La Nouvelle Maison’s French apple tartlettes

Premade puff pastry shells are also available frozen. Look for caramelized puffed rice croquant at specialty grocers and baking stores, or substitute chopped nuts. The pastry cream and apple compote can be made two days in advance. Use any leftover pastry cream for fresh fruit parfaits.

4 3-inch round vol-au-vents (See recipe)

4 teaspoons apricot jam

1 recipe apple brandy compote, cooled (See recipe)

1 recipe vanilla pastry cream, cooled (See recipe)

2 large Granny Smith apples, peeled, cored and thinly sliced

4 teaspoons unsalted butter, melted and cooled

Cinnamon sugar, for sprinkling

Caramelized puffed rice croquant, for garnish, optional

Sea salt caramel sauce, for garnish, optional

Toasted cinnamon ice cream, for serving, optional

1. Preheat oven to 325 degrees F. Brush the inside bottom surface of the vol-au-vents with apricot jam to coat. Place on parchment paper lined baking sheet.

2. Fill each vol-au-vent with ½ cup apple brandy compote

3. Place a ¼ cup scoop of vanilla pastry cream in the center of each shell. As the shell cooks, the cream will spread slightly.

4. Top each shell with half of a sliced apple, slightly fanned, covering the opening.

5. Brush apples with melted butter and sprinkle with cinnamon sugar. Bake for 20 minutes. Check the center apples for a soft texture that is cooked through. This will vary depending on the apples used. If needed, bake an additional 5-10 minutes. Remove from oven and cool on a wire rack.

6. Glaze tartlettes by brushing with reserved apple compote cooking liquid. Press croquant on sides of pastry, if desired. Place on serving plate. Drizzle with sea salt caramel sauce and serve with a scoop of toasted cinnamon ice cream, if desired.

Makes 4 tartlettes

Nutrition information per serving: 376 calories, 36% calories from fat, 15g fat, 7g saturated fat, 86mg cholesterol, 58g carbohydrates, 41g total sugar, 17g added sugar, 4g protein, 153mg sodium, 4g fiber