This post is delayed mostly because I travelled to Chicago for a wedding, then have just been busy since returning home. Wanting to bring something relatively inventive on the plane, I decided it'd be a treat to bake up a couple of these tartelettes. I baked them the morning of my flight and wrapped them up in parchment paper, like Dorie suggested. No problems getting this tartelette through TSA.
The dessert was pleasantly light and sweet. The recipe allows you to decide for yourself how much brown sugar you want to add, or what type of fruit you might want to bake with. On one note, make sure you do skin the apples before halving and quartering them - my first batch, I felt lazy and left the skins on. Because of that, the quarters weren't bitten through as easily, so a large chunk would come off of the tartelette at a time. The next time I baked these, I skinned them and that easily solved the problem.
Recipe: Baking: From My Home to Yours, by Dorie Greenspan, p. 319