- 6 tablespoons butter
- 6 tablespoons C&H® Granulated Sugar
- 1 teaspoon lemon juice
- 6 apples, peeled, cored and cut into ¼-inch dice
- 1 package puff pastry, thawed and cut into 6 (4-inch) rounds
- 4 tablespoons apple jelly
- 2 tablespoons C&H® Confectioners Sugar
Serves 4 to 6.
In a nonstick saucepan, over medium high heat, add butter, sugar and lemon juice. Stirring continuously, cook until it forms a thick, dark caramel sauce, about 3 to 5 minutes.
Add apple pieces to the caramel and continue to cook, stirring continuously, until the apple pieces become soft, about 3 more minutes. Let the mixture sit until it cools to room temperature.
Preheat oven to 375°F.
Line a baking dish with parchment paper and place the thawed puff pastry rounds on the parchment paper. Place two tablespoons cooked apple mixture in the middle of each puff pastry round leaving about ¼-inch around the filling.
Cook the rounds in the oven 15 to 20 minutes until the puff pastry rises around the apple mixture.
In a saucepan add apple jelly and cook over medium heat until it becomes liquid. With a silicone pastry brush, paint the apple jelly on the side and the top of each filled, baked, puffed pastry around.
Top each tartlet with confectioners’ sugar. Place on a serving dish and decorate with a spoonful or two of the caramel sauce on the side.