Summer Apple Butter Tart

Perfection finally!

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The third time’s a charm. First, I made an apple butter hand pie, but the apple butter just oozed out the sides. It was delicious, but messy. Then I tried apple butter mini tarts in phyllo shells. The flavor was good, but the shells were too hard compared to the warm apple filling. The final recipe is the Apple Butter Tart. I really wanted to name it “Puffy Goodness Apple Butter Treat” or something similar, but it seemed too wordy.

Aunt Becky’s Apple Butter Tart

Gather It

  • 1 sheet of puff pastry dough (from the freezer section at the grocery store)
  • Baking spray
  • 1/4 to 1/2 a medium apple (I used Summer Rambo but Honeycrisp or even Granny Smith would be great)
  • 8 tbsp. Summer Apple Butter
  • Cinnamon

Make It

  • Thaw puff pastry (all the way or it will crack)
  • Cut puff pastry into 4 equal squares
  • Spray tart shells with baking spray
  • Lay puff pastry into tart shells, snip corners with kitchen shears or a knife if desired
  • Using a mini spatula, spread 1 tbsp. Summer Apple Butter on top of puff pastry
  • Thinly slice apples and lay slices in tart
  • Add 1 tbsp. Summer Apple Butter on top of apples
  • Sprinkle with cinnamon
  • Bake at 400 degrees for 15 minutes, until pastry is golden brown

Gobble It

  • Makes four, 4 inch round tarts
  • Serve warm alone or with a spoon of vanilla bean ice cream

Change It

  • If you don’t have 4 inch round tart pans, you can use a muffin tin instead
  • Follow directions above except cut puff pastry into 9 equal squares
  • Chop apples more finely and divide apple butter between mini tarts
  • Consider whether you will share or not

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