MAPLE- APPLE TARTLETS

1 sheet puff pastry
½ tsp ground cinnamon
2 Tbs granulated sugar
3 medium Granny Smith apples
2 Tbs unsalted butter, melted
2 Tbs maple syrup

1. Preheat oven to 400°F. Line baking sheet with parchment paper. Thaw puff pastry, if frozen.

2. In a small bowl, mix cinnamon and sugar. In another small bowl, melt butter in microwave. Set both aside.

3. Peel, core and cut apples in half. Place one half, cut-side-down, on a cutting board. With a small, sharp knife, thinly slice the apple half into about 12 thin slices. Do not move or separate the slices. Repeat with the remaining 5 halves. Leave cut side down.

4. Place puff pastry on a cold surface (I use a stone cutting board). Cut into 6 rectangles and place on the baking sheet about 1 inch or so apart. Pick up one apple half without disturbing the slices. Place on a pastry rectangle and apply slight pressure on the diagonal to fan out the apple slices until they nearly fill the length of the pastry rectangle. Leave a border of ¼-inch all the way around. Repeat with remaining rectangles of puff pastry and apple halves.

5. Sprinkle each tartlet with the cinnamon/sugar mixture. Drizzle with melted butter.

6. Bake 25 minutes, until the pastry is golden around the edges and the apples are softened. Drizzle each with 1 tsp. maple syrup. Serve warm or at room temperature.

Servings: 6
Yield: 6 tartlets

Cooking Tips
*These are best when they are eaten the day they are made.