These Mini Apple Puff Pastry Tarts are bite-sized treats that combine the sweetness of caramelized apples with the flaky deliciousness of puff pastry. Perfect for a quick dessert, these tarts are easy to make and offer a wonderful combination of warm cinnamon-spiced apple filling and a light, buttery crust. A sprinkle of powdered sugar adds the perfect finishing touch!
Preparation time:
Prep time: 15 minutes
Cook time: 20-25 minutes
Total time: 40 minutes
Serves: 9 mini tarts
Ingredients:
4 small fresh apples (about 400g), diced (¼ inch/6mm)
1 tablespoon (15g) butter (plus ¼ teaspoon salt if using unsalted butter)
2 tablespoons (30g) brown sugar (use 3 tablespoons for sweeter tarts or if apples are tart)
½ teaspoon ground cinnamon
1 sheet puff pastry, thawed (about 10×10 inches/25×25cm)
1 egg mixed with 1 teaspoon water (for brushing with egg wash optionally)
2 teaspoons caster sugar (icing sugar/confectioners sugar) for topping sprinkle
Instructions:
Preheat oven: Heat oven to 425°F (220°C). Lightly spray 9 muffin cups with oil.
Pre-cook the apple filling: In a medium skillet, combine the diced apples, butter, brown sugar, and cinnamon. Cook over medium-high heat for 2-3 minutes, stirring occasionally until the apples begin to release their juices. Lower the heat, cover the pan, and cook for 10 more minutes. Uncover and cook for 2-3 minutes until most of the liquid evaporates.
Prepare the puff pastry: On a lightly floured surface, roll out the puff pastry until it is about 11×11 inches (28×28 cm). Cut into 9 squares. Stretch each square slightly and press into the prepared muffin cups, letting the corners hang over the edges.
Fill and fold: Fill each pastry cup with about 2 ½-3 tablespoons of the apple filling. Fold the two overhanging corners toward the middle and pinch. Repeat with the other two corners, leaving small vent holes. For a golden finish, brush the tops with the beaten egg.
Bake: Bake the tarts on the middle rack for 20-25 minutes or until golden. If needed, bake for an additional 2-3 minutes until the pastry is perfectly flaky.
Cool and decorate: Remove the tarts from the muffin tin and let them cool on a wire rack for 8-10 minutes. Dust with powdered sugar before serving.
Serving suggestions:
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