French Apple Tartlets

Serves 6

1 package DuFour Puff Pastry*
5 firm, juicy preferably golden delicious apples peeled, halved, cored, and sliced 1/8 inch thick,
½- 2/3 cup granulated sugar
3 tablespoons unsalted butter
1/4 teaspoon kosher salt
1 tablespoon freshly squeezed lemon juice
1 cup crème Fraîche

In a large saucepan, combine the apples, ½ cup of the sugar, butter, salt, and lemon juice over medium heat. Cook, stirring often, until the apples are soft, about 10 minutes. If they don’t taste quite sweet enough add a little more sugar. Transfer the apples to a bowl and let cool to room temperature.

Preheat the oven to 375 degrees.

Line a baking sheet with parchment paper. Unfold the thawed puff pastry by carefully opening it. If it starts to crack, let it defrost on the counter for 5 minutes and test it again. It should be cold but pliable. Once it’s fully flexible, unfold it and check for any cracks along the seam. If there are any, push the edges back together and smooth them out. Cut into six 4 inch squares. (To use up the scraps you can toss them in cinnamon sugar and bake until crisp.)

Place about 1/3 cup of cooked apples in the center of each pastry square.

Fold the 4 corners of the pastry toward the center of the square, covering the apples. Pinch the corners of the puff pastry together at the top to seal.

Transfer the pastry squares to the baking sheets, placing them several inches apart. Refrigerate for at least 30 minutes.

Bake until golden brown, 25-30 minutes. Serve warm on individual plates with the crème fraîche.

*For store bought puff pastry I like Dufour. It has the best buttery taste and flaky texture. You can use other kinds just make sure to have a 12 by 16 inch piece of puff pastry before you cut it into squares. Roll it out to make bigger if needed.

Planning Ahead
The apples may be prepared 3 days in advance, covered, and refrigerated. The day of serving, the tartlets may be assembled several hours in advance and refrigerated. Once baked, they can be reheated in a 350 degree oven for about 8 minutes. They are best eaten the day they are baked.