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#Apple tart recipe mini free

Don't slice the apples too thinly. ¼" is the sweet spot that will allow the apples to get tender, but will ensure that they don't turn into a mushy mess!.Allow to cool for a few minutes, then slice and serve! Tips Add cubed butter and bake for 30-35 minutes.īrush with apricot jam. Fold edges of the crust over the apples, brush with egg wash and sprinkle with sugar. Spread apricot jam across the puff pastry, staying inside the crust.Īrrange apples in a single layer. Transfer to a parchment lined baking sheet, score the edge of the puff pastry to create a crust and poke it all over with a fork. Roll puff pastry out into a large rectangle.

#Apple tart recipe mini free

However, if you don't have any on hand, feel free to skip it and you won't notice a huge difference.Īdd both sugars, flour, cinnamon, lemon juice, and salt to a large bowl.

Butter - Butter makes everything better, right? And this apple tart is no exception! Just like in apple pie, adding cold, diced butter just before baking adds a bit more richness to the filling.

Egg - The egg wash on the puff pastry dough is going to add a bit of a sheen and a help the crust to get beautifully dark golden brown.

Cinnamon - You could add a dash of nutmeg or allspice in addition to the cinnamon, but I find that the cinnamon alone tastes delicious!.

Lemon Juice - The acidity from the lemon juice helps to balance out the sweetness of the sugar and also prevents the apples from browning.

Flour - The flour is included in the mixture to thicken the apple filling and prevent it from getting too soupy.

The granulated sugar gives that signature sweetness that you expect and the brown sugar adds that deep molasses flavor that pairs so well with the cinnamon.

Sugar - I like to use a mixture of granulated sugar and brown sugar for this apple tart.

I find that they hold up well to the baking process and offer the best flavor.

Apples - I like to use Granny Smith or Honeycrisp apples for this recipe.

It also adds a beautiful shine to the tart after it's cooked.

Apricot Jam - You can use another type of jam if you prefer, but I love the sweet tang that apricot jam gives.

As mentioned below, the puff pastry dough works it's magic (getting puffy and flaky) best when it's cold, so be prepared to work quickly with your dough - just like you would with a pie crust!

I prefer to thaw it in the fridge overnight, but you can leave the frozen puff pastry out on the counter for about 30-40 minutes until it's thawed as well. Puff Pastry - Frozen puff pastry dough makes this apple pie tart super simple to throw together.If you loved this puff pastry fall favorite, be sure to check out my Giant Homemade Puff Pastry Pop Tart, my Asparagus Prosciutto Puff Pastry Bundles, or my BLT Puff Pastry Tart.It's got everything you love about your favorite apple pie - flaky, buttery crust perfectly tender cinnamon-infused apples cool, creamy vanilla ice cream - but in a hand held, easy-to-eat, rustic form! It's basically an apple pie, but wayyyyyy easier to make.Serve the tarts warm or at room temperature topped with ice cream and a drizzle of the salted caramel sauce. Remove from the heat and stir in the butter, vanilla and salt until the butter is melted. Add the brown sugar and cook, stirring often, until dissolved and the mixture is smooth, 4-5 minutes. In a large saucepan over medium heat, bring the cream to a light boil, stirring occasionally. Transfer the jar rings to a wire rack and let cool for 20 minutes, then gently lift the tarts out of the rings. (You want the apples mounded above the rims of the shells, as they will shrink while baking.) 5.īake until the crusts are golden brown, 35-40 minutes. Place a generous 1/2 cup of the apple mixture in each pie shell. In a bowl, stir together the apples, granulated sugar, lemon juice, cinnamon, nutmeg and salt. Place 1 cutout in each prepared jar ring and gently flute the edges. Using a 4½-inch round cutter, cut out 5 circles. On a lightly floured surface, roll out 1 piecrust into a 13-inch circle. Lightly grease each lid and ring with nonstick cooking spray. Place the jar rings on the baking sheet and place the lids inside with the rubber seal facing down. Line a baking sheet with parchment paper.