Mini Apple Cinnamon Tarts
You know those gorgeous, flaky pastries behind the counter at your favorite bakery? The ones you could never pull off in your own kitchen? It turns out you can, as long as you have a box of puff pastry stashed in your freezer. If you’re not convinced, test our theory with these mini apple cinnamon tarts.
The trick to making these bite-size pies look totally profesh is easy: After you cut the puff pastry into individual squares, you’ll score a smaller square inside each piece (and then layer the apple slices inside). This keeps the buttery layers of pastry from puffing up in the middle of the tarts, so they come out of the oven looking just as neat and tidy as when they went in.
1 sheet frozen puff pastry, thawed
1 large egg
1 tart-sweet apple (such as Honeycrisp or Pink Lady), cored
2 tablespoons unsalted butter, melted
½ teaspoon vanilla extract
1 tablespoon demerara sugar, plus more for sprinkling
1 teaspoon cinnamon, plus more as needed
Pinch of kosher salt
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the puff pastry sheet to flatten slightly. Using a paring knife, cut the puff pastry into 6 squares. Use the knife to score a ½ border around the inside of each square; dock all over inside the border with a fork. Place the puff pastry pieces on the prepared baking sheet. Chill in the refrigerator while you prepare the apples.
3. In a small bowl, whisk the egg with one tablespoon water. Set aside.
4. Cut the apple into thin slices, about ⅛ inch thick. In a medium bowl, mix together the butter, vanilla extract, sugar, cinnamon and salt. Add the apple slices and toss to coat. Taste and add more cinnamon as desired.
5. Remove the puff pastry from the fridge. Using a pastry brush, brush the edges with the reserved egg wash. Arrange a few of the apple slices on each square, keeping them inside the border as much as possible. Sprinkle generously all over with more demerara sugar. Chill in the refrigerator for 8 to 10 minutes.
6. Bake the tarts until puffed and deeply golden, 30 to 35 minutes. Cool slightly before serving.