I love using puff pastry, because the things you can do with it are limitless. After making some appetizers for a party the other day, I had a second sheet that needed to be used. Since I also had several apples on the counter, I decided to make some mini apple tartletts. These turned out absolutely delicious and were really easy to make. Since they are bite-sized, you don’t feel guilty about having one or two, and the topping of Kahlua whipped cream sent them over the top! These disappeared quickly, and I’ll definitely be making them again!
Honey-Ginger Apple Tartlets
inspired by “Puff” cookbook by Martha Holmberg
- 2 tablespoons unsalted butter
- 4 medium apples, peeled, cored and diced
- 1 1/2 tablespoons honey
- 1 teaspoon peeled, finely grated fresh ginger
- 1/4 teaspoon ground cinnamon (or more to taste)
- pinch kosher salt
- 1 sheet frozen puff pastry, thawed
Kahlua Flavored Whipped Cream
Pepperidge Farm is the brand that can be found in the freezer section of just about every store, but it’s made with vegetable shortening instead of butter. If you can find a puff pastry made with butter, such as Dufour, I think you’ll find it to have a superior flavor. If you can’t find it, Pepperidge Farm will work just fine.