Tartelettes aux pommes faciles

Ingrédients

• 2 large Granny Smith apples, peeled, cored and thinly sliced
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons vanilla
• 1 egg
• 1 tablespoon milk
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 1 frozen puff pastry sheet, such as Pepperidge Farm (half of a 17.25 oz. package), thawed
• 1/4 cup apricot preserves
• Sliced almonds, optional
• Whipped cream or vanilla ice cream, optional

Préparation

1. 1

   Preheat the oven to 350°.

2. 2

   In a medium bowl, mix apples, lemon juice, and 1 teaspoon vanilla.

3. 3

   In another small bowl, beat the egg and milk together. In a third bowl, combine the cinnamon and sugar.

4. 4

   Roll out the pastry on a floured surface into a 10-inch square. Cut into four 5-inch squares, or nine 3-inch squares. Brush squares with the egg/milk mixture. Please on an ungreased baking sheet.

5. 5

   Drain the apples. Overlap the apple slices on top of the pastry, leaving a small border around the edges. Sprinkle apples and pastry edges with cinnamon sugar. Bake until crusts are brown, about 30 minutes.

6. 6

   Combine the apricot preserves and ½ teaspoon vanilla in a small saucepan. Stir over low heat until melted and smooth. Brush glaze over apples. Sprinkle with almonds if desired. Serve warm (with vanilla ice cream!) or at room temperature with whipped cream, or enjoy as they are.