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Mini Honeycrisp Apple Tarts

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PREP TIME
40 min
COOKING TIME
45 min
TOTAL TIME
95 min
SERVINGS
2 servings
Dessert
Mini Honeycrisp Apple Tarts
Ingredients
  • 1 sheet frozen puff pastry
  • 2 tablespoons packed brown sugar
  • 1 tablespoon white sugar
  • 1 pinch ground cinnamon
  • 1 pinch salt
  • 4 teaspoons unsalted butter, divided
  • 1 teaspoon lemon juice
  • 2 large Honeycrisp apples
Instructions
1
Gather necessary ingredients and equipment. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place two 6-ounce ramekins on the work surface.
2
Unroll puff pastry and let it rest for 5 minutes, allowing it to retain some firmness. Use a round pastry cutter the same size as your ramekins to cut out two identical rounds of dough. Place the pastry rounds on the prepared baking sheet. Use a fork to prick each round all over, creating small holes.
3
Bake the pastries in the preheated oven until they are puffed up and golden brown on the bottom, taking about 15 minutes.
4
Remove the pastries from the oven and carefully lift the parchment paper off the baking sheet onto a work surface. Gently press down on the warm pastries with the back of a fork to flatten them slightly. Allow them to cool.
5
Increase the oven temperature to 425 degrees F (220 degrees C). Combine brown sugar, white sugar, a pinch of cinnamon, and a very small amount of salt in a bowl.
6
Generously grease the bottom and sides of each ramekin with 1 1/2 teaspoons of butter. Spoon the sugar mixture evenly into each ramekin, reserving about 1 1/2 teaspoons for later. Gently shake the ramekins to settle and flatten the sugar mixture.
7
Fill a bowl with 3 cups of cold water. Add some lemon juice to the water.
8
Cut one apple in half lengthwise, then trim about 1/4 inch from the top and bottom. Repeat with the second apple.
9
Remove the peel around the apple halves, discarding it. Continue to remove the flesh in long ribbons as thick and long as possible until you reach the core, letting them drop into the water. As long as your ribbons are 3- to 4-inches long, that's fine.
10
Select the longest ribbons and line them up on a work surface into one long ribbon, overlapping the ends by about an inch. Roll the ribbon up tightly to form the center of the tart, then turn it up on its end.
11
Coil more ribbons around the center, overlapping as you go, until you have a coil that's the same diameter as your ramekin. Place the apple coil into the ramekin, with the flat side on top of the sugar. Repeat to make the second tart.
12
Dot 1/2 teaspoon of butter over each tart, then sprinkle with the remaining sugar mixture.
13
Place a pastry round on top of each tart, pressing the fork-poked side down onto the apples. Bake in the preheated oven until pastries have browned and juices are bubbling, about 30 minutes. Remove from the oven and gently press down on the hot pastries with a fork. Let cool for about 10 minutes.
14
Run a knife around each pastry to release it from the ramekin. Turn over onto serving plates. Use a spoon to separate the layers around each tart, creating more definition if desired.
15
Serve and enjoy your delicious apple tarts!