1 sheet puff pastry
teaspoon ground cinnamon
2 tablespoons sugar
3 small to medium baking apples (Granny Smith, Fugi, Jonathan)
2 tablespoons unsalted butter, melted
2 tablespoons maple syrup
Cook s note: Don t let the puff pastry thaw too quickly. Keep rectangle pastries chilled in the fridge until you are able to assemble the recipe.
Preheat oven to 400 degrees. Line a heavy baking sheet with parchment paper. Thaw puff pastry, if frozen.
In a small bowl mix cinnamon and sugar. Peel, core, and cut apples in half. Place one half, cut side down, on a cutting board. With a small sharp knife, thinly slice the apple half into about 12 slices. Do not move or separate the slices. Repeat with the remaining 5 halves. Leave cut side down.
Place pastry on a cold surface. Cut into 6 rectangles and place on baking sheet. Pick up one apple half without disturbing slices. Place on a pastry rectangle and apply slight pressure on diagonal to fan out the apple slices until they nearly fill the length of the pastry rectangle. Leave a border of -inch all the way around. Repeat with remaining rectangles of puff pastry and apple halves.
Sprinkle each tartlet with cinnamon and sugar mixture. Drizzle with the melted butter.
Bake 25 minutes until pastry is golden around the edges and the apples are softened.
Drizzle each with 1 teaspoon maple syrup. Serve warm or at room temperature. These are best served the day they are made.
Yield: 6 tartlets
Source: Eat Feed Autumn Winter