The trick to these apple tarts is thinly and evenly slicing the apples. That and the judicious use of cinnamon sugar above and below the apple slices. And using cooking spray on the apple slices before baking to seal in moisture. And brushing honey over the tarts when they are warm from the oven to make the tarts shiny. Ok, so there are a few tricks.
The filling is the same as my apple galette. Instead of a homemade crust, this recipe uses frozen puff pastry. Makes a dozen individual tarts.
2 sheets puff pastry (each about 10”x10”–about 1 lb.), cut into a dozen 3”x5” rectangles
3 apples, peeled, cored, sliced thin
4 Tbl. sugar
¼ tsp. cinnamon
cooking spray (coconut oil spray particularly nice)
Combine the sugar, cinnamon and nutmeg in a small bowl. Set aside while you cut the pastry into rectangles.
Here is how you cut the puff pastry into rectangles: unfold each puff pastry sheet on a parchment paper lined baking sheet. Cut each pastry sheet into thirds (you can use the fold lines as a guide for where to cut). Now you have six long rectangles. Cut each rectangle in half to make a dozen 3″x5″ rectangles.
Optional step to make a nice border for the tart: Score the top of each rectangle about ¼” in from the edges to make a 1/4″ border. Just cut into the top layer of the pastry–don’t cut through to the bottom.
Spray the puff pastry rectangles with oil and sprinkle with cinnamon sugar.
At this point, cut your apples, if you have not already. The apples should be sliced 1/16″-1/8″ thick.
Fan out slices from ¼ apple over each rectangles. Spray with oil and sprinkle over more cinnamon sugar. Spray again.
Bake at 400 degrees regular for 25-35 minutes, until the pastry is puffed and golden and the apples are tender. Drizzle the tarts with honey while still warm and use brush to spread out honey over surface as glaze.