Individual Apple Tarts
Updated
Updated
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!
Individual Apple Tarts
Ingredients
- 2 sheets frozen puff pastry, , thawed
- 1/2 teaspoon cinnamon
- 1 tablespoon granulated sugar
- 1 small apple, , cored, and sliced very thin
- 1/2 cup lemon juice
- 1 tablespoon unsalted butter, , divided
- 1/4 cup apricot jam
- Turbinado sugar, , optional
Instructions
- 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.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
What is the purpose of scoring a circle in the puff pastry round, or is it just decorative?
Thanks, looks great!
Hi Shelley! It helps prevent the middle from bubbling up.
I’m a pink lady/honeycrisp exclusive eater also! They are just so good I can’t imagine why you would eat anything else. These tarts are so pretty!
Honeycrisp is soooo good! But galas are usually cheaper so I get those a lot. Loving these cute little tarts Amy!
Will buy the puff pastry and try this simple apple tart. I agree that Pink Lady and Honeycrisp varieties are so good, and I’ve been buying them since I discovered them this year. For a tart apple, however, I still buy Fuji or Granny Smith.