apple from the work bowl before
processing the second.
4. Remove puff pastry from
refrigerator and place the apples
on the prepared baking sheet
next to the dough rounds.
Evenly sprinkle the cinnamon
sugar over each apple rosette.
5. Bake the dough and the apples
for 10 minutes. Once the 10
minutes have expired, remove
from oven. Carefully press down
the center of each dough round
using a heatproof utensil
(an offset spatula works best)
and place the cooked apple
rosette in the center of each
partially baked pastry. Return to
oven and allow to cook until the
apples are soft and nicely
browned, another
15 to 20 minutes.
6. While tartlets are baking, warm
the jam slightly until just runny.
Thin with water if necessary.
7. Remove tartlets from the
oven and carefully brush each
with the warm jam. Serve warm
with vanilla ice cream or
whipped cream.
Nutritional information per tartlet:
Calories 92 (23% from fat) • carb. 18g
pro. 1g • fat 3g • sat. fat 1g • chol. 0mg
sod. 45mg • calc. 5mg • fi ber 1g
16