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Ingredients

How to make it

  • Allow the sheet of puff pastry to thaw on the cutting board for about 10-15 minutes, then cut the sheet into desired sizes and refrigerate while preparing the apples.
  • Preheat oven to 400 degree F. Line a baking sheet with with parchment paper.
  • Cut the apples in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples as thinly as you can. Put them into a bowl, and squeeze lemon juice over. Mix well. Mix brown sugar and cinnamon in a small bowl, set a side.
  • Place the apple slices in a straight line on top of each pastry, overlapping them as you go. Sprinkle about a 1/2 tsp of mixture of sugar and cinnamon over each pastry, then dot them with the butter.
  • Bake for 15-20 minutes, until the pastry is browned and the edges of the apples start to brown.
  • In the microwave or a small saucepan, heat the apricot jelly together with water and brush over the baked tarts completely.
  • Loose the tarts with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature. Refrigerate any leftovers.

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