Ingredients
Filling
- 2 Pink Lady apples
- 1/2 tsp ground cinnamon
- 100 g honey
- 1 tbsp fresh thyme leaves
Pastry
- 4 sheets puff pastry
Instructions
- Preheat Oven: Preheat your oven to 180ºC (350ºF) to ensure it reaches the right temperature for baking the tarts evenly.
- Prepare Apples: Core the apples and cut them into quarters. Then slice them thinly lengthways, about 2mm thick. Place the slices in a bowl and toss with the ground cinnamon to coat evenly, adding a warm spice flavor.
- Cut Pastry Discs: Allow the puff pastry sheets to partially thaw. Using a 10cm cookie cutter, cut out 16 discs from the pastry. Arrange them on a baking tray lined with parchment paper as you work to prevent sticking.
- Assemble Tarts: Place about half a teaspoon of honey onto each pastry disc, spreading it roughly but leaving a 5mm border around the edges. Sprinkle each with fresh thyme leaves. Top each tart with 3-4 overlapping apple slices arranged neatly.
- Bake Tarts: Place the baking tray in the oven and bake for about 20 minutes, until the puff pastry is crispy and golden, and the apples have started to brown.
- Glaze Tarts: While the tarts bake, gently warm any remaining honey by microwaving in 10 second increments until runny. Once the tarts are out of the oven, brush this warmed honey over the apples to create a beautiful, glossy glaze.
- Serve: These tarts are best served on the same day, either warm straight from the oven or at room temperature for maximum flavor and texture.
Notes
- Use fresh thyme leaves for the best herbal flavor; dried thyme will alter the taste.
- Ensure the puff pastry is only partially thawed to make cutting easier and to maintain pastry texture.
- Choose crisp apples like Pink Lady for a balance of sweetness and tartness.
- These tarts are best enjoyed the same day to keep the pastry crispy.
- To warm honey safely and evenly, microwave in short bursts to avoid overheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western/European
