Ingredients:

  • 2 medium apples (such as Honeycrisp or Granny Smith), peeled, cored, and thinly sliced (approx. 300g / 10.5 oz)
  • 2 tablespoons unsalted butter (28g / 1 oz)
  • 1/4 cup granulated sugar (50g / 1.75 oz)
  • 1/4 teaspoon ground cinnamon (approx. 1g / 0.035 oz)
  • 1 tablespoon lemon juice (15ml / 0.5 fl oz)
  • 1/4 cup granulated sugar (50g / 1.75 oz)
  • 1 tablespoon unsalted butter (14g / 0.5 oz)
  • 1 tablespoon heavy cream (15ml / 0.5 fl oz)
  • 1 sheet (about 14 ounces/400g) frozen puff pastry, thawed
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. Melt butter in a saucepan over medium heat. Add apples, sugar, cinnamon, and lemon juice. Cook, stirring occasionally, until apples are softened and slightly caramelized. Remove from heat and set aside.
  2. In the same saucepan (wipe it out first!), heat sugar over medium heat, without stirring, until it melts and turns golden brown. Add butter and stir until melted. Stir in heavy cream; it will bubble vigorously. Remove from heat.
  3. Unfold puff pastry on a lightly floured surface. Cut out six 90mm circles using a pastry cutter.
  4. Place parchment paper onto baking sheet. Place the puff pastry circles onto the parchment paper. Spread a thin layer of caramel onto each circle, leaving a small border. Arrange apple slices artfully on top of the caramel.
  5. Brush the edges of the pastry with egg wash. Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until pastry is golden brown and puffed.
  6. Let the tartlets cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Serve warm or at room temperature.