Note that it is easier to brush when the butter as cooled down and is starting to harden again - it will stick to the apples better. Photo 7: Brush the Butter, Cinnamon and Brown Sugar Glaze over the sliced Apples using a Pastry Brush.Photo 6: Place your sliced Apples over the Applesauce, orienting them on a slight angle.ĭepending on the size of your apples, you might need to remove a few slices for them to fit inside the pastry square.Photo 5: Spread some Applesauce over the centre of each Puff Pastry Square.Once all of your ingredients are ready, it is time to assemble the mini apple pies. Stir until it resembles turns into a light paste. Photo 4: In a small bowl, mix together the cooled down melted Butter, Brown Sugar and Ground Cinnamon to make the glaze.Using a small pairing knife, thinly slice each halved apples. Photo 3: While the pastries are par-baking, prepare the rest of the ingredients.The pastries should have slightly puffed and get a light golden colour. Photo 2: Place in the oven and par-bake for about 10 minutes.Prick the centre of the pastry with a fork, then place on prepared baking trays. Gently press on the folded edges them so they stick to the bottom pastry. Photo 1:Fold about 1 cm (0,4 inch) of each of pastry edges.Cut rolled Puff Pastry sheets into four squares that are about 12x12 cm / 4,5x4,5 inch.Preheat your oven on 180'C/350'F and line a flat baking tray ( you might need two) with baking paper / parchment paper or a baking mat.If using non-rolled puff pastry dough, roll it into a 25x25cm (10inch) square over a lightly floured surface first. Take the Frozen Puff Pastry out of the freezer and leave it at room temperature for 5 to 10 minutes, or until soft.If making your own applesauce, start by cooking your apples with a little bit of water in a saucepan on medium heat until soft.The first steps are to prepare all the ingredients and par-bake the puff pastry. More Toppings: chopped Nuts will add a delicious crunch to the recipe.Spices: I only used Cinnamon here, but you could really add as many spices as you'd like such as Allspice, Nutmeg, Ginger, Star Anise, Cardamom.Different Fruit: I have made a similar version of these tarts with Pears and it was just as delicious! You can basically use any fruit you'd like, and change the filling to match it.I finished the pastries with a simple sprinkle of Icing Sugar, but if you want to take them to the next level, you could also drizzle some classic Icing or even a Salted Caramel Sauce over them! Flavour Variation If using a sweeter apple, you can also add a few drops of lemon juice to balance the flavours. I used Pink Lady Apples for their mild sweet taste, but you could also pick a more tart fruit like Granny Smith Apples.
Apples: make sure to pick a variety of apples that cook well and will become soft when baked.But using store-bought applesauce is a great shortcut if you are after a quicker recipe! Applesauce: I can only recommend using a homemade applesauce to get the best flavours without any additives or tons of added sugar.Butter: I used melted Unsalted Butter, but it will be equally delicious with Salted Butter too ( think salted caramel flavours!).Most frozen puff pastries are made with shortening or oil - not butter. Use a good quality, all-butter Puff Pastry if you can for the best flavour. Puff Pastry: I used Frozen Puff Pastry Sheets that are 25x25cm / 10x10inch.This recipe is made with 6 ingredients only and minimal prep time. Scroll down to recipe card below for all quantities. These Individual Puff Pastry Apple Tarts are a quicker and easier version of my French Apple Tart, mini version of my Puff Pastry Apple Tart and a flakier version of my Apple Galette. Using frozen Puff Pastry and an Applesauce filling that can be made in advance (or bought) makes this recipe so easy and quick to prepare. There is something so comforting and delicious about these Apple Tartlets - I cannot stop making them! The classic combination of Apple, Cinnamon, Brown Sugar and a super flakey Pastry is always a winner.
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