French Apple Tarts

• 1 sheet frozen puff pastry, thawed
• 1 firm apple, peeled and cored (I used Cosmic Crisp)
• 3 tablespoons granulated sugar
• 1 tablespoon brown sugar, packed
• 1 ½ teaspoons Saigon cinnamon
• ¼ teaspoon freshly grated nutmeg
• 1/8 teaspoon ground cardamom
• 1 teaspoon fresh squeezed lemon juice
• 1 tablespoon unsalted butter, melted

Preheat the oven to 400 degrees and line a large baking sheet with parchment paper. Roll out the puff pastry on a floured pastry cloth or counter to a 12” X 9” rectangle, taking care to seal the folds in the pastry. Place a 6-inch round cake pan or bowl on half the pastry, cut around the pan with a sharp knife, and repeat on the other half of the pastry to form two circles. Transfer the circles to the baking sheet and chill while preparing the apple filling. Gently fold the remaining puff pastry, wrap well, and freeze for appetizers or other use.

Slice the apple into 1/8-inch thin slices and place them in a medium bowl. In a small bowl, stir together granulated sugar, brown sugar, cinnamon, nutmeg, and cardamom. Pour over the apples, add lemon juice, and gently toss with a rubber spatula until the apples are well coated.

Remove the pastry from the refrigerator, brush with melted butter, and using your fingers, roll the edge inward to form a rim around both tarts. Arrange apple slices in a spiral inside the tart, overlapping the slices. Apples will form a peak in the center which will drop as the tart bakes. Bake 25 to 30 minutes or until the apples soften and the pastry browns and puffs. Serve warm or at room temperature.

Yield: 2 individual tarts