French Apple Tarts by Little Chef Madison


1 sheet puff pastry
1-2 Granny smith apples (depending on size)
1/2 cup apricot jelly or jam

Preheat oven to 375 degrees.  Spray a non-stick baking sheet with cooking spray. 

Thaw puff pastry until pliable, but still very cold.  Cut the dough in half lengthwise, then across into thirds to get 6 rectangles.  Using the tines of a fork, prick a 1/4 inch wide border on each side of pastry, then prick the center portion thoroughly with the fork.  Place pastry on baking sheet.

Heat the apricot jelly with 1 T water in a small saucepan over low heat until melted.  Keep warm.

Peel, core, and seed apples.  Slice them into very thin wedges.  Arrange slices in an overlapping pattern on top of each pastry, leaving the borders clear.  Brush the apple slices with melted jam using a pastry brush.

Bake for 22-25 minutes, or until edges are golden brown and puffy.  Remove tarts from oven and brush apples and sides of pastry with melted jelly.  Garnish with powdered sugar.  Serve warm or at room temperature.  We heated them for 10 seconds in the microwave to enjoy after dinner.  Enjoy!