French Apple Tartlets

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In Paris, at irregular internals throughout the day, one can buy at the famous bakery Poilane the best apple tartlets, coming right out of the oven. The locals line up for them (in the neighborhood they seem to sense the schedule).

These are modeled after those made by Poilane.

They can be reheated but they are better eaten right out of the oven.

Ingredients

  • 1 recipe Puff Pastry
  • 7 firm, juicy apples, peeled, cored, and sliced inch thick cup sugar
  • 2 ounces (½ stick) sweet butter
  • ¼ teaspoon salt
  • 1 tablespoon calvados
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup Crème Fraîche

Method

On a lightly floured board, roll out the puff pastry into a rectangle inch thick. Cut it into 5-inch squares. (See puff pastry recipe for cutting tips.) Carefully transfer the squares of puff pastry onto a baking sheet, making sure that they are not touching each other. Freeze the puff pastry for at least 1 hour, until frozen.

Put the apples in a large pan with the sugar, butter, salt, calvados, and lemon juice. Cook them gently over medium heat, stirring often, until they are soft. Transfer the apples to a bowl and let them cool to room temperature.

Preheat the oven to 375 degrees. Remove the puff pastry from the freezer and allow it to thaw at room temperature until it is malleable, about 15 minutes. Place ½ cup of the cooked apples in the middle of each square. Fold the 4 corners over the apples in toward the center of the tart.

Bake the tarts for about 30 minutes, until golden brown. Serve them warm with the crème fraîche.

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