Super quick and easy to make, these Mini Apple Tarts are the perfect treat to enjoy in Autumn and Winter! Made with Frozen Puff Pastry, fresh Apples and a homemade Applesauce Filling, these apple tartlets make a delicious afternoon tea sweet treat or breakfast.
2sheetsFrozen Puff Pastry25x25 cm / 10x10 inch each
45gr (3 tablespoons)Unsalted Buttermelted
50gr (1/4 cup)Brown Sugar
180ml (3/4 cup)Smooth Applesauce
1Egg Yolkfor egg wash
1/2tablespoonIcing Sugarfor dusting
Take the Puff Pastry Sheets out of the freezer and leave to thaw at room temperature for 5 to 10 minutes, or until softer. If using non-rolled puff pastry, roll it into two squares that are about 25cm (10-inch) wide.
Preheat your oven on 180°C/350°F. Line two baking trays with baking paper or a baking mat.
Cut each Puff Pastry Sheets into 4 equal Squares (see note 1), and fold about 1 cm / 0.4 inch of their sides to create an edge. Gently press on each folded edge so that they stick to the bottom of the Pastry. With a fork, prick the bottom of the Pastries.
Place the pastry squares on the lined baking trays and bake for 10 to 15 minutes, or until slightly puffed and lightly golden. Remove from the oven and set aside.
While the pastries are par-baking, prepare the rest of your ingredients. Peel, core and cut each Apple in half. Thinly slice each halved Apple. Set aside.
Mix the melted Butter (see note 2) with the Brown Sugar and Cinnamon. Set aside.
Spread some Applesauce on the centre of each Pastries, then top it with a sliced Apple (see note 3). Brush the Butter, Sugar and Cinnamon mixture over each Apple (see note 4).
Optional: whisk the Egg Yolk in a separate bowl and brush it over the edges of the pastries for a golden finish.
Bake for 15 to 20 minutes, or until the edges are puffed and golden, and the apples are slightly soft.
Optional: Leave to cool down completely before dusting with Icing Sugar.
Each individual Pastries should be about 12x12 cm / 4,5x4,5 inches.
The glaze will be easier to brush over the apples if the butter is cool and has started to slightly harden again. That will help the glaze stick to the apples rather than drip straight down.
Depending on the size of your Apples, you might need to remove a few slices to make them fit inside the pastry squares.
For more caramelised Apples, only brush half of the glaze on the raw apples, then remove the pastries from the oven half-way through the baking and brush them with the rest of the glaze before finishing the baking.