Tartelettes aux pommes en pâte feuilletée

Ingrédients

• 1 (1 pound) package puff pastry sheets, thawed (see note)
• 3 to 4 Honeycrisp apples, thinly sliced (do not peel)
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon Kosher salt
• Honey for drizzling
• Powdered sugar for dusting (optional)

Préparation

1. 1

   Preheat oven to 400 degrees F. Line two sheet pans with parchment paper.

2. 2

   In a bowl, carefully toss the sliced apples with lemon juice, sugars, cinnamon, and salt. Set aside.

3. 3

   Cut each thawed pastry sheet into 3 rectangles (each package should come with 2 sheets). You should have 6 rectangles total.

4. 4

   Using a rolling pin, roll out each rectangle to smooth the borders and to make them wide enough to fit the apples, if needed.

5. 5

   Place the puff pastry sheets on the sheet pans, about 2-3 inches apart. Cut shallow slits around the borders (without piercing all the way through) - this will allow the borders to puff up nicely to create a "nest" for the apples.

6. 6

   Arrange the sliced apples on top of the pastry sheets inside the border, overlapping them on top of each other. Tip: The apples will release juices. Pat them dry a bit ad needed to minimize moisture on the dough.

7. 7

   Bake for 18 to 20 minutes until puffed up and golden brown. Let cool for 5 minutes. Drizzle with honey and confectioners sugar on top if desired. Enjoy!