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1
Preheat oven to 400 degrees F.
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2
Crimp seams of puff pastry together with fingertips.
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3
Dust both sides of pastry with sugar.
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4
Using a rolling pin, roll pastry in each direction to close seams.
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5
Using a sharp pizza cutter (and tracing a small plate) cut out 2 circles of pastry.
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6
Place pastry circles on a chilled sheet pan and let cool in the refrigerator for a few minutes.
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7
Using a vegetable peeler cut wafer thin apple slices.
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8
Put apple slices in lemon-juice-spiked water.
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9
Flip pastry circles over on the sheet pans and poke them with a fork to provide an outlet for steam.
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10
Put parchment paper on the pan underneath the pastry circles.
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11
Sprinkle pastry with sugar and arrange apple slices on top.
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12
Bake in the middle of the oven for 15 to 20 minutes.
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13
Poke the crust; if it feels soft it needs more time in the oven.
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14
Microwave some apricot jam for 30 seconds.
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15
Dab (don't brush) the jam on the tarts.
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16
Cool tarts at least 4 hours and seal in a resealable plastic bag.
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17
Serve at room temperature or heat in the microwave and top with ice cream.
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18
SERVINGS: 2 (DESSERT-ice cream not included); Calories: 183; Total Fat: 6 grams; Saturated Fat: 1.5 grams; Protein: 2 grams; Total Carbohydrates: 33 grams; Sugar: 19 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 109 milligrams
