If you’ve never used frozen puff pastry, don’t be intimidated by it.  It’s an easy foundation for so many great desserts.  Follow package instructions and thaw for a bit before using.  Feel free to double this recipe by using both puff pastry sheets that come in the package.

Granny Smith apples always work well for apple desserts, but feel free to experiment and try other kinds.

I have a rolling pin, but honestly I reach for my pastry roller for most recipes, including this one.  It’s small, compact and easy to use.

When rolling out the puff pastry, all you need to do is use the roller to smooth out the seams and roll out the square to be just a little larger.  Be gentle with the roller.  You don’t need to roll it out much.

These would look next level with a little bit of char on the edge of the apples.  You could either use a cook’s torch, or put them under the broiler for a minute or two when they’re done baking, but let me tell you from experience and recent epic fail on my part — if you use the broiler, keep a very close eye on them!  Let’s just say, I wasn’t planning on using the second sheet of puff pastry in the package, but thank goodness I had it, as I had to scrap the tarts and start all over again.

Recommended tools and equipment:  Silicone rolling mat, rolling pin or pastry roller, 6″ chef knife.