Pastissette

Place the slices of apple or pear in a flat dish, sprinkle with icing sugar and sprinkle with the cognac. Cover and leave for a few hours.

Meanwhile, let the dough thaw in the package.

Preheat the oven to 200 ° C. Brush 6 slices of filo pastry with a little butter and stack them together.

Cut the slices into four equal pieces and put them in the baking molds. Sprinkle the dough here and there with the liberated liquid of the marinated apple or pear.

Spread the slices of fruit evenly over the dough.

Make four piles of the other 6 slices of dough in the same way and cover the apple filling. Put the last sheet of dough loosely and slightly messy over it.

Brush the top with some butter and dust with some icing sugar.

Fry the tartlets in the middle of the oven for about 15 minutes.

Temper the oven to 160 ° C and bake for another 10 to 15 minutes.

If the dough turns brown too quickly, you can cover the tarts with aluminum foil. Let it cool down until lukewarm before serving the cakes.