These Individual Apple Tarts are light, sweet, and delicious. They’re incredibly easy, but look so fancy!
Keyword: Apple tart
2sheetsfrozen puff pastry, thawed
1smallapple, cored, and sliced very thin
1tablespoonunsalted butter, divided
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.