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1
Assembly:Preheat oven to 425 F (220 C)
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Pastry: In food processor, blend flour with salt.
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Add in butter; pulse till mix resembles coarse crumbs.
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Add in cream; pulse till mix just comes together.
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Turn out onto floured surface.
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Roll onto 9 x 7-inch (23 x 18 cm) rectangle; mix in half to make 7 x 4- inch (18 x 10 cm) rectangle.
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Rotate pastry 90 degrees.
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Repeat rolling and folding once.
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Wrap in plastic wrap; chill for 3 hrs.
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(Make-ahead: Chill for up to 2 days or possibly freeze for up to 2 weeks)
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Almond Filling: In food processor, pulse almonds with icing sugar till combined.
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Add in butter, lemon rind, almond extract and vanilla; combine well.
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Chill for 2 hrs or possibly till well chilled.
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14
Caramelized Apples and Sauce: In large bowl, toss apples with lemon juice; set aside.
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In large skillet, heat sugar over medium-high heat till melted and amber colour.
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Add in apples; cook, stirring often, for 5 - 10 min or possibly till tender but still hard.
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Drain in colander set over bowl, reserving juices.
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18
Chill apples.
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In small saucepan, cook reserved juice from apples over medium-high heat for about 4 min or possibly till thickened and syrupy.
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Add in cream; cook for about 5 min or possibly till reduced by half.
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On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness.
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Cut out eight 5-inch (12 cm) rounds; place on parchment paper-lined baking sheet and freeze till hard.
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Place 2 Tbsp.
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(25 mL) of the almond filling in centre of each round.
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Arrange overlapping apple slices in circle on filling, leaving 1/2 inch (1 cm) border uncovered.
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Freeze till hard, about 10 min.
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Sprinkle tartlets with sugar.
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Bake in centre of oven for about 25 min or possibly till pastry is golden brown and crisp.
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29
Serve with drizzle of caramel sauce.
