Crimson Gold Apple Tartlets

The recipe for these came about by accident when I ordered some apples from Good Eggs. I wasn’t paying attention and didn’t realize that Crimson Gold Apples are tiny little apples. Once they arrived I was determined to make them into little tartlets but I couldn’t find a recipe I liked online.

So here’s my first attempt, I think it turned out quite well. Not too sweet and slightly addicting.

Crimson Gold Apple Tartlets

The juice of 1 lemon
½ teaspoon ground cinnamon
8-10 crimson gold apples
1 ½ teaspoon castor sugar
½ stick melted butter
1-2 tablespoons of honey
1 puff pastry sheet defrosted per manufacturer instructions.


Preheat oven to 400 degrees. Slice apples in half and remove the cores, slice the remaining apple halves thinly.  I used a mandolin set on the first setting. Combine apple slices with the lemon juice and cinnamon in a small bowl.

Roll out puff pastry dough until quite thin. Use a large cookie cutter to cut rounds out of the rolled out dough. I used a flower shaped cookie cutter, but anything round will do. Place dough circles on a parchment lined baking sheet. Arrange apple slices on dough circles allowing a 1/4″ border at the edge.  Brush each tartlet with the melted butter and sprinkle with the castor sugar. Bake for 25 minutes until pastry is golden brown. Remove from oven and drizzle honey on each tartlet. Allow to cool. Serve at warm or at room temperature.

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Hi I'm Terri

Welcome to my blog! I'm an architect living and working in Los Angeles. I write about architecture, design and food and miscellaneous other things.