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Get Started - 100% free to try - join in 30 secondsServing: You’ve got a choice – you can wrap the tartlet in a piece of waxy paper and eat it standing up, pretending you’re walking the cobblestone streets of Paris, or you can put it on a proper plate with proper cutlery and serve it as an elegant finish to a meal.
Storing: The tartlet should be served soon after it is baked and certainly on the day it is made.
Playing Around: Use this simple construction to make a pear, plum, apricot, peach or even a mango tartlet.
1 1/8″ thick, 4″ circle cold Puff Pastry (preferably all-butter; see note pg. 315*)
1/2 firm, sweet apple, such as Golden Delicious or Fuji, peeled and cored
Light brown sugar
1 tsp cold butter, cut into 3 pieces
1 tsp cinnamon
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