From the Cook
From the Cook
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Mini Caramel Apple Tarts with Puff Pastry
Puff Pastry Rectangles
1
Preheat the oven to 400°F (204°C). Line 2 sheet pans with parchment paper and set aside.
2
Gently roll both sheets of puff pastry just to seal the seams. Using a pizza cutter or sharp paring knife, cut each puff pastry square in half length-wise. Then, cut each strip of puff pastry into 3 equal rectangles width-wise so you have 12 puff pastry rectangles total.
3
Use a paring knife to score a 1/4-inch border around the edges of the puff pastry rectangles. But don't cut all the way through! Then, use the tines of a fork to dock the puff pastry in the centers, avoiding the borders. Place the puff pastry rectangles on the prepared sheet pans about 2-inches apart. (They will puff up quite a bit.) Refrigerate the pastry while you make the filling.
Apple Filling and Baking
1
Peel and core the apples. Then, cut the apples into thin slices, about 1/8-inch thick. Spoon the apples into a large mixing bowl.
2
Add the dark brown sugar, melted butter, cornstarch, apple pie spice, cinnamon, and a pinch of salt. Toss until the apples are well-coated and the cornstarch is dissolved.
3
Next, whisk the egg with 1 tablespoon (15 milliliters) of water until smooth. Use a pastry brush to brush the puff pastry rectangles with egg wash.
4
Layer slices of apples down the center of each puff pastry rectangle in a shingled pattern. Don't be afraid to pack the apples in there until you're all out of slices. If you have any leftover brown sugar-spice mixture in the bottom of the bowl, spoon it over the apples.
5
Bake the tartlets for 18-20 minutes, until the apples are tender and the pastry is a deep golden-brown. Let the tartlets cool for a few minutes and then drizzle them with caramel sauce. Serve with ice cream or a dollop of whipped cream and enjoy!
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Tips & Tricks (5)
- Pre-Chill Your Puff Pastry 🧊Freeze cut puff pastry squares for at least 15 minutes before adding filling to ensure they puff up dramatically and create those beautiful, crispy layers instead of deflating.
- Toss Apples with Cornstarch First 🍎Coat sliced apples with cornstarch before mixing with brown sugar and spices to absorb excess moisture and prevent a soggy tart bottom during baking.
- Brush Pastry Edges with Egg Wash 🥚Apply egg wash only to the outer edges of pastry (not the filling area) right before baking to achieve that signature golden, glossy border without inhibiting the apple filling's caramelization.
- Caramelize Apples Separately 🔆Briefly sauté the spiced apples in butter over medium-high heat for 2-3 minutes before assembling to deepen their flavor and reduce their moisture content significantly.
- Drizzle Caramel After Cooling Slightly ⏱️Wait 2-3 minutes after tarts come out of the oven before drizzling salted caramel so it sets into a beautiful coating rather than soaking into the pastry.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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