French Apple Tartlets Recipe

French Apple Tartlets

from Classic Stars Desserts by Emily Luchetti

Ingredients:

1 recipe (1 3/4 pounds) puff pastry
7 firm, juicy apples (about 3 pounds), peeled, halved, cored, and sliced 1/8 inch thick
3/4 cup granulated sugar
2 ounces (4 tablespoons) unsalted butter
1/4 teaspoon kosher salt
2 tablespoons freshly squeezed lemon juice
1 tablespoon calvados (optional)
1 cup crème fraîche, homemade or purchased

This and many other wonderful recipes may be found in
Classic Stars Desserts
by Emily Luchetti from Chronicle Books

At the famed Poilâne bakery in Paris, you can buy the best apple tartlets, just out of the oven. They are baked at irregular intervals throughout the day, but the locals have a sixth sense for the schedule and queue up at the right time. These tartlets are modeled after the ones at Poilâne. Although they may be reheated, they taste best still warm from the oven.

Line 2 baking sheets with parchment paper. On a lightly floured work surface, roll out the puff pastry into a 20-by-10-inch rectangle about 1/8 inch thick. Using a sharp knife, cut the pastry in half lengthwise and then into quarters crosswise to yield eight 5-inch squares. Carefully transfer the pastry squares to the baking sheets, making sure that they are not touching. Refrigerate for at least 30 minutes.

In a large saucepan, combine the apples, sugar, butter, salt, lemon juice, and Calvados (if using) over medium heat. Cook, stirring often, until the apples are soft, about 10 minutes. Transfer the apples to a bowl and let cool to room temperature. Preheat the oven to 375°F.

Place about 1/2 cup of the cooked apples in the middle of each square of puff pastry. Fold the 4 corners of the pastry toward the center of the square, covering the apples. (If the pastry does not bend easily and cracks, let it sit at room temperature for 5 minutes.) Pinch the edges of the puff pastry together at the corners to seal.

Bake until golden brown, about 30 minutes. Serve warm on individual plates with the crme fraIche.

PLANNING AHEAD:
The apples may be prepared 3 days in advance, covered, and refrigerated. The day of serving, the tartlets may be assembled several hours in advance and refrigerated. You may reheat them in a 350°F oven for about 8 minutes.