Parisian Apple Tartletts

Oh, how I jealous I am of Jessica. I wish I had memories of eating something like this in Paris. I wish I had memories of eating anything in Paris, but alas, I have not visited the City of Lights so far. It's something to dream about.

Go to My Baking Heart, her blog, to see the full recipe for this incredibly easy, delicious and satisfying dessert.

I used Pepperidge Farm Puff Pastry; I wanted to try the all-butter version, but I did not see it at the Fresh Market or Kroeger. I will try to stop by Trader Joe's tomorrow when I pick up my fruit and see if they have any. I can't justify the expense of Dufour and if Trader Joe's doesn't have their less expensive version, I'll probably do as many others did and make my own. Because, I am definitely making this again. It is like a sophisticated apple turnover - or should I say an open-faced apple turnover?

Next time I will probably add a little bit of spice to the brown sugar - maybe give the apples a light dusting of cinnamon sugar before I put them in the oven.

I used McIntosh apples. I generally eat Granny Smith apples, but I went with Dorie's suggestion of a sweeter apple. I can't even stand the thought of touching a Golden Delicious apple - I've never had one that wasn't mealy - so the Mac was as sweet as I could go. But, my gosh, what is with the apple growers? I don't want a ten-pound apple for a snack! I cut my apple into sixteen pieces and made four tartletts because a half an apple was just huge.

I had a good bit of pastry left over so I made myself a Nut Duo Tartlett with Nutella. I covered the dough with chopped walnuts and slivered almonds. Then I sprinkled on some brown sugar, cinnamon, and dabbed the top with a little butter. I baked it for about 20 minutes and after it came out of the oven I dabbed on about 2 tablespoons of Nutella. It smells divine and a couple of the nuts fell off so I munched on them. Delightful - gotta love a toasted nut.

Cinnamon Squares

This was a really simple recipe to put together. I laid out most of the ingredients before I went to work this morning. Then when I came home this evening I added the liquid ingredients and put the cake in the oven. Mine baked in just about five extra minutes.

Time out for an advertisement. I purchased a new 8-inch square pan the other day. It is a brand called Magic Line . It has a cute little magic lamp - like a Genie's lamp on it. I love this pan. I used it tonight for the first time. Perfectly square sides and the pan has little lips that allow you to grab it when you want to take it out of the oven. Very handy. Available at Sur La Table and Amazon to name two. I got mine at Sur La Table.

I quite enjoy the taste of this cake, though I was a tad disappointed in my inability to make a delightful layer of chocolate, espresso and cinnamon sugar like Dorrie showed us. These slices are just acting. The ones in the next row over barely seemed to have a layer of the mixture at all, though all of the edges did bear the marks of the chocolate and espresso. I dusted the chocolate I used with flour before adding my chips to the batter, hoping it would keep them from sinking, but it was not entirely successful.

I would make this again in a heartbeat - for everyone but Debbie, who doesn't like cinnamon!

Visit Tracey at her blog to view the recipe (Tracey's Culinary Adventures) or you could just go way out on a limb and purchase Baking: From My Home to Yours and drown yourself in deliciousness!