Thin Apple Tarts

2 small Granny Smith apples, peeled, cored, and halved
1/2 cup water
1/2 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed

Cut apple halves crosswise into 1/16-inch-thick slices
and transfer to a bowl. Bring water, sugar, lemon juice,
and butter to a boil in a small saucepan, stirring until
sugar is dissolved, then pour over apples. Turn apples
until slightly wilted, then drain in a colander set over
a bowl, reserving liquid. Preheat oven to 425 degrees.
Roll out pastry sheet on a lightly floured surface into
a 12 1/2-inch square and cut out 4 (6-inch) rounds.
Transfer rounds to a lightly buttered baking sheet and
top with overlapping apple slices. Bake in middle of oven
until golden brown, about 25 minutes. Boil reserved liquid
in saucepan until reduced to about 1/3 cup , then brush
on baked tarts.

YIELD: 4 servings
Category: Desserts
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