Maple Apple Tartlets
Published by Stewart, Tabori & Chang
These tartlets are the ideal quick and easy end to an autumn meal. The key to perfection is making sure to keep the puff pastry cold. If using frozen puff pastry, start preparing the oven, baking sheet, and apples in advance of the time the pastry will be completely thawed. If it thaws too quickly, cut out the rectangle pastries, place on a baking sheet, and keep chilled in the fridge while you finish up. You can make them the morning of your leaf-raking chores, but they are best eaten within a few hours.
Extra! Extra! Most store-bought puff pastry comes in two sheets and you only need one for this recipe. To make use of the other, you could, of course, make another batch of Maple Apple Tartlets. But also think about cutting out small rounds and sprinkling with your favorite melting cheese or whipping up some quick breakfast treats by fashioning turnovers out of canned pie filling and squares of puff pastry.
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionCasual Dinner Party
Mealdinner, lunch, tea
Taste and Texturebuttery, fruity, sweet
Type of Dishtart
- 1 sheet puff pastry
- ½ teaspoon ground cinnamon
- 2 tablespoons sugar
- 3 small to medium baking apples
- 2 tablespoons unsalted butter, melted
- 2 tablespoons maple syrup
Preheat the oven to 400°F. Line a heavy baking sheet with parchment paper. Thaw puff pastry, if frozen.
In a small bowl, mix the cinnamon and sugar. Peel, core, and cut the apples in half. Place one half, cut side down, on a cutting board. With a small sharp knife, thinly slice the apple half into about 12 slices. Do not move or separate the slices. Repeat with the remaining 5 halves. Leave cut side down.
Place the puff pastry on a cold surface. Cut into 6 rectangles and place on the baking sheet. Pick up one apple half without disturbing the slices. Place on a pastry rectangle and apply slight pressure on the diagonal to fan out the apple slices until they nearly fill the length of the pastry rectangle. Leave a border of ¼ inch all the way around. Repeat with remaining rectangles of puff pastry and apple halves.
Sprinkle each tartlet with the cinnamon and sugar mixture. Drizzle with the melted butter.
Bake for 25 minutes, until the pastry is golden around the edges and the apples are softened. Drizzle each with 1 teaspoon maple syrup.
Serve warm or at room temperature. These are best served the day they are made.