These Individual Apple Tarts are light, sweet, and delicious. They’re incredibly easy, but look so fancy!
It’s apple season! And the price per pound in California makes my head spin. But I pay it, anyway. What choice do I have? I cook with them, bake with them, and eat them whole.
Do you have a favorite variety? I always see these great charts informing everyone which apple is best for a particular type of cooking. But I am hopelessly devoted to the Pink Lady and Honeycrisp. I use them in eeeeeverthing. If that’s wrong, I don’t want to be right.
Use whatever kind you like for these tarts. I do recommend leaving the skin on, though. Gives it some added color and makes for an even prettier presentation!
- 2 sheets frozen puff pastry , thawed
- 1/2 teaspoon cinnamon
- 1 tablespoon granulated sugar
- 1 small apple , cored, and sliced very thin
- 1/4 cup lemon juice
- 1 tablespoon unsalted butter , divided
- 1/4 cup apricot jam
- Turbinado sugar , optional
Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper.
Unfold both pastries on a lightly floured surface. Cut each pastry into 4 rounds (about 4 1/4 inches each.) Using a sharp knife, score a circle about 1/4-inch in from the edge of each round. Transfer to the baking sheets, 2 inches apart. Pierce the base several times with fork.
In a small bowl, combine the cinnamon and sugar.
Dip the apple slices in the lemon juice, then fan out 5 or 6 onto each pastry round. Top each with a thin slice of butter and sprinkle with the cinnamon-sugar mixture.
Bake about 20 minutes or until golden brown.
In the meantime, place apricot jam In a small bowl; microwave for 15 or so seconds to warm.
Remove pastry rounds from the oven and brush with the warmed jam. Sprinkle with the Turbinado sugar, if using.
Serve hot or at room temperature.
For fast and uniform apple slices, use a mandolin.