TWD: Parisian Apple Tartlets

If you can believe the folks over at NY Apple country, the world's longest apple peel was created by Kathy Wafler Madison on October 16, 1976, in Rochester, NY. It was 172 feet, 4 inches long. She was 16 years old at the time.

That's about as long as half of a football field, including one end zone. Way to go, Kathy!

I wonder if there's a record for "Number of Apples Peeled in a Lifetime". I'm pretty sure I would be in contention to break that record someday.


So it was with confidence that I tackled this week's Tuesday's with Dorie recipe, Parisian Apple Tartlet. Thanks to Jessica of My Baking Heart for this great pick.

Talk about an easy recipe! Peeling the apple was the hardest part. You take a circle of puff pastry, arrange four apple sections on top, and sprinkle on some brown sugar and butter.


Pop it in the oven and you're done!


And how were they? Surprisingly delicious! At first, I thought they tasted like warm, soft apples. But when combined with the brown sugar-glazed, flaky crust? Awesome! It was even better in the spots where the sugar ran over the sides and caramelized along the bottom.

My only "criticism", and it's not even really a criticism, is that the apples are pretty bare by the time they come out of the oven. At least mine were. There was no brown-sugary goodness on top, like in the picture in the book. No problem, though. I grabbed some caramel and started drizzling, more for looks than anything.

OK, chalk it up as another successful week for TWD. If you'd like to see the recipe, please stop by Jessica's site above, or check out Dorie Greenspan's book, "Baking, From my Home to Yours".