Apple Tarts Poilane (Tartes Aux Pommes Poilane)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 17.3-ounce package frozen puff pastry (2 sheets), thawed 2 6 to 7-ounce Golden Delicious apples, each peeled, quartered, cored, quarters cut into 8 slices 4 tablespoons (packed) golden brown sugar
4 teaspoons melted unsalted butter 1 egg, beaten to blend (for glaze)



1 Position rack in top third of oven and preheat oven to 400 F. Unfold 1 pastry sheet on lightly floured work surface. Using 9-inch tart pan bottom as aid, cut out 9-inch round from pastry sheet. Leaving 1-inch plain border, overlap slices from 1 apple atop pastry round. Sprinkle apple slices with 2 tablespoons sugar; drizzle with 2 teaspoons butter. Fold up plain border around edge of apples, pressing so pastry will stay in place. Brush pastry edge with glaze. Transfer to ungreased baking sheet. Repeat with remaining pastry sheet, apple, sugar and butter. Bake tarts until apples are tender and pastry browns, piercing with toothpick if pastry bubbles, about 28 minutes. Serve warm.

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