Apple Tart - Individual French Pastry

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	Ingredient	Quantity
1.	Puff Pastry Dough	1 Sheet - Thawed
2.	Pastry Cream	6 ounces
3.	Fresh Apples - Golden Delicious	6 Small or 4 Large
4.	Apricot Glaze	4 ounces

Process	Instructions
1. Prepare the Puff Pastry Sheet	Lay out the thawed Puff Pastry Dough on a flat surface. Using a table fork prick it evenly all over from side to side. It should measure 10" x 9". With a pizza cutter cut in half so the two pieces are 5" x 9". Cut each half into four strips, each about 2-1/4" x 5".
2. Apply Pastry Cream	Lay the eight strips onto a parchment covered baking pan, spacing evenly. Using a pastry bag with a flat tip dress each rectangle with a flat ribbon of cold pastry cream lengthways down the middle of the strip.
3. Prepare fruit	Peel, core and halve the apples. Slice the halves evenly into thin slices from top to bottom. Then trim the sides to the width of 3/8" less than pastry shells.
4. Garnish with fruit	In the palm of your hand fan the sliced apple halves out and place atop the pastry cream. Garnish each pastry shell with about 1-1/2 ounces of the sliced apples.
5. Make ahead and store	At this point the pastries can be stored overnight in the refrigerator if so desired.
6. Bake	In a hot oven of 450°(F) degrees bake for 15 minutes reducing to 325°(F) and finishing for 25 to 30 minutes till crust is golden brown on the bottom.
7. Finish with glaze	Right out of the oven brush the pastries with hot apricot glaze, coating the fruit and the top side of the pastry dough.
Additional Comments:	Scraps of unused apples are great in apple turnover filling or fruit smoothie drinks.

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