Mini Apple Tarts Recipe
Mini Apple Tarts are flaky puff pastry cups with apple pie filling. Top with pecans, caramel and whipped cream for the perfect dessert.
Servings: 18 tarts
Ingredients
- 17.3 ounce package puff pastry sheets thawed but cold
- 1 tablespoon butter
- 2 Granny Smith apples peeled finely diced
- 3 large Honeycrisp apples peeled finely diced
- ¾ cup light brown sugar packed
- 1 ½ teaspoons cinnamon
- Pinch nutmeg
- Pinch salt
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Optional garnish:
- ¼ cup chopped pecans
- Caramel sauce
- Whipped cream
Instructions
- Preheat oven to 375℉. Lightly spray a mini muffin tin with non stick cooking spray. *It is helpful to use two mini muffin pans if you have them*
- Unfold the puff pastry sheets and cut each sheet into 9 equal size squares, follow the fold lines to cut it into thirds, then cut each of those rectangles into thirds to make 9 squares. Press each square into mini muffin tin cups and press in to mold them to the cups. Poke a few holes (dock) into the bottom of the pastry with a fork. Bake for 7 minutes.
- While the puff pastry bakes: Saute apples, butter, sugar, cinnamon, nutmeg, and salt in a large non-stick saute pan over medium heat, stirring frequently, until apples are fork tender, about 5-8 minutes.
- Make a cornstarch slurry by whisking the cornstarch and cold water together in a small bowl.
- Once the apples are tender, stir in half of the conrstarch slurry to thicken. Stir constantly for 1-2 minutes. If more thickening is needed, add more of the slurry until you are happy with the consistency. Remove from heat and allow it to cool. It will continue to thicken as it cools.
- Remove the puff pastry from the oven, it will have puffed up. Press the pastry down gently into tins with a teaspoon to deflate/ make a well for the filling.
- Fill each puff pastry cup with 1 heaping teaspoon of filling. Bake for 10-12 minutes, or until golden brown.
- Cool in pan 3-5 minutes, remove to cooling rack to cool completely. Once cooled, garnish with chopped pecans, caramel sauce, and whipped cream if using. Serve warm, or at room temperature.
Notes
- Keep the puff pastry cool, but thawed. If it becomes warm while you are working with it, put it in the freezer for 3-5 minutes until it’s cool to the touch again.
- You can make the apple pie filling a few days in advance and hold it cold in the fridge in an airtight container. The puff pastry should be baked an hour or so before you need to serve them.
Nutrition
Calories: 221kcal | Carbohydrates: 29g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 76mg | Potassium: 84mg | Fiber: 2g | Sugar: 14g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg
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