Recipe - Apple Puff Pastry Tartlets

1 cup Unbleached allpurpose flour
10 tablespoon Cold butter unsalted; cut
into One half inch dice, 2
tablespoons of 10 kept
separate
One half teaspoon Salt
3 tablespoon Cold tap water; plus 1 tbl
more (per 3 tbl) if
necessary
Apples; cut or sliced up paper thin
Cinnamon sugar

1. For the dough, place flour in work bowl of food processor fitted with

steel blade, add the 2 tablespoons butter, pulse until butter is absorbed,
about 10 to 12 pulses of 1 second each.

2. Add remaining butter pulse once or twice to distribute. Dissolve salt in
water and add to flour mixture, pulse 3 or 4 times,until dough just starts
to form a rough balldo not overprocess. If mixture remains very dry, add a
teaspoon of water at a time and pulse again.

3. Turn dough onto floured work surface and shape into rough rectangle,
then place on top of sheet of wellfloured plastic wrap measuring at least
6by9 inches. Lightly flour top of dough and cover with another sheet of
wrap. Press dough with rolling pin to flatten, then roll back and forth
several times with rolling pin to make 6by9inch rectangle of dough.

4. Peel away plastic wrap and invert dough onto floured work surface, long
side facing you. Peel away second piece of wrap.Fold top third of dough
down and bottom third up, to make2by9inch rectangle, then roll up dough
from one end like a jellyroll. Press dough into square, wrap in plastic,

and refrigerate 1hour, or until firm.

5. On a floured surface, roll dough into a 1 5by1 0inch rectangle.Cut

into 3 to 3 1/2inch disks, squares, or diamonds. Arrange on a
parchmentlined cookie sheet, about 2 inches apart on all sides,and prick
with a fork.

6. Top each dough shape with apple and a sprinkling of cinnamon sugar.

7. Bake at 350 degrees until golden and crisp, 25 to 30 minutes. Cool
slightly, serve warm.

Makes 12 to 15 3inch tartlets.

Cook's Illustrated, Mar./Apr. 1994, Page 15. Credit: Nick Malgieri.

Nationality: USA Courses: dessert, pastry Season:any Method: baked

Start to Finish 1 One half hours Preparation 5 minutes Attention 1 One half hours
Finishing 5 minutes

Converted from Mangia!, Cook's Illustrated 19931995 Cookbook

Recipe by: Cook's Illustrated, Mar./Apr. 1994, Page 15.

Posted to MCRecipe Digest by "Hobbs, D B USO"
hobbs@lbcapo1.uso.unisys.com on Mar 16, 1998