Mini Cinnamon Apple Tarts
Servings 4
Equipment
- Baking Sheet
- Cooling Rack
- Small Saucepan
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 into 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 placing 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 them 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.