Name: Apple Tartlets
Prep time: 10 min
Cook time: 15 min
Yield: 6 servings
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; 2 Tsp. Swerve or Lankato sugar substitute; ¼ Tsp. Ground cinnamon; ¼ Cup chopped and toasted pecans; Flakey sea salt; Sugar Free Carmel Sauce to drizzle; Swerve confectioner’s sugar to dust finished tartlets (optional)

YIELDS:

6 servings

PREP TIME:

0 hours 10 mins

COOK TIME:

0 hours 15 mins

TOTAL TIME:

0 hours 25 mins

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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)

DIRECTIONS

1. 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.

2. Put each square into a cupcake pan.

3. 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.

4. 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.

NOTES: 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.

While you can always make your own caramel sauce, I found a sugar free one made by Smucker’s that is really good plus it is such a time saver. If you want to use real sugar, go right ahead.

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 powder 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.