Puff Pastry Apple Tartlets With Contempo Caramel Sauce
|Frozen puff pastry sheet||8 1⁄2 Ounce, thawed until pliable but still very cold (Half A 17 1/4-Ounce Package)|
|Egg||1 , mixed with 1 teaspoon water for wash|
|Caramel apple filling|
|Packed light brown sugar||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Plain non-fat yogurt||1⁄4 Cup (4 tbs)|
|Tart green apples/3 small tart green apples||2 Large, peeled, halved, cored, and sliced 1/2 inch thick|
|Ground cinnamon||1⁄4 Teaspoon|
To Prepare Pastry: Preheat oven to 375°F.
If puff pastry is folded in thirds, to eliminate the creases, fold it in half and on a lightly floured board, roll to 1/4-inch thickness.
Cut out 2 apple shapes about 6 inches wide and 5 inches long.
Cut out 4 leaves and 2 stems, about 4 to 5 inches long. (They may look large, but will shrink.) Place pastry on lightly greased baking sheet.
Brush tops with egg wash; do not let it drip down the sides or the pastry won't puff up.
If time permits, refrigerate at least 15 minutes to reduce shrinkage.
Bake for 16 to 20 minutes, or until golden brown.
Remove to racks and cool completely. (Pastry may be kept at room temperature, covered with foil, up to 4 hours.
Recrisp at 375°F. in toaster oven or conventional oven for 3 to 4 minutes.) To Make Filling: In an 8-cup (2-quart) microwavesafe measuring cup or bowl, stir together brown and white sugars, yogurt, and a dash of salt until thoroughly moistened.
Microwave, uncovered, on high (100%) for 5 to 8 minutes, without stirring, until golden caramel color.
The mixture should be as thick as honey but not so stiff you can't stir it.