To make the tartlets, put both types of flour in a wide bowl, make a well in the center, add the cold butter cut into small pieces, the cold (and therefore solid) coconut oil, the coconut blossom sugar, the lemon zest and the egg.
Quickly knead it into a shortcrust dough and then put it in a cold place. After half an hour, knead the dough and roll it out. Cut out circles and line the apple shapes greased with coconut oil.
Put a tablespoon of quince jelly in each dish and bake the quince tarts at 180 degrees top/bottom heat until the dough has taken on a little color and the jelly bubbles slightly.
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