Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Parisian Apple Tartlet

kept bypdicent
recipe bymybakingheart.com
Notes: 

Serving: 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.

print
Ingredients: 

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


 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 
Share with Facebook