Looking for a sophisticated but simple dessert recipe for the holidays? You’ve found it. Dozens of flaky layers provide a tender base for fanned apple slices sprinkled with cinnamon, sugar, butter, and maple syrup. As they bake, they transform from a flat sheet of dough into  puffy, elegant tartlets, while simultaneously filling your house with the scent of apple pie.

The best part? These will take you about 35 minutes, from starting to devouring your first bite. Frozen puff pastry is the secret to these festive tartlets. While I toyed with the idea of making my own puff pastry (truly only something a pastry geek like myself would do) I decided to settle on that tried-and-true packaged variety typically found in the frozen section of grocery stores.

All I had to do was let it thaw at room temperature for about half an hour, and then I was ready to go (Just make sure that the day you want to make these you move the puff pastry from your freezer to your refrigerator earlier in the day so it will be thawed for later). While I waited for my puff pastry to thaw, I chatted with my Grandma Pat AND got everything else ready. Peeled and sliced the apples: check. Combined the cinnamon and sugar: check. Melted butter: check.

There is no fancy dough folding or difficult crust to work with either. But what makes these tartlets even more adorable is the fact that they are perfect for holiday entertaining. You can make them earlier in the day (they are best eaten the day they are baked), then relax knowing you have dessert taken care of and more time to spend with your guests. Alternatively, I know I would gladly eat these tartlets for breakfast too, so consider that option. You won’t be getting up at the crack of dawn for these. Definitely a way to make guests feel welcome!

Other fruits and fillings would work well for these tartlets too- cherry, cream cheese, chocolate ganache…although this apple version is classic.

This recipe is in tune with my “eating seasonally” inspiration. There are many varieties of apples that would work in this recipe: jonathon, spartan, ida red, golden delicious, granny smith, and cortland, all because they keep their form when they bake, preventing them from turning into mush.

Maple Apple Tartlets (Eat Feed Autumn Winter by Anne Bramley)

• 1 sheet puff pastry, thawed (you will have one leftover in your package)
• 1/2 teaspoon ground cinnamon
• 2 tablespoons sugar
• 3 small to medium baking apples
• 2 tablespoons unsalted butter, melted
• 2 tablespoons maple syrup

Preheat the oven to 400 degrees F. Line a baking sheet with parchment. In a small bowl, mix the cinnamon and sugar. Peel (a vegetable peeler works great for this), core, and cut the apples in half. Place one half, cut side down, on a cutting board. With a small sharp knife, thinly slice the apple half into about 12 slices. Do not move or separate the slices. Repeat with the remaining 5 halves. Leave cut side down.

Cut the puff pastry into 6 rectangles and place on the baking sheet. Pick up one apple half without disturbing the slices. Place on a pastry rectangle and apply slight pressure on the diagonal to fan out the apple slices until they nearly fill the length of the pastry rectangle. Leave a border of 1/4 inch all the way around. Repeat with remaining rectangles of puff pastry and apple halves.

Sprinkle each tartlet with the cinnamon and sugar mixture. Drizzle with the melted butter. Bake for 25 minutes, or until the pastry is golden around the edges and the apples are softened. Drizzle each with 1 teaspoon of maple syrup. Serve warm or at room temperature. These are best served the day they are made.

Yield: 6 tartlets (6 generous servings, it is best give each person their own tartlet)