Puff pastry with prawns and curry

Preparation:

Preparation: Roll out the puff pastry into 4 8 cm tartlet moulds, prick it on the bottom, line it with baking paper and fill it with dried legumes. Bake in a preheated oven at 220 degrees for 10 minutes. Peel the shallot, chop it finely and sauté it in a pan with the butter. Add the prawns, mix them with the sautéed vegetables, turn up the heat, add the cream and a teaspoon of curry. Continue cooking over high heat and thicken the cream, stirring occasionally. Season with salt, pepper and perfume the mixture with the coriander leaves. Remove the tartlets from the oven, remove the legumes and the paper and keep them warm. Wash the apple, dry it, cut it into slices and quickly mix it with the prawns. Stuff the tartlets with the mixture and serve them still warm.