1. Knead flour, baking powder, oil, egg, and hot water into a smooth dough, form it into a ball, wrap it in foil, and let it rest for about 30 minutes.

2. Grease and flour small tartlet or muffin molds with a little oil.

3. Preheat the oven to 180 °C (top and bottom heat).

4. Roll out the dough on a floured surface to about 0.5 cm thickness and distribute it into the molds, pulling the edges up slightly. Prick the dough several times with a fork and pre-bake the tartlets for about 10 minutes in the middle of the oven, then let them cool slightly.

5. Meanwhile, slice the Camembert into pieces.

6. Wash and drain the spinach leaves.

7. Mix the sour cream until smooth and spread it over the pre-baked tartlets. Distribute the pine nuts on top and bake the cakes for another 5 minutes. Tip: Reserve some pine nuts for decorating later.

8. Wash the apple and slice it thinly.

9. Top the baked tartlets with spinach, apple, and Camembert, and garnish with the remaining pine nuts.