Thin Apple Tartlets

Name: Thin Apple Tartlets
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Ingredients: 2 small Granny Smith, Rome, or Cortland apples, peeled, cored, and halved; 1 frozen puff pastry sheet (from a 17 1/4-ounce package), thawed; 1/4 cup sugar; 1/4 cup unsalted butter; 1/2 cup apricot preserves, strained; 1 tablespoon brandy

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Level: Easy
Total: 1 hr 5 min

Prep: 20 min
Cook: 45 min

Yield: 4 servings

Level: Easy
Total: 1 hr 5 min

Prep: 20 min
Cook: 45 min

Yield: 4 servings

Ingredients

2 small Granny Smith, Rome, or Cortland apples, peeled, cored, and halved

1 frozen puff pastry sheet (from a 17 1/4-ounce package), thawed

1/4 cup sugar

1/4 cup unsalted butter

1/2 cup apricot preserves, strained

1 tablespoon brandy

Directions

Arrange a rack in the center the oven and preheat to 425 degrees F.
Cut apple halves crosswise into 1/16-inch-thick slices.
Roll out pastry sheet on a lightly floured surface into a 12 1/2-inch square and cut out 4 (6-inch) rounds. Transfer the rounds to a lightly buttered baking sheet and arrange the apple slices in overlapping concentric circles on them. Sprinkle each round with about 1 tablespoon of the sugar and dot each with 1 tablespoon of the butter.
Bake until golden brown, about 30 minutes.
In a small saucepan, combine the preserves and brandy, bring to a boil, and cook, stirring, for 1 minute. While the tarts are still warm, brush them lightly with the apricot glaze.
Serve the tarts warm or at room temperature with ice cream or sweetened whipped cream.

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