Easy apple puff pastry tarts
Easy apple puff pastry tarts
- Prep Time25 min
- Cook Time20 min
- Total Time45 min
- puff pastry, a ready-rolled sheet or a block /Jus-Rol Puff Pastry Ready Rolled Sheet
- 1 - 2 apples, halved, cored and cut to thin slices
- jumbo milk or dark chocolate chips / Dr Oetker Jumbo Chocolate Chips
- around 8 small heaps of caramelised condensed milk / Carnation Caramel
- caster sugar to sprinkle over the apples
- egg, beaten
Preheat the oven to 200°C/390°F. Line the baking tray with baking paper.
Dust the countertop with plain flour.
If you are using a block of puff pastry roll it out with a rolling pin into a rectangular shape until it’s more or less 4 – 5 mm thick.
If using ready to roll out puff pastry, unfold it and lay it flat on the floured surface.
Cut the pastry sheet into even rectangles and place them onto a tray. Ready-rolled puff pastry 35 cm x 23cm makes 8 pcs (each around 11.5 cm x 8.5 cm).
Spread a small heap of caramel over the top of each piece. Leave approx. 1 cm border around the edges clean.
Sprinkle a few chocolate chips over the caramel.
Lay 4 – 5 apple slices over the top.
Give the pastry an egg wash along the edges.
Sprinkle the apples with caster sugar.
Bake at 200°C for 20 minutes or until the puff pastry is golden brown.
Eat the same day. These apple tarts taste best when they are fresh.
It’s the end of apple season in our garden. We have a fairly small garden and only one very old apple tree but this year it was full of apples.
Every summer, the tree always dropped almost all apples too early as they were infested with a pest what I believe is called codling moths. This year most of the fruit stayed on the tree until late October as the infestation wasn’t so bad.
The apples look very pretty but they taste a bit too tart and somewhat sharp so I prefer using them for cooking. To make the most of our organic apples I make a different apple recipe every week. You can find some of them on the blog like our Easy Apple Pie, Layered Bread Pudding with Apples or our Sausage Apple and Cider Casserole.
This recipe for toffee apple tarts is very simple and it takes less than an hour to make them. I planned this recipe especially to use the leftover condensed caramel that we had in the fridge after making our homemade Salted Caramel Ice Cream and of course, I wanted to find some use for more apples.
My son insisted on adding chocolate chips instead of cinnamon to our tarts and it proved to be a great decision. The combination of caramel, melted chocolate and apples on a crispy pastry is lovely.
At first, I wasn’t planning to put the recipe on the blog but we liked the tarts so much that I’ve changed my mind. I believe that the recipe is delicious and worth sharing.
How to Make Best Puff Pastry Caramel Apple Tarts
- Don’t roll the puff pastry too thin – 4 – 5 mm is perfect.
- Make sure to leave at least a 1 cm border around the edges clear when spreading the caramel and position the apples to the centre. It will give the puff pastry space to rise along the border. The centre doesn’t rise as much as it’s weighed down by the filling.
- These tarts wouldn’t be the same without the condensed caramel and chocolate chips. It certainly makes them taste like from the bakery. You don’t have to use a lot of caramel. A thick layer of caramel will run off of the tart in the oven anyway.
- I like to egg wash the exposed pastry edges. The egg helps the pastry to get a nice golden colour in the oven.
- Enjoy the tarts when they are freshly made and the puff pastry is crunchy and still slightly warm.
How to reheat puff pastry apple tarts
- It is possible to reheat the tarts in the microwave but the puff pastry becomes soft and most likely soggy. However, if you are in the rush it’s the quickest way. Put a paper napkin or kitchen towel underneath them to absorb some of the moisture.
- The best way how to reheat any pastry is in the oven. This helps to keep the pastry crispy and flaky. In the same time, there is a risk that the pastry will become too dry or burn before the middle is warm.
- Reheat these tarts slowly and cover the top with tin foil to prevent them from burning.