Baked Apple Tartlets with Apple Butter

Preheat the oven to 375 degrees.

On a lightly floured surface, prepare the puff pastry by rolling onto an 11 inch square (follow instructions for thawing in refrigerator for 2-3 hours first), or thaw frozen pie shell and gently flatten to a 9 inch circle. Cut into 4 equally-sized pieces. If using puff pastry, use a round object like the top of a large yogurt container to cut out circles with a sharp knife. If using a pie shell, gently pinch each pastry into a heart shape.

Peel, halve, and core the apples. Cut very thin slices across the core. Transfer the 4 pastries to a baking sheet lined with parchment paper. Place a tablespoon of apple butter on each circle and spread out evenly with the back of a spoon, stopping 1/4 short of the edges.

Arrange apple slices in a tight concentric circle (puff pastry) or in a heart pattern (pie crust), with the edges overlapping. Sprinkle with cinnamon. Carefully brush the slices with half the melted butter.

Bake 25 minutes, brush with the remaining butter, and bake an additional 10-12 minutes until the apples are lightly golden and the pastry crust is browned. Remove from oven and drizzle with maple syrup. Serve warm with freshly whipped cream or ice cream. Makes 4 tartletts.