A trip to the orchard = tons of apples = me trying to create something that’s cute, socially acceptable to eat for all meals of the day, and uses very few ingredients. Enter: a mini honey apple tart that tastes just as good as it does for breakfast as it does doused in ice cream post-dinner. These are so easy and would be perfect for a holiday brunch or Thanksgiving appetizer. You could totally add brie to take this to the next level…that’s what I’ll be doing next time! Because what’s better than melted brie + honey + apples in the fall?
Mini Apple Honey Tarts
Makes approximately 18 tarts
– 1 package frozen puff pastry sheets (I used these)
– 4 small-medium sized apples (I used fuji and pink lady, I believe)
– 1/2 cup raisins
– 2 tablespoons lemon juice
– 1/3 cup brown sugar
– vanilla ice cream (optional)
Thaw pastry sheets according to package instructions and set aside (preheat oven according to these instructions, too).
Dice apples (slice thinly and chop horizontally into small pieces) and transfer to a large bowl. Add brown sugar and lemon juice; combine so brown sugar and lemon juice thoroughly coat apples.
On a baking sheet, lay out pastry dough and slice into even squares (mine were about 3″ x 3″ and I got 9 squares out of each pastry sheet). Pick up one square and gently stretch it out, ensuring not to break the dough.
Drizzle a small amount of honey onto the middle of the square (and I mean drizzle, or you’ll have a sticky mess!). Spoon a tablespoon of apples into the center of each square, trying to keep the filling as close to the center as possible. Top with a small sprinkle of raisins and gently fold the dough edges “up” to cover the filling as much as you can. Cinch on the sides and close upwards to keep the filling intact.
Bake at the temperature listed on the puffed pastry (mine was 400ºF) for approximately 20 minutes. Keep an eye on them– you’re done when the raisins are inflated and the pastry dough starts to brown.
Cool slightly before devouring – and pair with vanilla ice cream for double the fun :)
Photos by Monica Dutia for Cake & Lilies