Ingredients
- 2 teaspoons demerara sugar
- 1/2 teaspoon cinnamon powder
- Thinly sliced red apples
- Ready-rolled puff pastry
Directions
Preheat oven to 195°C.
Mix the sugar and cinnamon powder in a small bowl to create a cinnamon sugar mixture.
Cut the ready-rolled puff pastry into approximately 6x6 cm squares.
Arrange the sliced apples evenly over the puff pastry squares.
Sprinkle a generous amount of the cinnamon sugar mixture over the apples and pastry.
Bake for 10 to 12 minutes.
Frequently Asked Questions
Can I substitute the demerara sugar in these mini apple tarts?
Yes, you can substitute the 2 teaspoons of demerara sugar with regular granulated sugar or light brown sugar for a similar level of sweetness. Demerara adds a slight crunch and caramel note, but standard sugar will work perfectly fine for the cinnamon sugar topping.
How should I store leftover Mini Apple & Cinnamon Tarts?
For the best texture, store cooled tarts in an airtight container at room temperature for up to 2 days. Avoid refrigeration, as the puff pastry can become soggy; if storing longer, consider freezing them once completely cooled.
Do I need to peel the red apples before using them in this recipe?
No, peeling is optional for this recipe since you are using thinly sliced red apples. Leaving the skin on adds a lovely visual appeal and extra fiber, which complements the crisp puff pastry nicely.
