- 1 sheet puff pastry
- ½ teaspoon ground cinnamon
- 2 tablespoons sugar
- 3 small to medium baking apples
- 2 tablespoons unsalted butter, melted
- 2 tablespoons maple syrup
- Preheat the oven to 400°F. Line a heavy baking sheet with parchment paper. Thaw puff pastry, if frozen.
- In a small bowl, mix the cinnamon and sugar. Peel, core, and cut the apples in half. Place one half, cut side down, on a cutting board. With a small sharp knife, thinly slice the apple half into about 12 slices. Do not move or separate the slices. Repeat with the remaining 5 halves. Leave cut side down.
- Place the puff pastry on a cold surface. Cut into 6 rectangles and place on the baking sheet. Pick up one apple half without disturbing the slices. Place on a pastry rectangle and apply slight pressure on the diagonal to fan out the apple slices until they nearly fill the length of the pastry rectangle. Leave a border of ¼ inch all the way around. Repeat with remaining rectangles of puff pastry and apple halves.
- Sprinkle each tartlet with the cinnamon and sugar mixture. Drizzle with the melted butter.
- Bake for 25 minutes, until the pastry is golden around the edges and the apples are softened. Drizzle each with 1 teaspoon maple syrup.
- Serve warm or at room temperature. These are best served the day they are made.