This week’s assignment, crispy crackly apple almond tarts, are pastries made of phyllo dough and topped with almond cream and apple slices. As an alternative, however, Dorie suggested the bonne idée of making apple tartes fines–a scaled down version of the tarts minus the almond cream and using puff pastry dough instead. I decided to go with the latter since I had puff pastry dough on hand.
Although Dorie’s recipe called for 4-to-6 inch circles to be cut from the rolled out puff pastry, I decided against that and made lopsided rectangles. No use in wasting perfectly tasty puff pastry, right? Besides, they look “rustic”. (Wink, wink). I baked these tarts for only 22 minutes as the edges were plenty browned by that point. As Dorie stated, these tartes were indeed still crispy and crackly like their apple almond counterparts. I found them perfect as a sweet breakfast treat.
These apple tartes fines were made as a part of French Fridays with Dorie, a group of bloggers who make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.