Easy-to-make Cinnamon Apple Tarts with Maple Whipped Cream make bellies happy while leaving that yummy smell in the kitchen so many of us love.
Apples are fantastic. They taste and smell great, and can be used to make a ton of different things. If you’ve gone or are planning on going apple picking then you may be wanting some different ideas for ways to use the apples. These Cinnamon Apple Tarts are easy to make. A dollop of maple whipped cream gives them an extra bit of texture and flavor. These baked treats will make bellies happy while leaving that yummy smell in the kitchen so many of us love. Here’s how to make Cinnamon Apple Tarts with Maple Whipped Cream.
Cinnamon Apple Tarts with Maple Whipped Cream
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- 1 pack frozen puff pastry, thawed
- 3 medium apples, peeled, cored and cut into thin slices
- 1 egg yolk
- 3 tbsp unsalted butter
- 2 tsp ground cinnamon
- 1 tsp nutmeg
- 1 tsp ground cloves
- 1 tbsp water
Whipped Cream Ingredients
- 1 pint heavy whipped cream
- 2 tbsp maple syrup
Defrost the puff pastry in the fridge for several hours or overnight.
Place 1 pint of heavy whipping cream into a large glass mixing bowl and mix with a hand mixer or immersion blender until it doubles in size and changes texture. Then, drizzle maple syrup into the bowl and continue blending until the mixture is light and fluffy. Set aside.
Preheat oven to 400 degrees with the rack in the middle position in the oven.
Prepare an egg wash by beating one egg yolk with water until thoroughly combined. Set aside.
Remove the thawed puff pastry from the fridge. Place the pastry onto a lightly floured surface. Roll the dough into a uniform square shape and cut into 4 equal-sized squares. Place the squares onto a large rimmed baking sheet lined with parchment paper. Pierce each square in the center with a fork. Place the pastry squares in the freezer while preparing the apple mixture.
Place the butter into the saucepan and melt it over medium heat. Add the apple slices to the pan and cook for several minutes until they are soft, stirring occasionally. Add the brown sugar, cinnamon, nutmeg and ground cloves to the pan. Stir to combine, then remove from heat and set aside.
Remove the prepared puff pastry from the freezer and spoon ¼ of the apple mixture into the center of each square. Fold each corner toward the middle of the square to “close” the pastry, making sure to leave a couple openings to vent.
Brush the puff pastry with egg wash and sprinkle with additional cinnamon, if desired.
Place the baking sheet into the oven. Bake until the pasties are light and puffy, for approximately 25–30 minutes. When ready, the tart should be a rich golden brown. Actual cooking time will vary by individual oven, so keep a close eye on the pastries to avoid over-browning.
Remove the pastries from the oven and allow them to cool slightly before serving.
To serve, top with maple whipped cream or your favorite ice cream.