- Preheat the oven to 175°C.
- Peel, core, and dice the apples. Sauté the apples in butter and brown sugar in a frying pan for a few minutes. Let cool.
- Cut the puff pastry into 12 equal squares and place them on a baking sheet lined with parchment paper.
- Cut a smaller square in the center of each piece, about 8 mm from the edge, but do not cut all the way through at all corners—leave the top left and bottom right corners uncut.
- Place some grated cheese in the center of each square and place the apples on top.
- Fold the outer top right corner diagonally down toward the outer bottom left corner. Then fold the bottom left corner up toward the top right corner so that they cross diagonally.
- Brush the puff pastry with the whisked egg. Top the apples with lingonberries and sprinkle with sliced almonds.
- Bake in the middle of the oven for about 20 minutes, or until golden brown.
We really like how Le Gruyère AOP brings out the sweetness of the apples and the tartness of the lingonberries – every bite is a delightful burst of flavor. The combination of cheese, apple and almonds on a crispy puff pastry makes it the perfect festive treat for your holiday gathering!
– Systrarna Eisenman
| Apple Tartlets 12 tartlets |
|
|---|---|
| 3-4 | apples (about 350 g) |
| 25 g | (2 tbsp) butter |
| 3 tbsp | brown sugar |
| 1 | sheet puff pastry |
| approx. 50 g | Le Gruyère AOP, grated |
| 1 | lightly whisked egg, for brushing |
| 3 tbsp | lingonberries |
| 3 tbsp | sliced almonds |
