Apple and almond cream tartlets

Preparation

1. Preheat oven to 220°C (425°F) and place baking rack in bottom of oven. Butter and flour 6 12.5 cm (5") tartlet molds.
2. On a floured work surface, roll out the puff pastry with a rolling pin. Cut out the pastry and line the tartlet moulds. Place in the fridge while you prepare the rest of the recipe.
3. In the bowl of a food processor, blend the almond powder, butter, egg, sugar and vanilla seeds until smooth. Divide the almond cream between the tartlets, then refrigerate again.
4. Mix lemon juice and maple syrup in a bowl. Peel and trim apples. Cut into thin slices and add to lemon juice-maple syrup mixture. Mix well to coat. Arrange the apple slices in a rosette in the tartlets, on top of the almond cream. Bake for 15 minutes.
5. Remove tarts from oven, then sprinkle with sugar. Bake for a further 10-15 minutes, or until golden brown on top. Serve at room temperature.