Ingredients

2 small Granny Smith, Rome, or Cortland apples, peeled, cored,
and halved
1 frozen puff pastry sheet (from a 17 1/4-ounce package), thawed
1/4 cup sugar
1/4 cup unsalted butter
1/2 cup apricot preserves, strained
1 tablespoon brandy

Directions

Arrange a rack in the center the oven and
preheat to 425 degrees F.

Cut apple halves crosswise into 1/16-inch-thick slices.

Roll out pastry sheet on a lightly floured surface into a 12 1/2-inch square and cut out 4
(6-inch) rounds. Transfer the rounds to a lightly buttered baking sheet and arrange the
apple slices in overlapping concentric circles on them. Sprinkle each round with about 1
tablespoon of the sugar and dot each with 1 tablespoon of the butter.

Bake until golden brown, about 30 minutes.

In a small saucepan, combine the preserves and brandy, bring to a boil, and cook,
stirring, for 1 minute. While the tarts are still warm, brush them lightly with the
apricot glaze.

Serve the tarts warm or at room temperature with ice cream or sweetened whipped cream.