Ingredients:

  • 2 large Granny Smith apples, peeled and thinly sliced
  • 2 tbsp unsalted butter
  • 1/4 cup light brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 tsp lemon juice
  • 1 sheet frozen puff pastry, thawed but cold
  • 1 large egg, beaten
  • 1 tbsp granulated sugar
  • 1/4 cup apricot preserves, warmed

Instructions:

  1. Melt butter in a skillet over medium heat. Add apple slices, brown sugar, cinnamon, salt, and lemon juice. Cook for 3-5 minutes until the apples are slightly softened and coated in a thick syrup. Remove from heat and let cool for 5 minutes.
  2. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Unroll the cold puff pastry on a lightly floured surface and cut the sheet into 8 equal rectangles. Lightly score a smaller rectangle inside each piece about 1/2 inch from the edge without cutting all the way through.
  3. Spoon a generous amount of the apple mixture into the center of each pastry rectangle. Brush the edges of the pastry with the beaten egg wash and sprinkle the edges with granulated sugar.
  4. Bake for 18-22 minutes until the pastry has risen and the edges are deep golden brown.
  5. While the tarts are still hot, brush the top of the apples with warmed apricot preserves for a professional, glossy finish.