Thin-Thin Apple Tarts

1. 1

   Thaw puff pastry as label directs. Unfold 1 puff pastry sheet on floured surface, with floured rolling pin, roll pastry

2. 2

   to 14 1/2 by 14 1/2 square. Using 7 inch round plate as guide, cut out 4 rounds from pastry.

3. 3

   Preheat oven to 425 degrees. Cut 2 apples lenghtwise in half, remove cores and peel. Cut apple halves lenghtwise into paper thin slices.

4. 4

   Place pastry rounds on large cookie sheet, top each with 1 tablespoon vanilla wafer crumbs, then one fourth of apple slices, brush with some melted butter or margarine. Bake apple tarts 15 minutes or until pastry is lightly browned and crisp and apples are tender. With pancake turner, remove tarts to wire racks.

5. 5

   In small saucepan over low heat, heat orange marmalade until melted. Brush tarts while hot with some melted marmalade.

6. 6

   Repeat with remaining ingredients to make 4 more tarts.

7. 7

   Serve tarts warm or at room temperature, sprinkled with confectioners sugar. Serve with whipped cream.

No additional tips available.