Ingredients
- 17.3 ounce package puff pastry sheets
- 1 tablespoon butter
- 2 Granny Smith apples
- 3 Honeycrisp apples
- 3/4 cup light brown sugar, packed
- 1 1/2 teaspoons cinnamon
- Pinch nutmeg
- Pinch salt
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1/4 cup chopped pecans
- Caramel
- Whipped cream
Directions
Preheat oven to 375°F.
Lightly spray a mini muffin tin with nonstick cooking spray.
Unfold the puff pastry sheets and cut each sheet into 9 equal squares.
Press each square into a mini muffin tin cup, molding it to the cup shape.
Poke a few holes (dock) into the bottom of each pastry square with a fork.
Bake for 7 minutes.
Sauté apples, butter, sugar, cinnamon, nutmeg, and salt in a large non-stick pan over medium heat, stirring frequently, until apples are fork-tender, about 5-8 minutes.
Whisk the cornstarch and cold water together in a small bowl to make a slurry.
Once the apples are tender, stir in half of the cornstarch slurry.
Stir constantly for 1-2 minutes until the mixture begins to thicken.
If more thickening is needed, gradually add the remaining slurry until the desired consistency is reached.
Remove the apple mixture from the heat and allow it to cool slightly.
Remove the partially baked puff pastry from the oven; it will have puffed up.
Gently press the pastry down into the tins with a teaspoon to deflate it and create a well for the filling.
Fill each puff pastry cup with 1 heaping teaspoon of the apple filling.
Bake for 10-12 minutes, or until the pastry is golden brown.
Frequently Asked Questions
How do I prevent my mini apple tarts from getting soggy?
Since these mini apple tarts use store-bought puff pastry, ensuring the filling ingredients are evenly mixed is key. The combination of Granny Smith and Honeycrisp apples releases moisture, so make sure to toss them thoroughly with the brown sugar, cinnamon, nutmeg, and salt before assembling them in the pre-sprayed mini muffin tin.
Can I make these mini apple tarts ahead of time and how should I store them?
Yes, these tarts are great for making ahead! For the best texture, store cooled, unglazed tarts in an airtight container at room temperature for up to 2 days. If you plan to keep them longer, refrigerate them for up to 4 days and refresh them briefly in a 300°F oven before serving.
What is the best way to substitute the apples in this recipe?
While the recipe calls for Granny Smith and Honeycrisp for a balance of tartness and sweetness, you can substitute with similar textured apples like Fuji or Gala. Ensure you use about 5 medium apples total to yield the correct amount of filling needed when combined with the brown sugar and spices.
