Despite looking rather impressive, these lovely apple tarts couldn’t be simpler to prepare. I even let my five-year-old son help me if time permits. The apricot glaze gives a lovely shiny finish.
1 sheet frozen puff pastry (24cm square), just thawed
1 1/2 tablespoons ground almonds
2 royal gala (or other pink/red variety) apples, cored and finely sliced
¼ cup apricot jam, to glaze
Preheat the oven to 190C. Line a baking tray with baking paper. Cut the pastry into six rectangles. Place on the prepared tray. Using a sharp knife, lightly mark a border ½-1cm around the edge of each rectangle (ensuring you don’t cut right through the pastry).
Sprinkle 1 teaspoon of ground almonds over each pastry base, within the marked border. Arrange the sliced apple in overlapping rows over the ground almonds. Bake for 12–15 minutes, or until the pastry is golden and the apple is tender.
Place the apricot jam in a microwave-proof bowl and microwave until the jam is a syrupy consistency. Brush the cooked tarts with the jam to give them a shiny glaze.
Serve warm or cool.
Top Tip: If serving these as a dessert, you may like to serve with some yoghurt or whipped vanilla cream.