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easiest apple tarts

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Easiest Apple Tarts

These apple tarts look and taste like they came from the bakery but are so easy to whip up yourself. An ultra-flaky, buttery puff pastry crust frames tart-sweet Granny Smith apple slices, while the warm flavors from the fruit soak into the pastry. To prevent your apple tarts from becomin

Ingredients:

  • 1 frozen puff pastry sheet, thawed
  • ¼ cup packed light brown sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon grated orange zest
  • ⅛ teaspoon ground allspice
  • pinch of salt
  • 1 large granny smith apple, unpeeled, cored, halved and cut into 1/8-inch slices
  • 1 tablespoon unsalted butter, cut into 1/4-inch cubes
  • 1 large egg, beaten
  • 1 ½ teaspoons apple jelly, melted
  • confectioners' sugar for dusting (optional)

Directions:

  1. Position oven racks in upper and lower thirds of oven; preheat to 400°F. Line a rimmed baking sheet with parchment paper.
  2. Unfold puff pastry sheet; cut in half. Place the halves 1 inch apart on the prepared baking sheet. Chill in the freezer, uncovered, for 15 minutes.
  3. Stir brown sugar, cinnamon, orange zest, allspice and salt together in a large bowl. Add apple slices; toss until evenly coated.
  4. Arrange the apple slices evenly over the pastry rectangles, leaving about a 1/2-inch border around the edges, overlapping slices as needed and leaving any excess juice in the bowl. Top the apples evenly with butter. Brush the pastry edges with egg.
  5. Bake on the upper rack for 10 minutes. Rotate the pan 180 degrees and move to the bottom rack; bake until golden brown, puffed and the bottom is cooked through, 18 to 22 minutes, loosely covering with foil to prevent excess browning if needed. (The sugar mixture may deeply caramelize on the parchment but will not impact the tarts.)
  6. Let cool on the baking sheet on a wire rack for 10 minutes. Brush the apples with melted jelly just before serving. If desired, dust with confectioners' sugar.

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