Makes 10 individual tarts
- 1 package (14 ounces) puff Pastry, defrosted but cold
- Flour for rolling out puff pastry dough
- 3 to 4 medium firm cooking apples, such as Granny Smith or Gala (1 ¾ pounds total)
- 1 teaspoon ground cinnamon
- 1/3 cup sugar
- 1 egg beaten with 1 tablespoon of water
- 3 tablespoons butter, cut into small pieces
- ½ cup warm cajeta, store bought or homemade (or substitute caramel sauce)
- ½ cup chopped pecans
- On a lightly floured surface, unfold the sheet of puff pastry and cut in half. Place one half in the refrigerator. (If the package contains two sheets of dough, place one in the fridge while you work with the other.) Roll sheet into a 12 x 15 rectangle. Cut out five 5-inch circles and transfer to a parchment lined baking sheet. Place in the fridge while you repeat the same steps with the other sheet of dough to make 10 circles.
- Peel and core the apples and cut into ¼ inch slices. Scoop into a bowl and toss with cinnamon and sugar.
- Arrange the apples in a spiral pattern on the pastry circles, leaving a ¼ inch border all the way around. Fold these edges up over the apples towards the center, gently pleating the dough. Brush the edges with the egg mixture. Dot each tart with small pieces of butter. Refrigerate tarts for 30 minutes before baking.
- Heat oven to 425 degrees. Bake the tarts until golden brown, 20 to 25 minutes. Remove and transfer tarts to a cooling rack. Drizzle with the warm cajeta and sprinkle chopped pecans over the top. Serve warm or at room temperature.