This week's Tuesday with Dorie takes us to Dorie's own backyard of Paris with a Parisian apple tartlet, chosen by Jessica of My Baking Heart. When I saw this recipe, my heart skipped a little beat - thanks Jessica! Why? Because it is one of the few baking recipes in the universe that is a serve for one. Hooray!
I actually ended up making two tartlets, because there are two halves in an apple. I had oodles of puff pastry, because I used Nick Malgieri's quick puff pastry recipe, suggested by Bungalow Barbara - thanks Barbara. (I now have Diplomat torte in my sites for the remainder of the puff pastry.)
Here is my block of quick puff pastry:
I have made puff pastry once before the traditional way, but this version holds up well beside it and is much faster. The layers are created by rolling the folded pastry into a "Swiss" roll" then flattening it out. A pretty neat trick, eh?
My tartlets pre-baking reminded me of ladies sitting in a hair salon with foils in their hair:
I used a Granny Smith apple, a popular baking apple in Australia, and it was just perfect - it held its shape well during baking.
The finished result tasted sensational for something so simple - light and airy with the lovely sweetness of the baked apple, sugar and butter. I loved it warm, and it is another dessert that would be perfect served with a dollop of vanilla icecream.
You can check out the views of the other TWD bakers on this tartlet by going to the TWD blogroll.