Puff Pastry Apple Tartlets

5 from 2 votes

Super quick and easy to make, these Puff Pastry Apple Tartlets are the perfect treat to enjoy in Autumn and Winter! Made with Frozen Puff Pastry, fresh Apples and a homemade Applesauce Filling, these Mini Apple Tarts make a delicious afternoon tea sweet treat or breakfast!

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: afternoon tea, Dessert

Cuisine: French

Servings: Tarts

Calories: 327kcal

Author: A Baking Journey

Ingredients

Apple Tartlets

2 Frozen Puff Pastry Sheets 25x25 cm / 10x10 inch
180 ml (3/4 cup) Applesauce
4 Small Apples
45 gr (3 tablesp.) Unsalted Butter melted and cool
30 gr (3 tablesp.) Brown Sugar
1/3 teasp. Ground Cinnamon

Optional

1 Egg Yolk for egg wash
1/2 tablesp. Icing Sugar for dusting

Instructions

Take the Puff Pastry Sheets out of the freezer and leave to thaw at room temperature for 5 to 10 minutes, or until softer.
Preheat your oven on 180°C/350°F. Line a baking tray (you might need two) 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 tray 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 blind-baking, prepare the rest of your ingredients. Mix the cooled, melted Butter (see note 2) with the Brown Sugar and Cinnamon.
Peel, core and cut each Apple in half. With a small sharp knife, thinly slice each Apple half.
Spread some Applesauce on the centre of each Pastries, then top it with a sliced Apple half (see note 3). Brush the Butter, Sugar and Cinnmon Glazeover 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.

Notes

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.

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