Parisian Apple Tartlet

This week's TWD recipe was the Parisian Apple Tartlet. I thought that it looked too good (and easy) to be true. Not only does it look like something you'd find in a bakery case, it's delicious. One of the best parts of the recipe was how easy it was to put together. To make it even easier I made mine into squares/rectangles instead of the preferred circles. I'd recommend this to anyone that would like a yummy dessert but is a little short on time.

Parisian Apple Tartlet

(makes one 4-inch tartlet)

1 1/8-inch-think 4-inch circle cold puff pastry

1/2 firm sweet apple (such as Golden Delicious), peeled and cored

Light brown sugar

1 tsp butter, cut into three pieces

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Put pastry circle on the sheet.

Cut the apple half into four chunks and center the chunks on the pastry circle. Sprinkle the apple with 1-2 tsp brown sugar - depending on how much sweetness you want - and dot with bits of butter.

Bake tartlet for 25 minutes, until the pastry is deeply browned and puffed up around the apple and the apple can be easily pierced with the tip of a knife.