2 Cortland apples, unpeeled

1 pie crust

• 6 tablespoons (90 ml) chestnut purée or
• 6 tablespoons (90 ml) pink applesauce

With the rack in the lowest position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.

Core the apples and thinly slice with a mandolin.

On a lightly floured work surface, shape the dough into a cylinder and cut into six discs. Roll out to about 3-mm (1/8-inch) thick, 14-cm (5 1/2-inch) circles. Cover the centre of each pastry with 15 ml (1 tablespoon) of chestnut purée or applesauce to about 2.5-cm (1-inch) of the border. Cover the purée with apples, making a centre of overlapping slices to form a rosette. Fold the edges of the dough inward, forming a crease.

Place the tartlets on the baking sheet. Brush with the milk. Sprinkle with the sugar. Bake for about 35 minutes or until the tartlets are golden brown.

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