Apple Tarts Poilane

By Pearly

Ingredients

• 2 sheets (1 pkg of 17.3 oz) frozen puff pastry, thawed
• 2 6-7 oz apples, peeled, cored, quartered and quarters cut into 8 slices
• 4 T golden brown sugar
• 4 T melted unsalted butter
• 1 egg, beaten to blend (for glaze)

Preparation

Step 1

Position rack in top third of oven and preheat to 400°. Unfold 1 pastry sheet on lightly floured work surface. Using 9 inch tart pan bottom as aid, cut out 9 in round from pastry. Leaving 1 inch plain border, overlap slices from 1 apple atop pastry round. Sprinkle apple slices with 2 T sugar; drizzle with 2 tsp 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 of pastry bubbles, about 28 minutes. Serve warm.