Thin Apple Tartlets

  • Recipe courtesy Gourmet Magazine

Total Time:
1 hr 5 min
Prep:
20 min
Inactive Prep:
--
Cook:
45 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 small Granny Smith, Rome, or Cortland apples, peeled, cored, and halved
  • 1 frozen puff pastry sheet (from a 17 1/4-ounce package), thawed
  • 1/4 cup sugar
  • 1/4 cup unsalted butter
  • 1/2 cup apricot preserves, strained
  • 1 tablespoon brandy

Directions

Arrange a rack in the center the oven and preheat to 425 degrees F.

Cut apple halves crosswise into 1/16-inch-thick slices.

Roll out pastry sheet on a lightly floured surface into a 12 1/2-inch square and cut out 4 (6-inch) rounds. Transfer the rounds to a lightly buttered baking sheet and arrange the apple slices in overlapping concentric circles on them. Sprinkle each round with about 1 tablespoon of the sugar and dot each with 1 tablespoon of the butter.

Bake until golden brown, about 30 minutes.

In a small saucepan, combine the preserves and brandy, bring to a boil, and cook, stirring, for 1 minute. While the tarts are still warm, brush them lightly with the apricot glaze.

Serve the tarts warm or at room temperature with ice cream or sweetened whipped cream.

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