Warm Apple Tarts
2 tablespoons unsalted butter
2 Granny Smith apples, peeled, cored and cut into 6 sections
2 tablespoons evaporated cane juice or sugar
Pinch of cinnamon
2 5-inch diameter by 1/8-inch disks of prepared pie crust
Crème fraîche
Preheat oven to 450 degrees.
Brown the butter in a heavy medium sauté pan over high heat.
Add the apple wedges and sprinkle with evaporated can juice. Cook over high heat, allowing the evaporated can juice to caramelize.
Toss the apples several times. When the evaporated can juice is caramelized, add the cinnamon, toss, and remove apples from pan.
Allow the apples to cool enough to handle; slice each apple section into 4 think slices. Arrange the apples slices on the disks of dough. Bake in the hot oven for about 12 minutes until the dough is nicely browned on the bottom.
Remove from the oven and serve while still warm.
Garnish with crème fraîche or rich vanilla ice cream.
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