Parisian Apple Tartlet

MAKE IT... MAKE IT... MAKE IT!!






"THIS APPLE tartlet was inspired by the kinds of small pastries I often see people in Paris eating out of hand as they leave their favorite bakeries. Sometimes the tartlets are made a little bigger than this one, sometimes a little smaller, sometimes the dough almost covers the fruit, sometimes not; and sometimes theres a little glaze over the tartlet and sometimes there isnt. While the tartlet is never complicated, I've pared my version of it down to the barest essentials: round of puff pastry, half sweet apple, a sprinkle of brown sugar and a pat of butter. It is abundantly satisfying to eat and almost embarrassingly simple to make. Because preparing this is just a matter of assembling the ingredients. I've given you the recipe for the single tartlet - you can multiply it endlessly and you wont need a calculator to do the math"
Dorie Greenspan



Ingredients
1 1/8" thick 4" circle cold puff pastry
(preferably all butter)
1/2 firm sweet apple, such as golden delicious or fuji
(peeled and cored)
Light brown sugar
1 tsp cold butter, cut into 3 pcs







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 to 2 tsp brown sugar - depending on how much sweetness you want - and dot with the bits of butter.

Bake the tartlet for abt 25mins (the time 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 - its great just a little warm and equally good at room temp.






SERVING: You've got a choice: you can wrap the tartlet in a piece of waxy paper and eat it standing up, pretending you're walking the cobblestoned streets of Paris, or you can put it on a proper plate with a proper cutlery and serve it as an elegant finish to a meal.


STORING: The tartlet should be served soon after it is baked and certainly on the day it is made.





A note fm the imfamous Rima: I miss Paris... so much so that I "accidently" ate 2 of these! muuuahahahhaha 

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