One of my favorite things to do is rip out all the recipes in magazine that I think I would enjoy making. There is a big difference tween the ‘ooo this looks good’ recipe to the ‘I need to make this one day/right now’ recipe. Then I trim my recipes pages up and
file them stack them all up so I can go through them and pick out things to make. Well, I recently came across a recipe of Individual Plum Tarts from my Rachael Ray magazine.
I made Individual Apple Pie Tarts by swapping out the plums for apples and adding some typical spices used in apple pies. These are easy with a capital E! The puff pastry does most of the work for you and you just need to dice up some apples and quickly mix with the sugar and spices. The important thing is to have a non stick sheet or one that is coated with non stick cooking spray so the puff pastry doesn’t stick. The rest is a breeze! And you’ll end up with really yummy little apple pie tarts!
Individual Apple Pie Tarts
- 1 sheet of puffed pastry, 1/2 pound
- 3 cups of finely diced baking apples (approximately 3 apples)
- 2 tablespoons light brown sugar
- 1 teaspoon cinnamon
- pinch of ground nutmeg
- Let puff pastry thaw according to package’s instructions.
- While the puff pastry is thawing, peel, core and finely dice the apples. In the bowl, combine the apples, brown sugar, cinnamon, and nutmeg.
- Unfold the puff pastry and cut along the 2 seams to get 3 strips, then cut those in half to get 6 rectangles.
- Lay the rectangles out on a greased non-stick baking sheet, add 1/2 cup of the apple mixture to each rectangle keeping a 1/2″ border around the edges clean of apples. Add 2 tiny pieces of butter to the mound of apples.
- In a 375 degree oven, bake until golden, about 25-30 minutes. Serve warm or at room temperature. Ice cream or caramel sauce are great additions when serving.