Use a fork to prick the dough 3 or 4 times (that helps keep the dough from puffing up too much). They won’t be perfectly round but they’ll still taste good. Or roll dough into balls and press into a couple more tart rounds. If you have excess dough you can roll it out again and cut out 1-2 more rounds. Make sure the dough has a uniform thickness.Ĭut 6-8 rounds out of the pastry using a biscuit cutter, cookie cutter or glass. Use a rolling pin to roll out the pastry a bit so it’s a bit larger and there are no seams. Toss with lemon juice to prevent browning.Ĭarefully unfold and place thawed puff pastry on a floured work surface. Meanwhile, peel, core, and slice apples into thin slices. If you over-thaw the pastry, and it’s too hard to work with, pop it back in the fridge for 5-10 minutes. When thawed, the pastry should be cold but unfold easily. Then thaw 1 sheet puff pastry at room temperature for 25-40 minutes (or in the microwave according to the directions on the box). In the recipe card I’ve listed basic measurements for ingredients and yield but you might need to adjust things a bit when you make the recipe - depending on how you roll out your puff pastry, how large your apples are, how thinly you slice them, and the size of your biscuit cutter, you might need to adjust the measurements a bit.įortunately, you don’t need to be super exact with measurements to create delicious tarts! Note: This recipe is flexible and you really can’t go wrong. Serve plain or with vanilla ice cream or whipped cream.Top tarts with chopped pecans or walnuts before baking.If puff pastry becomes sticky or hard to work with, cover with plastic wrap and place in the fridge for 5-10 minutes.Use a small biscuit cutter for more, smaller tarts or a larger cutter for fewer, larger tarts.Use brown sugar or vanilla sugar instead of white sugar.Use more or less sugar and cinnamon to your taste.Slice apples thinly so they bake all of the way through.Biscuit cutter, round cookie cutter or glass jar.Baking pan, baking sheet or cookie sheet.Optional toppings: chopped walnuts or pecans.Apricot preserves or jam (or honey or maple syrup).Fresh apples (cored, peeled and thinly sliced).I recommend using puff pastry for this recipe. Phyllo dough is lower in fat, doesn’t use butter, and consists of very thin sheets of dough that are layered and used in desserts like baklava. Puff pasty is a laminated dough that uses butter and puffs when baked. I recommend using fresh, peeled, and thinly sliced apples for these tarts. That said, to be honest, I use whatever apples I happen to have on hand (Fuji, Gala, Golden Delicious apples, etc) and they’re always delicious.Ĭan I use canned apple filling or apple sauce? The best apples are tart, crisp apples like Granny Smith apples or Pink Lady. Puff pastry gives these tarts a nice crunch and satisfying texture that combines well with the sliced baked apples. I recommend using puff pastry because it makes the perfect crust for these tarts – light and flakey. That said, you can use homemade puff pastry if you prefer.Ĭan I use refrigerated pie crust for this recipe? Yes! I always have a box of grocery store puff pastry in my freezer. Get ready for lots of oohhss and aahhss! ❓FAQ These cheater French Apple Tarts are perfect for when guests stop by and you need a quick treat, to share with your favorite neighbors or when you want a warming afternoon pick-me-up with coffee or tea. If you want to kick it up a notch you could add chopped pecans or walnuts. The fresh apples, topped with a sprinkle of cinnamon and sugar, really shine in these tartlettes.Īfter baking, I like to brush the apples with apricot preserves for a little sweetness, flavor and glossy color (I keep a jar in my fridge for just baking purposes). The puff pastry creates a beautiful tart shell for the fresh apple slices. Instead of making a tart crust from scratch, I use frozen puff pastry (you can use homemade puff pastry if you prefer). –> And you don’t need a special tart pan with a removable bottom to make these delights – just a regular baking sheet. –> You don’t have to mess with cutting up cold butter and using a pastry blender or food processor to make a crust. –> There’s no need to pre-cook the apples before baking. What’s so great about these simple apple tarts is that they’re delicious AND super easy to make. If you keep the few simple ingredients needed to make them in your pantry (namely apples and puff pastry), you’ll be ready to make a batch at a moment’s notice. You’ll definitely want to add these apple tarts to your “pantry dessert” list! This quick and easy dessert features fresh apples, a dash of cinnamon, and a flaky butter crust made from puff pastry.
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