Mini Puff Pastry Apple Tarts

These mini puff pastry apple tarts are made with fresh apples, goat cheese, red pepper jelly, and honey. A cinch to prepare and ready to eat in under an hour. If you’re looking for a fun apple dessert or just a mid day treat, these tarts are a just the recipe.

A treat of lightly sweet, hint of red pepper, rich goat cheese on top of flaky buttery pastry with fresh apples and a crunch of alfalfa sprouts. I modeled this tart creation after a whole wheat toast I used to indulge from a healthy bistro in North Carolina. They always layered goat cheese, fruit, honey and sprouts, which quickly became my most ordered lunch item.

For these tarts, I partnered with Starr Ranch Growers to showcase their delicious JUICI apples. Based in Washingtin, Starr Ranch Growers, is a group of multi-generational farming families who raise premium, wholesome conventional and organic fruit.

Their JUICI apple is a versatile vibrant red variety with a thinner skin, great crunch, and long shelf life. As the exclusive grower for this modern apple variety, I am elated to have the opportunity to test them in as many culinary creations that I can think of.

Ingredients for Apple Tarts

Fresh Apples

Sliced JUICI apples, with the stem and core removed are my preferred tart topping. No need to peel these apples, the skin is full of flavor. A sweet and delightfully tart flavor profile will immediately have you adding them to all of your fruit recipes. I’m a huge fan of honey crisp apples and the JUICI is quite similar. With a wonderful crunch, texture, and soft sweetness, it has all the characteristics of a perfect baking apple.

Puff Pastry

Puff pastry is full of flaky buttery layers of complete deliciousness. You can choose to use either store bought puff pastry sheets or make your own with my Homemade Rough Puff Pastry recipe. With two sheets of store bought pastry this recipe will yield 12 mini tarts. With homemade pastry, just roll the dough out to ⅛ inch in thickness, measure, and then cut your tart squares.

Goat Cheese

Soft goat cheese goes with just about any fruit. Splurge a little and get a quality brand or better yes support your community and buy local cheese from the farmer’s market. Choose a plain goat cheese without any herbs or seasoning, since we will be adding in other flavor elements.

Red Pepper Jelly

I grew up snacking on my Mom’s homemade pepper jelly smeared atop a layer of cream cheese with crackers. A sweet jelly spread with a touch of spice blends wonderfully with the strong notes of goat cheese. Purchase a jar from a local farmer’s market or grocery store.

Honey and Thyme

When it comes to fruit tarts I love adding a hint of honey. Opt for sourwood or wildflower honey if you can find it at a specialty grocery store. Adding fresh or dried thyme to the goat cheese mixture adds a little herbal floral flavor. Adding just enough herbs for a hint of flavor, we don’t want to overpower the pepper jelly.

Alfalfa Sprouts

Now, we need a little green texture to go with our soft puff pastry apple tarts. A sprinkling of alfalfa sprouts adds a bit of crunch and nuttiness. Organic sprouts can be found at all major groceries, but check your local farmer’s market for a fresh batch as well. Even better, grab some seeds and grow your own!!

How to Make Apple Tarts

1. Mix the goat cheese, honey, red pepper jelly, and thyme together in a medium bowl. Use a fork to stir, since the goat cheese will get stuck in the corners of a whisk.
2. Remove the stem and core from your JUICI apples. Cut the apples into ⅛ inch slices, then transfer them to a large bowl and toss for a light coating of lemon juice. This coating is purely optional, but I like the extra hint of lemon.
3. Roll out the homemade rough puff pastry to ⅛ inch thickness or unfold the store bought puff pastry. Make sure the frozen pastry has set on the counter at room temperature for about 45 minutes before unwrapping.
4. Cut the pastry into 12 rectangles at 4.5 x 3 inches in size. I like to use a pizza cutter or pastry wheel with a wooden ruler to cut my pastry.
5. Line two medium sized baking sheets with parchment paper and preheat the oven to 375 F (190 C). I always use a silicone baking mat on a rimmed baking sheet.

Make the Topping and Bake

1. Spread 2 tablespoons of the goat cheese mixture onto the center of each pastry rectangle, leaving a ⅛ inch bare border. More goat cheese spread can be added if you like, the sides of the pastry will puff up around the apples and hug the filling.
2. Place 4-6 apple slices on top of the goat cheese spread. The amount of slices you use is purely based on how you arrange them.
3. Paint the melted butter and honey mixture on top of the apple slices and on the bare edges of pastry. After that, adding the extra honey is optional, but the butter adds flavor to the apples.
4. Transfer pans to the middle rack of the oven and bake for 23-25 minutes until the pastry has ‘puffed’ and is golden brown.
5. Place the pan of tarts on a wire cooling rack for 5-10 minutes. Although they can be served straight from the oven, nice and hot, don’t burn your mouth by biting into one to quickly.
6. Serve these mini apple tarts with a topping of alfalfa sprouts and a generous drizzle of honey. I also suggest adding a dollup of yogurt to your tart too!

Tips for Apple Tarts

• Use fresh JUICI apples, for a great flavor and an apple that will hold its shape when baked.
• If you choose to use frozen store bought puff pastry, let it warm on the counter for about 45 minutes before unfolding and cutting. You should have three folds, cute down the crease for three long strips. Then cut each strip in half for the perfect mini tart size. This will yield 6 pastry rectangles per sheet of frozen pastry.
• Let cold goat cheese warm to room temperature, so its easier to stir with the honey and red pepper jelly.
• Thyme can be used either fresh or dry. Simply double the amount of fresh thyme to get the same flavor strength as dried thyme. This would be half a teaspoon of dried thyme or 1.5 teaspoons of fresh thyme. Add more or less depending on your personal taste preference.
• I brushed warm butter onto my apples and pastry before baking for a little more flavor. If you prefer to do an egg wash to the pastry for a little shine, brush a light coating on the pastry before you add the goat cheese spread. Egg wash is made by beating together a single large egg with a single teaspoon of water with a fork.

Storing Puff Pastry Tarts

Mini puff pastry apple tarts are best enjoyed the day they are baked. If you want to save them for a couple days of snacking, simply place them in an air tight container at room temperature. Warm slightly in the microwave before serving.

More Apple Recipes to Try:

• Apple French Toast
• Apple Hand Pies
• Apple Cranberry Stuffing