Apple Tartlets

I’ve got to say, it’s been a really nice January so far. Usually this time of the year all I want to do is complain about the weather, but it’s been sunny and nice! Anytime I go out and DON’T have to scrape ice off my car is a good day. Still cold, but we’re not covered in snow for once. I probably just jinxed us.. so sorry Denver! Fingers crossed we keep this great weather going.

This apple tartlet is one of the first things I learned how to make in a professional restaurant. I loved how easy it was! We didn’t make our own puff pastry by hand at that restaurant, but it’s really easy so I input that recipe in today’s post. This tartlet is perfect for dessert, topped with ice cream and a drizzle of caramel, OR even breakfast! The buttery flaky crust is basically a danish with apples. Serve it with some coffee or tea! 

I prefer to use green apples for this recipe- and for most baking recipes. They have a nice tart taste and a firm texture that holds up well during any bake. 

Apple Tartlets

Yield 16

Quick Puff Pastry

Flour 13.2 oz.

Butter (soft) 2.7 oz.

Salt 0.25 oz.

Water (ice cold) 5.6 oz.

White vinegar ½ tsp

Cold Butter 8 oz.

Green apples 3

Butter 4 Tbsp.

Apricot Jam 2 Tbsp.

Water 2 Tbsp.

Sugar ¼ cup

Directions:

First prepare your quick puff dough. Flour, soft butter, and salt go in a mixer fitted with a paddle attachment. Cold water and vinegar go together in a separate cup. Turn mixer on low and slowly pour water into flour mixture. Then add your cold cubed butter and mix for 10 seconds- it is important to finish this dough by hand.

Remove dough from mixer onto a work surface (you should have large chunks of butter and dough should appear dry but it is good! Don’t add any more water).

Form the dough together. Wrap and rest dough for 1 hour in the fridge.

Once dough has rested, roll out onto a floured surface into a long rectangle. You’ll need to roll into 3 book folds as shown in the pictures above. If your kitchen is warm, you may need to chill the dough in between folds to keep the butter warm.

After you’ve laminated the dough, place it back in the fridge while you prepare your apples.

Peel and slice 3 green apples with a mandolin to get the best results. Place sliced apples in a large bowl and sprinkle lemon juice over top. Toss the apples in the lemon juice with your hands so it coats each apple.

Microwave butter until melted, set aside. Microwave apricot jam and water for about 30 seconds. Whisk until smooth, microwave longer if not melted together. Set aside. Get 2 pastry brushes ready.

Line two sheet trays with parchment paper.

Roll dough out on a clean worksurface to 1/4 ‘’ thickness. Get a large circle cutter to cut 16 rings out of the dough. You may reroll the dough once during the process, and discard the rest.

Use a fork to dock the circles all over.

Fan apple slices around each circle. You can see in the pictures above that I start on the left side and work my way around. Once you’ve completed all the tarts with apples, brush melted butter over top of each tart. Next, sprinkle sugar over the melted butter. Place sheet trays in the freezer while oven is preheating.

Preheat oven to 350 degrees F. Bake tarts for 30 minutes, rotating pans half way through. The tarts should have risen and appear flakey and golden brown throughout.

Once tarts are out of the oven, brush each one with apricot jam. Let tarts cool at room temp, or serve immediately.

Store in an airtight container at room temp for 3 days! Enjoy!

Apple Tartlets

Puff pastry apple tart
Servings: 16 tarts
Author: Saura Madani

Ingredients

Quick Puff Pastry

  • 13.2 oz flour
  • 2.7 oz soft butter
  • 0.25 oz salt
  • 5.6 oz ice water
  • 1/2 tsp white vinegar
  • 8 oz cold butter

Apples

  • 3 green apples
  • 4 Tbsp butter
  • 2 Tbsp apricot jam
  • 2 Tbsp water
  • 1/4 cup sugar

Instructions

  • First prepare your quick puff dough. Flour, soft butter, and
    salt go in a mixer fitted with a paddle attachment. Cold water and vinegar go
    together in a separate cup. Turn mixer on low and slowly pour water into flour
    mixture. Then add your cold cubed butter and mix for 10 seconds- it is
    important to finish this dough by hand.
  • Remove dough from mixer onto a work surface (you should have
    large chunks of butter and dough should appear dry but it is good! Don’t add
    any more water).
  • Form the dough together. Wrap and rest dough for 1 hour in
    the fridge.
  • Once dough has rested, roll out onto a floured surface into
    a long rectangle. You’ll need to roll into 3 book folds as shown in the
    pictures above. If your kitchen is warm, you may need to chill the dough in
    between folds to keep the butter warm.
  • After you’ve laminated the dough, place it back in the
    fridge while you prepare your apples.
  • Peel and slice 3 green apples with a mandolin to get the
    best results. Place sliced apples in a large bowl and sprinkle lemon juice over
    top. Toss the apples in the lemon juice with your hands so it coats each apple.
  • Microwave butter until melted, set aside. Microwave apricot
    jam and water for about 30 seconds. Whisk until smooth, microwave longer if not
    melted together. Set aside. Get 2 pastry brushes ready.
  • Line two sheet trays with parchment paper.
  • Roll dough out on a clean worksurface to 1/4 ‘’ thickness.
    Get a large circle cutter to cut 16 rings out of the dough. You may reroll the
    dough once during the process, and discard the rest.
  • Use a fork to dock the circles all over.
  • Fan apple slices around each circle. You can see in the
    pictures above that I start on the left side and work my way around. Once
    you’ve completed all the tarts with apples, brush melted butter over top of
    each tart. Next, sprinkle sugar over the melted butter. Place sheet trays in
    the freezer while oven is preheating.
  • Preheat oven to 350 degrees F. Bake tarts for 30 minutes,
    rotating pans half way through. The tarts should have risen and appear flakey
    and golden brown throughout.
  • Once tarts are out of the oven, brush each one with apricot
    jam. Let tarts cool at room temp, or serve immediately. Store in an airtight container at room temp for 3 days! Enjoy!

Leave a Comment

Your email address will not be published. Required fields are marked *

Subscribe for Newsletter

Don’t miss a recipe! Subscribe to get all the updates on my blog!

Scroll to Top