Ingredients:

  • 2 lbs Granny Smith apples, peeled and thinly sliced
  • 1/2 cup dark brown sugar, packed
  • 3 tbsp unsalted butter
  • 1 tsp ground cinnamon
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 sheet frozen puff pastry, thawed but cold
  • 1 large egg yolk, beaten
  • 1 tbsp coarse sparkling sugar

Instructions:

  1. In a saucepan over medium heat, melt the butter. Add the apple slices, brown sugar, cinnamon, and lemon juice. Stir frequently for 5-7 minutes until the apples soften and the sugar liquefies.
  2. Sprinkle the cornstarch over the mixture and stir for 1 more minute until the sauce is thick and glossy. Remove from heat and let cool slightly.
  3. Preheat oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface and cut discs slightly larger than muffin tin cavities.
  4. Gently press the pastry into the tins, leaving the edges slightly overhanging.
  5. Spoon the thickened apple mixture evenly into each pastry shell.
  6. Brush the overhanging edges of the pastry with the beaten egg yolk and sprinkle with coarse sugar.
  7. Bake for 15-20 minutes, or until the pastry is a deep mahogany-gold.