TWD: Parisian Apple Tartlet

It's surely a Freudian thing.


I kept forgetting to buy puff pastry at the grocery.


Down to the wire, I decided to test a new recipe from the latest cookbook I've been auditioning. I've made puff pastry before, but this was a quicker method.


And besides, I like to know what goes into my food. Even though I actually can pronounce humongous chemical names, I don't necessarily need to include them in my list of ingredients or ingest them.




So, Sunday morning, I prepared 1/4 of a recipe of puff pastry from The Art and Soul of Baking.



It was lovely how, at each turn, the dough became more satiny.


I didn't worry about size so much, since I've made this kind of dough before. I just used my years-tested instincts to roll it to the proper thickness.



After dinner, I cut out two 4" rounds and topped them with apples, brown sugar, and butter. After they came out of the oven, I dusted them with cinnamon and powdered sugar.


Can we say heaven?


I still have half my puff pastry remaining, safely chilling in the refrigerator, and ready to be used in another luscious dessert. One great tip from the cookbook: roll the dough out to the desired thickness before the final chilling. Then it will be ready to use immediately or to freeze for later. Worked for me.


Stop by the other TWD blogs to see how their apple tartlets turned out. And for the recipe, stop by Jessica's blog, My Baking Heart. Thanks for a most delicious choice!