These addictive little cakes come from a recipe that I developed for the chef's tasting menu when I was the pastry chef at The Old Inn On The Green in New Marlborough, MA. I recommend making the Financier Batter and the Chunky Apple Filling the day before, and if you have time, also roll out the puff pastry and cut out the rounds for the crust. Assembling and baking will go quickly if you've done some of the prep work ahead of time. Honeycrisp apples are my favorite apple for this dessert because they are crisp, tart and sweet all at the same time, but they are usually available only in the fall. A good alternative is Granny Smith apples, and because they are available year round, you can make these cakes any time. YIELD: 10 INDIVIDUAL APPLE FINANCIER CAKES 125g (4.4 oz) EACH 4-oz aluminum cake pans, lined with thin puff pastry