This is a single-portioned dessert that can be made with only a few minutes notice.
I use red delicious and granny smith apples, but any firm eating fruit works. Using store-bought puff pastry cuts down on time and prep work, but homemade works fine as will. Remember to work quickly with puff pastry, as the butter in it will melt and the tart will not rise properly. Rosemary and Cinnamon, both aromatic and savory, give the tartlets an earthy, rustic flavor.
Line a cookie sheet with parchment paper and set in the fridge to chill.
Melt together the butter and 1/4 cup of the sugar in a saucepan over low heat until the sugar has dissolved. Allow to cool for 5 minutes.
With a lightly floured rolling pin, roll the thawed puff pastry out to 1/4" thickness. Cut out 6" diameter rounds, and set aside on the baking sheet.
Quarter both apples, and remove the cores with a melon baller. Do not peel the apples, as this is what gives the tartlet its vibrant color. With a vegetable peeler, slice thin wafers of the apple. Do not do this step in advance, as the apples will oxidize and lose their flavor.
Using a fork, lightly prick the surface of each tartlet. This will allow steam to escape from the pastry, resulting in a lighter flakier tartlet.
Arrange the apple slice in a radial fan pattern, alternating red and green apples. You should use about 30 apple slices per tartlet.
Brush each tartlet liberally with the sweetened butter using a pastry brush, and dust with the remaining sugar. Sprinkle the rosemary and cinnamon over the tartlets.
Bake the tarts in the center rack of your oven until the crust is just golden and the apples are beginning to caramelize , about 12-15 minutes.
Serve tarts immediately with fresh whipped cream, or a scoop of Salt Caramel Ice Cream.
This is a single-portioned dessert that can be made with only a few minutes notice.
I use red delicious and granny smith apples, but any firm eating fruit works. Using store-bought puff pastry cuts down on time and prep work, but homemade works fine as will. Remember to work quickly with puff pastry, as the butter in it will melt and the tart will not rise properly. Rosemary and Cinnamon, both aromatic and savory, give the tartlets an earthy, rustic flavor.
Yield: 4 Tartlets