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Easy Apple Tartlets

Easy Apple Tartlets

Culinary Instructor Robin Skirboll

The Chef Within, chefwithin.com, Northampton, MA


  • 2 tart apples, such as pink lady, braeburn, golden delicious
  • 1-2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • ¼ teaspoon freshly ground cardamom
  • ¼ teaspoon ground cinnamon
  • 3 tablespoons sugar
  • 1 sheet of packaged puff pastry
  • 1 egg plus 1 tablespoon water for egg wash
  • ½ cup apple butter, preferably locally made


Heat oven to 375 degrees.

Core apples and cut into slices about ¼ inch thick (peeling is optional). Toss with lemon juice, lemon zest, cardamom, cinnamon and sugar and set aside.

Lightly flour a work surface. Remove puff pastry from box and carefully unfold on top of floured surface. Roll out to ¼" thick square and cut into quarters. With a pastry brush, apply the egg wash around the edge of each square, making a 1" border. Fold the dough over the edge on all sides of the square to make a raised border.

Spread 2 tablespoons of the apple butter on the bottom of each square. Line up ¼" of the apples on top, overlapping a bit. Place all of the squares on a baking sheet lined with parchment paper. Brush the edges with the egg wash and refrigerate for 30 minutes.

Bake for 15- 20 minutes, until crust is golden and apples are slightly soft. Serve warm with vanilla ice cream or whipped cream. Serves 4.


Recommended wine/beer for Easy Apple Tartlets:

Les Cypres de Climens 2001