Savory Sausage Apple Tarts

Your kitchen will be filled with enticing aromas while this savory puff pastry tart is in the oven.  It takes just 15 minutes to bake, but be warned...you may have a hungry crowd waiting near the oven door.
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 15 minutes
  • total: 20 minutes
  • Serves: 24

Recipe

Ingredients

  • 1/2 pound sweet Italian pork sausage, casing removed
  • 1 medium onion, chopped (about 1/2 cup)
  • 2 large Granny Smith apple, peeled and chopped
  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 1 egg, beaten
  • 1/2 cup grated Parmesan cheese

Directions

  1. Heat the oven to 375°F.  Lightly grease 24 (1 1/2-inch) mini muffin-pan cups.

  2. Cook the sausage and onion in a 10-inch skillet over medium-high heat until the sausage is well browned, stirring often to separate meat.  Pour off any fat.  Add the apples and cook until the apples are tender, stirring occasionally.

  3. Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 9x12-inch rectangle.  Cut into 12 (3-inch) squares.  Repeat with the remaining pastry sheet.  Press the pastry squares into the mini muffin-pan cups.  Brush the pastries with the egg.  Spoon about 1 tablespoon sausage mixture into each muffin-pan cup.

  4. Bake for 10 minutes.  Sprinkle the pastries with grated Parmesan cheese, if desired.

  5. Bake for 5 minutes or until the pastries are golden brown.

Bottom Crust Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

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