I love recipe.
It is so simple.
End result is an amazing dessert.
Makes 4-6 Tartelettes.
Adapted from Baking by James Peterson
1 sheet puff pastry sheet
1 Granny Smith apple, peeled and sliced paper thin (I used a mandoline)
1 egg plus 1 teaspoon milk (for egg wash)
Preheat oven to 375 Degrees
Peel and slice the apple.
Cut puff pastry into rectangles.
Cut another rectangle from inside of each square, leaving 1/2 border.
Brush the outer squares with water.
Lift the upper right corner of the outer square and press it against the lower left corner of the inner square.
Lift the upper left corner of the outer square and press it against the lower right corner of the inner square.
Prick several times the inner square with a fork.
Brush the outer corners with egg wash.
Place 1 teaspoon Frangipane in the middle square.
Place the some sliced apples on top.
Bake for 20-30 minutes.
Cool on a baking rack and sprinkle with confectionery sugar.
1 1/2 cup almond flour
1/2 cup butter, softened
1/2 cup sugar
1 egg yolk
1 teaspoon Almond extract
Cream butter and sugar.
Add egg and egg yolk, mix well.
Add almond flour, mix well.
Add Almond extract.
Refrigerate 1 hour.