Ok, before we start ANYTHING, can we take a moment and give Marie Sturges some huge love for these amazing photos?! They’re so much better than my iPhone ones! Check out her Facebook and give her props!
ERMAHGERD, IT LOOKS SO GOOD!
OK now that we’ve gotten that out of the way, on to the recipe.
Every fall, the apple tree in my parents yard produces an abundance of fruit-like a ridiculous amount. No joke, we spend endless nights trying to use up every bit. Apple cake, Apple fritters, cider, applesauce…EVERYHING. Personally, I love these mini apple tarts. They’re perfect for any gathering-easy to make, easy to eat, and most importantly, make for very little clean-up! Personally I prefer to stick to the tart varieties of apples, but you could really use any. This recipe is also very versatile-I’ve added pears, changed up the spices, and added a bit of citrus zest. The possibilities are endless because that’s what you need when you’re in a hurry, scrambling for a last minute dessert. Yeah, I know…I’ve been there.
Mini Apple Tarts (makes 20)
1 sheet thawed puff pastry
2-3 medium apples
2 T. granulated sugar
1/2 t. cinnamon
1/4 t. nutmeg
2 T. flour
1-Preheat oven to 350 degrees.
2-Generously butter a mini muffin tin (you will only use 20 cavities)
3-Cut the puff pastry into 20 even squares and gently place into the muffin tin. Place in the fridge while you make the filling.
4-Peel (optional) and dice the apples into 1/4″ pieces.
5-Mix the apples with the sugar, cinnamon, nutmeg, and flour.
6-Spoon the filling into the puff pastry cups, taking care to not overflow.
7-Bake for approximately 20-25 minutes or until puff pastry is golden brown. The filling will bubble-this is why I told you to not overflow.
8-Remove tarts immediately and cool on a wire rack (If any filling has bubbled over, remove those tarts first because once they cool, they stick and you’ll be pissed).
EAT THEM ALL.