Learn Some Manners Apple Tarts

Adapted slightly from The Union Square Cookbook, 1994, by Danny Meyer & Michael Romano

1/2 pound puff pastry (I used Pepperidge Farm)
1/4 cup apple butter (spiced without added sugar)
2-3 Granny Smith apples
2 Tablespoons butter, melted and divided
1-2 Tablespoons superfine sugar
creme fraiche, whipped cream or vanilla ice cream

On a floured surface roll the puff pastry to a 11-inch square.

Cut out four 5-inch circles with a sharp paring knife, using either a plate, a bowl, or tart ring as your guide.

Transfer the circles to a parchment lined baking sheet.

Place a Tablespoon of apple butter on each circle and spread it with the back of a spoon or a small off-set spatula
leaving 1/4 inch border of plain dough around the disk. Refrigerate.

Preheat oven to 375

Peel, halve and core apples. Place the halves cut side down and turn the half so that the bottom stem end is
pointing to the left. 

Using a small paring knife, thinly slice the apple halves.

Remove pastry circles from fridge and arrange apple slices in a tight concentric circle, overlapping slightly.  Using a
pastry brush, brush the tarts with half of the melted butter. Bake 25 minutes.

Brush the tarts with the remaining one Tablespoon melted butter and continue baking until the apples are golden and
the pastry is nicely browned.

Remove from oven and immediately sprinkle each tart with 1-2 teaspoons superfine sugar.
Serve warm with creme fraiche, whipped cream or vanilla or cinnamon ice cream.

Serves four