Apple, Pine Nuts and Pistachio Tartlets

Puff pastry

Place the flour, butter cut in cubes and salt in your food processor bowl.

Start whisking at low speed (2 on a scale from 1 to 6) and pour the water.

Keep on whisking until the flour is combined with water, you still need to have large cubes of butter.

Place the pastry on a floured work plan.

Spread the pastry with your rolling pin and make a rectangle (15 cm by 45 cm).

Fold the right third of the pastry, then the left third. You should have a square.

Make a quarter turn. Make a rectangle (15 cm by 45 cm). Fold the right third of the pastry, then the left third.

Start again twice.

Set aside in your fridge.

Tartlets

Preheat your oven at 200 C / 390 F degrees.

Peel the apples and cut them each in 6 slices. Remove the center.

Pour 3 tbsp of maple syrup on a parchment paper, leaving space between them. Start again with the remaining 3 tbsp on a second paper.

Place two slices of apples on each maple syrup tbsp.

Spread ground cinnamon and pine nuts.

Spread your pastry and cut 6 12-13 cm diameter discs.

Place the pastries on top of the apple slices.

Cook for 25 minutes.

When out of the oven, turn the tartlets upside down and spread the chopped pistachios.

Serve lukewarm or at room temperature.