These are oh-so-easy and are one of the preferred mini desserts of the French. “Tartlettes”, as they are known, are easy to make and can be made with virtually any fruit or jam.
Yield: 6 tartlettes
3 lady apples, cored and thinly sliced
3 tbsp. apricot peach jam
1 tsp. orange blossom water
6 mini puff pastry squares
1 egg + 1 tbsp. water, beaten
Confectioners sugar for dusting, optional
Begin by preheating your oven to 400 degrees.
Line a baking tray with parchment paper or a Silpat.
Place squares, evenly spaced out about 2 cm apart, on the parchment paper or Silpat.
Place a small skillet on medium heat and put in the apricot/peach jam with the orange blossom water and stir until it heats up nicely and thins out, about 2-3 minutes. Take off of heat. I love this jam from Sarabeth’s:
Spread about 1 tbsp. of the thinned out jam in the centre of each square. Place apple slices nicely in the middle. Slightly roll up all the sides (I actually found it easier to roll up first then place apple slices).
Brush egg wash over the edges.
Bake for 15 minutes and during the last 5 minutes, open the oven and carefully brush the remaining jam over the apples as a glaze.
Once these tartlets have cooled down, dust with confectioners sugar, if desired.