices. Add the water, sugar, and ground cardamom to a saucepan and bring to a boil. Reduce the heat, add the sliced apples and let them simmer for about 3-4 minutes. When done, remove from the heat and let cool down.

3. Preheat the oven to 200°C (390˚F). Grease six small tartlet tins* (12cm) lightly and set them aside. Divide the dough into six equal pieces. Take a bit of flour into your hands and shape/press each piece of dough into a flat disc. Place the dough discs in the tartlet tins and press them to the bottom and sides to create small tartlet crusts.

4. Sprinkle sliced almonds on the bottoms and arrange the apple slices nicely on top. Pour a bit of the sugar water from the apples on top as well (you don’t need to use all of it), and sprinkle everything with sugar. Bake the small tartlets for about 25-28 minutes. Take them out of the oven and let them cool down for a moment. Remove the tartlets from the baking tins and serve them still warm with some vanilla custard or vanilla ice cream.