Peel and finely dice the apples, mix in a bowl with the lemon juice, lemon zest, orange juice and orange zest. Stir in the cranberries, raisins, brown sugar and cherry brandy and leave the mixture to infuse overnight if possible. Place the butter in a bowl with the sugar and vanilla sugar and beat until fluffy. Add the eggs one at a time, mixing well.Mix the sifted flour with the baking powder and stir into the egg cream. Grease eight tartlet molds (8cm diameter) with butter and sprinkle with breadcrumbs. Pour the batter evenly and smooth.Mix the apple-cranberry mixture with the ground white almonds and flour. Mix in the melted butter, spread the mixture evenly over the pastry and smooth it out. Bake the autumn tartlets in the oven preheated to 180°C for 20-25 minutes, remove and let cool.Warm the apricot jam with the kirsch in a small saucepan and apricot the autumn tartlets with it.Mix the sifted powdered sugar with so much lemon juice until you get a viscous icing. Spoon the glaze over the autumn tartlets, sprinkle with ground white almonds and serve.
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