Talk about fast, easy, beautiful to look at and delicious…this has it all. It takes no time at all to pull this dessert together and it is impressive enough to serve company. A scoop of vanilla ice cream on the side would be a nice touch. Add my apple tartlets to your recipe rotation.
Make sure you have your tools ready to go for this recipe.
You can always use a 12 cup muffin pan and just skip every other cup. Since I do a lot of cooking and baking in small batches, I do have a 6 muffin tin that I use all the time. It takes up less room and suits my needs on a daily basis. Remember, those little shaker canisters that allow you to garnish desserts with powdered sugar are inexpensive and should be in everyone’s kitchen cabinet with their spices. I have multiples to hold confectioner’s sugar and cinnamon. They make your creations look so great and will keep you from making a mess in the kitchen. Looking for the sifter, pouring the sugar and washing up afterwards are just timing sucking activities that I don’t need.
One last note: I’ve made these with pears and all kinds of nuts (pecans and almonds are favs). I have no doubt you’ll add this to your dessert rotation once you see how simple it is to make. Did I mention, delicious?
To get started, preheat the oven to 400 degrees F. On a lightly floured board or kitchen counter, unfold and roll out the pastry sheet so the seams are pressed together and you’ve increased the size by about an inch on both side. Using the perforations as a guide, cut three strips and them cut those in half. You’ll have 6 squares of pastry.
Press each square into a muffin cup. They don’t have to be perfect…they puff up to golden perfection on their own. If you like working with puff pastry be sure to check out my post 8 Recipes Using Store Bought Puff Pastry.
To toast your walnuts, add them to a dry skillet over a medium low heat and toast for a couple of minutes shaking the pan often to prevent burning. Put on a chopping board and chop. Put them to the side.
Mix the apples, Swerve or Lakanto and cinnamon together in a bowl. Put a couple of spoonfuls into each pastry cup. Bake for about 15 minutes. Remove from oven and let cool.
Remove the tartlets from the pan and put on a platter. Top each with some of the nuts and drizzle with store bought caramel sauce. Then dust the tartlets with the confectioner’s sugar and a sprinkle of the flake salt and enjoy.
Did you like this recipe? Be sure to try some of my other favorite easy recipes:
Mini Strawberries and Cream Parfaits
Jumbo Fig, Pecan and Oatmeal Cookies
Apple Tartlets
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Sheet of puff pastry from a 17.3 ounce package of frozen pull pastry thawed
- 1 ½ Cups of finely diced & peeled granny smith apples about one med/large apple
- 2 Tsp. Swerve or Lankato sugar substitute
- ¼ Tsp. Ground cinnamon
- ¼ Cup Chopped and toasted walnuts
- Flakey sea salt Maldon is my flakey salt of choice
- Sugar Free Carmel Sauce to drizzle
- Swerve confectioner’s sugar to dust finished tartlets optional
Instructions
- Preheat the oven to 400 degrees. On a lightly floured board or kitchen counter, unfold and roll out the pastry sheet so the seams are pressed together and you’ve increased the size by about an inch on both side. Using the perforations as a guide, cut three strips and them cut those in half. You’ll have 6 squares of pastry.
- Put each square into a cupcake pan.
- Mix the apples, Swerve or Lankato and cinnamon together in a bowl. Put a couple of spoonfuls into each pastry cup. Bake for about 15 minutes. Remove from oven and let cool.
- Remove the tartlets from the pan and put on a platter. Top each with some of the nuts and drizzle with store bought caramel sauce. Then dust the tartlets with the confectioner’s sugar and a sprinkle of the flake salt and enjoy.
