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Easy Apple Tarts


Easy Apple Tarts

Easy Apple Tarts with Ice Cream

Diana Rattray

These great tasting apple tarts are simple to make with a sheet of puff pastry and fresh apples. Run a pie crust crimper around the edges of the pastry squares for a fancier look.   Plan to take the puff pastry out of the freezer about 25 minutes before you begin preparation. 

Prep Time: 12 minutes

Cook Time: 25 minutes

Total Time: 37 minutes

Yield: Makes 4 Servings


  • 1/4 cup granulated sugar
  • 2 tablespoons light brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1 sheet (1/2 package) frozen puff pastry, thawed* 
  • 2 small or about 1 1/2 large apples, Golden Delicious, Ginger Gold, or similar
  • 3 tablespoons cold butter, cut in small pieces
  • 1/3 cup apricot preserves
  • 1 tablespoon lemon juice
  • 1 tablespoon honey



Heat the oven to 400° F. Line a large rimmed baking sheet with foil, then top with parchment paper. Or, use nonstick foil.

In a small bowl combine the sugars and cinnamon; blending well. Set aside.

Cut the sheet of puff pastry evenly into 4 squares. Arrange on the prepared baking sheet.

Peel the apples; core and cut into wedges. Slice the wedges thinly and arrange the slices over each square of puff pastry, creating a diagonal overlapping pattern. Sprinkle the apples evenly with the sugar mixture then dot evenly with the pieces of butter.

Bake for about 25 minutes, until the pastry is golden brown and the apple slices are tender. The sugar and juices from the apples will run off and burn slightly, but will not effect the flavor.

Meanwhile, combine the apricot preserves, lemon juice, and honey in a saucepan. Bring to a boil. 

With a spatula, immediately remove the tarts to a parchment or foil lined surface. Put the hot preserves mixture through a sieve if very lumpy, then brush the mixture generously over the tarts to glaze. 

Serve warm with a big scoop of vanilla ice cream.

Makes 4 Servings

*A package of frozen puff pastry is roughly 14 to 18 ounces, depending on brand.

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