Apple Jam Puff Pastry Tarts, 20 Minutes
Individual rectangular puff pastry tarts filled with apricot jam and topped with thin apple slices, cinnamon sugar, and a brushed egg wash. Baked in a convection oven until golden and crispy, these French-style pastries deliver a quick, elegant dessert combining buttery pastry with fruit and warm spice.
Ingredients
- cinnamon powder, ground
- brown sugar, granulatedwhite sugar1:1sweetenerFull guide →
- 1 egg, beaten
- 6 tsp apricot jamraspberry jam1:1fruit_preserveFull guide →
- 1 red apple
- 1 yellow apple
- 1 rectangular puff pastry sheet, thawed
Instructions
- 1
Preheat convection oven to 375°F.
- 2
Wash apples and peel if desired, then cut into thin wedges.
- 3
Unroll puff pastry onto a parchment-lined baking sheet.
- 4
Cut pastry into 8 rectangles.
- 5
Fold edges inward.
- 6
Prick pastry with fork tines.
- 7
Brush with beaten egg.
- 8
Add one teaspoon jam to center of each rectangle.
- 9
Arrange apple slices over jam.
- 10
Sprinkle cinnamon sugar mixture over apples.
- 11
Bake for approximately 20 minutes.
- 12
Dust with powdered sugar and serve.
Tips
Peel apples before slicing for a more refined texture, or leave skin on for added fiber and rustic appearance.
Keep pastry cold until ready to bake to prevent shrinking.
Good to Know
Cover and refrigerate up to 2 days. Reheat in 160°C oven for 5 minutes.
Assemble pastries up to 4 hours ahead; refrigerate unbaked. Bake fresh before serving.
Warm or at room temperature, dusted with powdered sugar.
Common Mistakes
Skip egg wash to avoid pastry lacking golden color and shine.
Do not skip fork pricking to avoid pastry puffing unevenly.
Avoid overbaking to prevent overly dark or burnt pastry edges.