Mini Apple Tarts with Caramel and Pecans
Ingredients
- 17.3 ounce package Puff pastry sheets, thawed but cold
- 1 tablespoon butter
- 2 Granny Smith apples, peeled and finely diced
- 3 large Honeycrisp apples, peeled and finely diced
- 3/4 cup light brown sugar, packed
- 1 1/2 teaspoon cinnamon
- Pinch nutmeg
- Pinch salt
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Garnish
- 1/4 cup chopped pecans
- Caramel sauce
- Whipped cream
Preparation
Preheat oven to 375℉ and lightly spray a mini muffin tin with nonstick cooking spray. Use two mini muffin pans if you have them.
Unfold the puff pastry sheets and cut each sheet into 9 equal size squares by following the fold lines to cut into thirds, then cutting each rectangle into thirds. Press each square into mini muffin tin cups to mold them to the cups. Poke a few holes into the bottom of the pastry with a fork and bake for 7 minutes.
Saute apples, butter, sugar, cinnamon, nutmeg, and salt in a large non-stick saute pan over medium heat, stirring frequently, until apples are fork tender, about 5-8 minutes.
Make a cornstarch slurry by whisking the cornstarch and cold water together in a small bowl.
Once the apples are tender, stir in half of the cornstarch slurry to thicken. Stir constantly for 1-2 minutes. If more thickening is needed, add more of the slurry until the desired consistency is reached. Remove from heat and allow to cool, as it will continue to thicken.
Remove the puff pastry from the oven, which will have puffed up. Press the pastry down gently into the tins with a teaspoon to deflate and make a well for the filling.
Fill each puff pastry cup with 1 heaping teaspoon of filling and bake for 10-12 minutes, or until golden brown.
Cool in the pan for 3-5 minutes, then remove to a cooling rack to cool completely. Once cooled, garnish and serve.
