Time is getting away from me these days. Far too often, I’m unsure of what day of the week it is. Somewhere inside my brain, the miniature version of me is pacing, mumbling to itself. Go left? Go right? What’s the next move?
Each night before I go to bed I write out the tasks of the next day so I can combat this haze. It helps me center, to focus. Most mornings the last thing I want to do is leave the bed and get going on the day, so I set myself up with a purpose, one foot in front of the other. And then I get distracted by things in my refrigerator.
It could be worse, of course. It could be things that are expired, creating funk and ooze, but instead I just have drawers and shelves with possibilities. It’s easy to let yourself get lost in those.
When I made this mascarpone last week a good portion of it immediately went into the best pancakes ever – I’m sharing those next weekend, I promise — but I still had some left. I thought about a complicated, rich, showpiece dessert, and then I abandoned that idea in favor of these quick and easy, but no less delicious, tartlets.
Apples are a star food at our house, and it’s sometimes hard to convince the rest of the family that other fruits do exist the rest of the year. But when autumn comes I join the full-on embrace, and it feels like we can’t quite keep enough apples on hand.
Luckily, this dessert uses just one apple. It’s the sort of oh-crap-company-is-coming dish that you can throw together with stuff from the fridge and still have it look fancy. These little tartlets are also stellar for breakfast in the place of a standard pastry.
I recommend cutting the puff pastry to the size of your apple slices, so you might get more or fewer tartlets depending on your apple. With a standard Fuji apple, this recipe yields 9 tartlets.
If you like, the finished tartlets can be glazed with apricot jam or additional honey while they are still warm from the oven.