Quick and Easy Apple Tarts
These cute, vegan apple tarts have all the great flavour of apple pie, and they come together in mere minutes. Crispy, buttery, flaky pastry, and a filling that makes the flavour of the apples really sing. The recipe is easy enough for every day, while the presentation is elegant enough for any occasion!
There is nothing like the old-fashioned flavours of apple pie to bring folks together, and put a smile on everyone’s face. Just thinking about my mother’s apple pie makes my mouth water and brings back magical memories.
Sadly, it’s just not possible to fuss with homemade pie crust and perfect filling on an average weeknight. But, that doesn’t mean we can’t still enjoy the rich, satisfying crunch and flavour of apple pie!
My solution? Use a store bought puff pastry to whip up these quick, open-faced apple tarts! These pretty little tarts come together in a mere 30 minutes. So, they’re fast and easy enough for even the busiest weeknight.
Working with Puff Pastry
If you’re not in the habit of using frozen puff pastry, it might seem intimidating at first. However, you needn’t worry. If you keep a few simple pointers in mind, it’s very easy to work with.
Cold puff pastry is easy to work with. So, it’s best to thaw frozen puff pastry in the refrigerator. Don’t remove the pastry from the fridge until you’re ready to use it.
Should your pastry ever get too warm, don’t stress. Simply pop it back in the fridge for an hour or so. As soon as the pastry is well chilled, you’ll be back in business.
Some puff pastry comes in rolls. Some comes in sheets. Both sorts of pastry will produce eight tarts. Simply cut the pastry into eight equal sized squares.
Then, use a paring knife to score the perimeter of the pastry, being careful not to cut the whole way through. This will allow the pastry to rise up around the edges and form a rim to hold the fruit.
Unlike a pie crust, puff pastry tends to get soggy if the fillings or toppings are too wet. That is why it is important that you use tongs to lift the shaved apples out of the bowl and onto the individual tarts. In so doing, you will leave the liquids behind and your tarts will remain crisp rather than soggy.
About this Recipe
There are so many gorgeous apple varieties on the market nowadays that the question inevitably arises as to which variety is best for a given recipe. I’ve chosen gala apples because I love their crunch, and what I consider to be a perfectly balanced flavour. Galas have just the right amount of sweetness for my palate. However, fuji apples would work equally well. Or, if you prefer a tarter flavour, you could also choose golden delicious. As always, I recommend you use whatever is freshest and most local.
Here, I’ve used apples. However, you could use peaches, pears, mangoes, or plums with equally lovely results. Once you’ve mastered the technique, I hope you’ll take this recipe as a template and use it to make your own original, easy puff pastry tarts. In fact, if you do try other options, I’d love to hear about your experiences in the comments section.
If you are vegan, please read labels when selecting your puff pastry. Some pastries contain dairy products. However, there are many good vegan options available in most local supermarkets.
In the meantime, it is my sincere hope that you and your family enjoy these delicious apple tarts every bit as much as mine does. Bon appétit!