Tuesday, June 9, 2009

Plum Tartlets From Original Recipe Parisian Apple Tartlet

Parisian Apple Tartlet (pg. 319)
Source: Baking – From My Home to Yours by Dorie Greenspan

1 1/8″ thick, 4″ circle cold Puff Pastry (preferably all-butter; see note pg. 315*)
1/2 firm, sweet apple, such as Golden Delicious or Fuji, peeled and cored
Light brown sugar
1 tsp cold butter, cut into 3 pieces
1 tsp cinnamon (my addition)

Getting Ready:
Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat and put the pastry circle on the sheet.
Cut the apple half into 4 chunks and center the chunks on the pastry circle. Sprinkle the apple with 1-2 teaspoons brown sugar (and the teaspoon of cinnamon) – depending on how much sweetness you want – and dot with the bits of butter.
Bake the tartlet for about 25 minutes (the time will vary depending on how your apple bakes), until the pastry is deeply browned and puffed up around the apple and the apple can be easily pierced with the tip of a knife.
Transfer the baking sheet to a rack and let the tartlet cool – it’s great just a little warm and equally good at room temperature.