Reminiscent of an apple turnover, these tarts are the perfect balance of sweet and tangy, with a tender, flaky crust. These are a stunning dessert, but incredibly easy to make. I added a hint of cinnamon to these, but if you love cinnamon flavor add a bit more.
Makes 8 tarts
Adapted from Barefoot Contessa
- 2 sheets (one pkg) puff pastry, thawed in the refrigerator
- 6 small apples, peeled, cored and cut in 1/4″ slices (I used Crimson Crisp, but any apple will do)
- 1/2 cup sugar
- 2 Tbsp cold butter, small dice
- 3/4 cup apricot jelly
- 3 Tbsp water
- 1/8 tsp ground cinnamon
Preheat the oven to 400°F. Line two baking sheets with parchment paper.
Cut the sheets of puff pastry into fourths, so you have 8 squares total, and spread them out a bit on the prepared baking sheets.
Layer the apple slices diagonally on each square, adding one or two slices to the other corners (see picture), so that most of the pastry dough is covered. Sprinkle each tart with about 1 Tbsp sugar, then dot 1/2 Tbsp of butter on top of each tart.
Bake the tarts for about 20-30 minutes, or until the pastry is puffed and golden. Remove the tarts and allow them to cool on wire racks (just shift the whole parchment paper to wire racks).
In a small saucepan, heat apricot jelly, water, and cinnamon. Allow mixture to boil for one minute, then remove from heat.
Brush pastries with apricot mixture, and serve.