Parisian Apple Tartlets
Adapted from Baking by Dorie Greenspan
1 sheet cold puff pastry
3 apples, peeled and cored
1/3 cup brown sugar
3 teaspoons cold butter, cut into bits
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.
Lightly flour a surface and roll the puff pastry out to about an 11 inch square. Using a fluted cookie cutter between 3 and 4 inches wide, cut pastry into about 8 pieces.
(Reserve the scraps, sprinkle with cinnamon sugar, and bake for a few minutes for a treat for your hungry husband who can’t stand to wait during the photos!)Cut the apple half into 4 or 5 slices (depending on size) and place three slices on the pastry circle. Sprinkle the apple with 1 or 2 teaspoons brown sugar-depending on how much sweetness you want-and a couple bits of butter.
Bake the tartlet for about 20 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. If it looks like the tartlets need more sugar on top, sprinkle on a bit more toward the end of the baking time.
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. Serve with ice cream if desired.