This is a simple and easy Apple Tartlet recipe. I’m using a thinner puff pastry here, so, I have chopped the apples instead of cutting them into quarters, as shown in the recipe.
Recipe adapted from Baking From My home To Yours By Dorie Greenspan
Parisian Apple Tartlet
1 1/8-inch-thick 4-inch circle cold puff pastry (preferably all-butter)
1/2 Firm Sweet Apple, such as a Golden Delicious or Fuji, peeled and cored
Light Brown Sugar
1 tsp Cold Butter, cut into 3 pieces
Getting Ready: Center a rack in the oven and preheat the oven to 400˚F. Line a baking sheet with a 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 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.