Mini Cinnamon Apple Tarts
These easy rustic mini cinnamon apple tarts are fun to make and taste so delicious.
I had a sheet of puff pastry in the freezer and a couple granny smith apples that nobody seemed to be eating so I finally made Ina Garten’s recipe for mini apple tarts. I adapted the recipe by halving it and and I added some cinnamon because my family loves cinnamon and apples paired together. I also didn’t have to bake the tarts as long as the recipe called for. My family thought these little mini cinnamon apple tarts were really tasty and I thought they were fun to make.
How to Make Mini Cinnamon Apple Tarts
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Prepare the puff pastry by thawing one sheet then cutting it into 4 squares and place on the prepared sheet pan. Place into the refrigerator while you prepare the apples.
Prepare the apples by peeling them and cutting them in half through the stem. Remove the stems and cores with a sharp knife . Slice the apples crosswise in 1/4-inch-thick slices. Side Note: Cover the peeled & sliced apples with a wet paper towel while you finish peeling & slicing the other apple, to help prevent browning.
Prepare the tarts by placing overlapping slices of apples diagonally across the pastry and place two slices of apple on each side of the arranged slices.
Make the cinnamon sugar by combining the sugar and cinnamon in a small dish stir until mixed very well. Evenly sprinkle the apples with the cinnamon sugar and then dot them with the butter evenly.
Bake the tarts by placing into the oven and baking for 30-40 minutes, until the pastry is browned and the edges of the apples start to brown. Remove from the oven and let cool for a few minutes before transferring them to a cooling rack. Side Note: The apple juices will burn on the baking sheet but the tarts will be fine.
Make the glaze by heating the apricot jelly and the water together in a small saucepan over medium heat until bubbly. Brush the apples and pastry completely with the jelly mixture.
Allow to cool and serve. Enjoy.
Ingredients
- 1 sheet of frozen puff pastry, thawed
- 2 small granny smith apples
- ¼ cup white sugar
- 1 tbsp cinnamon
- 3 tbsp unsalted butter, diced
- ¼ cup apricot jelly
- 1 tbsp water
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Prepare the puff pastry by thawing one sheet then cutting it into 4 squares and place on the prepared sheet pan. Place into the refrigerator while you prepare the apples.
- Prepare the apples by peeling them and cutting them in half through the stem. Remove the stems and cores with a sharp knife . Slice the apples crosswise in 1/4-inch-thick slices. Side Note: Cover the peeled & sliced apples with a wet paper towel while you finish peeling & slicing the other apple, to help prevent browning.
- Prepare the tarts by placing overlapping slices of apples diagonally across the pastry and place two slices of apple on each side of the arranged slices.
- Make the cinnamon sugar by combining the sugar and cinnamon in a small dish stir until mixed very well. Evenly sprinkle the apples with the cinnamon sugar and then dot them with the butter evenly.
- Bake the tarts by placing into the oven and baking for 30-40 minutes, until the pastry is browned and the edges of the apples start to brown. Remove from the oven and let cool for a few minutes before transferring them to a cooling rack. Side Note: The apple juices will burn on the baking sheet but the tarts will be fine.
- Make the glaze by heating the apricot jelly and the water together in a small saucepan over medium heat until bubbly. Brush the apples and pastry completely with the jelly mixture.
- Allow to cool and serve. Enjoy.
