I had one sheet of puff pastry which was left over from my last baking project, so I decided to make some mini apple tartlets.

Baking Tip:  Be sure to cool the apple mixture before making the tartlets or it will start to melt the puff pastry.

You will, also, need to work fast so the puff pastry stays cold.

Apple Tartlets

Mini Apple Tartlets Recipe

Ingredients

• 1 Medium Sized Granny Smith Apple
• 2 Tablespoons of Granulated Sugar
• 1 Tablespoon of Butter
• Dash of Ground Cinnamon
• Dash of Dried Ginger
• Squeeze of Fresh Lemon Juice
• 1 Sheet of Puff Pastry

Directions

1. Preheat oven to 400 degrees.  Line baking sheets with parchment paper.
2. Peel, core and cut the granny smith apple into small chunks.
3. Place apple chunks into a small sauce pan and add butter, sugar, lemon juice, cinnamon, and ginger.  Cook mixture until the apple chunks are slightly soft.  Remove from heat and allow mixture to thoroughly cool.
4. Defrost puffy pastry according to directions.  I wrapped the puff pasty sheet in a paper towel and microwaved it for 15 seconds on one side, flipped it over, and then microwaved it for an additional 15 seconds.
5. Place puffy pastry on a slightly floured surface and flatten dough with a rolling pin.
6. Cut the puff pastry into nine equal squares.  Add one teaspoon of apple mixture in the center of each square.  If you add too much filling, it will start to push out at the ends.
7. Fold pastry over to make a neat triangle and slightly pinch the ends.
8. Press a fork’s tines along the pressed edges and pierce each triangle with a fork to allow steam to escape.
9. Bake for about 8 to 10 minutes.  When tartlets are slightly brown and puffy looking, they should be done.
10. Dust with powdered sugar.

Filling Apple Tartlets Folding Puff Pastry into Mini Tartlets

The tartlets are ready to be folded over in the above photographs.  I probably added a “generous” teaspoon of apple filling but I was still able to seal the edges.

Apple Tartlets on Baking Sheet

Dust the baked tartlets with powdered sugar or use powered sugar mixed with water to make a Royal icing.