Mini Caramel Apple Tarts with Puff Pastry

Looking for the easiest, last-minute dinner party dessert? These mini caramel apple tarts are the answer. With puff pastry, spiced apple filling, brown sugar, and salted caramel sauce, they're gorgeous, cozy, and come together in less than an hour!

Author: Sunday Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 12 mini tarts

Calories: 286 kcal per serving

Ingredients

520 grams - puff pastry
680 grams - baking apples
76 grams - dark brown sugar
60 grams - unsalted butter
10 grams - cornstarch
1 tsp - Apple pie spice
1 tsp - cinnamon
1 pinch - Kosher salt
1 - egg
salted caramel sauce

Instructions

Preheat the oven to 400°F (204°C). Line 2 sheet pans with parchment paper and set aside.
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.
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.
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.
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.
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.
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.
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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