Apple tart recipe mini free#

Just use a sharp knife to carefully cut it off before serving. The sugary mixture will cook and harden around the tart.

This is totally normal and to be expected! It's also why we line the baking sheet with parchment paper. Due to the moisture being released in the apples, chances are good your tart will overflow at some point during the cooking process with the delicious sugary butter mixture you've created.If the apples release their juices before going in the oven, you'll end up with a messier tart as the juices will run all over. As the apples release their juices in the oven, the flour and the heat will work to thicken the mixture. The apple mixture will start to release a lot of liquid as it sits, so it's important to mix it together just before adding it to the puff pastry crust.If you spend a bit too long assembling the tart and it becomes a bit sticky or warm, just pop it in the fridge for 10 minutes. The puff pastry will bake the best when it's still cold.This recipe moves pretty quickly, so you'll want to get all your ingredients in place before beginning.Don't slice the apples too thinly. ¼' is the sweet spot that will allow the apples to get tender, but will ensure that they don't turn into a mushy mess!.Allow to cool for a few minutes, then slice and serve! Tips Add cubed butter and bake for 30-35 minutes.īrush with apricot jam. Fold edges of the crust over the apples, brush with egg wash and sprinkle with sugar. Spread apricot jam across the puff pastry, staying inside the crust.Īrrange apples in a single layer. Transfer to a parchment lined baking sheet, score the edge of the puff pastry to create a crust and poke it all over with a fork. Roll puff pastry out into a large rectangle.

Apple tart recipe mini free#

However, if you don't have any on hand, feel free to skip it and you won't notice a huge difference.Īdd both sugars, flour, cinnamon, lemon juice, and salt to a large bowl. Butter - Butter makes everything better, right? And this apple tart is no exception! Just like in apple pie, adding cold, diced butter just before baking adds a bit more richness to the filling.Egg - The egg wash on the puff pastry dough is going to add a bit of a sheen and a help the crust to get beautifully dark golden brown.Cinnamon - You could add a dash of nutmeg or allspice in addition to the cinnamon, but I find that the cinnamon alone tastes delicious!.Lemon Juice - The acidity from the lemon juice helps to balance out the sweetness of the sugar and also prevents the apples from browning.Flour - The flour is included in the mixture to thicken the apple filling and prevent it from getting too soupy.The granulated sugar gives that signature sweetness that you expect and the brown sugar adds that deep molasses flavor that pairs so well with the cinnamon. Sugar - I like to use a mixture of granulated sugar and brown sugar for this apple tart.I find that they hold up well to the baking process and offer the best flavor. Apples - I like to use Granny Smith or Honeycrisp apples for this recipe.It also adds a beautiful shine to the tart after it's cooked. Apricot Jam - You can use another type of jam if you prefer, but I love the sweet tang that apricot jam gives.As mentioned below, the puff pastry dough works it's magic (getting puffy and flaky) best when it's cold, so be prepared to work quickly with your dough - just like you would with a pie crust! I prefer to thaw it in the fridge overnight, but you can leave the frozen puff pastry out on the counter for about 30-40 minutes until it's thawed as well. Puff Pastry - Frozen puff pastry dough makes this apple pie tart super simple to throw together.If you loved this puff pastry fall favorite, be sure to check out my Giant Homemade Puff Pastry Pop Tart, my Asparagus Prosciutto Puff Pastry Bundles, or my BLT Puff Pastry Tart.It's got everything you love about your favorite apple pie - flaky, buttery crust perfectly tender cinnamon-infused apples cool, creamy vanilla ice cream - but in a hand held, easy-to-eat, rustic form! It's basically an apple pie, but wayyyyyy easier to make.