Apple tarts

One of the best things I know of to do with apples is make these little tarts. They're a Patricia Wells adaptation of the ones from Poilane in Paris. (That's the real McCoy in the top photo.) As long as you have a round of pate brisee in the freezer they take no time at all. Sometimes I make one big tart, sometimes 4, sometimes 8 little ones....today I am making 6. Because the apples I had were small I used 6 instead of the usual 4. These are Empires, but any tart cooking apple works fine. Peel and cut them in 12ths and saute in half a stick of sweet butter and 1/4 cup of sugar til golden, about 15 minutes. Let cool slightly before assembling. After folding up the edges, brush with beaten egg. I love these new silicone brushes! (Are you wondering how I took the photo?)

As soon as they come out of the oven (about 20 minutes at 425 - a little longer if you like them darker ) sprinkle each tart with a little brown sugar. Here I'm using turbinado, but I think regular light brown sugar works even better. It adds a little crunch.

Dinner is served. The wine is the Delicato chardonnay from Saratoga. I like it very much!